Food Safety Checklists

Daily, weekly and monthly checklists are critically important in the food production environment as this is the first line in being able to prove due diligence in the food safety management program.

If filled in correctly and kept up-to-date, these checklists are able to prove that the kitchen was not negligent in causing a potential case of food poisoning. Not only this, but these checks are also an effective management tool for monitoring the duties of the kitchen.

To this end, the checklist must not only be filled in when required, but must also reflect the conditions of the kitchen. By way of example, if certain areas of the kitchen are found to be dirty, the cleaning checklist must show that the area was dirty, and that a corrective action was implemented that rectified the concern, ie. That the area was cleaned.

FCS auditors cannot in good conscience award marks for a cleaning checklist that shows the kitchen as spotless, but was shown not to be the case in the walkthrough visual survey.

Thermometer Verification

A relatively new document which has been incorporated into the FCS Hygiene Report, is the thermometer verification record. This document has been introduced, in order to assist the kitchen with ensuring that the handheld digital probe thermometer is able to accurately record temperatures within both the hot and cold temperature ranges, so that the temperature records are shown to be as accurate as possible.

The checklist is only required to be filled in on a monthly basis, and should include the readings of ice-water as well as boiling water.

Guidelines are given on the document of what these temperatures should be, yet these do vary according to the geographical position ie. Coastal regions should expect boiling temperatures closer to 98⁰C and areas higher in elevation will be closer to 91⁰C.

Verify Cold Temperatures :

  1. Place the thermometer in a glass of ice with a small amount of water
  2. Allow the temperature to settle.
  3. Record the reading

Verify Hot Temperatures :

  1. Boil water until bubbling on a stove top
  2. Carefully place the thermometer into water
  3. Allow the temperature to settle.
  4. Record the reading.

Get a copy of all the required food safety checklists from our website here.