TH2012

TASK PERFORMANCE
Instructions:
1. Work with your team to accomplish the following:
o Select one (1) foodservice establishment within your locality where you can research
online or gather information about their food handling procedures or processes. You may
also:
 Brainstorm and share inputs based on your personal observations from previous
visits on foodservice establishments (even before the community quarantine
happened); or
 Interview someone who works in the selected foodservice establishment via online
means such as MS Teams, Zoom, or Messenger.
Note: The establishment may be the same as the one used in the previous activities. This
activity DOES NOT require or encourage students to physically visit the store or interview
some personnel face-to-face.

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- Internal Review Form -

 Indicators (questions) must be answered either by Yes or No. Tick N/A if the item is not
applicable/observable.
 Describe what needs to be done/fixed in the observations column.
 Corrective Action: what action was taken to overcome the problem? (If this is not addressed
during the time of observation, suggest what should be taken into action.)
 Signed and Dated: when the corrective action was completed?
A. Ordering/Delivery Yes No N/A Observations
Are all suppliers used found on the Approved 
Suppliers List?
Are product temperatures monitored at intake? 
Are all product deliveries checked in line with 
the procedure?
After receiving, are delivered products stored in 
their appropriate storage?
Are transport vehicles checked at regular 
intervals prior to receiving the goods?
Are staff aware of the key factors in checking 
goods during delivery?
Are staff aware of the key factors to be checked 
when inspecting a vehicle?
Are staff aware of why these factors are 
important?
Are the delivery record sheets completed? 
Corrective Action Required:

Date:
Completed by:

B. Preparation Yes No N/A Observations

Has the temperature time review been 
completed?
Has action been taken where problems arose? 
Are work surfaces, utensils, and equipment 
clean?
Are cleaning schedules completed? 
Is thawing food protected from contamination 
and done in the cold storage area?
Is there a risk of cross-contamination on raw 
and/or cooked food items?
Is there a risk of contamination from 
chemicals?

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B. Preparation Yes No N/A Observations

Is there a risk of contamination from foreign 
bodies (physical items)?
Are staff aware of the risks when handling food 
items?
Are staff wearing appropriate protective 
clothing?
Are staff following good hygiene practices? 
Are there adequate hand washing and drying 
facilities?
Are the staff knowledgeable in personal 
hygiene practices?
Are staff’s personal belongings stored 
appropriately and not at risk of contaminating
food or equipment?
Is the equipment working and well- 
maintained?
Is the equipment installed to facilitate 
cleaning?
Are pest control measures adequate and 
effective in this area?
Is food waste disposed of appropriately? 
Are waste bins emptied regularly? 
Corrective Action Required:

Date:
Completed by:

C. Cooking/Post Cooking and Handling Yes No N/A Observations

Has the temperature time review been completed? 
Has corrective action been taken where problems 
arose?
Are cooking times and temperatures satisfactory and 
monitored by staff?
Is there a risk of post- Raw-cooked food items 
cooking cross- Physical 
contamination? Chemical 
Are equipment and utensils clean before use? 
Is the temperature measuring equipment accurate? 
Is food that is being cooled for later use done in line 
with the temperature control practices?
Is the food protected from contamination during 
cooling?
Hot

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C. Cooking/Post Cooking and Handling Yes No N/A Observations

Are food holding Cold
facilities adequate for
it?
Does staff record the Hot
temperature of Cold
holding equipment? Frozen
Hot above 60°C
Are food displays
Cold below 5°C
operating effectively?
Frozen -18°C
Is serving carried out hygienically by staff?
Are staff aware of the risks of contamination?
Are display units clean before use?
Are sufficient utensils available for use in display
units?
Are pest control measures adequate and effective?
Corrective Action Required:

Date:
Completed by:

D. Packaging Yes No N/A Observations

Is packaging material being stored hygienically?
Does the label provide adequate product
information?
Are staff following food hygiene practices in this
area?
Are the area and equipment clean?
Are cleaning agents and chemicals stored
separately?
Corrective Action Required:

Date:
Completed by:

E. Transport Yes No N/A Observations

Are transport vehicles clean and are cleaning
schedules completed?
Are temperature control records Chilled
completed for transport vehicles?
Frozen
Is the vehicle in good repair?

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Are raw and ready-to-eat (R2E) food items

delivered so that cross-contamination does not
occur?
Are transport staff aware of food safety practices?
Do transport staff have appropriate protective
clothing?
Corrective Action Required:

Date:
Completed by:

F. Customer Complaints Yes No N/A Observations

Are customer complaints recorded?
Is the action taken recorded as a result of this
complaint?
Are staff aware of what to do when they receive a
customer complaint?
How does the business provide information to
customers with allergies?
Corrective Action Required:

Date:
Completed by:

G. Personal Health & Hygiene Yes No N/A Observations

Are staff aware of food safety practices and their
responsibilities?
Are staff wearing suitable protective clothing?
Are staff wearing proper headwear?
Is the protective clothing worn by staff showing signs
of not being cleaned properly?
Are staff wearing jewelry or nail varnish not consistent
with the Food Safety plan?
Are staff aware they must not be at work when they
may be suffering from a food-borne illness or
condition?
Are staff washing their hands at the appropriate times
as per the support program?
Are staff (after training) complying with standards on
food hygiene?
Did you observe staff touching their face, nose, and/or
hair?

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Are staff removing aprons and towels before going on

break or to the comfort rooms?
Corrective Action Required:

Date:
Completed by:

H. Cleaning Yes No N/A Observations

Does the cleaning schedule include all the relevant
information?
(Items, instructions, frequency, chemicals, equipment)
Are cleaning schedules completed?
Is there adequate equipment to undertake cleaning
effectively?
Is the cleaning equipment clean and stored
appropriately after use?
Are all cleaning chemicals in clearly labeled
containers?
Corrective Action Required:

Date:
Completed by:

I. Premises, Equipment, Pests, and Waste Yes No N/A Observations

Storage area
Are the premises in good
Preparation
repair, is there any areas
Cooking
where pests may enter
Serving/Display
the premises or breed?
Transport Vehicle
Is all equipment in good repair and facilitate
cleaning?
Is the maintenance and equipment record sheet
completed?
Are externally stored waste bins lidded?
Is the waste storage area and bins cleaned
regularly?
Are waste bins in the food preparation area
emptied regularly?
Are waste bins identifiable from food storage bins?
Corrective Action Required:

Date:
Completed by:
Reference:

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Association of Southeast Asian Nations (ASEAN). (2012). Maintain strategies for safe food storage. Victoria, AUS: William Angliss Institute of
TAFE

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- FOOD SAFETY CHECKLIST -

Date: Observer:

Directions: Determine areas in the operations requiring corrective action/s. Record corrective action
taken and keep completed records for future reference. Put N/A If a particular provision is not
available or applicable.

PERSONAL HYGIENE Yes No Corrective Action

 Employees wear clean and proper uniform including shoes. □ □

 Effective hair restraints are properly worn. □ □
 Fingernails are short, unpolished, and clean (no artificial nails). □ □
 Jewelry is limited to a plain ring, such as wedding band and a watch
and no bracelets. □ □
 Hands are washed properly, frequently, and at appropriate times. □ □
 Burns, wounds, sores or scabs, or splints and water-proof
bandages on hands are bandaged and completely covered
with a foodservice
glove while handling food. □ □
 Eating, drinking, chewing gum, smoking, or using
tobacco are allowed only in designated areas away from
preparation, service,
storage, and ware washing areas. □ □
 Employees use disposable tissues when coughing or sneezing and
then immediately wash hands. □ □
 Employees appear in good health. □ □
 Hand sinks are stocked with soap, disposable towels, and warm water. □ □
 A handwashing reminder sign is posted. □ □
 Employee restrooms are operational and clean. □ □
FOOD PREPARATION Yes No Corrective Action
 All food stored or prepared in the facility is from approved sources. □ □
 Food equipment, utensils, and food contact surfaces are properly
washed, rinsed, and sanitized before every use. □ □
 Frozen food is thawed under refrigeration, cooked to proper
temperature from frozen state, or in cold running water. □ □
 Thawed food is not refrozen. □ □
 Preparation is planned so ingredients are kept out of the temperature
danger zone to the extent possible. □ □
 Food is tasted using the proper procedure. □ □
 Procedures are in place to prevent cross-contamination. □ □
 Food is handled with suitable utensils, such as single use gloves or

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tongs. □ □ _
 Food is prepared in small batches to limit the time it is in the
temperature danger zone. □ □

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 Clean reusable towels are used only for sanitizing equipment and
surfaces and not for drying hands, utensils, or floor. □ □
 Food is cooked to the required safe internal temperature
for the appropriate time. The temperature is tested with a
calibrated food
thermometer. □ □
 The internal temperature of food being cooked is monitored and
documented. □ □

HOT HOLDING Yes No Corrective Action

 Hot holding unit is clean. □ □
 Food is heated to the required safe internal temperature
before placing in hot holding units. Hot holding units are
not used to reheat
potentially hazardous food. □ □
 Hot holding unit is pre-heated before hot food is placed in unit. □ □
 Temperature of hot food being held is at or above 135 ºF. □ □
 Food is protected from contamination. □ □

COLD HOLDING Yes No Corrective Action

 Refrigerators are kept clean and organized. □ □ _
 Temperature of cold food being held is at or below 41 ºF. □ □
 Food is protected from contamination. □ □
FOOD STORAGE AND DRY STORAGE Yes No Corrective Action
 All food and paper supplies are stored 6 to 8 inches off the floor. □ □
 All food is labeled with name and received date. □ □
 Open bags of food are stored in containers with tight-fitting lids and
labeled with common name. □ □
 The First In, First Out (FIFO) method of inventory management is
used. □ □
 There are no bulging or leaking canned goods. □ □
 Food is protected from contamination. □ □
 All food surfaces are clean. □ □
 Chemicals are clearly labeled and stored away from food and food-
related supplies. □ □
 There is a regular cleaning schedule for all food surfaces. □ □
 Food is stored in original container or a food grade container. □ □
REFRIGERATOR, FREEZER, AND MILK COOLER Yes No Corrective Action
 Thermometers are available and accurate. □ □

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 Temperature is appropriate for pieces of equipment. □ □

 Food is stored 6 inches off the floor or in walk-in cooling equipment. □ □

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 Refrigerator and freezer units are clean and neat. □ □

 Proper chilling procedures are used. □ □
 All food is properly wrapped, labeled, and dated. □ □
 The First In, First Out (FIFO) method of inventory management is
used. □ □
 Ambient air temperature of all refrigerators and freezers is monitored
and documented at the beginning and end of each shift. □ □

CLEANING AND SANITIZING Yes No Corrective Action

 Three-compartment sink is properly set up for ware washing. □ □
 Dishwashing machine is working properly (such as gauges and chemicals are at
recommended levels). □ □
 Water is clean and free of grease and food particles. □ □
 Water temperatures are correct for wash and rinse. □ □
 If heat sanitizing, the utensils are allowed to remain immersed in
171 ºF water for 30 seconds. □ □
 If using a chemical sanitizer, it is mixed correctly and a sanitizer strip
is used to test chemical concentration. □ □
 Smallware and utensils are allowed to air dry. □ □
 Wiping cloths are stored in sanitizing solution while in use. □ □

UTENSILS AND EQUIPMENT Yes No Corrective Action

 All small equipment and utensils, including cutting boards and
knives, are cleaned and sanitized between uses. □ □
 Small equipment and utensils are washed, sanitized, and air-dried. □ □
 Work surfaces and utensils are clean. □ □
 Work surfaces are cleaned and sanitized between uses. □ □
 Thermometers are cleaned and sanitized after each use. □ □
 Thermometers are calibrated on a routine basis. □ □
 Can opener is clean. □ □
 Drawers and racks are clean. □ □
 Clean utensils are handled in a manner that prevent contamination of
areas that will be in direct contact with food or a person’s mouth. □ □

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LARGE EQUIPMENT Yes No Corrective Action

 Food slicer is clean. □ □
 Food slicer is broken down, cleaned, and sanitized before and
after every use. □ □
 Boxes, containers, and recyclables are removed from site. □ □
 Loading dock and area around dumpsters are clean and odor-free. □ □
 Exhaust hood and filters are clean. □ □

GARBAGE STORAGE AND DISPOSAL Yes No Corrective Action

 Kitchen garbage cans are clean and kept covered. □ □
 Garbage cans are emptied as necessary. □ □
 Boxes and containers are removed from site. □ □
 Loading dock and area around dumpster are clean. □ □
 Dumpsters are clean. □ □

Lifted and modified from https://www.doe.in.gov/sites/default/files/nutrition/foodsafetychecklist.docx . on 23

November 2020

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