Food Preparation Food Safety Checklist For Kitchen

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.

Food preparation food safety checklist for kitchen.

Hair restraints are worn in food prep area. Y n y n 5. If any signs of wear or weakness are found during the inspection the components or means of attachment are withdrawn from use until they are replaced with properly functioning components. Here are some of the core information for keeping food at safe temperatures.

Are freeze s working properly. Harnesses safety belts shock absorbers lanyards inertia reels to an anchorage point. Y n y n 2. Y n y n 3.

Only a plain band style ring is permitted. Are fridges and freezers. Refrigerate promptly all cooked and perishable foods preferably below 5 degrees celsius keep cooked food piping hot more than 60 degrees celsius prior. Suitable room off the food in covered containers.

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. Y n employee health hygiene opening p m. Consult regulatory health authority to verify regulations in your jurisdiction. 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.

Infection prevention in the kitchen. Use a food thermometer to make sure food cooked in the oven or on the stove top or grill reaches a. Sanitize all cutting boards knives and prep stations between food preparations brush grills and clean flattops after cooking meats and vegetables change sanitizer buckets and rags often empty full trash bins 2. Key areas of focus for ensuring food safety in your facility.

Use separate cutting boards plates and knives for produce and for raw meat poultry. Do not leave cooked food at room temperature for more than 2 hours. No cross contamination of raw cooked other foods. Inspecting the whole kitchen area to check if closing procedures were properly initiated during the previous shift.

Describe areas of infection control oversight of food services recommended by apic. System and means of attachment e g. Food safety in the kitchen cutting board and utensils. After each service shift perform a deep clean of all surfaces and commercial equipment.

Is outer packaging removed from ready to eat food before being placed into a clean area.