Food Preparation Food Safety Checklist For Kitchen

Are freeze s working properly.

Food preparation food safety checklist for kitchen.

Is outer packaging removed from ready to eat food before being placed into a clean area. If any signs of wear or weakness are found during the inspection the components or means of attachment are withdrawn from use until they are replaced with properly functioning components. Suitable room off the food in covered containers. No jewelry is permitted when handling food.

Inspecting the whole kitchen area to check if closing procedures were properly initiated during the previous shift. Describe areas of infection control oversight of food services recommended by apic. Food service workers do not touch ready to eat foods with their bare hands and single use gloves and or suitable utensils are used to handle foods. Infection prevention in the kitchen.

Hair restraints are worn in food prep area. Do not leave cooked food at room temperature for more than 2 hours. Harnesses safety belts shock absorbers lanyards inertia reels to an anchorage point. Are fridges and freezers.

Y n y n hot holding typically 135 or above. List each fridge freezer in the kitchen record at least 4 hot and 4 cold foods if you display your foods buy a hand held digital probe thermometer you can review the different types here place a vial of water or stick of butter in each fridge freezer. Sanitize all cutting boards knives and prep stations between food preparations brush grills and clean flattops after cooking meats and vegetables change sanitizer buckets and rags often empty full trash bins 2. Use a food thermometer to make sure food cooked in the oven or on the stove top or grill reaches a.

No cross contamination of raw cooked other foods. Use separate cutting boards plates and knives for produce and for raw meat poultry. E g cleanliness equipment malfunctions proper storage and waste disposal receiving and proper storage of food supplies e g labeling indicating dates proper wrapping and storage 2. Y n y n 2.

Identify state and federal regulations requiring food safety oversight. Consult regulatory health authority to verify regulations in your jurisdiction. Y n employee health hygiene opening p m. System and means of attachment e g.

Y n y n 3. Key areas of focus for ensuring food safety in your facility. Y n y n 5. Food safety in the kitchen cutting board and utensils.

Here are some of the core information for keeping food at safe temperatures.