Hygiene and sanitation

Wash hands thoroughly before handling any food items or utensils

Use hand sanitizer when soap and water are not available

Wear clean and appropriate clothing, including gloves and hairnets

Trim and maintain clean and short fingernails

Avoid touching face, nose, or mouth while handling food

Clean and sanitize all food preparation surfaces before and after use

Ensure all utensils and equipment are clean and free from any contamination

Regularly check and clean ventilation systems and filters

Store food at proper temperatures and avoid cross-contamination

Dispose of waste properly and regularly

Regularly clean and sanitize storage areas, shelves, and refrigerators

Monitor and maintain proper temperature in refrigerators and freezers

Properly label and store food items, following the first-in, first-out (FIFO) method

Regularly check for expired or spoiled food and discard them promptly

Keep storage areas well-organized and free from pests

Develop a cleaning schedule for different areas and surfaces

Use appropriate cleaning agents and sanitizers for different surfaces

Clean and sanitize all utensils, cutting boards, and surfaces after each use

Regularly clean and sanitize sinks, drains, and garbage disposal systems

Maintain cleanliness in restrooms and ensure availability of soap and hand towels

Train employees on proper hygiene practices and provide necessary resources

Ensure employees follow proper handwashing techniques and wear appropriate personal protective equipment

Conduct regular health and hygiene inspections for employees

Encourage employees to report any signs of illness or personal hygiene issues

Implement policies for sick leave and exclusion of ill employees from handling food

Regularly inspect and monitor for signs of pests

Seal all cracks and openings to prevent pest entry

Store food in sealed containers to prevent access by pests

Clean up spills and remove food debris promptly to avoid attracting pests

Consult with professional pest control services if necessary

Develop and provide hygiene and sanitation training programs for all employees

Keep records of employee training and certifications

Document all cleaning and sanitizing activities performed

Conduct regular audits and inspections to ensure compliance with hygiene standards

Review and update the checklist periodically to incorporate any changes or improvements.