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Manager Self-Inspection 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. 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

Manager Self-Inspection 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. 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.

    Personnel and Hygiene

    Hands are washed correctly and thoroughly at critical points

    • Pass
    • Flag
    • Fail

    Fingernails are maintained neat, unpolished, and clean

    • Pass
    • Flag
    • Fail

    Hair restraints are worn

    • Pass
    • Flag
    • Fail

    Open wounds, sores, and pustules are covered with impermeable barriers when working with food

    • Pass
    • Flag
    • Fail

    Staff are working without symptoms of vomiting, diarrhea, jaundice, or fever with a sore throat

    • Pass
    • Flag
    • Fail

    Drinking and eating take place in designated areas

    • Pass
    • Flag
    • Fail

    Food Protection Manager certificate on-site and current

    • Pass
    • Flag
    • Fail

    Refrigerators

    Foods were stored at or below 41°F

    • Pass
    • Flag
    • Fail

    A working thermometer was available and conspicuous

    • Pass
    • Flag
    • Fail

    Foods are dated and covered

    • Pass
    • Flag
    • Fail

    Interior is clean

    • Pass
    • Flag
    • Fail

    Hot Holding

    Food is reheated to 165°F before being placed into the hot holding unit

    • Pass
    • Flag
    • Fail

    Foods were stored at or above 135°F

    • Pass
    • Flag
    • Fail

    Food Handling and Storage

    Frozen food is thawed under refrigerator or under cold running water

    • Pass
    • Flag
    • Fail

    Food is stored in a manner that prevents cross-contamination

    • Pass
    • Flag
    • Fail

    Ready to eat food is handled with clean gloved hands or utensils

    • Pass
    • Flag
    • Fail

    All food and utensils are stored at least 6 inches off the floor

    • Pass
    • Flag
    • Fail

    Food is covered and protected from contamination

    • Pass
    • Flag
    • Fail

    Dented, leaky, bulging, and rusted cans are removed from use

    • Pass
    • Flag
    • Fail

    Sanitation and Cleaning

    The three-compartment sink is set-up and Dishes are washed at the three-compartment sink using the correct procedure (scrape—>wash—>rinse—>sanitize—>air dry)

    • Pass
    • Flag
    • Fail

    Chemical test strips are available

    • Pass
    • Flag
    • Fail

    Sanitizer at the 3-compartment sink is at the correct concentration

    • Pass
    • Flag
    • Fail

    Sanitizer in wiping buckets is at the correct concentration

    • Pass
    • Flag
    • Fail

    Cutting boards and other in-use utensils are washed, rinsed, and sanitized every 4 hours

    • Pass
    • Flag
    • Fail

    Floors, walls, and ceiling are clean and well maintained throughout

    • Pass
    • Flag
    • Fail

    No evidence of pests (e.g. mice, cockroaches, flies) observed

    • Pass
    • Flag
    • Fail

    Dish machine sanitizing with correct chlorine concentration or temperature

    • Pass
    • Flag
    • Fail

    Chemicals are stored away from food, utensils, and food contact surfaces

    • Pass
    • Flag
    • Fail

    Chemicals are clearly labeled

    • Pass
    • Flag
    • Fail

    Drawers, racks, utensils, deli slicers, and can openers are clean to sight and touch

    • Pass
    • Flag
    • Fail

    Facility Maintenance

    Cooking equipment and utensils are in good repair

    • Pass
    • Flag
    • Fail

    All hand sinks have soap, paper towels, and hot water

    • Pass
    • Flag
    • Fail

    Restrooms are clean, toilet paper is in the dispenser, soap and paper towels are at the hand sink

    • Pass
    • Flag
    • Fail

    All plumbing is working properly and not leaking

    • Pass
    • Flag
    • Fail

    Screens are on open doors and windows and are in good repair

    • 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.