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> FOOD SAFTEY
FOOD SAFTEY
I. PERSONAL HYGIENE
Wash hands thoroughly before handling food.
Use hand sanitizer when soap and water are unavailable.
Wear clean clothing and an apron.
Tie back long hair and avoid wearing jewelry.
Avoid working with food if sick or after handling raw meat.
II. FOOD STORAGE
Store perishable items in the refrigerator at or below 40°F (4°C).
Keep raw meat separate from other foods in the fridge.
Label and date all food items with expiration dates.
Store dry goods in a cool, dry place, away from pests.
Check food for spoilage before use.
III. FOOD PREPARATION
Use separate cutting boards for raw meat and vegetables.
Ensure all surfaces and utensils are sanitized before use.
Cook food to the correct internal temperature.
Avoid cross-contamination by using separate utensils for different food types.
Thaw frozen food safely in the refrigerator or under cold running water.
IV. COOKING
Use a food thermometer to check internal temperatures.
Ensure poultry reaches 165°F (74°C), ground meats 160°F (71°C), and fish 145°F (63°C).
Avoid leaving food out at room temperature for more than 2 hours.
Stir or rotate food during cooking for even heating.
Keep hot food at or above 140°F (60°C).
V. SERVING
Use clean utensils to serve food.
Avoid touching food with bare hands.
Keep food covered to prevent contamination.
Serve food immediately after cooking to maintain temperature.
Offer condiments in individual packets or containers.
VI. CLEANING AND SANITIZING
Clean surfaces with hot, soapy water before and after use.
Sanitize cutting boards, utensils, and countertops regularly.
Use a solution of 1 tablespoon of unscented liquid chlorine bleach per gallon of water for sanitizing.
Wash dishcloths and sponges regularly.
Dispose of garbage and waste properly and frequently.
VII. FOOD DISPOSAL
Dispose of expired or spoiled food promptly.
Follow local guidelines for food waste disposal.
Keep trash bins covered and clean.
Compost food scraps when possible, following safe composting practices.
Ensure proper disposal of any hazardous food items.
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