Food Safety Checklist

Preparation

	Inspected	Status	Comments
Employees wear clean and proper clothing
Hands are washed properly and frequently
Equipments and food contact surfaces are rinsed, sanitized, washed before every use
Food is handled with suitable utensils (gloves and tongs)
Reusable towels are not used for drying hands or the floor but used only for sanitizing equipments

Contamination

	Inspected	Status	Comments
Food is covered
Separate chopping boards, knives and other equipment used for different food
Cooked/ ready to eat foods are stored in separate fridges
All open food are covered properly in fridges and dry store

Chilled/Frozen Food

	Inspected	Status	Comments
Food is restored to its critical temperature and within 2 hours of receipt
Frozen food is kept at -18°C
Cooked/ ready to eat foods are stored in separate fridges
Out of date chilled goods are removed

Bake-off

	Inspected	Status	Comments
High risk foods are cooked at least 75°C
Hot foods are displayed above 63°C
Food is held hot only once

Date
Month Day Year
Date
Hour Minutes AM/PM Option
Inspector's Name
First Name Last Name
Signature
Clear
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