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

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Salads, garnishes, or ready-to-eat foods are immediately stored in cleancovered containers and refrigerated6. Preparation of cooked food before servingCriteria Checks Y/N/NAPreparation Cold foods are served cold and hot foods hotof cooked Cooked products are heated upto 70 0 C or above before servingfood beforeservingCooked food is not left at room temperature for more than 2 hours.All uncooked salads, fresh fruits & vegetables etc. are freshly preparedto the extent possibleSurplus food is discarded and not mixed up with freshly prepared foodTransported cooked food is consumed/used within 4 hours of its arrival7. Serving of cooked foodCriteria Checks Y/N/NAServing of Food is served in clean and intact utensils/one-time-use disposablescooked food Single use/disposable items are not re-usedClean and non-toxic material is used for packing of food. Printed paperis not used for wrapping/storing or 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. for serving8. Sale or display of foodCriteria Checks Y/N/NASale or Sale/display counters are intact, clean and properly maintaineddisplay of Floor below & behind the counters and display racks are cleanfood The refrigerators are clean and without off-odoursSpoiled and damaged products are not displayedFood products (except whole fruits and vegetables) are kept covered atdisplay counterCounter display of cold foods & beverages is at 5 0 C or belowCounter display of hot foods is at 60 0 C or aboveVeg. & Non-veg. products are properly labelled, displayed separately orphysically separated and displayed in separate compartmentsProducts displayed are labelled and name of the product, type (veg. ornon-veg.) manufacturing date & expiry date (if any) shall be writtenclearly on the label6
Whether the FIFO (First In First Out), FMFO (First Manufactured FirstOut), FEFO (First Expired First Out) principles are followed9. Storage of surplus foodCriteria Checks Y/N/NAStorage of Surplus food is consumed before ‘expiry’ / ‘use by’ date (e.g. packagedsurplusfoodsmilk, cream, sauces etc.) and for other kinds of food, it should be usedtill fit for consumptionSurplus food are stored in the refrigeratorSurplus thawed food is discardedPerishable products are consumed immediately and not stored for furtheruseCanned products once opened are transferred in the suitable coveredcontainers and kept refrigerated10. Quality of water & IceCriteria Checks Y/N/NACooking Potable/municipal supply water is used for cookingDrinking Potable water is used for drinking purposesIce (as aningredient)Ice used in beverages etc. is made from potable waterIce is stored in clean and leak proof containersIce is handled hygienically with clean scoopsStorage iniceFood products are packed properly in water proof packaging before puttingin ice for storageStore raw and cooked products separately11. Utensils & EquipmentsCriteria Checks Y/N/NAQuality/type Cooking utensils, cutlery and crockery shall be clean and notbroken/chippedCooking utensils, cutlery and crockery shall be made of food gradematerialFood grade utensils are used for cooking, storage and serving of foodproductsCleaning Sink of adequate size and running water supply is available for washingutensils/equipmentsAll utensils and equipments are washed with cleaning agent /detergent andrinsed with clean warm water after every useUtensils are not wiped with aprons, soiled cloths, unclean towels, or handsFood contact surfaces, utensils and equipments are kept clean and7
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Page 3 and 4: FOOD SAFETY CHECKLISTAn exhaustive
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Page 9 and 10: 14. Lighting facilityCriteria Check
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Suggested Checklist for Food Safety (Pdf to Print or Save)

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