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All food establishments in which food is prepared OR in which multiservice kitchen utensils are used shall have at least a two-compartment metal sink with two integral metal drainboards (each compartment must be adequate for largest piece of equipment).
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www.cp.berkeley.edu/CDS_ucb/SR-7-2.html
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Click here to view and print the self inspection checklist or to customize the checklist follow these steps: ... Kitchen and Equipment ... Recreational Sanitation...
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www.dupagehealth.org/safefood/industry/qa/inspect1.asp
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DEPARTMENT OF HEALTH AND HUMAN SERVICES HEALTH CARE FINANCING ADMINISTRATION 7/01 mn-332 SURVEYOR NOTES WORKSHEET Facility Name: Provider Number: Observation Dates: From Surveyor Name: Surveyor Number: To Discipline: ADDITIONAL SURVEYOR CHECKLIST FOR KITCHEN SANITATION This checklist can be used when performing Task 5B.
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www.health.state.mn.us/divs/fpc/profinfo/MN332.PDF
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Are food handlers wearing rings (other than plain band), ... Do any food handlers have infected burns, cuts, boils? Do you detected that any food handlers have acute respiratory illness? Are food handlers seen to cough in hands? Are instances of spitting in sinks, on floor or in ... Are food handlers observed scratching head,
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www.cfs.purdue.edu/HTM/foodsafety/Checklists_Sanitation...
www.cfs.purdue.edu/HTM/foodsafety/Checklists_Sanitation/SanitationChecklist_Personal.PDF
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2. Review and discuss Kitchen Sanitation Checklist; Clean vs. Sanitary: Food preparation surfaces, equipment and utensils must be clean and sanitary in a food service setting. Cleaning is the process of getting rid of any visible dirt or soil.
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www.uri.edu/ce/ceec/pdfs/toolbox_keepclean.pdf
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Food Safety and Sanitation Checklist 3 Premises Counters/shelves Food contact surfaces are smooth, easily cleanable, durable and free of seams and difficult to clean areas. Floors Unless otherwise approved, floors constructed of concrete;
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www.foodsafetysite.com/resources/pdfs/temporary/FUN_OR_...
www.foodsafetysite.com/resources/pdfs/temporary/FUN_OR_PROFIT_InspectionSheet.pdf
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Sanitation Guide: How to Prevent Food-borne diseases ... Test all hot foods when they arrive in your kitchen. They should be at least 140 degrees F upon arrival. Cold foods should 45 degrees F or less.
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www.head-start.lane.or.us/administration/kitchen/inform...
www.head-start.lane.or.us/administration/kitchen/information/sanitation-guide.html
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Restaurant Kitchen Daily Sanitation Schedule - Employment & HR, Socrates Product Catalog at Consumermatch.com ... Tell a Friend about: Restaurant Kitchen Daily Sanitation Schedule!;
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www.consumermatch.com/wpdetail/wid/3187/sku/BC100%2D12/...
www.consumermatch.com/wpdetail/wid/3187/sku/BC100%2D12/wn/Restaurant-Kitchen-Daily-Sanitation-Schedule.html
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This site contains links to other documents and web sites of interest to the Food Sanitation Program ... North Carolina Rules Governing the Sanitation of Restaurants and other Foodhandling Establishments...
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www.deh.enr.state.nc.us/ehs/fudlinks.htm
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