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Food Safety and Hygiene Checklist
Personal Hygiene
Employees must wash hands thoroughly using soap and warm water for at least 20 seconds before handling food or utensils.
Staff should maintain clean and trimmed fingernails without nail polish unless wearing intact gloves.
Hair restraints like hairnets or caps should be worn to keep hair away from food and surfaces.
Food Storage
Raw and cooked foods must be stored separately to prevent cross-contamination.
All food items must be stored off the floor on shelves or pallets to allow for proper cleaning and to prevent pests.
Ensure all stored foods are covered and labeled with the contents and date received or prepared.
Food Preparation
Use separate cutting boards and utensils for raw meats, seafood, poultry, and ready-to-eat foods.
Cook foods to the appropriate internal temperatures to ensure harmful bacteria are killed.
Avoid bare-hand contact with ready-to-eat foods by using utensils or gloves.
Cleaning and Sanitizing
Clean and sanitize food-contact surfaces after use and whenever there is a change in tasks.
Use a sanitizer approved by the health department and check concentrations with test strips.
Clean and sanitize sinks, faucets, and other high-touch surfaces regularly.
Pest Control
Regularly inspect premises for signs of pests and take prompt action to control any infestations.
Ensure all doors, windows, and other openings are properly sealed to prevent pest entry.
Store waste and food scraps in covered, pest-proof containers and dispose of waste regularly.
Temperature Control
Regularly check and record temperatures of refrigerators and freezers to ensure they are operating at the correct temperatures.
Use a calibrated food thermometer to check the temperatures of hot and cold held foods.
Promptly refrigerate or freeze perishable foods within 2 hours of purchasing or preparing them.
