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Food Safety Compliance Checklist
Personal Hygiene
Employees must wash hands thoroughly before handling food and after any activity that could contaminate them.
All staff must wear clean clothing and any required hair restraints to prevent hair from entering food.
Sick employees are restricted from working with food and food-contact surfaces.
Food Storage and Temperature Control
All refrigerated foods should be stored at or below 40°F (4°C) to prevent bacterial growth.
Hot foods should be kept at or above 140°F (60°C) until served.
All storage areas for food must be clean, dry, and well ventilated, and should prevent contamination from pests or other sources.
Cleaning and Sanitization
All food-contact surfaces, including utensils and cutting boards, must be cleaned and sanitized after each use.
Cleaning and sanitizing solutions must be at the correct concentration and used as directed on their labels.
Dishwashers and glass washers must reach the proper temperatures and have the correct detergents and sanitizers for effective cleaning.
Pest Control
Regularly inspect premises for signs of pests and take immediate action to eliminate any infestations.
All openings to the outside must be effectively sealed to prevent pest entry.
Use professional pest control services to maintain a pest-free environment.
Food Preparation and Handling
Prevent cross-contamination by using separate equipment and utensils for raw and cooked foods.
Use a food thermometer to ensure that all food reaches the required minimum internal temperatures for safe consumption.
Follow the first-in, first-out (FIFO) rule to use older inventory before newer stock and reduce the risk of food spoilage.
Employee Training
Provide all new employees with comprehensive food safety training before they begin working.
Ensure ongoing training for all staff on current food safety practices and updates to regulations.
Document and keep records of all training sessions and employee attendance.
Health Inspection Readiness
Regularly review and update food safety procedures to comply with local health department regulations.
Conduct self-inspections using the same criteria as health inspectors to maintain continuous compliance.
Keep all necessary documentation and logs readily available for review during health inspections.
