Food Safety: Checklist Template

1. Employee and Customer Illness 5 items

Are all employees trained, as required, on the Employee Illness Policy? Yes / No 1 pt
Ill employees are excluded, restricted or sent home as required? Yes / No 1 pt
Are all employees up to date on all immunizations, including a complete hepatitis series? Yes / No 1 pt
All customer complaints of illness are addressed by management and reported Yes / No 1 pt
Training on how to proceed in the event of a product recall has been provided? Yes / No 1 pt

All employees are trained on proper handwashing? Yes / No 1 pt
Eating, drinking, or tobacco use is restricted in food areas? Yes / No 1 pt
Bare hand contact with ready-to-eat and ready-to-serve food items is restricted? Yes / No 1 pt
Facilities are adequately stocked with soap, warm water and paper towel for proper handwashing? Yes / No 1 pt
An adequate supply of gloves is available to all employees? Yes / No 1 pt
Clean uniforms are worn including proper safety shoes? Yes / No 1 pt
Hairnets or hats are worn by all employees? Yes / No 1 pt
Staff consume personal beverages or foods only in the designated staff area? Yes / No 1 pt

Food is purchased from approved suppliers/no home prepared food? Yes / No 1 pt
Food is received at proper temperatures? Monitor receiving temperatures and log Yes / No 1 pt
as required. Yes / No 1 pt
What is the receiving temperature? Number
Food items received are inspected, separated and damaged foods are discarded or Yes / No 1 pt
Itemized supplier records are maintained onsite, so they are readily available? Yes / No 1 pt
Food items are stored properly to protect from cross-contamination, in coolers, and Yes / No 1 pt
Employees follow FIFO food rotation when new product is received? Yes / No 1 pt
All food contact surfaces are properly sanitized between uses, including dishes and Yes / No 1 pt
Proper scoops are available for service of ice and food, and they are stored Yes / No 1 pt

Thermometers are calibrated on a regular basis according to manufacturer’s Yes / No 1 pt
All fridges are neat and clean? Yes / No 1 pt
All fridges maintain a temperature of or below 40 °F? Yes / No 1 pt
Foods outside the fridge are not stored in direct sunlight? Yes / No 1 pt
Foods are stored in original packaging or commercial grade air-tight containers? Yes / No 1 pt
Food is properly thawed according to health and safety guidelines? Yes / No 1 pt
Final cooked temperatures of menu items are monitored and recorded as required? Yes / No 1 pt
All hot holding temperatures are maintained, monitored and recorded as required? Yes / No 1 pt
All cold holding temperatures are maintained, monitored and recorded as required? Yes / No 1 pt
Regular inventory date checks are performed? Yes / No 1 pt
What was the date of the last inventory date check? Yes / No 1 pt
Potentially hazardous food items are properly date marked and disposed of if date Yes / No 1 pt

All toxic chemicals are properly labeled? Yes / No 1 pt
All chemicals are stored in a designated area to prevent cross-contamination of food products and equipment? Yes / No 1 pt
Sanitizer effectiveness has been tested or monitored and recorded on logs as Yes / No 1 pt
Employees are properly trained on the proper use and storage of chemicals? Yes / No 1 pt
MSDS chemical information is available? Yes / No 1 pt

All physical facilities are clean and maintained? Yes / No 1 pt
Utensils are always sterilized prior to use? Yes / No 1 pt
Food surfaces are always cleaned and sterilized prior to use? Yes / No 1 pt
Food Equipment is always cleaned and sterilized prior to use? Yes / No 1 pt
Safe potable water supply is available and protected from back-flow or back Yes / No 1 pt
Hot and cold water is available at all locations in the facility? Yes / No 1 pt
Measures in place to deter insects, rodents or animals? Yes / No 1 pt
Dried good stored at least 6″ off the floor, and 18″ from outer walls? Yes / No 1 pt
Unauthorized persons are restricted from food preparation and storage areas? Yes / No 1 pt