CROSS-CONTAMINATION PREVENTION CHECKLIST

Created by ChecklistGuro (https://checklistguro.com)

--- HANDWASHING & PERSONAL HYGIENE ---
[ ] Describe your handwashing procedure (minimum 20 seconds, soap & water).
[ ] How many handwashing stations are readily accessible to staff?
[ ] What type of soap is used (antibacterial, moisturizing)? (Antibacterial, Moisturizing, Both)
[ ] What personal hygiene practices are mandated for all employees? (Clean Uniforms Daily, Hair Restraints (hats, nets), Finger Nail Care (trimmed, no polish), Jewelry Restrictions, Covering of Cuts/Wounds)
[ ] Date of last handwashing training for all employees.
[ ] Are hand sanitizer stations readily available in key areas? (Yes, No)

--- EQUIPMENT & UTENSIL MANAGEMENT ---
[ ] What types of cutting boards are used? (Color-coded for raw meats, Color-coded for produce, Color-coded for cooked foods, General purpose (not color-coded))
[ ] What is the minimum dwell time for sanitizer (in seconds)?
[ ] Dishwashing Method? (Manual Dishwashing, Automated Dishwasher)
[ ] Describe the procedure for cleaning and sanitizing knives and utensils.
[ ] Are separate utensils used for raw and cooked foods? (Yes, No)
[ ] Date of last utensil/equipment inspection.
[ ] Upload photo of color-coded cutting boards.

--- FOOD STORAGE & PREPARATION SURFACES ---
[ ] Surface Material (Prep Surfaces)
[ ] Sanitizer Concentration (measured PPM)
[ ] Last Surface Sanitization Date
[ ] Surface Cleaning Method (Soap and Water, Sanitizer Solution, Both)
[ ] Notes on Surface Condition (e.g., Scratches, Grooves)
[ ] Food Group Storage Order (Top to Bottom) (Ready-to-Eat Foods, Cooked Foods, Raw Seafood, Raw Beef/Pork, Raw Chicken/Turkey)
[ ] Storage Area Issues? (Pest Activity, Standing Water, Improper Temperature, None)
[ ] Temperature of Walk-in/Reach-in Coolers (in °F)

--- RAW VS. COOKED FOOD SEPARATION ---
[ ] Are raw and cooked foods stored on separate shelves or in separate refrigerators? (Yes, No, N/A)
[ ] Are separate cutting boards used for raw meats and vegetables? (Yes, No, N/A)
[ ] Are different colored cutting boards used to distinguish between raw and ready-to-eat foods? (Yes, No, N/A)
[ ] Are raw and cooked foods prepared in separate areas of the kitchen? (Yes, No, N/A)
[ ] Describe how raw and cooked foods are physically separated during preparation (e.g., barriers, workflow).
[ ] Are utensils (knives, tongs, spoons) dedicated to specific food types (raw vs. cooked)? (Yes, No, N/A)
[ ] How many dedicated sinks are available for washing produce and utensils?

--- CLEANING & SANITATION OF FACILITIES ---
[ ] Last Floor Cleaning Date
[ ] Last Deep Clean of Refrigeration Units Date
[ ] Frequency of Floor Cleaning (days)
[ ] Concentration of Sanitizer Solution (ppm)
[ ] Sanitizer Type Used (Chlorine-based, Quaternary Ammonium, Peracetic Acid, Other (Specify in Long Text))
[ ] If 'Other' sanitizer used, please specify:
[ ] Areas recently cleaned and sanitized (check all that apply) (Floors, Walls, Ceilings, Cutting Boards, Sinks, Refrigeration Units, Dishwashing Machine, Prep Tables)
[ ] Photo Evidence of Cleaned Area (optional)

--- EMPLOYEE TRAINING & AWARENESS ---
[ ] Describe the training program's content on cross-contamination prevention.
[ ] Which topics are covered in cross-contamination training? (Handwashing Techniques, Proper Utensil Usage, Raw vs. Cooked Food Separation, Cleaning & Sanitization Procedures, Allergen Awareness, Food Storage Guidelines)
[ ] How many hours of training do employees receive initially?
[ ] How often is refresher training conducted (in months)?
[ ] How is employee understanding of cross-contamination prevention assessed? (Written Exam, Practical Demonstration, Observation, None)
[ ] Date of last cross-contamination prevention training for all employees:
[ ] Upload a copy of the employee training materials.
[ ] Describe how employees are encouraged to report potential cross-contamination risks.

--- DELIVERY & RECEIVING PROCEDURES ---
[ ] Delivery Date
[ ] Delivery Time
[ ] Supplier Verified? (Yes - Approved Supplier List, No - Requires Verification)
[ ] Packaging Condition Upon Arrival? (Intact and Clean, Damaged – Minor, Damaged – Significant – Requires Reject)
[ ] Temperature of Refrigerated Goods (°C)
[ ] Temperature of Frozen Goods (°C)
[ ] Any Visible Signs of Pests or Contamination?
[ ] Product Expiration Date Verified? (Yes - Within Acceptable Range, No - Requires Further Review)
[ ] Upload Delivery Receipt/Temperature Log (if applicable)

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