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Food safety

1. Personal Hygiene

Staff must wash hands thoroughly before handling food.

Use gloves when handling ready-to-eat foods.

Ensure all staff wear clean uniforms and aprons.

Provide hand sanitizer at food preparation stations.

Train staff on proper hygiene practices and policies.

2. Food Storage

Store raw meats on the bottom shelves to prevent cross-contamination.

Ensure all food items are labeled with expiration dates.

Maintain proper refrigeration temperatures (below 40°F/4°C).

Check pantry items for signs of pests and spoilage regularly.

Rotate stock using the FIFO (First In, First Out) method.

3. Food Preparation

Use separate cutting boards for raw meats and vegetables.

Maintain a clean and sanitized preparation area.

Ensure all utensils and equipment are sanitized before use.

Cook foods to the appropriate internal temperatures.

Avoid cross-contamination between raw and cooked foods.

4. Cooking and Serving

Use food thermometers to ensure correct cooking temperatures.

Keep hot foods at 140°F (60°C) or above.

Serve cold foods at 40°F (4°C) or below.

Implement a time control system for food that cannot be kept hot or cold.

Train staff on proper serving techniques to minimize contamination.

5. Cleaning and Sanitation

Establish a regular cleaning schedule for all kitchen areas.

Sanitize surfaces and equipment after each use.

Use appropriate cleaning agents for different surfaces.

Ensure all dishware and utensils are properly cleaned and sanitized.

Keep the kitchen free from clutter and debris.

6. Pest Control

Conduct regular inspections for signs of pests.

Seal any cracks or openings in walls and doors.

Store food in airtight containers to prevent infestations.

Implement a pest control plan with professional services if necessary.

Train staff to report any pest sightings immediately.

7. Employee Training

Provide regular food safety training sessions for all staff.

Keep records of training for compliance.

Review food safety policies regularly with the team.

Encourage staff to report unsafe practices or conditions.

Update training materials as regulations change.

8. Emergency Procedures

Develop a plan for foodborne illness outbreaks.

Ensure staff know how to respond to food safety emergencies.

Keep emergency contact numbers posted in the kitchen.

Regularly review and practice emergency procedures.

Maintain an accessible first-aid kit.

By following this comprehensive checklist, restaurant organizations can help ensure a safe and healthy environment for both staff and customers.

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