Free Food Safety Inspection Checklist

Instructions for Implementation

• Regular Inspections: Conduct inspections frequently to maintain continuous food safety standards.

• Record Keeping: Document all inspection findings and any corrective actions taken.

• Staff Training: Regularly train staff on food safety practices and updates in regulations.

• Continuous Improvement: Use inspection results to improve and refine food safety practices.

Section A: General Hygiene and Environment

A1. Facility Cleanliness

• Floors, walls, and ceilings are clean and in good repair

• No signs of pest activity observed

A2. Employee Hygiene

• Staff wearing clean uniforms and appropriate hair restraints

• Handwashing stations equipped and accessible

Section B: Food Handling and Preparation

B1. Raw Material Storage

• Raw materials stored at the correct temperatures

• Proper separation of different food types to avoid cross-contamination

B2. Cooking and Preparation Areas

• Cooking temperatures monitored and recorded

• Utensils and equipment sanitized between uses

Section C: Storage and Refrigeration

C1. Food Storage Practices

• Dry storage areas are clean and organized

• Food stored off the floor and properly covered

C2. Refrigeration and Freezing

• Refrigerators and freezers operating at the correct temperatures

• Regular defrosting and cleaning of refrigeration units

Section D: Serving and Display

D1. Food Presentation

• Food displayed at safe temperatures

• Serving utensils clean and properly used

D2. Labeling and Packaging

• All food items labeled with expiration dates

• Packaging intact and suitable for food use

Section E: Waste Management and Sanitation

E1. Waste Disposal

• Adequate provision of waste bins

• Regular removal and disposal of waste

E2. Cleaning Procedures

• The cleaning schedule was in place and adhered to

• Use of appropriate cleaning agents and materials

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