Food Service Safety Checklist

Kitchen & Equipment

Knives and sharp tools are stored safely when not in use. Cooking equipment is turned off when not in use. Floors are kept dry and clean to prevent slips. Fire suppression systems and extinguishers are accessible.

Food Handling

Proper handwashing is followed before handling food. Raw and cooked foods are stored separately. Temperature of fridges and freezers is checked regularly. Cleaning chemicals are stored away from food areas.

Staff & Operations

Staff wear appropriate non-slip footwear. Heavy items are lifted with proper technique or equipment. Work areas are kept organized during service. Emergency exits and first aid kits are accessible.

Fire & Cooking Safety

Keep extinguishers near cooking lines and train staff to use them. Clean grease filters and ducts on a set schedule. Never leave deep fryers or grills unattended while hot. Store flammable oils away from open flames and heat.

Slips, Trips & Falls

Clean spills immediately and use wet-floor signage. Use anti-slip mats in prep and dish areas. Provide slip-resistant footwear for kitchen staff. Keep walkways and storerooms free of obstructions.

Knife & Equipment Safety

Carry knives point-down and store in designated blocks. Use the right blade and a stable cutting board. Sharpen with guards and report damaged equipment. Disconnect or lock out machinery before clearing jams.

Temperature & Storage

Check and log cold-chain temperatures on schedule. Label and rotate stock using first-in-first-out. Cool hot food quickly to safe holding temperatures. Verify date marks and discard expired items.

Personal Hygiene

Wash hands at designated stations before and after tasks. Change gloves between raw and ready-to-eat handling. Exclude ill staff from food handling per policy. Keep hair restrained and outer clothing clean.