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food safety checklist

1. Personal Hygiene

Employees must wash hands before handling food.

Proper handwashing technique should be followed.

Use gloves when handling ready-to-eat foods.

No eating or drinking in food preparation areas.

Staff must maintain clean uniforms and hair restraints.

2. Food Storage

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

Ensure all food items are labeled with expiration dates.

Maintain proper temperature settings in refrigeration units.

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

Keep food covered to protect from contaminants.

3. Cooking Temperatures

Cook poultry to an internal temperature of 165°F (74°C).

Cook ground meats to an internal temperature of 160°F (71°C).

Cook seafood to an internal temperature of 145°F (63°C).

Use a calibrated food thermometer to check temperatures.

Reheat leftovers to an internal temperature of 165°F (74°C).

4. Cleaning and Sanitization

Clean and sanitize surfaces after each use.

Use approved sanitizers and follow manufacturer instructions.

Regularly check the concentration of sanitizing solutions.

Clean kitchen equipment and utensils regularly.

Maintain a cleaning schedule and log.

5. Pest Control

Inspect premises for signs of pests.

Seal gaps and cracks in the building structure.

Store food in pest-proof containers.

Schedule regular pest control inspections.

Document pest control measures taken.

6. Waste Management

Dispose of food waste regularly and properly.

Keep waste bins covered and in designated areas.

Ensure that trash is removed from food preparation areas.

Monitor waste disposal procedures for compliance.

Train staff on proper waste disposal methods.

7. Employee Training

Provide food safety training for all staff.

Conduct regular refresher courses on food handling practices.

Ensure staff are aware of allergen management procedures.

Keep training records up to date.

Encourage a culture of food safety within the organization.

8. Documentation and Compliance

Maintain records of food safety inspections.

Document food temperature logs for storage and cooking.

Keep track of employee training certifications.

Review and update food safety policies regularly.

Ensure compliance with local health regulations and codes.

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