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Food Safety Checklist

Use this checklist that covers the key things that will be checked during a food safety inspection. Your rating will be based on what is seen on the day of inspection. If you answer ‘no’ to a question you must put it right.
MaintainX
09/16/2022

Food Safety Checklist

Use this checklist that covers the key things that will be checked during a food safety inspection. Your rating will be based on what is seen on the day of inspection. If you answer ‘no’ to a question you must put it right.

    Hygiene of Food Rooms & Equipment

    • Yes
    • No
    • N / A

    Are food rooms and equipment in good condition and well maintained?

    • Yes
    • No
    • N / A

    Are food rooms clean and tidy and do staff clean as they go including difficult areas?

    • Yes
    • No
    • N / A

    Is equipment easy to clean and kept in a clean condition?

    • Yes
    • No
    • N / A

    Are all food and hand contact surfaces e.g. work surfaces, slicers, fridge handles, probe thermometers, in good condition and cleaned/ disinfected regularly?

    • Yes
    • No
    • N / A

    Are suitable BS EN app oved cleaning chemicals available and stored correctly and are proper cleaning methods used?

    • Yes
    • No
    • N / A

    Are separate cleaning cloths used in clean areas? If they are re-used are they laundered in a boil wash?

    • Yes
    • No
    • N / A

    Food Storage

    Are deliveries appropriately stored immediately?

    • Yes
    • No
    • N / A

    Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?

    • Yes
    • No
    • N / A

    Is food in fridges/freezers covered?

    • Yes
    • No
    • N / A

    Are high risk foods date coded, codes checked daily and stock rotated?

    • Yes
    • No
    • N / A

    Are dried goods stored correctly e.g. in a suitable room, off the food, in covered containers?

    • Yes
    • No
    • N / A

    Is outer packaging removed from ready-toeat food before being placed into a *clean area?

    • Yes
    • No
    • N / A

    Are freeze s working properly?

    • Yes
    • No
    • N / A

    Are fridges and freezers defrosted regularly?

    • Yes
    • No
    • N / A

    Food Handling Practices

    Are ready-to-eat foods prepared in separate clean areas?

    • Yes
    • No
    • N / A

    Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher? Is the dishwasher in good working order and regularly serviced?

    • Yes
    • No
    • N / A

    Is wrapping and packaging used for readyto-eat food kept in the clean area?

    • Yes
    • No
    • N / A

    Do separate staff handle ready-to-eat food o a e controls being followed to ensure staff change clothing and wash hands before handling ready-to-eat food.

    • Yes
    • No
    • N / A

    Is separate **complex equipment provided for ready-to-eat food and is it located in the clean area?

    • Yes
    • No
    • N / A

    Are staff handling food as little as possible? e.g. Using tongs

    • Yes
    • No
    • N / A

    If colour coded equipment is provided (e.g. utensils, chopping boa ds), is it correctly used?

    • Yes
    • No
    • N / A

    Are high risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?

    • Yes
    • No
    • N / A

    Is food cooled as quickly as possible away from raw food and other sources of contamination?

    • Yes
    • No
    • N / A

    Are vegetables/fruit/salads/ trimmed and washed thoroughly before use unless labelled as ‘ready-to-eat’?

    • Yes
    • No
    • N / A

    Are ready-to-eat foods kept separate on display and screened from customers?

    • Yes
    • No
    • N / A

    Are adequate clean utensils available for self-service?

    • Yes
    • No
    • N / A

    Are frozen foods defrosted safely?

    • Yes
    • No
    • N / A

    Are controls in place to prevent contamination by chemicals/foreign bodies e.g. glass, packaging materials, bolts, rust, cleaning chemicals?

    • Yes
    • No
    • N / A

    Are staff aware of food allergy hazards?

    • Yes
    • No
    • N / A

    Are controls being followed to ensure staff wash hands after handing aw food and before touching surfaces, such as the cash register?

    • Yes
    • No
    • N / A

    Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?

    • Yes
    • No
    • N / A

    Personal Hygiene

    Are staff ft to wo k, wearing clean, suitable protective clothing and following personal hygiene rules particularly hand washing?

    • Yes
    • No
    • N / A

    Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?

    • Yes
    • No
    • N / A

    Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed?

    • Yes
    • No
    • N / A

    Are staff toilets and changing facilities clean and tidy?

    • Yes
    • No
    • N / A

    Pest Control

    Are premises pest proofed and free from any signs of pests?

    • Yes
    • No
    • N / A

    Where necessary are external doors/ windows fitted with suitable fly screens?

    • Yes
    • No
    • N / A

    Are insectocutors (if provided) properly maintained?

    • Yes
    • No
    • N / A

    Is food properly protected from risk of contamination by pests?

    • Yes
    • No
    • N / A

    Waste Control

    Is waste in food rooms stored correctly?

    • Yes
    • No
    • N / A

    Is food waste stored correctly outside and is the refuse area kept clean?

    • Yes
    • No
    • N / A

    Is unfit food clearly labelled and stored separately from other foods?

    • Yes
    • No
    • N / A

    Checks and Record Keeping

    Are all checks properly taken and recorded?

    • Yes
    • No
    • N / A

    Has appropriate corrective action been taken where necessary?

    • Yes
    • No
    • N / A

    Are record sheets up-to-date, checked and verified?

    • Yes
    • No
    • N / A

    Are equipment time/temperature combinations regularly cross-checked?

    • Yes
    • No
    • N / A

    Review (4 weekly)

    Any new suppliers and approved list updated?

    • Yes
    • No
    • N / A

    Any new menu items updated?

    • Yes
    • No
    • N / A

    Any new food handling methods or equipment updated?

    • Yes
    • No
    • N / A
Source: MaintainX (Community Member)

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