General food safety checklist
A general food safety checklist is used to ensure that food is properly stored, handled, and prepared. use this checklist to monitor if employees follow food safety procedures and reduce the risk of fines, litigation, and business shut-down.
What does this form include?
This form contains 10 sections:
PERSONAL HYGIENE
- Employees wear clean and proper clothing, including closed-toe shoes
- Effective hair restraints, such as a hairnet or hat, are properly worn
REFERENCE: Hairnet is properly worn.[This is an example of how you can use iAuditor to include best p
FOOD PREPARATION
- Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use
- Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water
- Food is handled with suitable utensils, such as single-use gloves or tongs
- Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils or the floor
- Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.
REFRIGERATOR AND FREEZER
- Refrigerator and freezer units are clean and neat
- Refrigerator temperature is at or below 41°F
- Food is protected from contamination
FOOD STORAGE AND DRY STORAGE
- All food is stored 6-8 inches off the floor
- Food is stored in the original container or a food grade container
- There are no bulging or leaking canned goods
- Food is protected from contamination
- Chemicals are clearly labeled and stored away from food
UTENSILS AND EQUIPMENT
- Utensils and equipment are cleaned and sanitized between uses
- Work surfaces and utensils are clean
- Food cart or container used to transport food is cleaned daily
- Thermometer is cleaned and sanitized between uses
- Can opener is clean
DISHWASHING
- Three-compartment sink is properly set up for ware washing or dish machine is working properly
- Water temperatures are correct
- Smallware and utensils are allowed to air dry
GARBAGE STORAGE AND PEST CONTROL
- Kitchen garbage cans are clean and emptied as necessary
- Boxes and containers are removed from the site
- No evidence of pests is present
Recommendations
Full Name and Signature of the Inspector
Use this template