USDA: Food Safety Checklist Mobile App

Take a peek inside the USDA: Food Safety Checklist Mobile App

Included Features

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Included Fields

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  Date:

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  Observer:

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  Directions: Use this checklist once a week to determine areas in your operation that require corrective action.

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  Employees wear proper uniform including proper shoes.

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  Hair restraint is worn.

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  Fingernails are short, unpolished, and clean (no artificial nails).

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  Jewelry is limited to a plain ring, such as a wedding band.

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  Hands are washed properly, frequently, and at appropriate times.

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  Burns, wounds, sores or scabs, or splints and bandages on hands are completely covered while handling food.

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  Eating, drinking, chewing gum, smoking or using tobacco are observed only in designated areas away from preparation, service, storage, and ware-washing areas.

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  Employees use disposable tissues when coughing or sneezing and then immediately wash hands.

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  Food preparation equipment and food contact surfaces are properly washed, rinsed, and sanitized after every use.

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  Frozen food is thawed under refrigeration or in cold running water.

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  Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible.

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  Food is tasted using the proper procedure.

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  Procedures are in place to prevent cross-contamination.

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  Food is handled with utensils, single-use gloves, or clean hands.

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  Utensils are used to avoid touching parts of food that will be in direct contact with other food or a person’s mouth.

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  Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, or floor.

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  Food is cooked to the required safe internal temperature for the appropriate time.

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  The internal temperature of food being cooked is monitored and documented.

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  Hot holding unit is clean.

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  Food is heated to the required safe internal temperature before placed in hot holding.

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  Temperature of hot food being held is at or above 135 °F and internal temperature is monitored and documented every 30 minutes.

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  Food is protected from contamination.

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  If heat sanitizing, the utensils are allowed to remain immersed in 171 °F water for 30 seconds.

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  If using a chemical sanitizer, it is mixed correctly, and a sanitizer test strip is used to test chemical concentration.

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  Smallware and utensils are allowed to air dry.

• ...and More!