Food Safety Checklist
Preparation
Inspected
Status
Comments
Employees wear clean and proper clothing
1
Correct
Needs Correction
Hands are washed properly and frequently
2
Correct
Needs Correction
Equipments and food contact surfaces are rinsed, sanitized, washed before every use
3
Correct
Needs Correction
Food is handled with suitable utensils (gloves and tongs)
4
Correct
Needs Correction
Reusable towels are not used for drying hands or the floor but used only for sanitizing equipments
5
Correct
Needs Correction
Contamination
Inspected
Status
Comments
Food is covered
6
Correct
Needs Correction
Separate chopping boards, knives and other equipment used for different food
7
Correct
Needs Correction
Cooked/ ready to eat foods are stored in separate fridges
8
Correct
Needs Correction
All open food are covered properly in fridges and dry store
9
Correct
Needs Correction
Chilled/Frozen Food
Inspected
Status
Comments
Food is restored to its critical temperature and within 2 hours of receipt
10
Correct
Needs Correction
Frozen food is kept at -18°C
11
Correct
Needs Correction
Cooked/ ready to eat foods are stored in separate fridges
12
Correct
Needs Correction
Out of date chilled goods are removed
13
Correct
Needs Correction
Bake-off
Inspected
Status
Comments
High risk foods are cooked at least 75°C
14
Correct
Needs Correction
Hot foods are displayed above 63°C
15
Correct
Needs Correction
Food is held hot only once
16
Correct
Needs Correction
Date
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Month
-
Day
Year
Date
Hour Minutes
AM
PM
AM/PM Option
Inspector's Name
First Name
Last Name
Signature
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