Daily Food Safety Checklist
A food safety checklist is essential to ensure that your staff is following proper procedures for food handling, preparation, storage, and sanitation. Use this checklist to determine areas in your daily operations requiring corrective action.
MaintainX
07/23/2022
Daily Food Safety Checklist
A food safety checklist is essential to ensure that your staff is following proper procedures for food handling, preparation, storage, and sanitation. Use this checklist to determine areas in your daily operations requiring corrective action.
Opening Checks (Action required if requirement not achieved)
Hot and cold running water available from all sinks?
All hand sinks equipped with soap and disposable paper towels in dispensers?
Cleaning cloth buckets prepared and sanitizer concentration verified with chemical test strips?
Cooler and freezer temperatures taken and recorded below?
Cooler storage practices good? (raw meat storage practices, food containers covered)?
Dishwasher is working correctly & concentration/temperature recorded below?
Equipment clean, well maintained, and free of physical defects?
Food prep areas cleaned and sanitized (work surfaces, equipment, utensils etc.)
FIFO (First In, First Out) practiced; no visibly spoiled or tainted foods?
No evidence of insects/vermin in storage, processing, and retail areas (monitoring stations)?
No ill food handlers on duty (diarrhea, vomiting, jaundice); Food handlers free of exposed cuts?
Manager/Staff with Provincially approved food safety certification or equivalent on duty?
Time Checked: (24 hours/daily)
"Commercial Dishwasher Checks: Measured temperature of water and/or concentration of sanitizer at rinse cycle. (Complete Action Plan if Concentration (Conc.) or Temperature is not achieved)"
Time of Day:
Conc./Temp
Time
Initials
Food Temperature Checks
Cooler/Freezer
Time of Day: (24 hours/daily)
Hot Holding
Time of Day: (24 hours/daily)
Time Checked:
Initials:
Mid-Day Food Handling Checks (To be checked between opening and closing time)
Food is handled, stored, and displayed in a manner that minimizes cross-contamination?
Frequent hand washing observed (Soap & disposable paper towels available at hand basins)?
High hazard foods (cooked or raw) NOT being held at room temperature for > 30 minutes?
Cleaning cloths stored in a sanitizing solution & verified with chemical test strips?
Time Checked (24hrs):
Initials:
Closing Checks
Cooler and freezer temperatures taken and recorded on previous page?
Dirty cleaning cloths removed for cleaning and replaced with new ones?
Waste bins have been emptied & garbage bags removed from kitchen?
All dirty laundry (cleaning cloths, aprons, etc.) have been placed in designated dirty laundry bag?
Cleaning has been completed as outlined in cleaning schedule?
Time Checked (24hrs):
Initials:
Action Plan Form
Unacceptable Item (answered NO in checklist)
Corrective action(s) taken
Problem Corrected:
Date:
Initials:
Notes/Comments:
Supervisor Signature:
Click here to sign
Date:
Source: MaintainX (Community Member)