HACCP-Based SOPs FOOD SAFETY CHECKLIST . ve GI 6L/b oe eReMa 2 Piancecds Directions: Use this checklist daily. Determine areas in your operations requiring corectve action. Record corrective action taken and keep completed records in a notebook for future reference. PERSONAL HYGIENE, Yes No Corrective Action ‘© Employees wear clean and proper uniform including shoes. wo ‘© Bifeotve hair restraints are properly worn. wo ‘+ Fingemail are short, unpolished, and clean (no artificial nail). wo ‘© Jewelry is limited o a plain ring, such as wedding band and a wateh and no bracelets So 4 Hands are washed properly, equenty, and at appropiate ines, + Burns, wounds, sores o scabs, or splints and water-proof bandages cn hands ae bandaged and completely covered witha foodservice glove while handling food. wo ‘+ Eating, drinking, chewing gum, smoking, or using tobacco are allowed ony in designated arcas away fom preparation, servic, Storage, and ware washing aes WO Reins ok 1 WN Phones ‘+ Employees use disposable tissues when coughing or sneezing and then immediatly wash hands to Employees appear in good heath, wo ‘+ Hand sinks are unobstructed, operational, and clean, wo ‘+ Hand sinks are stocked with soap disposable towels, and warm water. @/” © ieee ‘¢ A tandwashing reminder sign is poste. oe ‘© Employee restrooms are operational and clean wo FOOD PREPARATION Yes,No Corrective Action ‘+ All fd stored prepared in facility is fom appraved sources. i + Food equipment utensils, and food contact surfaces ae properly ‘washed, rinsed, and sanitized before every use. wo + Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water. wo + Thawed food is not reftozen, wo + Preparation is planned so ingredients ate Kept out ofthe temperature danger zone to the extent possible Wo ‘Food is tasted using the proper procedure. x + Food is handled with suitable utensils, such as single use gloves or ae oa ao SoeheusHACCP-Based SOPs ‘Food is prepared in small batches to limit the time tis in the ‘temperature danger zone. wo + Clean reusable towels ar sed only fo sanitizing equipment and surfaces adn fr dying hands, wens or oe, vo + Pood is cooked tothe required safe internal temperature forthe appropriate time. The temperature is tested with a calibrated food thermometer. wo + Thelnteral tpi od bing coke is monitored and documented wo Hor HOLDING Yes No. Corrective Action Het unit is clean a ‘+ Food is heated to the required safe internal temperature before placing in hot holding, Hot holding units are nt used to reheat potentially hazardous foods. wp + Hocholdng units preheated before hot fod is placed in uit p * Temperature of hot food being held is at or above 135 °F. wo ‘+Food is protected from contamination a COLD HOLDING Yes,No Corrective Action ‘+ Refrigerators are kept clean and organized. p ‘+ Temperature of cold food being held is ator below 41 REFRIGERATOR, FREEZER, AND MILK COOLER Yes No Corrective Action © Thermometers are available and accurate, wa (© Temperature is appropriate for pieces of equipment wo ‘© Food is stared 6 inches off floor or in walk-in cooling equipment. &“O © Refiigerator and freezer units are clean and neat Proper chilling procedures are used, All ood is properly wrapped, labeled, and dated vw ‘The FIFO (First n, First Out) method of inventory management is = we Aneta temperatre of al efit an ez s monitored an documented ah being and end of exch si. fo = UeLS pvt ok Te You ¥ Tk ope ea “ue Usa = 2HACCP-Based SOPs _ pu wet : FOOD STORAGE AND DRY STORAGE Yes No Corrective Action ro crerperaures of dry storage area is between 50°F and 70°F oF sate publi heath department requirement fo onic nd paper suplesare sted 610 Sek oieflor, BO —— fe All ood labeled with name and received date oo AO B open bags of fod ae stored in ontsines wih gt iting I and labeled with common nae eo eTheFIFO (isl, Fest Ou) method of inventory management used eo There are no bulging o leaking canned goods. wo : Food spotted rom contamination. wp aoc rare deny aed and stored ay fl ood nd foe related spies vo © There isa regular cleaning schedule for all food surfaces «Food is stored in original container or a food grade contsine. CLEANING ANDSANITIZING 36 Yes, No, Corrective Asion e ree-eompartment snk is propel twp for ware washing ‘Sats Lud dune) ® Drshmachine is woking property (suchas gauges and chemicals ft o recomended el) ea 2 of “© Water is clean and fee of grease and food particles. “eWater temperatures are correct for wash and rinse, “e-trheat sanitizing the utensils are allowed to remain immersed in 1 water fo 30 seconds streams hemi sanz, timid cect and sane ip sed ext che concentra, vo 4 Siaware nd ens are alowed 0 dy xo © Wiping cloths are stored in sanitizing solution while in use. wa UTENSILS AND EQUIPMENT Yes No Corrective Action attamal equipment and wens inca cting Boards and rivet elened and senitized between wo errr tenner ete tee ee Work surfaces nd utensils ate clean fo Work snics are cleaned and sented betwee es fp SS Thermomses are cleaned and sanitized ater eash ws eo ma .‘HACCP-Based SOPs ‘© Thermometers ae calibrated on a routine basis. op abecnomeks of+ © Canopeneris clean. i “Wht Chal 5 5 ee cSiiewittctaretcommawih fodortpemstmam. ef 2 LARGE EQUIPMENT Yes No Corrective Action © Food slicer is clean wo _ © Foadtcris broken dw, cleaned an sanitized before and ster every. wo oes, comaines and eyeables are removed ftom sit wp _ © Loading dockand ate around dumpsters are clean and odorice. 9 GARBAGE STORAGE AND DISPOSAL Yes No Corrective Aetion © Kitchen garboge cars are clean and kept covered eo © Gatbogs cans are empied ab neccssuy. eo_ _ © Boxes and containers are removed from site wo © Loading dck an area aound dumpster are cea ho © Dumpsters are clean, La) ee PEST CONTROL, Yes No Corrective Aetion selling device “ wo