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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Salads, garnishes, <strong>or</strong> ready-<strong>to</strong>-eat foods are immediately s<strong>to</strong>red in cleancovered containers and refrigerated6. Preparation of cooked food be<strong>f<strong>or</strong></strong>e servingCriteria Checks Y/N/NAPreparation Cold foods are served cold and hot foods ho<strong>to</strong>f cooked Cooked products are heated up<strong>to</strong> 70 0 C <strong>or</strong> above be<strong>f<strong>or</strong></strong>e servingfood be<strong>f<strong>or</strong></strong>eservingCooked food is not left at room temperature <strong>f<strong>or</strong></strong> m<strong>or</strong>e than 2 hours.All uncooked salads, fresh fruits & vegetables etc. are freshly prepared<strong>to</strong> the extent possibleSurplus food is discarded and not mixed up with freshly prepared foodTransp<strong>or</strong>ted cooked food is consumed/used within 4 hours of its arrival7. Serving of cooked foodCriteria Checks Y/N/NAServing of <strong>Food</strong> is served in clean and intact utensils/one-time-use disposablescooked food Single use/disposable items are not re-usedClean and non-<strong>to</strong>xic material is used <strong>f<strong>or</strong></strong> packing of food. <strong>Print</strong>ed paperis not used <strong>f<strong>or</strong></strong> wrapping/s<strong>to</strong>ring <strong>or</strong> serving foodRe-usable serving utensils/items are washed, cleaned & disinfected aftereach useAll tables and food serving counters are kept cleanPersonnelHygienePersonnel serving food wears clean clothsPersonnel serving food is not handling food with bare hands and usesspatula/ spoon/ hand gloves etc. <strong>f<strong>or</strong></strong> serving8. Sale <strong>or</strong> display of foodCriteria Checks Y/N/NASale <strong>or</strong> Sale/display counters are intact, clean and properly maintaineddisplay of Flo<strong>or</strong> below & behind the counters and display racks are cleanfood The refrigera<strong>to</strong>rs are clean and without off-odoursSpoiled and damaged products are not displayed<strong>Food</strong> products (except whole fruits and vegetables) are kept covered atdisplay counterCounter display of cold foods & beverages is at 5 0 C <strong>or</strong> belowCounter display of hot foods is at 60 0 C <strong>or</strong> aboveVeg. & Non-veg. products are properly labelled, displayed separately <strong>or</strong>physically separated and displayed in separate compartmentsProducts displayed are labelled and name of the product, type (veg. <strong>or</strong>non-veg.) manufacturing date & expiry date (if any) shall be writtenclearly on the label6
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