Food Safety Checklist For Kitchen

Do not leave cooked food at room temperature for more than 2 hours.

Food safety checklist for kitchen.

No cross contamination of raw cooked other foods. Slip resistant mats should be placed in front of all pieces of equipment especially in the dishwashing area. Food service workers do not touch ready to eat foods with their bare hands and single use gloves and or suitable utensils are used to handle foods. E g cleanliness equipment malfunctions proper storage and waste disposal receiving and proper storage of food supplies e g labeling indicating dates proper wrapping and storage 2.

Do not step on objects that are unstable. No jewelry is permitted when handling food. Use separate cutting boards plates and knives for produce and for raw meat poultry. Lighter materials should be at the higher locations.

Heavier materials should always be stored on the floor where they can be moved more easily with a dolly or cart. Inspecting the whole kitchen area to check if closing procedures were properly initiated during the previous shift. Here are some of the core information for keeping food at safe temperatures. Use a food thermometer to make sure food cooked in the oven or on the stove top or grill reaches a.

Only a plain band style ring is permitted.