food safety

Receiving

  • Visually check all incoming shipments for any signs of damage or contamination
  • Inspect packaging for any tears, leaks, or other issues that could compromise food safety
  • Use a food thermometer to check the temperature of all perishable items
  • Ensure that perishable items are within the appropriate temperature range for safe storage
  • Immediately transfer incoming products to their designated storage areas
  • Follow proper storage guidelines to prevent cross-contamination and maintain product quality
  • Check all products for accurate labeling and legible expiration dates
  • Remove any products that are missing labels or have expired
  • Check the temperature of all frozen items with a food thermometer
  • Ensure that frozen items are stored at the correct temperature to prevent thawing
  • Carefully smell all incoming products to detect any unusual odors
  • Discard any products that have an off smell or show signs of spoilage
  • Verify that all deliveries are from approved suppliers listed in the company's supplier database
  • Ensure that all products meet established quality standards and specifications

Storage

  • Use refrigeration or freezer units to keep perishable items at safe temperatures
  • Monitor temperatures regularly and adjust as needed
  • Label items with dates and use the oldest items first
  • Regularly check stock and rotate as necessary
  • Keep chemicals and cleaning supplies in a separate area away from food storage
  • Ensure chemicals are properly labeled and sealed
  • Label all products with clear expiration dates
  • Regularly check and remove expired items
  • Use a thermometer to check temperatures daily
  • Record temperatures in a log for reference
  • Regularly clean and sanitize storage areas
  • Store items in designated areas to prevent cross-contamination
  • Use shelving or pallets to keep food items off the floor
  • Regularly inspect for signs of pests
  • Organize items so that the oldest items are used first
  • Train staff on FIFO system
  • Check containers, bins, and shelves for signs of mold or bacteria
  • Clean and sanitize regularly

Preparation

  • Use warm water and soap
  • Scrub hands for at least 20 seconds
  • Dry hands with a clean towel
  • Color code cutting boards
  • Wash cutting boards and utensils with hot, soapy water after each use
  • Refer to a food safety guide for proper cooking temperatures
  • Use a food thermometer to check internal temperature of food
  • Place frozen food on a plate to catch any drips
  • Allow enough time for food to thaw properly in the refrigerator
  • Insert thermometer into thickest part of food
  • Wait for thermometer to stabilize before reading temperature
  • Place raw meat and poultry in sealed containers or bags
  • Keep raw meat and poultry separate from ready-to-eat foods
  • Use a sealed container or resealable bag for marinating
  • Ensure meat is completely covered in marinade
  • Use a mixture of bleach and water to sanitize surfaces
  • Allow surfaces to air dry after sanitizing

Service

Cleaning

Training

Related Checklists