OSHA Food Safety Guidelines and Checklist

1. PERSONAL HYGIENE: Employees wear clean and proper clothing, including closed-toe shoes

2. PERSONAL HYGIENE: Effective hair restraints, such as a hairnet or hat, are properly worn

3. PERSONAL HYGIENE: Hands are washed properly, frequently, and at appropriate times

4. PERSONAL HYGIENE: Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage

5. PERSONAL HYGIENE: Staff beverages have lids and are kept where they cannot spill onto foods

6. PERSONAL HYGIENE: Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves

7. PERSONAL HYGIENE: Hand sinks are stocked with soap, disposable towels, and warm water

8. FOOD PREPARATION: Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use

9. FOOD PREPARATION: Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water

10. FOOD PREPARATION: Food is handled with suitable utensils, such as single-use gloves or tongs

11. FOOD PREPARATION: Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils or the floor

12. FOOD PREPARATION: Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.

13. REFRIGERATOR AND FREEZER: Refrigerator and freezer units are clean and neat

14. REFRIGERATOR AND FREEZER: Refrigerator temperature is at or below 41°F

15. REFRIGERATOR AND FREEZER: Food is protected from contamination

16. FOOD STORAGE AND DRY STORAGE: All food is stored 6-8 inches off the floor

17. FOOD STORAGE AND DRY STORAGE: Food is stored in the original container or a food grade container

18. FOOD STORAGE AND DRY STORAGE: There are no bulging or leaking canned goods

19. FOOD STORAGE AND DRY STORAGE: Food is protected from contamination

20. FOOD STORAGE AND DRY STORAGE: Chemicals are clearly labeled and stored away from food

21. UTENSILS AND EQUIPMENT: Utensils and equipment are cleaned and sanitized between uses

22. UTENSILS AND EQUIPMENT: Work surfaces and utensils are clean

23. UTENSILS AND EQUIPMENT: Food cart or container used to transport food is cleaned daily

24. UTENSILS AND EQUIPMENT: Thermometer is cleaned and sanitized between uses

25. UTENSILS AND EQUIPMENT: Can opener is clean

26. DISHWASHING: Three-compartment sink is properly set up for ware washing or dish machine is working properly

27. DISHWASHING: Water temperatures are correct

28. DISHWASHING: Smallware and utensils are allowed to air dry

29. GARBAGE STORAGE AND PEST CONTROL: Kitchen garbage cans are clean and emptied as necessary

30. GARBAGE STORAGE AND PEST CONTROL: Boxes and containers are removed from the site

31. GARBAGE STORAGE AND PEST CONTROL: No evidence of pests is present

32. Additional Comments: