Food Safety Checklist

Ensure food safety by following these key steps for proper handling, storage, and hygiene practices in your facility.

Temperature Control

• Refrigerators maintained at or below 40°F

• Freezers kept at or below 0°F

• Hot foods held at a minimum of 140°F

• Use a thermometer to regularly check temperatures

• Never leave perishable food at room temperature for more than 2 hours

• Store raw meats on the lowest shelves in the fridge to prevent drips

Handwashing

• Wash hands with soap and water for at least 20 seconds

• Wash hands after handling raw food, garbage, or using restrooms

• Use hand sanitizer with at least 60% alcohol when soap is not available

• Clean and sanitize handwashing stations regularly

• Ensure staff wear clean uniforms and gloves when handling food

• Dry hands using a paper towel or air dryer, not cloth towels

Cleaning & Sanitizing

• Clean surfaces before and after each use

• Sanitize countertops and equipment after preparing raw meats

• Use food-safe sanitizers on utensils, cutting boards, and equipment

• Clean food storage areas and refrigerators regularly

• Wash and sanitize trays, containers, and food preparation areas frequently

• Perform deep cleaning at least once a week

Cross-Contamination Prevention

• Store raw meats in sealed containers to prevent leaks

• Use separate cutting boards for raw meats, vegetables, and ready-to-eat foods

• Store chemicals away from food prep and storage areas

• Disinfect utensils and equipment after each use

• Ensure employees wear gloves when handling food, especially ready-to-eat items

• Train staff on recognizing cross-contamination risks

Food Labeling and Storage

• Label all food items with preparation dates and expiration dates

• Ensure proper food storage by using airtight containers

• Follow the "first in, first out" (FIFO) system for rotating stock

• Store perishable items on shelves above non-perishable goods

• Keep dry foods (flour, sugar) in a cool, dry place

• Keep allergenic foods labeled and stored separately

Pest Control

• Inspect kitchen and storage areas for signs of pests weekly

• Seal cracks and gaps in doors, windows, and walls

• Set up traps or bait in areas prone to pest activity

• Keep trash bins tightly sealed and emptied regularly

• Store food in pest-proof containers

• Ensure the facility is free from standing water or leaks

Employee Health & Hygiene

• Ensure all staff are trained in proper food safety practices

• Conduct health checks before staff begin shifts

• Require employees to report any foodborne illnesses or symptoms

• Ensure that staff wear clean and protective clothing (e.g., aprons, gloves, hairnets)

• Train staff on how to properly handle food when ill

• Maintain a staff handwashing log for regular checks

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