Food Safety Hygiene Checklist

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Food & Hospitality
Food Safety & Hygiene Checklist

Food Safety & Hygiene Checklist

POLICY ARRANGEMENTS

Delivery

Storage

Ambient Storage

Sanitisation

Initial Food Preparation

Cooking & Reheating

Cold Storage

Hot Food

Temperature Monitoring Procedures

Food Service

Loose Fittings

Wood, Packing Materials, Cloths, WireWool Etc.,

Complaints Procedure

Personal Hygiene Standards

Bad Habits

Clothing

Hair

Hand Washing

Maintenance

Pest Control

Food Sampling & Retention

Food Hygiene Training

Food Safety Policy Training

Cleaning Schedule, Etc

Cleaning Standards

Vending Machines

Refrigeration & Maintenance Records

Waste Management

Sanitary Provision

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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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Food Safety Hygiene Checklist

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1. Food premises registration document available & signed

2. Food policy statements in place

3. Policy documentation available, signed & dated

4. Documentation brought to the attention of staff

5. Organisations policy arrangement in place

6. Organisational structure in place

1. No unauthorised suppliers used

2. Banned food list available & adhered to? (if applicable)

3. Chilled food delivered @ +8 deg C or colder

4. Frozen food delivered @ -12 deg C or colder

5. Food delivery temperatures recorded

6. Condition of delivery vehicles & driver checked & recorded

7. Deliveries not left unattended, uncovered, etc

8. Date coding & food quality checked

9. Abused or damaged goods rejected

10. Unwrapping/ decanting carried out in separate areas

1. Chilled/ frozen food stored without delay

2. Store room in clean & tidy condition

3. Food stored on suitable racking off the floor (6")

4. Fabric & condition of store rooms acceptable

5. Environmental factors satisfactory (temperature, etc)

6. Refrigerated / Freezer Storage

7. High risk chilled food stored @ or below +8 deg C

8. Frozen food storage @ -18 deg C or colder

9. Defrosted food never refrozen

10. Use by date codes transferred to containers

11. Food not stored in open containers

12. Cardboard/wooden containers not used in refrigerators

13. Glassware not used to store food in refrigerators

14. In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

15. Are egg's stored under refrigerated conditions & date marked

16. Refrigerators not stocked/overloaded

17. Strict stock rotation being observed

18. Food containers sanitised before use

19. All "open foods" kept wrapped, inc cheese, etc

1. Storage temperature is appropriate

2. Is storage area well lit

3. Protective light shields (diffusers) cover all light sources

4. No open dried goods

5. Food not stored near chemicals

6. Date codes transferred to decanted food

7. Strict stock rotation being observed

8. No out of date dried goods identified

1. Adequate supplies of sanitiser available & used

2. Correct application of sanitiser & staff appropriately trained

3. Chopping boards, knives, slicers, etc, sanitised / washed after use

4. Salad wash available & used

5. Detergent sanitiser used in dishwasher or correct manual washing methods used

1. Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

2. Disposable towels used to wipe down food surfaces

3. Frozen food defrosted under refrigerated conditions

4. Cold food refrigerated between preparation & service

5. High risk foods kept out of refrigerated conditions as short as possible during preparation

6. All high risk foods not left unattended e.g. During breaks

7. All food prepared with minimum delay

1. If hot food has to be pre-cooked are suitable control measures in place & strictly followed

2. If cold food has to be pre-cooked are suitable control measures in place & strictly followed

3. Blast chiller available if pre cooking regularly & short cook chill code of practice applied

4. Blast chiller temperatures / time records available & completed

5. If no blast chiller are hot foods chilled quickly

1. Display units not overloaded

2. Food on display kept below +8 deg C or 4 hour rule applied

3. Leftover food from display above +8 deg C disposed of

4. Buffets out for a Maximum time of 4 hours

1. All high risk food cooked to a core temperature of @ least 75 deg C

2. Hot food display temperature kept above 63 deg C

3. Hot food from display never reheated

1. Probe wipes available

2. Temperature test medium available in all refrigerators & used

3. Probe used to check fridge & freezer temperatures

4. Frequency check in line with company procedures (or at least twice a day)

5. Probe calibrated monthly & checks recorded

6. Annual formal calibration & certification available

7. Probe breakdown procedures in place

8. Action taken for unsatisfactory product temperatures

1. Delays between preparation & service kept to a minimum

2. Cold food refrigerated between preparation & service

3. Adequate protection for display avoiding contamination