Nutrition & Foodservice Edge Magazine - November/December 2023 - 35

FOOD SAFETY CHECKLIST
Personal Hygiene
Hands are washed thoroughly using proper handwashing
procedure at critical points.
Hand-wash sinks are provided and easily accessible
with soap and paper towels.
Open sores, cuts, infected wounds, or bandages are
completely covered with a single-use glove.
Employees take appropriate action when coughing
or sneezing.
Hands are washed before putting on gloves.
Gloves are changed at critical points.
Hair restraint is worn. Fingernails are clean and
trimmed.
Eating, drinking, or chewing gum are observed only
in designated areas, away from work areas.
No jewelry such as rings, bracelets, wristwatches,
or any other items that may interfere with thorough
hand-washing are worn.
Smoking is not allowed in the food prep, dishwashing,
service, or storage areas.
Food workers do not handle foods if they are ill with
a disease transmissible by foods, or have symptoms
associated with such an illness.
Food Handling
No bare-hand contact with ready-to-eat foods.
Ready-to-eat foods such as salads, sandwiches,
sushi, finished pastries, cooked foods on a plate
(nothing with a " kill step " before it gets to a
customer) - do not touch with bare hands. Use
tongs, spoons, forks, utensils, gloves, etc.
Food workers do not handle raw foods, then cooked
or ready-to-eat foods, without proper hand-washing
in-between. Food cannot be in the temperature
danger zone (between 41˚ and 135˚F) for more than
4 hours. Once served to the customer, portions of
leftover food are not served again.
Frozen food is thawed under refrigeration, cold running
water, or as part of the cooking process.
Reusable towels are used only for sanitizing equipment
surfaces and not for drying hands, utensils,
floor, etc.
Food is handled with utensils, clean-gloved hands, or
clean hands.
Raw fruits and vegetables are properly washed before
serving.
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Food Handling (cont.)
In-use food/ice dispensing utensils are properly
stored (1. In the food; 2. Clean and dry; 3. In running
water) and handled to avoid contamination of parts
that will be in direct contact with food.
Accurate thermometers are available, calibrated,
and used to monitor cooking, hot holding, cooling,
reheating, and refrigerated storage temperatures.
Refrigerated Storage and Proper Cooling
Food is stored at 41˚F or below, properly covered,
labeled, dated, and at least 6 inches off the floor.
Cooked or ready-to-eat foods are stored above raw
foods.
Shellfish is properly stored and tagged. Tag is kept
on file for at least 90 days.
All cooked TCS food is cooled to 70˚F or below
within 2 hours, then to 41˚F or below within 4 hours
by placing into shallow pans, stirring the food in containers
placed in an ice water bath, breaking it down
to smaller portions, using rapid cooling equipment,
adding ice, or other effective methods.
Thermometer is accurate, available, and conspicuous.
The FIFO (First In, First Out) method is used.
Hot holding and reheating is done properly.
Potentially Hazardous Foods (PHF) are kept at 135˚F
or above, except when properly labeled.
Steam tables, warmers, and other hot holding equipment
are not used for reheating. Food is reheated to
165˚F within 2 hours before placing in hot holding
equipment.
Cooking
All poultry, poultry stuffing, stuffed meats, and stuffing
containing meat are cooked to 165˚F or above.
Ground beef and other comminuted meats are
cooked to 155˚F or above.
All pork or any foods containing pork are cooked to
155˚F or above.
All other PHF requiring cooking are heated to 145˚F
before they are placed in hot holding equipment.
Thermometer is accurate, available, and conspicuous.
Continued...
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NUTRITION & F OOD SER VICE EDGE | NOVEMBER-DECEMBER 2023 35
Nutrition & Foodservice Edge Magazine - November/December 2023

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - November/December 2023
