Free Hotel Food Safety Checklist

This checklist is designed to help maintain the highest standards of food safety in our hotel’s kitchen and dining areas. Check each item as you complete it to ensure all food safety protocols are followed meticulously.

Food Storage

• Refrigerators and freezers are kept at appropriate temperatures and monitored regularly.

• Food is stored in labeled containers with use-by dates.

• Raw and cooked foods are stored separately to prevent cross-contamination.

• Dry storage areas are clean, organized, and free from pests.

• Chemicals and cleaning supplies are stored away from food areas.

Food Preparation

• Hands are washed thoroughly with soap and water before handling food.

• Separate cutting boards and utensils are used for raw and cooked foods.

• All fruits and vegetables are washed before use.

• Food is cooked to the appropriate internal temperature.

• Work surfaces are cleaned and sanitized after each task.

Personal Hygiene

• Staff wear clean uniforms and hair restraints while working.

• Jewelry and loose clothing are avoided during food preparation.

• Gloves are worn when handling ready-to-eat foods and changed regularly.

• Ill staff are restricted from working with food.

• Personal items and food are kept out of the kitchen area.

Equipment and Utensils

• All kitchen equipment is cleaned and sanitized regularly.

• Utensils and dishes are washed in hot, soapy water and sanitized.

• Broken or damaged equipment is repaired or replaced promptly.

• Thermometers are calibrated and sanitized regularly.

• Dishwashing machines are checked for proper operation and cleanliness.

Food Handling

• Food is not left out at room temperature for extended periods.

• Leftovers are properly cooled and stored within two hours.

• Hot foods are kept hot and cold foods are kept cold during service.

• Buffet and self-service areas are monitored for food safety.

• Staff are trained in proper food handling procedures.

Pest Control

• Regular pest control inspections are conducted.

• No signs of pests in food storage or preparation areas.

• Doors and windows are sealed to prevent entry of pests.

• Waste is disposed of properly and regularly.

• Drains and sinks are kept clean and free of food debris.

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