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Food Safety Checklist (for Medium to Small Eating Establishments)

This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Incorporating a food safety checklist into your health and safety program not only keeps you compliant and protects the brand from claims, lawsuits, and other headaches but also encourages staff to act appropriately.
MaintainX
07/23/2022

Food Safety Checklist (for Medium to Small Eating Establishments)

This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Incorporating a food safety checklist into your health and safety program not only keeps you compliant and protects the brand from claims, lawsuits, and other headaches but also encourages staff to act appropriately.

    Procurement of Raw Material

    Freshness

  • Fresh appearance (intact, without bruises/spots, patches, shrivelled etc.)

    • Pass
    • Flag
    • Fail
  • Off odour/ spoilage/ putrefaction

    • Pass
    • Flag
    • Fail
  • Chilled and frozen products are received at correct temperature

    • Pass
    • Flag
    • Fail
  • Quality

  • RM/ Products are free from any physical impurities (e.g. dirt, dust, stones, wood, signs of infestation, pest or their remains, metal pieces or any other foreign matter)

    • Pass
    • Flag
    • Fail
  • Temperature of potentially high risk food is at or below 5 0C

    • Pass
    • Flag
    • Fail
  • Temperature of frozen foods is -18 0C or below

    • Pass
    • Flag
    • Fail
  • RM is free from any off odour

    • Pass
    • Flag
    • Fail
  • RM is Free from any fungal (frothy) growth

    • Pass
    • Flag
    • Fail
  • Quality of packaged food products

  • Packaging and pack seals are intact

    • Pass
    • Flag
    • Fail
  • Pack is without holes

    • Pass
    • Flag
    • Fail
  • Pack air/vacuum intact

    • Pass
    • Flag
    • Fail
  • Pack is without leakage, dents, puffing and rusting signs

    • Pass
    • Flag
    • Fail
  • Whether any signs of thawing or temperature abuse (e.g. water droplets inside the pack etc.)

    • Pass
    • Flag
    • Fail
  • RM/products are under ‘best before’/’expiry’ or ‘Use by’ date

    • Pass
    • Flag
    • Fail
  • Products have green or brown mark on the pack according to its category (veg. or non-veg.)

    • Pass
    • Flag
    • Fail
  • Storage of Raw Materials

  • Storage area

  • All supplies are stored at proper storage areas

    • Pass
    • Flag
    • Fail
  • Every storage should have temperature gauge

    • Pass
    • Flag
    • Fail
  • Storage area is clean and free of debris, empty boxes or other refuse

    • Pass
    • Flag
    • Fail
  • Storage area is dry and well ventilated and well lighted

    • Pass
    • Flag
    • Fail
  • Scaling of wall paint is removed

    • Pass
    • Flag
    • Fail
  • Storage area is free from insects, pests or their remains

    • Pass
    • Flag
    • Fail
  • Stored products are completely covered

    • Pass
    • Flag
    • Fail
  • Raw material arranged & used on FIFO (first in first out) and FEFO (First Expired First Out) basis and marked*

    • Pass
    • Flag
    • Fail
  • Raw materials are stacked properly (heavy cartons, glass jars stored on lower shelves)

    • Pass
    • Flag
    • Fail
  • Raw material stored 6 inches above the ground and away from the wall on sound pallets where ever applicable. Pallets are having facility for air circulation

    • Pass
    • Flag
    • Fail
  • Chemicals and cleaning supplies are stored away from food and other food related supplies (packaging material etc.) under lock and key

    • Pass
    • Flag
    • Fail
  • Non-veg. & veg. products are kept physically separated or stored in different containers/ racks/ compartments

    • Pass
    • Flag
    • Fail
  • Raw materials are kept separately with proper labelling from semiprocessed and processed (cooked) foods.

    • Pass
    • Flag
    • Fail
  • All products are stored covered in clean and intact containers

    • Pass
    • Flag
    • Fail
  • Dry Storage

  • All foods and paper/packaging supplies are stored off the floor and away from the walls (at least 6 inches)

    • Pass
    • Flag
    • Fail
  • Bulging or leaked canned products and Tetra Packs are removed from the storage area

    • Pass
    • Flag
    • Fail
  • All products are labelled with name and date (expiry/delivery)

    • Pass
    • Flag
    • Fail
  • Cold storage

  • Proper temperatures are maintained (50C or below for chillers and -180 C or below for freezers)

    • Pass
    • Flag
    • Fail
  • Cold storage room/refrigerator is not over-stuffed with food products

    • Pass
    • Flag
    • Fail
  • Cooked foods are stored above raw foods on separate shelves

    • Pass
    • Flag
    • Fail
  • All foods are properly wrapped, labelled and dated

    • Pass
    • Flag
    • Fail
  • FIFO & FEFO are followed

    • Pass
    • Flag
    • Fail
  • Perishable products (milk, meat, butter etc.) are stored in refrigerator only at temperature of 50C or below

    • Pass
    • Flag
    • Fail
  • Products with strong odours are kept covered in refrigerator

    • Pass
    • Flag
    • Fail
  • Preparation of raw materials

  • General

  • Only potable water from safe source is used for preparation of raw materials/or as an ingredient in food products

    • Pass
    • Flag
    • Fail
  • Work surfaces are cleaned properly before starting work

    • Pass
    • Flag
    • Fail
  • Perishable products are kept in the fridge at temperature of 50C or below and consumed before its ‘best before’/’use by’/ ’expiry’ date

    • Pass
    • Flag
    • Fail
  • Raw and cooked products are stored physically separated

    • Pass
    • Flag
    • Fail
  • Unused thawed food is discarded

    • Pass
    • Flag
    • Fail
  • Only clean and intact equipments are used

    • Pass
    • Flag
    • Fail
  • Products are kept covered after preparation/cooking

    • Pass
    • Flag
    • Fail
  • Sieving/straining or sorting or cleaning

  • Sort all raw materials (e.g. grains, fruits & vegetables etc.) and remove undesirable/spoiled parts before use

    • Pass
    • Flag
    • Fail
  • Sieve all dry, powdered raw materials (e.g. flour, powdered sugar) before use

    • Pass
    • Flag
    • Fail
  • Strain all liquid raw materials (e.g. syrups etc.) before use

    • Pass
    • Flag
    • Fail
  • Washing

  • Only potable water is used for washing of food products

    • Pass
    • Flag
    • Fail
  • Uncooked, ready-to-eat fruits & vegetables are disinfected with 50 ppm chlorinated water before cutting, peeling or serving

    • Pass
    • Flag
    • Fail
  • Wash water is not re-used for washing equipments, utensils, containers or food products

    • Pass
    • Flag
    • Fail
  • Thawing of food products

  • Frozen products are thawed in refrigerator/microwave/convection oven or under running potable water well before cooking

    • Pass
    • Flag
    • Fail
  • Only required portion of the food is thawed at a time

    • Pass
    • Flag
    • Fail
  • Products from which melt-water is released are kept in a drip tray at the bottom of the refrigerator

    • Pass
    • Flag
    • Fail
  • Thawed products are used immediately and not refrozen or kept in chiller

    • Pass
    • Flag
    • Fail
  • Cooking/Processing

  • Cooking of food

  • Food is cooked thoroughly with temperature reaching at least 700 C

    • Pass
    • Flag
    • Fail
  • Salads/ garnishes/uncooked ready-to-eat foods are prepared from thoroughly washed RM

    • Pass
    • Flag
    • Fail
  • Processing/cooking is done in clean and hygienic area

    • Pass
    • Flag
    • Fail
  • Clean equipments and utensils are used for cooking/processing

    • Pass
    • Flag
    • Fail
  • Separate equipments and utensils are used for veg. & non-veg. products

    • Pass
    • Flag
    • Fail
  • Frying oil/fat is changed immediately when there is colour change, visible fouling, syrupiness and scum formation

    • Pass
    • Flag
    • Fail
  • Processing of food/handling/serving is done in covered areas

    • Pass
    • Flag
    • Fail
  • Water used in the food processing, washing is potable

    • Pass
    • Flag
    • Fail
  • Water used in the beverages or served for drinking is potable

    • Pass
    • Flag
    • Fail
  • Ice is prepared from potable water only

    • Pass
    • Flag
    • Fail
  • Storage of cooked food

  • Storage of cooked food

  • Cooked food is stored covered and at appropriate temperature

    • Pass
    • Flag
    • Fail
  • Cold foods at 50 C or below (in refrigerator)

    • Pass
    • Flag
    • Fail
  • Hot foods at 600 C or above (hot holding)

    • Pass
    • Flag
    • Fail
  • Veg. & non-veg. products are stored separately and properly labelled with day and date of preparation

    • Pass
    • Flag
    • Fail
  • Salads, garnishes, or ready-to-eat foods are immediately stored in clean covered containers and refrigerated

    • Pass
    • Flag
    • Fail
  • Preparation of cooked food before serving

  • Preparation of cooked food before serving

  • Cold foods are served cold and hot foods hot

    • Pass
    • Flag
    • Fail
  • Cooked products are heated upto 700 C or above before serving

    • Pass
    • Flag
    • Fail
  • Cooked food is not left at room temperature for more than 2 hours.

    • Pass
    • Flag
    • Fail
  • All uncooked salads, fresh fruits & vegetables etc. are freshly prepared to the extent possible

    • Pass
    • Flag
    • Fail
  • Surplus food is discarded and not mixed up with freshly prepared food

    • Pass
    • Flag
    • Fail
  • Transported cooked food is consumed/used within 4 hours of its arrival

    • Pass
    • Flag
    • Fail
  • Serving of cooked food

  • Serving of cooked food

  • Food is served in clean and intact utensils/one-time-use disposables

    • Pass
    • Flag
    • Fail
  • Single use/disposable items are not re-used

    • Pass
    • Flag
    • Fail
  • Clean and non-toxic material is used for packing of food. Printed paper is not used for wrapping/storing or serving food

    • Pass
    • Flag
    • Fail
  • Re-usable serving utensils/items are washed, cleaned & disinfected after each use

    • Pass
    • Flag
    • Fail
  • All tables and food serving counters are kept clean

    • Pass
    • Flag
    • Fail
  • Personnel Hygiene

  • Personnel serving food wears clean cloths

    • Pass
    • Flag
    • Fail
  • Personnel serving food is not handling food with bare hands and uses spatula/ spoon/ hand gloves etc. for serving

    • Pass
    • Flag
    • Fail
  • Sale or display of food

  • Sale or display of food

  • Sale/display counters are intact, clean and properly maintained

    • Pass
    • Flag
    • Fail
  • Floor below & behind the counters and display racks are clean

    • Pass
    • Flag
    • Fail
  • The refrigerators are clean and without off-odours

    • Pass
    • Flag
    • Fail
  • Spoiled and damaged products are not displayed

    • Pass
    • Flag
    • Fail
  • Food products (except whole fruits and vegetables) are kept covered at display counter

    • Pass
    • Flag
    • Fail
  • Counter display of cold foods & beverages is at 5 0 C or below

    • Pass
    • Flag
    • Fail
  • Counter display of hot foods is at 60 0 C or above

    • Pass
    • Flag
    • Fail
  • Veg. & Non-veg. products are properly labelled, displayed separately or physically separated and displayed in separate compartments

    • Pass
    • Flag
    • Fail
  • Products displayed are labelled and name of the product, type (veg. or non-veg.) manufacturing date & expiry date (if any) shall be written clearly on the label

    • Pass
    • Flag
    • Fail
  • Whether the FIFO (First In First Out), FMFO (First Manufactured First Out), FEFO (First Expired First Out) principles are followed

    • Pass
    • Flag
    • Fail
  • Storage of surplus food

  • Storage of surplus foods

  • Surplus food is consumed before ‘expiry’ / ‘use by’ date (e.g. packaged milk, cream, sauces etc.) and for other kinds of food, it should be used till fit for consumption

    • Pass
    • Flag
    • Fail
  • Surplus food are stored in the refrigerator

    • Pass
    • Flag
    • Fail
  • Surplus thawed food is discarded

    • Pass
    • Flag
    • Fail
  • Perishable products are consumed immediately and not stored for further use

    • Pass
    • Flag
    • Fail
  • Canned products once opened are transferred in the suitable covered containers and kept refrigerated

    • Pass
    • Flag
    • Fail
  • Quality of water & Ice

  • Cooking

  • Potable/municipal supply water is used for cooking

    • Pass
    • Flag
    • Fail
  • Drinking

  • Potable water is used for drinking purposes

    • Pass
    • Flag
    • Fail
  • Ice (as an ingredient)

  • Ice used in beverages etc. is made from potable water

    • Pass
    • Flag
    • Fail
  • Ice is stored in clean and leak proof containers

    • Pass
    • Flag
    • Fail
  • Ice is handled hygienically with clean scoops

    • Pass
    • Flag
    • Fail
  • Storage in ice

  • Food products are packed properly in water proof packaging before putting in ice for storage

    • Pass
    • Flag
    • Fail
  • Store raw and cooked products separately

    • Pass
    • Flag
    • Fail
  • Utensils & Equipments

  • Quality/type

  • Cooking utensils, cutlery and crockery shall be clean and not broken/chipped

    • Pass
    • Flag
    • Fail
  • Cooking utensils, cutlery and crockery shall be made of food grade material

    • Pass
    • Flag
    • Fail
  • Food grade utensils are used for cooking, storage and serving of food products

    • Pass
    • Flag
    • Fail
  • Cleaning

  • Sink of adequate size and running water supply is available for washing utensils/equipments

    • Pass
    • Flag
    • Fail
  • All utensils and equipments are washed with cleaning agent /detergent and rinsed with clean warm water after every use

    • Pass
    • Flag
    • Fail
  • Utensils are not wiped with aprons, soiled cloths, unclean towels, or hands

    • Pass
    • Flag
    • Fail
  • Food contact surfaces, utensils and equipments are kept clean and sanitized between uses

    • Pass
    • Flag
    • Fail
  • Storage

  • Washed utensils and equipments are stored properly and kept inverted at clean and designated place

    • Pass
    • Flag
    • Fail
  • Small equipments are inverted, covered or otherwise protected from dust or contamination

    • Pass
    • Flag
    • Fail
  • Cleaning & Hygiene of establishment

  • Cleaning

  • Grills of coolers, air conditioning units, fans, condensers and humidifiers are cleaned at least once a month, and more often if necessary.

    • Pass
    • Flag
    • Fail
  • Area/establishment is cleaned every day before starting work, in between and at the end of the day.

    • Pass
    • Flag
    • Fail
  • Work tables, kitchen aids, taps, door-knobs and sinks are cleaned and disinfected every day

    • Pass
    • Flag
    • Fail
  • Store rooms are cleaned every two weeks or earlier as necessary

    • Pass
    • Flag
    • Fail
  • Floors are free from accumulation of food waste, dirt, grease or other visible obnoxious matters

    • Pass
    • Flag
    • Fail
  • Walls of the establishment are maintained in good repair and kept clean at all times

    • Pass
    • Flag
    • Fail
  • Ceilings are clean and maintained in good repair

    • Pass
    • Flag
    • Fail
  • False ceilings is periodically cleaned to remove accumulation of dust, particles or debris that may fall onto foods

    • Pass
    • Flag
    • Fail
  • Cleaning & Hygiene of surrounding/environment

  • Cleaning

  • Food preparation and selling areas are clean, dry, well lit and hygienic

    • Pass
    • Flag
    • Fail
  • Pathways are free from loose mud, cracks, holes, etc., clean and well maintained.

    • Pass
    • Flag
    • Fail
  • No Stagnation of water or mud; which may harbour pests and insects in the vicinity

    • Pass
    • Flag
    • Fail
  • All drainage holes are clean and covered

    • Pass
    • Flag
    • Fail
  • Maintenance

  • Establishment should have a roof/ top covering/canopy

    • Pass
    • Flag
    • Fail
  • Exhaust system is properly functioning

    • Pass
    • Flag
    • Fail
  • Area is well maintained, clean and well illuminated

    • Pass
    • Flag
    • Fail
  • Presence of pets, rodents, any kind of pests and insects

    • Pass
    • Flag
    • Fail
  • Lighting facility

  • Infrastructure

  • Adequate lighting facilities are provided in the (kitchen, storage serving area) establishment.

    • Pass
    • Flag
    • Fail
  • Lights in the processing, storage and serving areas are shatterproof

    • Pass
    • Flag
    • Fail
  • Adequate lighting facilities are provided in the surrounding area

    • Pass
    • Flag
    • Fail
  • Cleaning

  • All light fixtures are cleaned regularly to remove dirt, dust and cobwebs

    • Pass
    • Flag
    • Fail
  • Garbage disposal facility

  • Waste bins

  • Adequate number of waste bins separate for biodegradable and nonbiodegradable wastes, are provided for the kitchen and storage area

    • Pass
    • Flag
    • Fail
  • Waste bins are leak proof, kept clean and covered and foot operated

    • Pass
    • Flag
    • Fail
  • Waste bins are located away from immediate vicinity of storage places for food stuffs, clean crockery and clean work surfaces

    • Pass
    • Flag
    • Fail
  • The location of the waste bins are such that it is not carried through the kitchen

    • Pass
    • Flag
    • Fail
  • Cleaning

  • Waste bins are emptied before overflowing and at the end of day’s business

    • Pass
    • Flag
    • Fail
  • Waste bins are washed at the end of the day and dried upside down

    • Pass
    • Flag
    • Fail
  • Waste is collected separately and stored in closed & leak proof containers for disposal

    • Pass
    • Flag
    • Fail
  • Waste storage area is free from insects or rodents

    • Pass
    • Flag
    • Fail
  • Infrastructure

  • Screens are put on the open windows and doors.

    • Pass
    • Flag
    • Fail
  • Insect electrocuting device (IED) is provided at the premises for elimination of insects

    • Pass
    • Flag
    • Fail
  • IED is placed at least 1.5 m away from any food handling area

    • Pass
    • Flag
    • Fail
  • Low wall mounted type IED are used in the food establishment

    • Pass
    • Flag
    • Fail
  • Air screens (curtains) are provided between clean and unclean areas

    • Pass
    • Flag
    • Fail
  • Maintenance & cleaning

  • Any holes or crevices at ceilings, on walls and floors are sealed by cement or metal plates

    • Pass
    • Flag
    • Fail
  • Threshold clearance of doors is lowered to not more than 6mm with metal kicking plates or rubber sheets.

    • Pass
    • Flag
    • Fail
  • In case of pest infestation, only permitted insecticides within permissible limits are used avoiding food contamination

    • Pass
    • Flag
    • Fail
  • Any contaminated equipment/utensils and food contact surfaces are thoroughly washed, cleaned and sanitized

    • Pass
    • Flag
    • Fail
  • Any food that has been contaminated by pest control chemicals is disposed off safely so that it is not consumed by any one accidentally

    • Pass
    • Flag
    • Fail
  • Rodenticides and insecticides are not applied while food preparation/production is taking place

    • Pass
    • Flag
    • Fail
  • All food products are kept covered while applying rodenticides and insecticides

    • Pass
    • Flag
    • Fail
  • Remains of pests/insects are removed promptly

    • Pass
    • Flag
    • Fail
  • Facilities for Personal Hygiene

  • Handwashing

  • Clean hand wash-basin is provided (one for 20 users)

    • Pass
    • Flag
    • Fail
  • Soap and adequate water supply is available

    • Pass
    • Flag
    • Fail
  • Tissue roll/ paper towel / hand dryer or hand sanitizer is provided near the wash rooms

    • Pass
    • Flag
    • Fail
  • Hand washing area is kept clean at all times

    • Pass
    • Flag
    • Fail
  • Dust bins are provided to keep soiled towels

    • Pass
    • Flag
    • Fail
  • Toilets

  • Any food handling area should not be directly connected to the toilet

    • Pass
    • Flag
    • Fail
  • Toilets are cleaned once daily or frequently as necessary

    • Pass
    • Flag
    • Fail
  • There is no foul odour in the toilets/ surrounding area

    • Pass
    • Flag
    • Fail
  • Adequate water supply is provided in toilets

    • Pass
    • Flag
    • Fail
  • Hand washing facility is provided near the toilet

    • Pass
    • Flag
    • Fail
  • Work clothing

  • Aprons, hand gloves, face masks and head gears/hair nets are provided

    • Pass
    • Flag
    • Fail
  • Workers’ Health

  • Staff members handling food are free from any infectious disease, eczema, acne, open wounds to the head, neck, hands or arms

    • Pass
    • Flag
    • Fail
  • Whether health check-up is conducted

    • Pass
    • Flag
    • Fail
  • Handwashing

  • Food handlers wash hands under foot operated taps with soap and water before handling food, after using toilet/blowing nose/sneezing, rejoining work after break, after working with RM

    • Pass
    • Flag
    • Fail
  • Hands are dried using single use paper/ towel or hand dryer

    • Pass
    • Flag
    • Fail
  • Work clothing outfits

  • Employees wears clean and proper clothing

    • Pass
    • Flag
    • Fail
  • Employees wears clean food grade disposable hand gloves

    • Pass
    • Flag
    • Fail
  • Employees wears clean light coloured aprons

    • Pass
    • Flag
    • Fail
  • Employees wears head covers while handling food

    • Pass
    • Flag
    • Fail
  • Separate footwear are used during food handling

    • Pass
    • Flag
    • Fail
  • Cloths and other items are kept out of kitchen and storage areas

    • Pass
    • Flag
    • Fail
  • Ornaments

  • All jewellery is removed/covered properly before starting work/handling food

    • Pass
    • Flag
    • Fail
  • Jewellery

  • Jewellery/ threads/wrist watch/ cosmetics are not worn on hands while handling food

    • Pass
    • Flag
    • Fail
  • Nails

  • Fingernails are trimmed, clean and unpolished

    • Pass
    • Flag
    • Fail
  • Wounds

  • Open sores, cuts or bandages on hands are completely covered while handling food

    • Pass
    • Flag
    • Fail
  • Personal care

  • Whether employees have objectionable body odour including strong deodorants and perfumes

    • Pass
    • Flag
    • Fail
  • Personal hygiene messages may be displayed on prominent places

    • Pass
    • Flag
    • Fail
  • Work activities

  • Cooked/Ready-to-eat food is handled with spatula/ spoons etc.

    • Pass
    • Flag
    • Fail
  • While tasting food, used spoons are cleaned after every single use

    • Pass
    • Flag
    • Fail
  • Ensure no smoking, spitting, tobacco chewing in food handling, service, storage, washing areas

    • Pass
    • Flag
    • Fail
Source: MaintainX (Community Member)

Please note that any procedure, checklist, or other document available in the MaintainX Global Procedure Library is provided for general education and information only and does not constitute legal, medical, or financial advice. MaintainX makes the materials available AS IS and AS PROVIDED, without warranties of any kind. By downloading or using any such materials, you assume the risk that they may not be appropriate for your specific situation and agree that you are solely responsible for any such use, including compliance with applicable law and with meeting any conditions of product warranties.