Food Safety Checklists

Your Food Safety Checklists

Food Safety checklists form the basis for a food safety system and are required to provide due diligence. 

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Need to know more about how to use these checklists?

Read our articles on how to fill in these food safety checklists here:

 

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How to keep temperature records

List each fridge/freezer in the kitchen Record at least 4 hot and 4 cold foods if you display your foods Buy a hand-held digital probe thermometer (you can review the different types here) Place a vial of water or stick of butter in each fridge/freezer Use the thermometer to record the core temperature Record these temperatures twice daily and/or at each buffet service for the foods.

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How to develop a cleaning schedule

Identify the highest risk items and clean these most often (Critical ) Highlight areas that are not critical but do come into contact with food indirectly (Major risks) Address all other areas that do not come into contact with food and identify how often these areas build-up dirt (Minor risks)

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How to create a staff hygiene/grooming checklist

List all staff on the checklist Include all areas to be checked as indicated above Allow a column for corrective action Always sign off the checklist

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How to fill in an oil checklist

Use oil shortening test strips / colour chart Measure the quality of the oil according to the above Has the oil been drained? (This should be done daily for cleaning of the fryer) Has the oil been strained? (This is to filter/clean the oil for reuse) Is the oil still suitable for use? (Still yellow?) If dark, then use a test strip to confirm replacement. Was the oil discarded?