Checklists for Food Safety

Why Checklists & Workflows Matter

• Prevent Errors: Reduce oversights like undercooking or cross-contamination.
• Consistency: Standardize processes across teams and settings.
• Compliance: Meet health codes (e.g., FDA Food Code) and audit requirements.
• Efficiency: Streamline tasks during busy prep or service times.

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Checklists & Workflows by Setting

A. Home Kitchens

Daily Food Safety Checklist:

✅ Check fridge/freezer temps (≤40°F/4°C and ≤0°F/-18°C).

✅ Sanitize countertops, cutting boards, and sinks after use.

✅ Label leftovers with dates and contents.

✅ Wash reusable grocery bags.

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Meal Prep Workflow:

1. Handwashing (20 seconds with soap).
2. Thaw Safely: Fridge, cold water, or microwave (no counter thawing).
3. Separate Tools: Use dedicated boards/knives for raw meat and produce.
4. Cook to Safe Temps: Verify with a food thermometer.
5. Store Immediately: Refrigerate leftovers within 2 hours.

Common Mistake: Forgetting to sanitize sponges.

Solution: Microwave damp sponges for 2 minutes weekly.

B. Restaurants

Shift-Based Checklists:

Opening:

✅ Calibrate thermometers.

✅ Check delivery invoices for expired ingredients.

✅ Sanitize high-touch areas (door handles, POS systems).

During Service:

✅ Monitor buffet temps (hot >135°F/57°C; cold <41°F/5°C).

✅ Replace gloves after handling raw meat.

✅ Log food temps every 2 hours.

Closing:

✅ Discard expired prep items.

✅ Clean grease traps and floor drains.

✅ Restock first-aid and spill kits.

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Workflow Example – Line Cook:

1. Receive order ticket → Check for allergies.
2. Grab clean utensils → Prep ingredients.
3. Cook to temp → Plate with gloves.
4. Wipe station → Log temps.

Common Mistake: Cross-contamination in rush hours.

Solution: Color-coded tools (e.g., red for meat, green for veggies).

C. Catering & Events

Event-Specific Checklists:

Pre-Event:

✅ Confirm guest dietary restrictions.

✅ Pack labeled allergen-free meals separately.

✅ Test transport coolers and heating equipment.

During Event:

✅ Set up handwashing stations with soap/sanitizer.

✅ Monitor buffet temps hourly.

✅ Use sneeze guards and serving utensils for each dish.

Post-Event:

✅ Donate untouched food to shelters (if allowed).

✅ Clean and sanitize rental equipment.

✅ Document waste for future planning.

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Workflow Example – Buffet Setup:

1. Transport food in sealed, temp-controlled containers.
2. Arrange allergen-free dishes first with separate utensils.
3. Assign staff to replenish items in small batches.
4. Discard food after 2 hours in the danger zone.

Common Mistake: Overloading buffet trays.

Solution: Use smaller platters and refresh frequently.

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Tools to Implement Checklists

• Apps:
  • Home: FoodKeeper (storage guidelines).
  • Restaurant: ThermaⓇ (temp logging).
  • Catering: Checklist by EventMB (event planning).
• Templates:
  • Downloadable checklists for meal prep, shifts, or events.
  • Laminated workflow charts posted in kitchens.

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Case Studies

1. Home Kitchen Success: A family avoided food poisoning by using a fridge temp log and meal planner.
2. Restaurant Compliance: A bistro passed a surprise health inspection with its opening/closing checklists.
3. Catering Efficiency: A wedding caterer reduced waste 40% with portion-control workflows.

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Action Steps

• Home: Print a fridge temp log and meal prep checklist.
• Restaurant: Train staff on shift checklists with a 30-day trial.
• Catering: Create an event-day workflow template for your team.

Resources:

• FDA Food Safety Checklists
• ISO 22000 Workflow Templates
• EventMB Catering Checklists

Remember: “If you didn’t log it, it didn’t happen!” 📝🔒

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