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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

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.

    Personal Hygiene

  • Employees wear clean and proper clothing, including closed-toe shoes

    • Pass
    • Flag
    • Fail
  • Effective hair restraints, such as a hairnet or hat, are properly worn

    • Pass
    • Flag
    • Fail
  • Fingernails are short, unpolished, and clean (no artificial nails)

    • Pass
    • Flag
    • Fail
  • Burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandaged and completely covered with a foodservice glove while handling food

    • Pass
    • Flag
    • Fail
  • Hands are washed properly, frequently, and at appropriate times

    • Pass
    • Flag
    • Fail
  • Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage

    • Pass
    • Flag
    • Fail
  • Staff beverages have lids, and are kept where they cannot spill onto foods

    • Pass
    • Flag
    • Fail
  • Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves

    • Pass
    • Flag
    • Fail
  • Hand sinks are stocked with soap, disposable towels and warm water

    • Pass
    • Flag
    • Fail
  • A handwashing reminder sign is posted.

    • Pass
    • Flag
    • Fail
  • Food Preperation

  • All food stored or prepared in facility is from approved sources

    • Pass
    • Flag
    • Fail
  • Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use

    • Pass
    • Flag
    • Fail
  • Frozen food is thawed under refrigeration, in the microwave, cooked to proper temperature from frozen state, or in cold running water

    • Pass
    • Flag
    • Fail
  • Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible

    • Pass
    • Flag
    • Fail
  • Food is handled with suitable utensils, such as single use gloves or tongs

    • Pass
    • Flag
    • Fail
  • Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils or the floor

    • Pass
    • Flag
    • Fail
  • Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.

    • Pass
    • Flag
    • Fail
  • Thawed food is not refrozen

    • Pass
    • Flag
    • Fail
  • Food is handled with suitable utensils, such as single use gloves or tongs

    • Pass
    • Flag
    • Fail
  • Hot Holding

  • Hot holding unit is clean

    • Pass
    • Flag
    • Fail
  • Food is heated to the required safe internal temperature before placing in hot holding. Hot holding units are not used to reheat potentially hazardous foods

    • Pass
    • Flag
    • Fail
  • Hot holding unit is pre-heated before hot food is placed in unit

    • Pass
    • Flag
    • Fail
  • Temperature of hot food being held is at or above 135 ºF

    • Pass
    • Flag
    • Fail
  • Food is protected from contamination.

    • Pass
    • Flag
    • Fail
  • Cold Holding

  • Refrigerators are kept clean and organized

    • Pass
    • Flag
    • Fail
  • Temperature of cold food being held is at or below 41 ºF

    • Pass
    • Flag
    • Fail
  • Food is protected from contamination

    • Pass
    • Flag
    • Fail
  • Refrigerator & Freezer

  • Thermometers are available and accurate

    • Pass
    • Flag
    • Fail
  • Refrigerator and freezer units are clean and neat

    • Pass
    • Flag
    • Fail
  • Refrigerator temperature is at or below 41°F

    • Pass
    • Flag
    • Fail
  • Food is protected from contamination

    • Pass
    • Flag
    • Fail
  • Food is stored 6 inches off floor or in walk-in cooling equipment.

    • Pass
    • Flag
    • Fail
  • All food is properly wrapped, labeled, and dated.

    • Pass
    • Flag
    • Fail
  • The FIFO (First In, First Out) method of inventory management is used

    • Pass
    • Flag
    • Fail
  • Food Storage & Dry Storage

  • All food is stored 6-8 inches off the floor

    • Pass
    • Flag
    • Fail
  • Food is stored in the original container or a food grade container

    • Pass
    • Flag
    • Fail
  • There are no bulging or leaking canned goods

    • Pass
    • Flag
    • Fail
  • Food is protected from contamination

    • Pass
    • Flag
    • Fail
  • Chemicals are clearly labeled and stored away from food

    • Pass
    • Flag
    • Fail
  • Open bags of food are stored in containers with tight fitting lids and labeled with common name.

    • Pass
    • Flag
    • Fail
  • The FIFO (First In, First Out) method of inventory management is used

    • Pass
    • Flag
    • Fail
  • Utensils & Equipment

  • Utensils and equipment are cleaned and sanitized between uses

    • Pass
    • Flag
    • Fail
  • Work surfaces and utensils are clean

    • Pass
    • Flag
    • Fail
  • Food cart or container used to transport food is cleaned daily

    • Pass
    • Flag
    • Fail
  • Thermometer is cleaned and sanitized between uses

    • Pass
    • Flag
    • Fail
  • Can opener is clean

    • Pass
    • Flag
    • Fail
  • Dishwashing

  • Three-compartment sink is properly set up for ware washing OR dish machine is working properly

    • Pass
    • Flag
    • Fail
  • Dishmachine is working properly (such as gauges and chemicals are at recommended levels).

    • Pass
    • Flag
    • Fail
  • Water is clean and free of grease and food particles

    • Pass
    • Flag
    • Fail
  • Water temperatures are correct

    • Pass
    • Flag
    • Fail
  • Smallware and utensils are allowed to air dry

    • Pass
    • Flag
    • Fail
  • Wiping cloths are stored in sanitizing solution while in use

    • Pass
    • Flag
    • Fail
  • Garbage Storage & Pest Control

  • Kitchen garbage cans are clean and emptied as necessary

    • Pass
    • Flag
    • Fail
  • Boxes and containers are removed from site

    • Pass
    • Flag
    • Fail
  • No evidence of pests is present

    • Pass
    • Flag
    • Fail
  • Dumpsters are clean

    • Pass
    • Flag
    • Fail
  • There is a regular schedule of pest control by a licensed pest control operator

    • 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.