Food Safety Inspection Checklist
FOOD SAFETY INSPECTION CHECKLIST
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Prepared by: |
[Your Name] |
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Date: |
July 11, 2057 |
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Company Name: |
[Your Company Name] |
Instructions for Implementation
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Regular Inspections: Conduct inspections frequently to maintain continuous food safety standards.
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Record Keeping: Document all inspection findings and any corrective actions taken.
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Staff Training: Regularly train staff on food safety practices and updates in regulations.
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Continuous Improvement: Use inspection results to improve and refine food safety practices.
Section A: General Hygiene and Environment
A1. Facility Cleanliness
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Floors, walls, and ceilings are clean and in good repair
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No signs of pest activity observed
A2. Employee Hygiene
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Staff wearing clean uniforms and appropriate hair restraints
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Handwashing stations equipped and accessible
Section B: Food Handling and Preparation
B1. Raw Material Storage
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Raw materials stored at the correct temperatures
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Proper separation of different food types to avoid cross-contamination
B2. Cooking and Preparation Areas
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Cooking temperatures monitored and recorded
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Utensils and equipment sanitized between uses
Section C: Storage and Refrigeration
C1. Food Storage Practices
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Dry storage areas are clean and organized
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Food stored off the floor and properly covered
C2. Refrigeration and Freezing
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Refrigerators and freezers operating at the correct temperatures
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Regular defrosting and cleaning of refrigeration units
Section D: Serving and Display
D1. Food Presentation
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Food displayed at safe temperatures
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Serving utensils clean and properly used
D2. Labeling and Packaging
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All food items labeled with expiration dates
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Packaging intact and suitable for food use
Section E: Waste Management and Sanitation
E1. Waste Disposal
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Adequate provision of waste bins
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Regular removal and disposal of waste
E2. Cleaning Procedures
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The cleaning schedule was in place and adhered to
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Use of appropriate cleaning agents and materials
