FOOD SAFETY CHECKLIST FOR HOTELS

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


--- RECEIVING & STORAGE ---
[ ] Delivery Date
[ ] Delivery Temperature (°F)
[ ] Packaging Condition (Intact, Damaged, Compromised)
[ ] Expiration Dates Verified? (Yes, No)
[ ] Items Received (Produce, Meat, Dairy, Dry Goods)
[ ] Quantity Received
[ ] Notes/Comments

--- FOOD PREPARATION ---
[ ] Chicken Internal Temperature (F)
[ ] Beef Internal Temperature (F)
[ ] Fish Internal Temperature (F)
[ ] Knife Sharpening Status (Sharp, Dull - Needs Sharpening)
[ ] Cutting Board Sanitization - Check all that apply (Washed, Sanitized, Rinsed)
[ ] Date of Last Ingredient Rotation
[ ] Any unusual observations during prep?

--- COOKING & HOLDING ---
[ ] Chicken Internal Temperature (°F)
[ ] Beef Internal Temperature (°F)
[ ] Fish Internal Temperature (°F)
[ ] Time Food Removed from Oven
[ ] Holding Temperature (°F)
[ ] Date Food Removed from Heat
[ ] Holding Time (Minutes)
[ ] Food Type (Poultry, Beef, Fish, Other)

--- SERVING & DISPLAY ---
[ ] Temperature of Hot Holding Units (°F)
[ ] Temperature of Cold Holding Units (°F)
[ ] Buffet Food Protection (e.g., sneeze guards) (Present and Effective, Needs Adjustment, Absent)
[ ] Food Properly Labeled? (Yes, No)
[ ] Time of Display Temperature Check
[ ] Notes on Display Area Conditions

--- CLEANING & SANITATION ---
[ ] Sanitizer Concentration (ppm)
[ ] Date of Last Chemical Cleaning
[ ] Time of Last Chemical Cleaning
[ ] Surfaces Cleaned (Check all that apply) (Cutting Boards, Sinks, Countertops, Utensils, Equipment (Specify: __________))
[ ] Notes on Cleaning Procedure or Any Issues Found
[ ] Cleaning Solution Used (Option 1, Option 2, Option 3)

--- PEST CONTROL ---
[ ] Last Pest Control Service Date
[ ] Number of Bait Stations Checked
[ ] Evidence of Pests Observed? (Rodents, Insects, Birds, None Observed)
[ ] Description of Pest Activity (if any)
[ ] Location of Pest Activity (e.g., kitchen, storage room)
[ ] Photo Evidence (if applicable)

--- EMPLOYEE HEALTH & HYGIENE ---
[ ] Did employee wash hands before starting work? (Yes, No, N/A)
[ ] Clean Uniform? (Yes, No, N/A)
[ ] Last Illness Date (if applicable)
[ ] Symptoms Observed (if any)
[ ] Gloves Used When Appropriate? (Yes, No, N/A)
[ ] Jewelry Restrictions Followed? (Yes, No, N/A)

--- WASTE MANAGEMENT ---
[ ] Quantity of Food Waste (lbs/kg)
[ ] Date of Waste Disposal
[ ] Time of Waste Disposal
[ ] Description of Waste Materials
[ ] Waste Disposal Method (Composting, Landfill, Recycling, Rendering)
[ ] Container Condition (Good, Damaged, Leaking)
[ ] Waste Disposal Location

--- DATE MARKING & ROTATION ---
[ ] Date Received
[ ] Date Prepared (if applicable)
[ ] Expiration/Use-By Date
[ ] Date Marking Method (Handwritten, Pre-printed Labels, Electronic System)
[ ] Quantity Received
[ ] Rotation Method (FIFO (First In, First Out), FEFO (First Expired, First Out))
[ ] Storage Location (for traceability)

--- DOCUMENTATION & RECORD KEEPING ---
[ ] Date of Inspection
[ ] Time of Inspection
[ ] Temperature Log - Fridge 1 (in °F)
[ ] Temperature Log - Freezer (in °F)
[ ] Sanitation Schedule Followed? (Yes, No)
[ ] Attach relevant photos (e.g., temperature logs)
[ ] Notes/Comments/Corrective Actions Required
[ ] Inspector Signature

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