Suggested Checklist for Food Safety (Pdf to Print or Save)

Raw materials are stacked properly (heavy cartons, glass jars stored onlower shelves)Raw material stored 6 inches above the ground and away from the wallon sound pallets where ever applicable. Pallets are having facility for aircirculationChemicals and cleaning supplies are stored away from food and otherfood related supplies (packaging material etc.) under lock and keyNon-veg. & veg. products are kept physically separated or stored indifferent containers/ racks/ compartmentsRaw materials are kept separately with proper labelling from semiprocessedand processed (cooked) foods.All products are stored covered in clean and intact containersDry Storage All foods and paper/packaging supplies are stored off the floor and awayfrom the walls (at least 6 inches)Bulging or leaked canned products and Tetra Packs are removed fromthe storage areaAll products are labelled with name and date (expiry/delivery)Cold storage Proper temperatures are maintained (5 0 C or below for chillers and -18 0C or below for freezers)Cold storage room/refrigerator is not over-stuffed with food productsCooked foods are stored above raw foods on separate shelvesAll foods are properly wrapped, labelled and datedFIFO & FEFO are followedPerishable products (milk, meat, butter etc.) are stored in refrigeratoronly at temperature of 5 0 C or belowProducts with strong odours are kept covered in refrigerator* Store stocks just delivered behind stocks already in storage. First use the products with thenearest shelf life date, even if they were delivered later. Remove products whose shelf lifehas expired.3. Preparation of raw materialsCriteria Checks Y/N/NAOnly potable water from safe source is used for preparation of rawGeneral materials/or as an ingredient in food productsWork surfaces are cleaned properly before starting workPerishable products are kept in the fridge at temperature of 5 0 C orbelow and consumed before its ‘best before’/’use by’/ ’expiry’ dateRaw and cooked products are stored physically separatedUnused thawed food is discardedOnly clean and intact equipments are usedProducts are kept covered after preparation/cooking4