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Food Safety and Hygiene Checklist

Food safety and hygiene checklist

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Ariaka Abel
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18 views4 pages

Food Safety and Hygiene Checklist

Food safety and hygiene checklist

Uploaded by

Ariaka Abel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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BLOCK 113, NAMANVE,

MUKONO DISTRICT,
P.O BOX 7668, KAMPALA

Food safety and hygiene checklist


Name of food service provider: ..................................................................................................

Satisfactory
D
et
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of
ac
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ta
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so n
Hygiene of Food Rooms & Equipment
Are food rooms and equipment in good
condition and well maintained?
Are food rooms clean and tidy and do staff
clean as they go including difficult areas?
Is equipment easy to clean and kept in a
clean condition?
Are all food and hand contact surfaces e.g.
work surfaces, slicers, fridge handles,
probe thermometers, in good condition
and cleaned/ disinfected regularly?
Are suitable cleaning chemicals available,
stored correctly, proper cleaning methods
used?
Are separate cleaning cloths used in clean
areas? If they are re-used are they
laundered in a boil wash?
Food Storage
Are deliveries appropriately stored
immediately?
Is ready-to-eat food stored
above/separate from raw food in the
fridges and freezers?
Is food in fridges/freezers covered?
Are high risk foods date coded, codes
checked daily and stock rotated?
Are dried goods stored correctly e.g. in a
suitable room, off the food, in covered
containers?
Is outer packaging removed from ready-to-
eat food before being placed into a clean
area?
Are freezes working properly?
Are fridges and freezers defrosted
regularly?
Food Handling Practices

Are ready-to-eat foods kept separate


on display and screened from
customers?

Are adequate clean utensils available


for self-service?

Are frozen foods defrosted safely?

Are controls in place to prevent


contamination by chemicals/foreign
bodies e.g. glass, packaging
materials,bolts, rust, cleaning
chemicals?

Are staff aware of food allergy


hazards?

Are controls being followed to


ensure staff wash hands after
handing aw food and before
touching surfaces, such as the cash
register?

Is a separate probe thermometer


used for ready-to-eat foods and
properly cleaned/disinfected before
use?
Satisfactory
Yes No Details of action taken
Personal Hygiene
Are staff fit to work, wearing clean, suitable
protective clothing and following personal
hygiene rules particularly hand washing?
Are wash hand basins clean with hot
water, soap and hygienic hand drying
facilities?
Are wash hand basins used for hand
washing only and is effective handwashing
by staff regularly observed?
Are staff toilets and changing facilities
clean and tidy?
Pest Control
Are premises pest proofed and free from
any signs of pests?
Where necessary are external doors/
windows fitted with suitable fly screens?
Are insectocutors (if provided) properly
maintained?
Is food properly protected from risk of
contamination by pests?
Waste Control
Is waste in food rooms stored correctly?
Is food waste stored correctly outside and
is the refuse area kept clean?
Is unfit food clearly labelled and stored
separately from other foods?
Checks and Record Keeping
Are all checks properly taken and
recorded?
Has appropriate corrective action been
taken where necessary?
Are record sheets up to date, checked and
verified?
Are equipment time/temperature
combinations regularly cross-checked?
Food taste
Is the food well ready for human use?
Is the food with adequate salt?
Is the food enough for all staff?
Signature of Compliance Officer ……………………………………………………………………………………………

Full names of Compliance Officer ………………………………………………………………………………………..

Title of Compliance Officer …………………………………………………………………………………………………..

Date of Inspection …………………………………………………………………………………………………………………

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