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> Food safety check list
Food safety check list
1. Personal Hygiene
Ensure all food handlers wash hands before handling food.
Use gloves when handling ready-to-eat foods.
Maintain short nails and avoid wearing jewelry.
Wear clean uniforms and hairnets.
2. Food Storage
Store raw meats on the bottom shelf to prevent cross-contamination.
Keep perishable items refrigerated at temperatures below 40°F (4°C).
Label and date all food items in the refrigerator and freezer.
Rotate food items using the FIFO (First In, First Out) method.
3. Cooking Temperatures
Cook poultry to an internal temperature of 165°F (74°C).
Ensure ground meats reach an internal temperature of 160°F (71°C).
Cook seafood to an internal temperature of 145°F (63°C).
Use a food thermometer to check cooking temperatures.
4. Cleaning and Sanitizing
Clean countertops and food preparation areas before and after use.
Use separate cutting boards for raw meats and vegetables.
Sanitize kitchen utensils and equipment regularly.
Ensure dishwashers operate at the correct temperature for sanitizing.
5. Food Handling
Avoid leaving food out at room temperature for more than 2 hours.
Use separate utensils for tasting and serving food.
Do not reuse marinades that have come into contact with raw meat.
Keep food covered to protect from contaminants.
6. Pest Control
Inspect the facility regularly for signs of pests.
Seal cracks and crevices to prevent pest entry.
Store food in pest-proof containers.
Maintain a clean environment to discourage pests.
7. Emergency Procedures
Have a plan for food recalls.
Know the procedures for reporting foodborne illness.
Keep emergency contact numbers accessible.
Ensure staff are trained in emergency food handling procedures.
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