Steritech Inspection Checklist

Use this Steritech Inspection Checklist to self-inspect before a food safety assessment. Covers cooking temps, handwashing, sanitizer, storage, pest control, and training records.

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Steritech Inspection Checklist



Food Safety Records And Documentation Review

1. Temperature logs are complete for the past 30 days with no missing shifts


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2. Temperature log entries show varied readings, not identical repeated values


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3. Food safety training records are current for all staff on shift


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4. At least one certified food protection manager is on duty


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5. Corrective actions from the previous assessment are documented and closed


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6. The approved supplier list is current and invoices match received products


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7. Cleaning and sanitation schedules are documented and signed off as completed


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8. Records of recent health department inspections are on file


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9. An allergen matrix is available for all menu items


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10. Daily and monthly food safety checklists are completed and retained


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Employee Health And Hygiene

1. Handwashing stations are stocked with soap, paper towels, and warm running water


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2. Staff wash hands when entering the kitchen, after handling raw food, and after breaks


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3. Single-use gloves are worn for ready-to-eat food and changed between tasks


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4. No employee showing illness symptoms is handling food


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5. Hair restraints are worn and aprons are clean


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6. No eating, drinking, or gum chewing occurs in food prep areas


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7. Cuts or wounds are covered with a bandage and a glove


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Cooking Temperatures

1. Beef steaks and roasts reach a minimum internal temperature of 145°F


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2. Ground beef and other ground meats reach 155°F


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3. Poultry reaches a minimum internal temperature of 165°F


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4. Fish and seafood reach a minimum internal temperature of 145°F


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5. Pork and eggs for immediate service reach 145°F


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6. Reheated foods reach 165°F within two hours


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7. Thermometers and pyrometers are calibrated and calibration is logged


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Hot Holding, Cold Holding, And Refrigeration

1. Hot-held foods are maintained at 135°F or above


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2. Cold-held foods are maintained at 41°F or below


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3. Refrigeration units hold at 41°F or below and are recorded


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4. Freezers hold product frozen solid and temperatures are recorded


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5. Cooked foods are cooled from 135°F to 70°F within two hours


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6. Cooling continues from 70°F to 41°F within an additional four hours


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Date Control And Shelf Life

1. Ready-to-eat foods are date-labeled with a discard date within seven days


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2. Secondary shelf-life labels are applied when products are opened or prepped


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3. Stock rotation follows first-in, first-out order


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4. Expired or out-of-date products are discarded and not in use


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Cross-contamination Prevention

1. Raw meat is stored below and separate from ready-to-eat food


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2. Raw proteins are shelved in cook-temperature order with poultry lowest


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3. Separate or sanitized boards and utensils are used for raw and ready-to-eat food


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4. Ice is handled with a scoop and the ice machine interior is clean


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5. The water supply is potable with no cross-connection or backflow risk


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Cleaning And Sanitation

1. Sanitizer concentration is within the required range and tested with strips


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2. Wiping cloths are stored in sanitizer solution between uses


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3. The three-compartment sink is set up for wash, rinse, and sanitize


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4. Dishmachine wash and rinse temperatures or sanitizer levels meet requirements


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5. Food-contact surfaces are cleaned and sanitized on the required schedule


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6. Prep areas, floors, and drains are clean and free of buildup


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Chemical Safety

1. Chemicals are labeled and stored separately from food and packaging


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2. Safety data sheets are accessible for all chemicals on site


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3. Sanitizer and cleaning products are used at the manufacturer's dilution


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Pest Management

1. No signs of pest activity are present, including droppings, gnaw marks, or live pests


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2. Doors, windows, and entry points are sealed against pest entry


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3. Pest monitoring devices are in place and checked


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4. Pest control service reports are on file and recommendations are actioned


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Facility And Equipment Condition

1. Walls, ceilings, and floors are in good repair and cleanable


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2. Equipment is maintained, functioning, and free of damage


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3. Handwashing sinks are accessible and used only for handwashing


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4. Restrooms are clean, stocked, and functional


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5. Trash is covered and the dumpster area is clean and closed


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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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