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food checklist

Receiving

Check delivery for correct items and proper temperatures

Inspect packaging for any signs of damage or tampering

Record delivery in inventory log

Storage

Ensure proper rotation of stock, using FIFO method

Store raw meats on bottom shelves to prevent cross-contamination

Label all items with date received and expiration date

Preparation

Thaw frozen items in refrigerator, never at room temperature

Wash all produce before use

Use separate cutting boards for raw meats and produce

Cooking

Use food thermometers to ensure proper cooking temperatures are reached

Avoid cross-contamination by using separate utensils for raw and cooked foods

Follow recipe instructions carefully to prevent under or overcooking

Service

Keep hot foods hot and cold foods cold during service

Serve food promptly to prevent spoiling

Monitor buffet stations for proper temperature control

Cleaning

Wash hands frequently, especially after handling raw meats

Clean and sanitize all surfaces and utensils after each use

Empty and clean out refrigerators and freezers regularly

Waste Disposal

Separate food waste from other trash for composting or recycling

Dispose of grease and oils in designated containers, never down the drain

Follow local regulations for proper disposal of food waste

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