1
Is there a clear food safety leader on the team?
2
Is the person in charge knowledgeable in their food safety practices?
3
Are employees professional and taking food safety seriously?
4
Are staff in proper uniforms, including aprons and slip-resistant shoes?
5
Are staff wearing hair restraints?
6
Are employees following proper jewelry and nail practices?
7
Are employees avoiding eating, drinking, and personal items in the prep area? (Phones, bags)
8
Handwashing Test: press Start when the participant wets their hands. Press Stop after the participant rinses their hands. Must last 20 seconds or more.
00:00
of 20s
9
Do staff wash their hands after touching their face, phone, trash, or raw meat? Critical
10
Are gloves changed between tasks, with hands washed between glove uses?
11
Are employees keeping bare hands off ready-to-eat foods? Critical
12
Are raw foods kept from contaminating ready-to-eat foods? Critical
13
Are contaminated surfaces and utensils kept away from ready-to-eat foods? Critical
14
Is tasting done with a clean spoon each time, with no double-dipping?
15
Is produce washed?
16
Is all food being used from the store and found on the receipt?
17
Is cold food held at 41°F or below?
18
Is hot food held at 135°F or above?
19
Are cooking temperatures checked and met? (Such as 165°F for poultry)
20
Is a working probe thermometer on hand and actually used?
21
Are open foods labeled?
22
Are prepped items labeled?
23
Are all food and other items properly elevated at least 6 inches off the floor?
24
Are team members keeping the work area clean and organized?
25
Are food-contact surfaces clean and sanitized? Critical
26
Is sanitizer mixed at the right strength and checked with test strips?
27
Is the wash, rinse, and sanitize setup correct for dishes and utensils?
28
Are wiping cloths kept in sanitizer, not on shoulders or counters?
29
Are chemicals stored away from food?
30
Is trash contained and not overflowing?