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USDA: Food Safety Checklist Mobile App

The Food Safety Checklist mobile app is an essential tool for any food business. When used as part of a food safety management plan, the handy checklist covers everything from food preparation processes and cleaning checklists, to food service worker personal hygiene and food processing and food storage.

Make sure that your food processing or food service business meets food safety regulations with this electronic safety inspection tool. Easily accessible from any smartphone or tablet, the food safety inspection app can be used anywhere in the field, offering a helpful way to complete audit checklists and identify when corrective action must be taken to improve food safety.

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

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Date:
Observer:
Directions: Use this checklist once a week to determine areas in your operation that require corr...
Employees wear proper uniform including proper shoes.
Hair restraint is worn.
Fingernails are short, unpolished, and clean (no artificial nails).
Jewelry is limited to a plain ring, such as a wedding band.
Hands are washed properly, frequently, and at appropriate times.
Burns, wounds, sores or scabs, or splints and bandages on hands are completely covered while hand...
Eating, drinking, chewing gum, smoking or using tobacco are observed only in designated areas awa...
Employees use disposable tissues when coughing or sneezing and then immediately wash hands.
Food preparation equipment and food contact surfaces are properly washed, rinsed, and sanitized a...
Frozen food is thawed under refrigeration or in cold running water.
Preparation is planned so ingredients are kept out of the temperature danger zone to the extent p...
Food is tasted using the proper procedure.
Procedures are in place to prevent cross-contamination.
Food is handled with utensils, single-use gloves, or clean hands.
Utensils are used to avoid touching parts of food that will be in direct contact with other food ...
Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensil...
Food is cooked to the required safe internal temperature for the appropriate time.
The internal temperature of food being cooked is monitored and documented.
Hot holding unit is clean.
Food is heated to the required safe internal temperature before placed in hot holding.
Temperature of hot food being held is at or above 135 °F and internal temperature is monitored an...
Food is protected from contamination.
If heat sanitizing, the utensils are allowed to remain immersed in 171 °F water for 30 seconds.
If using a chemical sanitizer, it is mixed correctly, and a sanitizer test strip is used to test ...
Smallware and utensils are allowed to air dry.
...and More!