Comprehensive Food Facility Compliance Checklist

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Transcript of Comprehensive Food Facility Compliance Checklist

Comprehensive Food Facility Compliance ChecklistCircle Yes or No for every applicable item.

Y N 1. Food is received only from previously approved vendors.

Y N 2. Food deliveries are inspected immediately for proper condition and temperature, with

potentially hazardous foods delivered at a temperature of 41F.

Y N 3. Frozen foods delivered in frozen state with no evidence of thawing or refreezing.

Y N 4. Raw or frozen clams, mussels, scallops and oysters have a temperature below 45F

and are properly labeled, with labels maintained onsite for at least 90 days.

Y N 5. Deliveries are rejected if the food is not at the proper temperature or in unacceptable


Y N 6. Food is promptly placed in proper storage locations, with refrigerated and frozen foods

stored immediately.

Y N 1 All food is stored away from chemicals, vermin, insects, etc., and cannot be


Y N 2. All food is properly labeled using the first in, first out system, including prepackaged

and bulk foods.

Y N 3. Shelving for food storage is at least 6 inches from floor and walls.

Y N 4. Items to be returned and damaged goods are stored separately.

Y N 5. Proper layering is used in refrigerated storage, with raw meat and fish stored below

and away from ready-to-eat foods (produce, vegetables, beverages).

Y N 6. All food in storage is properly covered and sealed.

Y N 7. Contaminated food is promptly discarded.

Y N 1. Frozen foods thawed properly using an acceptable method: In a refrigerator. In a microwave. Under cold, running water. As part of the cooking process.

Y N 2. Hot foods (which can be potentially hazardous) are cooled quickly by the following

methods before placement in a refrigerator or freezer:

With a rapid, cool stirring device.

Stirring while in an ice bath.

In a blast chiller.

Adding ice to the food.

In shallow, iced pans.

Separating food into smaller portions.

Y N 3. Separate sinks are available and used only for food preparation activitiesnot

handwashing or janitorial use.

Y N 4. Potentially hazardous foods do not have sulfite added.

Y N 5. Potentially hazardous foods are cooked thoroughly with proper internal temperatures:

Poultry165F (comminuted poultry, game birds, stuffed meats, stuffed pasta and

reheated foods).

Beef155F (ground beef, other comminuted meats and foods containing comminuted meat).


Eggs145F (food containing raw eggs and other cooked, potentially hazardous food).

Y N 1. All prepackaged foods are labeled properly with name, list of ingredients, net weight and name and address of manufacturer.

Y N 2. Any food returned from customers uneaten is discarded (not reused or reserved).

Y N 3. Food and utensils in self-service areas, such as salad bars, buffets, snack counters and

beverage dispensers, are protected from contamination by customers (e.g., sneezing,

coughing and handling).

Y N 4. Bare hands are not used for food service and serving utensils, such as spoons, tongs and ladles, are provided.

Y N 1. Hot, potentially hazardous foods kept at or above 140F.

Y N 2. Cold, potentially hazardous foods kept at or below 41F.

Y N 3. The danger zone for potentially hazardous foods is 42140F. When cooling or

reheating foods, the time spent in this temperature range is kept to a minimum.

Y N 4. Properly calibrated thermometers are visible in the warmest part of each refrigeration

and freezer unit.

Y N 5. If serving potentially hazardous food, a metal probe-type thermometer is used to

check temperature prior to service.

Y N 6. Thermometers are sanitized before and after each use.

Y N 7. Thermometers are calibrated regularly.

Y N 8. While in use, tongs, scoops, spoons, ladles or other serving utensils for potentially

hazardous foods are kept at or below 41F or above 140F, or in a dipper well that has clean water continually provided.

YN1. Plates, glasses and silverware are sanitized by mechanical dishwasher according to

manufacturer specifications. If manually washed, they are sanitized by one of the

following methods: 100ppm chlorine for 30 seconds; 25ppm iodine for 60 seconds;

200ppm quaternary ammonium for 60 seconds; or 180F water for 30 seconds.

YN2. All mechanical dishwashers are provided with dual integral drainboards.

YN3. During operation of dish machines, the correct temperature is maintained as well as proper amounts of sanitizer and chemicals

YN4. When sanitizing utensils, a test strip or thermometer is used to check effectiveness.

YN5. A three-compartment (preferred) or two-compartment sink is available for utensil washing.

YN6. All compartments can fully submerge the largest utensil in use.

YN7. Utensils are maintained and clean.

YN8. Utensils used in the kitchen or for serving are regularly cleaned and sanitized.

YN9. Only commercial-grade utensils that are certified by an American National Standards

Institute (ANSI)-accredited program are used.

YN10. Utensils are stored away from any possible contamination including dirt, rodents,

insects and chemicals.

Y N 11. Single-use customer utensils are used only once and disposed.

Y N 1 Restroom facilities are provided for employees.

Y N 2. Restroom facilities are provided for customers.

Y N 3. Toilet stalls have self-closing, locking doors.

Y N 4. Restroom facilities are not used for storage of food, utensils, equipment or supplies.

Y N 5. Restroom facilities have adequate supplies such as toilet paper, single-use sanitary

towels (or air dryer) and sanitizing hand cleanser.

Y N 6. A handwashing sink has pressurized hot and cold water.

Y N 7. Restroom facilities have adequate ventilation.

Y N 1. A separate handwashing sink is located in, or adjacent to, restrooms and kitchens.

Y N 2. The handwashing sink has adequate supplies including single-service sanitary towels

(or air dryers) and sanitizing hand cleanser.

Y N 3. The handwashing sink has pressurized hot and cold water.

Y N 4. The handwashing sink is easily accessible at all times.

Y N 5. A separate handwashing sink is used exclusively for handwashing in food prep areas

and is conveniently located.

Y N 1. Chemicals are labeled properly.

Y N 2. Chemicals are not stored in food preparation area.

Y N 3. The only pesticides used have been specifically approved for food facility usage.

Y N 4. All chemicals, pesticides and hazardous materials are used properly. Employees have access to MSDS information on all chemicals.

Y N 5. Cleaning supplies and equipment are stored in a separate area away from food

preparation, food storage, dishwashing and utensil storage areas.

Y N 6. A separate janitorial sink has hot and cold water with a back-flow prevention device.

Y N 7. All mops, buckets, brooms and other cleaning equipment is kept away from food and utensils.

Y N 1. In food preparation and utensil cleaning areas, lighting has a minimum intensity of 20

footcandles (fc).

Y N 2. In dining and other areas, lighting has a minimum intensity of 10 fc, but intensity of at

least 20 fc available during cleaning operations.

Y N 3. Food preparation, food storage and utensil cleaning areas have shatterproof light

covers installed and are in good repair.

Y N 1. Rodents, insects and other vermin are not in the building.

Y N 2. Building does not have cracks or openings where rodents and insects can enter, and

any droppings and dead insects are cleaned up.

Y N 3. All building entrances have air curtains or tight-fitting, self-closing doors. All windows

are protected by screens.

Y N 4. Any fumigation or pest control is done by a licensed pest control operator.

Y N1. Garbage is removed frequently and proper facilities are provided for disposal and


Y N2. Garbage containers have tight-fitting lids, do not leak and are rodent-proof.

Y N3. Before being placed in the dumpster, all garbage is in securely fastened plastic bags.

Y N 1. Employees wear clean uniforms or approved clothing.

Y N 2. Employees only use tobacco products in designated areas, away from food preparation, storage and service.

Y N 3. Employees wash hands thoroughly and frequently. Hands are washed after engaging in any activity that may cause contamination including working between raw food and ready-to-eat foods, after coughing or sneezing, after touching soiled equipment or utensils and after using restrooms.

Y N 4. Ill employees are sent home or do not come to work.

Y N 5. Employees practice safe food-handling procedures and have been trained in food safety.

Y N 6. Employees check temperatures of potentially hazardous foods during storage,

preparation and serving. Employees also check utensil-cleaning chemical levels, water temperatures and water pressures.

Y N 7. A separate employee changing area is provided, apart from toilets, food storage, food preparation, utensil cleaning and utensil storage areas.

Y N 1. Water supply has been tested and comes from an approved source.

Y N 2. Adequate amounts of hot and cold water are available.

Y N 3. Sewage and wastewater is disposed properly into a sewe