Food Safety Checklist For Kitchen

E g cleanliness equipment malfunctions proper storage and waste disposal receiving and proper storage of food supplies e g labeling indicating dates proper wrapping and storage 2.

Food safety checklist for kitchen.

Inspecting the whole kitchen area to check if closing procedures were properly initiated during the previous shift. How to keep temperature records list each fridge freezer in the kitchen record at least 4 hot and 4 cold foods if you display your foods buy a hand held digital probe thermometer you can review the different types here place a vial of water or stick of butter in each fridge freezer use the. Only a plain band style ring is permitted. Slip resistant mats should be placed in front of all pieces of equipment especially in the dishwashing area.

No jewelry is permitted when handling food. Heavier materials should always be stored on the floor where they can be moved more easily with a dolly or cart. Food service workers do not touch ready to eat foods with their bare hands and single use gloves and or suitable utensils are used to handle foods. No cross contamination of raw cooked other foods.

Use separate cutting boards plates and knives for produce and for raw meat poultry. Lighter materials should be at the higher locations. Do not leave cooked food at room temperature for more than 2 hours. Food safety in the kitchen cutting board and utensils.

Refrigerate promptly all cooked and perishable foods preferably below 5 degrees celsius keep cooked food piping hot more than 60 degrees celsius prior.