Suggested Checklist for Food Safety (Pdf to Print or Save)
Suggested Checklist for Food Safety (Pdf to Print or Save)
Suggested Checklist for Food Safety (Pdf to Print or Save)
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Sieving/straining<strong>or</strong> s<strong>or</strong>ting <strong>or</strong>cleaningWashingThawing of foodproductsS<strong>or</strong>t all raw materials (e.g. grains, fruits & vegetables etc.) andremove undesirable/spoiled parts be<strong>f<strong>or</strong></strong>e useSieve all dry, powdered raw materials (e.g. flour, powdered sugar)be<strong>f<strong>or</strong></strong>e useStrain all liquid raw materials (e.g. syrups etc.) be<strong>f<strong>or</strong></strong>e useOnly potable water is used <strong>f<strong>or</strong></strong> washing of food productsUncooked, ready-<strong>to</strong>-eat fruits & vegetables are disinfected with 50ppm chl<strong>or</strong>inated water be<strong>f<strong>or</strong></strong>e cutting, peeling <strong>or</strong> servingWash water is not re-used <strong>f<strong>or</strong></strong> washing equipments, utensils,containers <strong>or</strong> food productsFrozen products are thawed in refrigera<strong>to</strong>r/microwave/convectionoven <strong>or</strong> under running potable water well be<strong>f<strong>or</strong></strong>e cookingOnly required p<strong>or</strong>tion of the food is thawed at a timeProducts from which melt-water is released are kept in a drip tray atthe bot<strong>to</strong>m of the refrigera<strong>to</strong>rThawed products are used immediately and not refrozen <strong>or</strong> kept inchiller4. Cooking/ProcessingCriteria Checks Y/N/NACooking of <strong>Food</strong> is cooked th<strong>or</strong>oughly with temperature reaching at least 70 0 Cfood Salads/ garnishes/uncooked ready-<strong>to</strong>-eat foods are prepared fromth<strong>or</strong>oughly washed RMProcessing/cooking is done in clean and hygienic areaClean equipments and utensils are used <strong>f<strong>or</strong></strong> cooking/processingSeparate equipments and utensils are used <strong>f<strong>or</strong></strong> veg. & non-veg. productsFrying oil/fat is changed immediately when there is colour change,visible fouling, syrupiness and scum <strong>f<strong>or</strong></strong>mationProcessing of food/handling/serving is done in covered areasWater used in the food processing, washing is potableWater used in the beverages <strong>or</strong> served <strong>f<strong>or</strong></strong> drinking is potableIce is prepared from potable water only5. S<strong>to</strong>rage of cooked foodCriteria Checks Y/N/NAS<strong>to</strong>rage of Cooked food is s<strong>to</strong>red covered and at appropriate temperaturecooked food Cold foods at 5 0 C <strong>or</strong> below (in refrigera<strong>to</strong>r)Hot foods at 60 0 C <strong>or</strong> above (hot holding)Veg. & non-veg. products are s<strong>to</strong>red separately and properly labelledwith day and date of preparation5