1. Employee Training and Hygiene

• Confirm all staff members have completed food safety training.

• Ensure staff practices proper handwashing techniques.

• Verify that employees adhere to personal hygiene guidelines.

2. Food Preparation and Storage

• Check refrigeration units for correct temperatures and cleanliness.

• Inspect dry storage areas for proper organization and cleanliness.

• Confirm proper labeling and dating of all stored food items.

• Ensure separate storage for raw and cooked foods.

3. Cross-Contamination Prevention

• Monitor the separation of raw and cooked foods during storage and preparation.

• Confirm the use of color-coded utensils to prevent cross-contamination.

• Verify that cutting boards are sanitized between different food types.

4. Cooking and Temperature Controls

• Monitor cooking temperatures for all proteins (poultry, seafood, meat).

• Confirm the use of food thermometers during cooking.

• Check hot holding and cold holding units for correct temperatures.

5. Allergen Management

• Ensure staff is trained on allergen awareness and handling procedures.

• Verify the accuracy of allergen information on the menu.

• Confirm separate storage and preparation areas for allergen-free items.

6. Cleaning and Sanitation

• Confirm the regular cleaning schedule for kitchen equipment.

• Ensure proper sanitation of food contact surfaces.

• Check dishwashing procedures and water temperature.

7. Pest Control

• Verify the presence of a professional pest control service.

• Check for any signs of pest infestation in storage and preparation areas.

8. Emergency Preparedness

• Confirm the availability and functionality of first aid kits.

• Ensure staff is trained on emergency response procedures.