Location:

Date:

FOOD SAFETY CHECKLIST

ITEMS TO CHECK Yes No N/A
Sinks located in production and service areas, and in
restrooms. Hand sinks are not blocked by carts. Clean
(no food debris) and in good working condition.
a) Properly maintained with hot and cold water, approved
antibacterial or antimicrobial soap, disposable towels
or air dryer plus trash can. Hand sinks used only for
handwashing purposes.
Hands washed frequently and correctly
-- after using restroom facilities
-- before starting to work and when returning from
restroom or breaks
-- after handling raw meat, poultry, seafood and
produce.
-- before working with ready-to-eat foods
b) -- between handling different types of food
-- after coughing, sneezing or blowing nose
-- after touching hair, face, nose, other parts of body
-- after eating, drinking and smoking
-- after cleaning
-- after handling chemicals
-- after handling dirty equipment
-- after handling trash and other contaminated objects
Fingernails well trimmed and clean; no nail polish or
artificial fingernails worn. Jewelry and watches on
hands and arms (except smooth-surface rings/ bands)
c) not worn during production and service. (Exception:
medical bracelet, where needed for medical condition).
Policy in place and staff can verbalize understanding
of policy.
d) Employees and managers who handle, prepare or serve
food have no apparent illness (vomiting, diarrhea,
fever, jaundice, sore throat with fever, infected open
wounds or boils, etc.). Can staff verbalize process for
when they should be excluded from the operation
when sick?
Cuts, abrasions and burns on hands and exposed arms
e) bandaged properly; hands also covered with a
disposable glove.
 Gloves used when handling ready-to-eat foods without
f) utensils. Not needed when handling raw foods that will
be cooked, cleaning or handling trash.
Gloves changed when switching from raw food to
ready-to-eat food, (Hands washed before putting on
gloves.), gloves changed when leaving work area,
g)
gloves changed when touching door handles, coolers,
and gloves changed when dirty or torn.

Employees are wearing clean, soil free uniforms, shoes

h)
are clean and slip resistant, aprons are clean
Employees are wearing hairnets and beard guards. If
hat is worn, is hair properly restrained? Signage
i)
hanging in operation to state “hairnet required beyond
this point.

ITEMS TO CHECK Yes No N/A

Employees and managers have access to and use properly

a) calibrated thermometers. Employees are cleaning and
sanitizing thermometers using approved methods.
b) Refigerated and frozen food stored within 1 hour or less of
delivery.
c) Potentially hazardous foods cooked to correct minimum internal
temperature.
- 165°F/ 74°C for 15 seconds:
Poultry (solid and ground), stuffed foods (meat, poultry, seafood,
pasta, etc), dishes that include previously cooked potentially hazardous
ingredients.
- 155°F/ 68°C for 15 seconds:
Ground meats (beef, pork, veal, lamb, fish), injected meats, game,
pork (steaks & chops), shell eggs hot held for service
- 155°F/ 68°C for 22 seconds:
Pork roasts
- 145°F/ 63°C for 15 seconds:
Beef, veal, lamb (steaks & chops); seafood, shell eggs for immediate
service, pasteurized egg dishes
- 145°F/ 63°C for 4 minutes:
Beef, veal, lamb (roasts)
- 140°F/ 60°C for 15 seconds:
Commercially processed, ready-to-eat food, heated for the first time &
hot-held for service
- 140°F/ 60°C:
Fruits and vegetables hot held for service
- 135°F/ 57°C and hold for 45 minutes:
Roast beef
(PC 02.02.03 EP6)
 ITEMS TO CHECK Yes No N/A
NO Outdated.or Expired Food/ Canned goods stored
d)
properly
e) Food thawed under refrigeration, not at room temperature.
-- Emergency procedure: under cold running water (70°F/
21°C or below) or in microwave, followed by immediate
cooking to 165°F/ 74°). Documented

Food kept at room temperature during preparation for no

f)
more that 40 minutes.
g) Hot food held/ Served at 135°F/ 60°C or above.

h) Cold food held/ served at 41°F/ 4°C or below.

i) Food prepared for later use or left over after meal periods
cooled properly (from 140°F/ 60°C to 70°F/ 21°C within 2
hours and then to 40°F/ 4°C within an additional 4 hours).
Any food items that are currently in process, during the
interview, production staff can verbalize the cooling
method and processes involved. Log is current and up to
date.

j) Food reheated rapidly (within 2 hours) to 165°f/ 74°C or

above. Temperature must register on thermometer for 15
seconds minimum.
k) Refrigeration equipment maintained at 40°F/ 4°C or below.
Refrigerators are clean, gaskets are in good condition,
refrigerator logs are in place (If electronic monitoring is
used, is a back up form used, can staff verbalize temp
ranges?)
l) Freezer equipment maintained at below 32°f/ No ice build
up on floors, gaskets are in good condition. Logs are in
place (If electronic monitoring is used, is a back up form
used, can staff verbalize temp ranges?)

ITEMS TO CHECK Yes No N/A

a) Raw meat, poultry, seafood shell eggs stored below ready-to-

eat foods
b) Unwashed produce stored below ready-to-eat foods and
above raw meat, poultry, seafood, and shell eggs.

c) All items in refrigerator and freezer are labeled and dated.

Only food grade storage bins/pans are utilized
d) Raw foods kept separate from ready-to-eat foods during
preparation.
e) Separate utensils used for each food item (during cooking
and serving). Cutting boards are in good condition, stored
properly.
f) Red cutting board used for raw foods of animal origin. Red
cutting board always cleaned and sanitized between
different raw food (i.e. cutting chicken then beef). Cutting
boards are in good condition, stored properly.

g) White cutting board used for ready-to-eat foods.

h) Green cutting board used for washed raw vegetables and

fruits. Cutting boards are in good condition, stored properly.

i) Green (soap) and red (sanitizer) buckets are being used and
at each station. Ask staff the last time the buckets were
changed out, and verbalize the process for changing.
Wiping cloths are INSIDE their respective buckets and not
sitting out.
j) Appropriate serving utensils provided for food items
available for self-service. Utensils are cleaned and stored
properly (no scoops left in bins, etc.)

k) All food contact surfaces and utensils (including

thermometers, prep knives, and stationary parts of slicer)
cleaned and sanitized.
l) All dishes, tableware, trash cans, drawers, ingredient bins,
silverware, utensils, knife racks, clean and sanitary

m) Production equipment such as scales, mixers, blenders,

kettles, ovens, tilt skillets, fryers, grills (including grill table)
Warmers, Bain Marie’s, steam tables, stovetops, all clean
and free from visible debris are clean and sanitary.

n) Floors are all clean and free from visible debris, dust, and
food particles, no chipped or missing tiles.

o) Ceilings and light fixtures are clean, free of dirt and dust.
p) Walls are clean, free of visible debris and dust.

q) Ice Machines (including bins that hold ice, scoops) are clean
and free from “ice mold”, no standing water.

r) Food storeroom/storage area is cleaned, items out of original

containers are labeled accordingly, nothing on floors

s) Mops, brooms, dustpans are clean and stored properly, mop

water is dumped (no standing water).
t) All lights (including heat bulbs) are properly shielded, using
coated/UL approved.
u) Opened boxes are protected from contamination and sealed
properly.

ITEMS TO CHECK Yes No N/A

Department master cleaning schedule is in use and being
signed off on DAILY.

a) Staff can verbalize the cleaning process for equipment within

their area of responsibility, including chemicals, PPE, and
procedure/frequency of cleaning.
b) HACCP temperature logs completed and kept on file for one
year:
-- Cooking to required temperature
-- Holding hot foods
-- Holding cool foods
-- Cooling foods
-- Reheating foods
--Salad bar temp log

NO ITEMS TO CHECK Yes No N/A

c) The Sanitizer Solution log completed twice a day for sample

testing; kept on file for one year.- CHECK DATES

d) Dish Machine temp log- temperatures are taken for each

meal period, test strip is used once per day and documented.
Strips are NOT out of date. Dish machine is clean, with no
lime build up, ranges within the log are correct and no
discrepancies are noted, corrective action is taken

a) All managers, dieticians and Coordinators certified through

 department approved food safety certification programs
(Refer to the policy: Food Safety Certification
Requirements). Managers, dieticians and Coordinators
without current certification scheduled for training and
certified within 90 days of hire or within 90 days of
expiration of previous certification.

b) New employees have completed food safety training

program per department policy. Food Safety training is
documented ?
c) Repeat food safety training for all employees conducted at
least annually (documented in E learning AND town halls
d) The Food Safety Audit completed each month (kept on file
for one year).

GENERAL OBSERVATIONS

ITEMS TO CHECK Yes No N/A

1. All supplies purchased from approved vendors and distributors

only.
2. Deliveries received and inspected in a timely manner by
designated employees.
3. Access to all loading areas, entrances, and storage, production
and service areas restricted to authorized personnel only.

4. All managers familiar with the Centra Security Guidelines.

5. All dishes, tableware, silverware clean, sanitized and in good repair,

and stored properly to prevent contamination.
6. All dispensers (for silverware, cups, condiments, etc.) clean,
sanitized and in good repair.

7.. All beverage areas (including coffee urns, cold beverage dispensers,
etc.) and soft serve/ frozen yogurt machines clean, sanitized and in
good working conditions.
8. All non-food contact surfaces (including counter tops, tray slides,
steam tables, sneeze guards, display shelving, storage shelving, hot
 warmers, Carts, etc.) clean, in good repair and kept neat and
uncluttered.
9. All cash registers and stands clean, neat and uncluttered
10. All tables and chairs in dining areas clean and neat.
11. Café/Serving Areas- Floors, carpet, baseboard, walls and ceilings
clean, in good repair, and smooth, free of cracks, holes and peeling
paint.
12. K-type fire extinguisher near cooking line- staff can verbalize how
to use. Signage is in place and matches policy. K-Type is clean and
inspected. Staff can verbalize how to use suppression system

13. IF APPLICABLE- Gas shut off/Emergency Shut off is labeled,

visible, and staff can verbalize how to use.
14. Inspect Hood Systems. Are they clean? Are caps on the suppression
nozzles? Has equipment been moved? Are pull levers unobstructed?
Cleaning and inspection Tag present and up to date? NO GAPS in
filters/baffles, equipment located under hood correctly

15. Safety Topic is discussed monthly during town hall meetings.

Documented via town hall process.
16. Fire Evacuation Diagram Posted?

17. Emergency Code/Emergency Numbers posted

18. Chemical Inventory- Staff can verbalize how to access on Centra
People.
19. Slip/Trip Hazards are prevented- floors are not wet, floor signs are
in place and not left out, work orders in for all leaks
20. Knives are stored properly, drawers are cleaned out, nothing left
hanging on shelves to create a hazard. Knife racks are clean and
sanitary.
DISHWASHING AND WAREWASHING AREAS
1. Dishwashing machine in good working condition, clean interior and
exterior, proper wash and rinse temperatures, correct pressure,
nozzles clean (with correct spray patterns), pressure gauge provided,
thermometers in good condition. Repair/Service records present

2. Pot sink, storage carts and storage shelving clean and in good repair.

3. Cleaned equipment and utensils air-dried and properly stored to

protect from contamination. Knives stored safely in knife holders or
other designated storage space.
4. Equipment used to store clean equipment is cleaned and sanitized.
 STORAGE AREAS (DRY STORAGE, REFRIGERATORS, FREEZERS)
1. Solid Surfaces/Barrier on the bottom shelf of all shelving units.
2. All storage boxes are 18 inches below sprinkler head, nothing stored
on floors
3. Clutter/Unused equipment removed from the operation

4. Locking mechanisms on Walk In units functioning properly, staff

cannot get locked in, know how to use
RECEIVING AREAS, REFUSE DISPOSAL
1. Receiving area clean, free of empty boxes, debris and trash.
2. Refuse storage areas clean, free of odors and pests, easily cleanable,
and kept neat. Refuse storage containers (dumpsters, compactors,
etc.) in good repair and covered.
3. Co2 and compressed gas stored properly, chained, and labeled

PEST CONTROL (EVIDENCE OF PEST INFESTATION)

1. No evidence of insects, rodents, or other pests. Log kept for
reporting any evidence and location of pests observed.
2. All openings to outside screened or otherwise protected against
insects. No openings (holes, open doors, windows, etc.) allowing
pests to enter.
3. Pest control reports (left after each inspection and/ or treatment)
kept on file for 12 months. If client is responsible for pest control,
copy of report must be kept on file and available for review by
auditor.
COMMENTS:

Audit Conducted By:

Name : ___________________________________________________