HACCP Food Safety Checklist

Do employees wear clean and proper uniforms, including shoes?

Are effective hair restraints properly worn?

Are fingernails short, unpolished, and clean (no artificial nails)?

Is jewelry limited to a plain ring and a watch such as a wedding band, a watch, and no bracelets??

Are hands washed properly, frequently, and at appropriate times?

Are burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandages and completely covered with a food service glove while handling food?

Are eating, drinking, smoking, or tobacco use restricted to designated areas away from preparation, service, storage, and warewashing areas??

Do employees use disposable tissues when coughing or sneezing and wash hands?

Do employees appear in good health?

Are hand sinks unobstructed, operational, and clean?

Are hand sinks stocked with soap, disposable towels, and warm water?

Is a hand washing reminder sign posted?

Are employee restrooms operational and clean?

Is all food stored or prepared from approved sources?

Are food equipment, utensils, and surfaces properly washed, rinsed, and sanitized before every use?

Is frozen food thawed under refrigeration, cooked to proper temperature from a frozen state, or in cold running water?

Is thawed food not refrozen?

Is food preparation planned to minimize time in the temperature danger zone?

Is food tasted using the proper procedure?

Are procedures in place to prevent cross-contamination?

Is food handled with suitable utensils, such as single-use gloves or tongs?

Is food prepared in small batches to limit time in the temperature danger zone?

Are clean reusable towels used only for sanitizing equipment and surfaces and not for drying hands, utensils or floor?

Is food cooked to the required safe internal temperature and tested with a calibrated food thermometer?

Is the internal temperature of cooking food monitored and documented?

Is the hot holding unit clean?

Is food heated to the required safe internal temperature before placing it in hot holding?

Is the hot holding unit preheated before placing hot food in it?

Is the temperature of hot food being held at or above 140 ºF?

Is hot-held food protected from contamination?

Are refrigerators kept clean and organized?

Is the temperature of cold food being held at or below 41 ºF?

Is cold-held food protected from contamination?

Are thermometers available and accurate?

Is the temperature appropriate for pieces of equipment?

Is food stored 6 inches off the floor or in walk-in cooling equipment?

Are refrigerator and freezer units clean and neat?

Are proper chilling procedures used?

Is all food properly wrapped, labeled, and dated?

Is the FIFO (First In, First Out) method of inventory management used?

Is the ambient air temperature of all refrigerators and freezers monitored and documented at the beginning and end of each shift?

Are temperatures of the dry storage area between 50 ºF and 70 ºF or as per state health department requirements?

Are all food and paper supplies stored 6 to 8 inches off the floor?

Is all food labeled with a name and received date?

Are open bags of food stored in containers with tight-fitting lids and labeled with a common name?

Is the FIFO method of inventory management used?

Are there no bulging or leaking canned goods?

Is food protected from contamination?

Are all food surfaces clean?

Are chemicals clearly labeled and stored away from food and food-related supplies?

Is there a regular cleaning schedule for all food surfaces?

Is food stored in the original container or a food-grade container?

Is the three-compartment sink properly set up for warewashing?

Is the dish machine working properly, with gauges and chemicals at recommended levels?

Is water clean and free of grease and food particles?

Are water temperatures correct for wash and rinse?

If heat sanitizing, are utensils allowed to remain immersed in 171 ºF water for 30 seconds?

If using a chemical sanitizer, is it mixed correctly, and is a sanitizer strip used to test chemical concentration?

Are smallware and utensils allowed to air dry?

Are wiping cloths stored in a sanitizing solution while in use?

Are all small equipment and utensils, including cutting boards and knives, cleaned and sanitized between uses?

Are small equipment and utensils washed, sanitized, and air-dried?

Are work surfaces and utensils clean?

Are work surfaces cleaned and sanitized between uses?

Are thermometers cleaned and sanitized after each use?

Are thermometers calibrated on a routine basis?

Is the can opener clean?

Are drawers and racks clean?

Are clean utensils handled to prevent contamination of areas that will be in direct contact with food or a person’s mouth?

Is the food slicer clean?

Is the food slicer broken down, cleaned, and sanitized before and after every use?

Are boxes, containers, and recyclables removed from the site?

Is the loading dock and the area around the dumpsters clean and odor-free?

Are the exhaust hood and filters clean?

Are kitchen garbage cans clean and kept covered?

Are garbage cans emptied as necessary?

Are boxes and containers removed from the site?

Are the loading dock and the area around the dumpsters clean?

Are dumpsters clean?

Do outside doors have screens, are well-sealed, and equipped with a self-closing device?

Is there no evidence of pests present?

Is there a regular schedule of pest control by a licensed pest control operator?