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Date Published: July 1, 2007
Last Revised: May 6, 2008
| EVENT | DATES |
| ORGANIZATION |
The following check list is designed to help operators ensure foods are handled safely
and held or stored at safe temperatures.
- Food temperatures should be checked at least every two hours. Temperature control
is essential to prevent the growth of micro-organisms that cause illness.
- If food is transported to the event the temperature should be recorded on arrival.
- Proper handwashing is essential to prevent cross-contamination of foods and the
spread of disease.
- Records should be kept at least a week after the event and be available to the Food
Safety Specialist for review.
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Food Preparation and Service
Use a calibrated, sanitized thermometer to check the temperature of foods. Enter the time and
record the temperature for food items. Cold foods must be less than 4 °C (40 °F). Hot foods
must be more than 60 °C (140 °F). Hot or Cold foods if out of the safe food temperature zone
for more than two hours should be discarded.
| FOOD ITEM | Time/Temp |
Time/Temp | Time/Temp |
Time/Temp | Time/Temp |
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Hand-Washing Station
Ensure that the following hand-wash supplies are available throughout the event. Check these
items at the same time you check temperatures of hot and cold foods. Enter the time and initial
under each item. Replace items that are missing.
| Time | Warm Water |
Liquid Soap | Paper Towels |
Waste Containers
(Water & Paper) |
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Cross Contamination & Sanitation Control
Ensure that cooked products are served without contamination from raw foods, dirty utensils
or unwashed hands. Check these items at the same time you check temperatures of hot and cold
foods. Enter the time and initial under each item. Correct items that are unacceptable.
| | Raw Foods
Separate
from Cooked |
Hands
Washed | Tasks
Separated |
Cooking &
Service Utensils
Changed |
| Time #1 | AM
PM | | |
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| Time #2 | AM
PM | | |
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| Time #3 | AM
PM | | |
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| Time #4 | AM
PM | | |
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Comments
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Completed by: ____________________________ Date: ______________________________
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