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MAKE A HACCP SANITATION CHECKLIST

Ensure all employees wash hands thoroughly before handling food.

Verify that employees are wearing clean uniforms and appropriate hair coverings.

Confirm that employees are following proper glove usage and changing protocols.

Check that employees are not working while ill or displaying symptoms of illness.

Inspect food preparation areas for cleanliness and organization.

Ensure that all surfaces, including countertops and cutting boards, are sanitized regularly.

Confirm that floors are clean and free of debris.

Check that all equipment, utensils, and storage containers are clean and sanitized.

Inspect for signs of pests (e.g., droppings, nests) in food areas.

Ensure that all entry points are sealed to prevent pest access.

Confirm that pest control measures are in place and regularly maintained.

Review pest control logs for frequency and effectiveness of treatments.

Verify that all food items are stored at appropriate temperatures.

Check that food is labeled with expiration dates and stored in proper containers.

Ensure that raw and cooked foods are stored separately to prevent cross-contamination.

Inspect that all food storage areas are clean and organized.

Confirm that all equipment is functioning properly and is regularly maintained.

Check that refrigeration units are at the correct temperatures.

Ensure that dishwashing machines are operating effectively and sanitizing properly.

Inspect that all cooking equipment is cleaned and sanitized after use.

Verify that all sanitation logs are up to date and accurately maintained.

Ensure that cleaning schedules are followed and documented.

Check that HACCP plans and procedures are accessible to all staff.

Review training records to confirm that employees are trained in sanitation practices.

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