FOOD SAFETY AND CLEANLINESS CHECKLIST FORM

Please put a check or a cross mark on the corresponding list applicable:

GROOMING/EMPLOYEES HYGIENE
_________Fingernails are kept short and clean.
_________No visible mustache on kitchen and steward personnel.
_________No jewelries allowed on all F&B personnel.
_________All employees are in complete and proper uniform (kitchen/steward-hairnet or hair
restrainer is a must, black socks, apron, face mask for steward.)
_________No open wounds on personnel who are directly touching foods.
_________No sick personnel allowed.
_________Practice proper hand washing when necessary (after handling raw meat, after handling dirty
dishes, after handling garbage, after cleaning or using chemicals, before putting and after
removing gloves, after using the restroom, after smoking, after eating and before starting
work).

EQUIPMENT/UTENSILS
_________Chiller temperature at 0 F-40 F
_________Freezer temperature at below 0 F
_________All restrooms, kitchen, and dining area have available hand soap and hand sanitizer.
_________All chiller and freezer (walk-in/reach-in) are in good condition.
_________All items inside are properly organized, no mixed up of raw, reheated and ready to eat foods.
_________Chemicals, cleansers and pesticides are stored separately from foods, utensils
_________Preparation tables are clean and sanitized.
_________Knives and chopping board are washed and sanitized after every use.

PROCESSES/PROCEDURES
_________No old batch of foods mix with new batch
_________Practice FIFO
_________Color coded chopping board implemented properly
_________Kitchen personnel wear gloves every time they handled foods.
_________Eating and smoking or chewing bubblegum is not allowed inside the operation area.
_________No foods are left uncovered in the area.
_________All foods are cooked after meeting the standard temperature (at least 165 F).
_________No foods on floor.
_________No foreign objects are near the food preparation that may cause contamination of the foods.
_________Use clean utensils instead of using bare hands for dispensing foods.

NOTES:

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
_____________________________________________________________________________

Prepared by: Received by:

______________ ______________