Food Preparation Food Safety Checklist For Kitchen

Infection prevention in the kitchen.

Food preparation food safety checklist for kitchen.

Key areas of focus for ensuring food safety in your facility. Inspecting the whole kitchen area to check if closing procedures were properly initiated during the previous shift. 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. Y n y n 5.

Do not leave cooked food at room temperature for more than 2 hours. Describe areas of infection control oversight of food services recommended by apic. 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.

Identify state and federal regulations requiring food safety oversight. Suitable room off the food in covered containers. 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 separate cutting boards plates and knives for produce and for raw meat poultry.

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. System and means of attachment e g. Y n y n 3. Is outer packaging removed from ready to eat food before being placed into a clean area.

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. Harnesses safety belts shock absorbers lanyards inertia reels to an anchorage point. Y n y n hot holding typically 135 or above. After each service shift perform a deep clean of all surfaces and commercial equipment.

Y n y n 2. No cross contamination of raw cooked other foods. Are freeze s working properly. Y n employee health hygiene opening p m.

Here are some of the core information for keeping food at safe temperatures. Consult regulatory health authority to verify regulations in your jurisdiction. If any signs of wear or weakness are found during the inspection the components or means of attachment are withdrawn from use until they are replaced with properly functioning components. Use a food thermometer to make sure food cooked in the oven or on the stove top or grill reaches a.

No jewelry is permitted when handling food.