F&B MANAGER AND CHIEF SANITATION AND FOOD HANDLING CHECKLIST

1.       Ensure that all food handlers are using plastic gloves.

2.       Continuous observations for and possible cross contamination.

3.       Monitor refrigerator’ temperature.

4.       Hand contact with food, drink, ice or the surface of containers which came into contact with food.

5.       Ensure that all food department personnel, when on duty, wears a hat.

6.       Potential contamination of food due to perspiration of food handlers caused by inadequate ventilation and / or exhaust system.

7.       Uncovered food containers within refrigerators.

8.       The “Nesting” of stacking of food containers in such manner that the food is exposed to contamination.

9.       The re-used of original product containers designed for single use.

10.   unclean, uncovered containers used for the storage of flour, sugar, seasoning, meats or other food.

11.   Improper storage of food in galley, refrigerated space and dry stored rooms. All food must be stored a minimum of 6 inches off any deck and preferably 12 inches.

12.   Food not properly wrapped or covered during storage.

13.   Hand contact with food contact surfaces of clean utensils and equipment used   for the preparation, serving and storage of potentially hazardous food.

14.   The re-used of single service food containers or utensils.

15.   Use of outdated fresh milk in open container.

16.   The nesting with eggs and other food items.

17.   Storage of display items including ice, not intended for human consumption in the same refrigerator or other area with food.