Checklists for Food Safety assignment

7/24/2019 Checklists for Food Safety assignment

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Food Safety Management

Acknowlegdement

&'cole ()teli*re Sir +a,tan uval


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Table of Contents-ntroduction........................................................................................................... &

Ecole Htelire Sir Gatan Duval


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ntroduction

!ood Safet"Food safety is a pu/lic health priority and every year! there are millions of

people falling sick and even many deaths have /een reported due to the

result of eating unsafe food. Food safety can simply /e de%ned as an

assurance that food will not cause harm to any human /eing or animal

when it is prepared and0or eaten according to its intended use. 1eople are

always e2pecting their food to /e safe for consumption! therefore if food

safety and food hygiene are not taken seriously! it can /e a serious health

hazard and even lead to death in many cases. Food/orne illness or food

poisoning is the consumption of water or food that has /eencontaminated. Food/orne illness is caused /y pathogenic organisms which

eventually lead to either food into2ication or food infection. This occurs

when a group of person consume the same contaminated food or water

and then suer from the same illness or symptoms.

There are usually three types of food contamination3 physical

contamination! chemical contamination and /iological contamination.

1hysical contamination takes place when a foreign o/4ect like hair! insects

or any hard unwanted material comes in contact with food that isintended to /e eaten. This is why food handlers are not allowed to wear

4ewelleries while they are on duty. espite the fact that physical

contamination can /e less dangerous or completely harmless! it still

makes food look less desira/le to consume. $o one likes to have a hair in

their food. This aects the /usiness and its reputation.

#hemical contamination takes place when chemicals make their way into

food! such as /leach! detergents! and perfumes and so on. -t is always

recommended to avoid using strong chemicals in food area to avoid such

contamination. Food handlers must always wash their hands properly ifthey have handled chemicals /efore entering the food area.

The last type of contamination is /iological. This is usually the most

dangerous type of contamination and it is usually more common in many

restaurants. This happens when food are aected /y harmful tiny micro5

organisms such as fungi! viruses! parasites and /acteria.

6ne of the most common ways food can /e contaminated /iologically is

/y cross contamination! that when raw food comes in contact with cooked

food. 1ractising a safe food handling in the food industry will decreasecases of /iological contamination.

&Ecole Htelire Sir Gatan Duval


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7sually these types of contamination can happen at any time if

precautions are not taken3 and if measures and guidelines are not

provided to food handlers.

For this assignment! - am looking forward to make sure that food

production is carried out in the safest way as possi/le at 8a 1otini*reRestaurant in order to avoid any type of contamination! whether physical!

chemical or /iological.

Food hygiene is a/out controlling pathogenic /acteria! which can cause

serious illness. The four main points to remem/er for a good hygiene are9

#ross5contamination

#leaning

#hilling

#ooking

Temperature of food will need to /e taken from time to time make sure it

is safe to eat. -f temperature is checked! the growth of /acteria will make

the food unsafe for consumption and customers might suer from food

poisoning.

#old food must remain to a temperature /elow :;# (ot food must have a temperature a/ove uipment if they are clean Food preparation

Food Storage ?nd ry Storage Refrigerator! Freezer! and Milk #ooler 8arge '>uipment #leaning ?nd Sanitizing Temperature 8og for #old storage devices. (ot (olding #old (olding +ar/age Storage and isposal 1est #ontrol @uality control #hecklist AFood temperature

Ecole Htelire Sir Gatan Duval


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?ll the checklists are found in the anne2 of this report.

=Ecole Htelire Sir Gatan Duval


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?nne2

#hecklists for (ygiene! Food Safety! Temperature! @uality and

Security

PERSONAL HYGIENE Yes No Corrective Action Name andSignature

'mployees wear clean and proper

uniform including shoes.C C

'ective hair restraints are

properly worn.C C

Fingernails are short! unpolished!

and clean Ano arti%cial nails.C C

Dewellery is limited to a plain ring!

such as wedding /and and a watchand no /racelets.

C C

(ands are washed properly!

fre>uently! and at appropriate

times.

C C

Burns! wounds! sores or sca/s! or

splints and water5proof /andages

on hands are /andaged and

completely covered with a

foodservice glove while handling

food.

C C

'ating! drinking! chewing gum!

smoking! or using to/acco are

allowed only in designated areas

away from preparation! service!

storage! and ware washing areas.

C C

'mployees use disposa/le tissues

when coughing or sneezing and

then immediately wash hands.

C C

'mployees appear in good health. C C

(and sinks are uno/structed!

operational! and clean.

C C

(and sinks are stocked with soap!

disposa/le towels! and warm waterC C

? hand washing reminder sign is

posted.C C

'mployee restrooms are

operational and cleanC C

1ersonal (ygiene #hecklist

EEcole Htelire Sir Gatan Duval


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:Ecole Htelire Sir Gatan Duval


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Utensils And Equiment Yes No Corrective Action Name and

Signature?ll small e>uipment and utensils!

including cutting /oards and

knives! are cleaned and sanitized

/etween uses.

C C

Small e>uipment and utensils are

washed! sanitized! and air5dried.C C

ork surfaces and utensils are

cleanC C

ork surfaces are cleaned and

sanitized /etween uses.C C

Thermometers are cleaned and

sanitized after each use.C C

Thermometers are cali/rated on a

routine /asis.C C

#an opener is clean. C C

rawers and racks are clean. C C

#lean utensils are handled in a

manner to prevent contamination

of areas that will /e in direct

contact with food or a personGsmouth.

C C

7tensils ?nd '>uipment checklist

uipment. C C

Food is stored < inches o Hoor or in walk5in cooling

e>uipment.C C

Refrigerator and freezer units are clean and neat. C C

1roper chilling procedures are used. C C

?ll food is properly wrapped! la/elled! and dated. C C

The F-F6 AFirst -n! First 6ut method of inventory

management is used.C C

?m/ient air temperature of all refrigerators and

freezers is monitored and documented at the

/eginning and end of each shift.

C C

KEcole Htelire Sir Gatan Duval


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Temperature 8og for #old storage devices.

%efrigerator-!ree.er /01/

/

/21/

/

3/1/

/

331/

/

341/

/

351/

/

361/

/

371/

/

%efrigerator in $astr"

Area18 Refrigerator &

8 Refrigerator

5 Freezer A5&J

%efrigerator in *ain

,itc9en Area1

Refrigerator A Legeta/le

&

Refrigerator A Legeta/le

Refrigerator A B6F8

%efrigerator in Cold

,itc9en

Refrigerator

Freezer

%efrigerator in

:utc9er"Refrigerator

Freezer

C9ecked :"1

$ote9

Refrigerator Temperature must /e /elow :;c

Freezers Temperature must /e &J;c

&;Ecole Htelire Sir Gatan Duval


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&&Ecole Htelire Sir Gatan Duval


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8arge '>uipment #hecklist

+A%GE E;


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#leaning and Sanitizing #hecklist

C+EA&&G A&D SA&T)&G 'es &o Corrective Action &ame and

Signature

Three5compartment sink isproperly set up for ware washing.

C C

ish machine is working properly

Asuch as gauges and chemicals

are at recommended levels.

C C

ater is clean and free of grease

and food particlesC C

ater temperatures are correct

for wash and rinse C C

-f heat sanitizing! the utensils are

allowed to remain immersed in&I& NF water for =; seconds

C C

-f using a chemical sanitizer! it is

mi2ed correctly and a sanitizerstrip is used to test chemical

concentration.

C C

Small ware and utensils are

allowed to air dry.C C

iping cloths are stored in

sanitizing solution while in use.C C

&=Ecole Htelire Sir Gatan Duval


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(ot (olding #hecklist

H#T H#+D&G 'es &o Corrective Action &ame and

Signature

(ot holding unit is clean. C C

Food is heated to the re>uired safe

internal temperature /efore

placing in hot holding. (ot holding

units are not used to reheat

potentially hazardous foods.

C C

(ot holding unit is pre5heated

/efore hot food is placed in unit.C C

Temperature of hot food /eing held

is at or a/ove


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+ar/age Storage and isposal #hecklist

GA%:AGE ST#%AGE A&D

DS$#SA+

'es

&o

Corrective Action &ame and

Signature

"itchen gar/age cans are cleanand kept covered.

C C

+ar/age cans are emptied as

necessary.C C

Bo2es and containers are

removed from site.C C

8oading dock and area around

dumpster are clean.C C

umpsters are clean.

C C

1est #ontrol #hecklist

$EST C#&T%#+ 'es &o Corrective Action &ame and

Signature

6utside doors have screens! are well5sealed! and are e>uipped with a self5

closingdevice.

C C

$o evidence of pests is present. C C

There is a regular schedule of pest

control /y a licensed pest control

operator.

C C

&:Ecole Htelire Sir Gatan Duval


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@uality #ontrol 5 Temperature 8og

ate9 =; 6ct ;&E #hecked /y9 OOOSaleem ulallOOOO

Starter1 $rawn salad wit9 mi= >e>>ers and rocket leaves.#old

Safe TemperatureRange 0 P#

RecordedTemperature

0P#

T?B8'$6.

R'M?R"S

; 5 &I

*ain Course1 %oasted !illet of Ca>taine wit9 as>aragus( carrots(turni>s( c9err" tomatoes and sa?ron >ilaf rice wit9 a mousseline sauce@

(6T

Safe TemperatureRange 0 P#

RecordedTemperature

0P#

T?B8'$6.

R'M?R"S


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Reference

&I

Documents

Checklists for Food Safety assignment