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HACCP: Manager Self-Inspection Checklist Mobile App

The "HACCP: Manager Self-Inspection Checklist" mobile app is to be used once a week to determine areas in your operation requiring corrective action. With this helpful audit checklist mobile app, users can open it on their smartphone or tablet while conducting their food safety inspection and jot done any safety hazards, corrective action that was taken and the list of items inspected in real time. The checklist is then saved to the GoCanvas Cloud or as a PDF, making it a breeze to maintain files and pull them up when needed such as for health department records or when a health inspector needs to reference past inspection reports.

This food safety audit covers personal dress and hygiene, food storage and dry storage, large equipment, refrigerator, freezer, milk cooler, food handling, hot holding, cleaning and sanitizing, garbage storage and disposal and pest control. Help prevent foodborne illnesses and other safety hazards and try this app today!

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Use this checklist once a week to determine areas in your operation requiring corrective action.
Date
Observer
Employees wear proper uniform including proper shoes
Hair restraint is worn
Fingernails are short, unpolished, and clean
Jewelry is limited to watch, simple earrings, and plain ring
Hands are washed or gloves are changed at critical points
Open sores, cuts, or splints and bandages on hands are completely covered while handling food
Hands are washed thoroughly using proper hand-washing procedures at critical points
Smoking is observed only in designated areas away from preparation, service, storage, and warewas...
Eating, drinking, or chewing gum are observed only in designated areas away from work areas
Employees take appropriate action when coughing or sneezing
Disposable tissues are used and disposed of when coughing/blowing nose
Corrective Actions
Temperature is between 50°F and 70°F
All food and paper supplies are 6 to 8 inches off the floor
All food is labeled with name and delivery date
The FIFO (First In, First Out) method of inventory is being practiced
There are no bulging or leaking canned goods in storage
Food is protected from contamination
All surfaces and floors are clean
Chemicals are stored away from food and other food-related supplies
Corrective Actions
Food slicer is clean to sight and touch
Food slicer is sanitized between uses when used with potentially hazardous foods
All other pieces of equipment are clean to sight and touch — equipment on serving lines, storage ...
Exhaust hood and filters are clean
...and More!