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General Food Safety Checklist

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Ensure food safety with clean utensils, proper storage, pest control, and employee hygiene. Follow guidelines for cooking, cleaning, and monitoring temperatures to prevent contamination.

Categories
Staff Check-In Training

Slides (44)

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

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Effective hair restraints, such as a hairnet or hat, are properly worn

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Hands are washed properly, frequently, and at appropriate times

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

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Staff beverages have lids and are kept where they cannot spill onto foods

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Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves

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Hand sinks are stocked with soap, disposable towels, and warm water

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

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

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Food is handled with suitable utensils, such as single-use gloves or tongs

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

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

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Refrigerator and freezer units are clean and neat

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Refrigerator temperature is at or below 41°F

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Food is protected from contamination

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All food is stored 6-8 inches off the floor

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Food is stored in the original container or a food grade container

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There are no bulging or leaking canned goods

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Food is protected from contamination

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Chemicals are clearly labeled and stored away from food

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Utensils and equipment are cleaned and sanitized between uses

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Worksurfaces and utensils are clean

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Food cart or container used to transport food is cleaned daily

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Thermometer is cleaned and sanitized between uses

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Can opener is clean

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

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Water temperatures are correct

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Smallware and utensils are allowed to air dry

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Kitchen garbage cans are clean and emptied as necessary

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Boxes and containers are removed from the site

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Noevidence of pests is present

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Recommendations

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