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> Food safety
Food safety
1. Personal Hygiene
Wash hands thoroughly with soap and water before handling food.
Wear clean clothing and an apron while preparing meals.
Avoid touching face, hair, or other body parts while handling food.
Use gloves when handling ready-to-eat foods.
2. Food Storage
Store perishable items in the refrigerator at 40°F (4°C) or below.
Keep raw meat, poultry, and seafood separate from ready-to-eat foods.
Use airtight containers to prevent contamination and spoilage.
Label and date food items to keep track of freshness.
3. Food Preparation
Thaw frozen food in the refrigerator, under cold running water, or in the microwave.
Cook food to the appropriate internal temperature (e.g., 165°F for poultry).
Use separate cutting boards for raw meat and vegetables.
Avoid cross-contamination by using different utensils for raw and cooked foods.
4. Food Serving
Keep hot foods hot (above 140°F) and cold foods cold (below 40°F).
Serve food promptly after preparation to minimize time in the danger zone (40°F - 140°F).
Use clean utensils to serve food and avoid touching food with bare hands.
Ensure that serving areas are clean and sanitized.
5. Cleaning and Sanitizing
Clean and sanitize all surfaces and utensils before and after food preparation.
Use hot, soapy water to wash dishes, pots, and pans.
Sanitize cutting boards and countertops with a bleach solution or commercial sanitizer.
Regularly clean the refrigerator, microwave, and other appliances.
6. Waste Management
Dispose of food waste promptly and in sealed containers.
Keep trash bins covered and clean to prevent pests.
Follow local guidelines for disposing of hazardous materials.
Regularly check and clean up spills to maintain a safe food preparation area.
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