Food Safety Checklist

Food Safety Checklist

Preparation

Rows	Inspected	Status	Comments
Employees wear clean and proper clothing	1
Hands are washed properly and frequently	2
Equipments and food contact surfaces are rinsed, sanitized, washed before every use	3
Food is handled with suitable utensils (gloves and tongs)	4
Reusable towels are not used for drying hands or the floor but used only for sanitizing equipments	5

Contamination

Rows	Inspected	Status	Comments
Food is covered	6
Separate chopping boards, knives and other equipment used for different food	7
Cooked/ ready to eat foods are stored in separate fridges	8
All open food are covered properly in fridges and dry store	9

Chilled/Frozen Food

Rows	Inspected	Status	Comments
Food is restored to its critical temperature and within 2 hours of receipt	10
Frozen food is kept at -18°C	11
Cooked/ ready to eat foods are stored in separate fridges	12
Out of date chilled goods are removed	13

Bake-off

Rows	Inspected	Status	Comments
High risk foods are cooked at least 75°C	14
Hot foods are displayed above 63°C	15
Food is held hot only once	16

Date
MonthDayYear
2 digit month, 2 digit day, 4 digit yearDate
Hour MinutesAM/PM Option
Inspector's Name
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