Daily Food Safety Checklist

Utilize this Daily Food Safety Checklist to ensure proper food handling, storage, and sanitation practices are followed, minimizing contamination risks.

Daily Food Safety Checklist



Protection From Contamination

1. Is raw food stored below and away from cooked and ready-to-eat food?


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2. Is all food stored at least six inches off the floor?


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3. Are refrigerated food items stored in the correct stacking order?


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4. Are all food items stored covered or wrapped?


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5. Are food contact surfaces cleaned and sanitized, including clean-in-place equipment?


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6. Are wiping cloths properly used and stored in a sanitizing solution?


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7. Are prep tables and buffet lines monitored to prevent cross-contamination?


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Time And Temperature

1. Is the food cooked to the required internal temperature?


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2. Is food reheated to 165°F for 15 seconds for hot holding?


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3. Are foods cooled fast (135°F to 70°F in 2 hours and 70°F to 41°F in 4 hours, or room temperature to 41°F in 4 hours)?


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4. Is a cooling log used?


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5. Is food kept at 135°F or above during hot holding?


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6. Is food kept at 41°F or below during cold holding?


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7. Is food date-marked and labeled with the date prepared?


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8. Is food discarded if it is dated over seven days old?


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9. Is food received at proper temperatures?


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10. Are thermometers used to check food temperatures?


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Chemicals

1. Are toxic chemicals properly used, labeled, and stored away from food, equipment, utensils, linens, single-service, and single-use items?


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Proper Use Of Equipment And Utensils

1. Are utensils stored with handles facing outward to the user?


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2. Is equipment properly stored?


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3. Are all equipment and single-service items stored at least six inches off the floor?


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4. Is the 3-compartment sink set up correctly?


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5. Is the dishwashing machine properly working and sanitizing?


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6. Are correct sanitizer test kits on-site and being used?


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Physical Facility

1. Are floors, walls, and ceilings properly cleaned and maintained?


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2. Are aisles clear of obstruction?


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Refrigerator And Freezers

1. Is a thermometer in every cooler, walk-in, and freezer?


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2. Are coolers and walk-ins kept at 41°F or below?


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3. Are temperatures in coolers, walk-ins, and freezers monitored, and are daily temperatures logged?


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Handwashing And Personal Hygiene

1. Are handwashing sinks unblocked and accessible?


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2. Do handwashing sinks have soap, towels, and both hot and cold water?


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3. Do employees wash their hands frequently and follow proper handwashing procedures (20 seconds)?


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4. Do employees wash their hands before putting on gloves?


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5. Are employees prohibited from having bare-hand contact with ready-to-eat and ready-to-serve food?


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6. Is eating, drinking, or tobacco use prohibited in the food preparation area?


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7. Are personal items stored away from food storage and preparation areas?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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