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It guides teams to evaluate key risk areas emphasized by CDC guidance, including adequate cooking, correct holding temperatures, safe thawing, proper cooling and reheating practices. It also covers contamination prevention through handwashing readiness, sanitation procedures, equipment and utensil cleaning, storage controls, and contamination-safe prep and service workflows.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-safety-evaluation-checklist-read-online-free/496027/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-safety-evaluation-checklist-read-online-free/496027.png","ImageObject",300,407,{"name":92,"@type":93},"mieayamfan","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-05","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How should staff answer each checklist question?","Question",{"text":112,"@type":113},"Check “Yes” when the operation already performs the practice, and “No” when it does not. Each “No” indicates a gap and a chance to revise the food safety program.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What does the checklist require regarding time and temperature controls?",{"text":117,"@type":113},"It asks whether time and temperature controls are part of every employee’s job, included in SOPs, and managed to minimize time in the temperature danger zone.",{"name":119,"@type":110,"acceptedAnswer":120},"What contamination-prevention areas does the checklist evaluate?",{"text":121,"@type":113},"It covers handwashing station readiness, sanitizing procedures, dishwashing machine and three-compartment sink practices, clean storage of utensils and equipment, and safe workflows for food storage, prep, holding, and serving.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},496027,1791024846,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":24,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},962090893677,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","| \u003Cbr>Food Safety Evaluation Checklist\u003Cbr>The following self-assessment can help you find food safety gaps in your operation. It can also help you put food safety systems, such as active managerial control, into place. This self-assessment can help you address the five risk factors identified by the Centers for Disease Control and Prevention (CDC), as well as other food safety risks in your operation. It will also help you develop SOPs, policies, and useful food safety programs. Once you are finished, you can prioritize your gaps and work on creating a solution.\u003Cbr>Directions\u003Cbr>Check Yes after each question if your operation already performs the practice. Check No ifit does not. Each “No” identifies a gap and offers a chance for revising your food safety program. |  |  |\n| --- | --- | --- |\n| Failing to Cook Food Adequately; Holding Food at the Wrong Temperature |  |  |\n| Topic/Principle | Evaluation |  |\n| 1 Are time and temperature controls part of every employee’s job? |  Yes |  No |\n| 2 Are time and temperature controls incorporated in your SOPs? |  Yes |  No |\n| 3 Are calibrated thermometers available to all foodhandlers? |  Yes |  No |\n| 4 Do you calibrate thermometers regularly? |  Yes |  No |\n| 5 Do all employees know how to use thermometers? |  Yes |  No |\n| 6 Do you minimize the amount of time food spends in the temperature danger zone (41˚F to 135˚F [5˚C to 57˚C])? |  Yes |  No |\n| 7 Do you document product temperatures in a temperature log or\u003Cbr>line check? |  Yes |  No |\n| 8 Do you reject food that has not been received at the right temperature? |  Yes |  No |\n| 9 Do you store TCS food at its required storage temperature? |  Yes |  No |\n| !0 Do you thaw food correctly? |  Yes |  No |\n| !1 Do you cook TCS food to the right minimum internal temperature? |  Yes |  No |\n| !2 Do you cool cooked TCS food according to the required time and temperature requirements? |  Yes |  No |\n| !3 Do you reheat TCS food that will be hot-held to 165˚F (74˚C) for\u003Cbr>fifteen seconds within two hours? |  Yes |  No |\n| !4 Do you hold TCS food at the right temperature (41˚F [5˚C] or lower or 135˚F [57˚C] or higher)? |  Yes |  No |\n\n© 2008 National Restaurant Association Educational Foundation. All rights reserved. Excerpted from ServSafe® Essentials, Fifth Edition.  \nYou may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher.  \nServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.  \n| Protecting Food and Equipment from Contamination |  |  |\n| --- | --- | --- |\n| Topic/Principle | Evaluation |  |\n| 1 Do your handwashing stations have the necessary tools and supplies? |  Yes |  No |\n| 2 Is the equipment you purchase designed with food safety in mind? |  Yes |  No |\n| 3 Do your employees store cleaning towels in a sanitizer solution between uses? |  Yes |  No |\n| 4 Do your employees know how often to clean and sanitize food-contact surfaces? |  Yes |  No |\n| 5 Do your employees know how to use the sanitizer in your operation? |  Yes |  No |\n| 6 Do your dishwashing employees know how to use the dishwashing machine? |  Yes |  No |\n| 7 Do your dishwashing employees know how to clean and sanitize items in a three-compartment sink? |  Yes |  No |\n| 8 Do your employees know how to clean nonfood-contact surfaces? |  Yes |  No |\n| 9 Do your employees know how to store clean and sanitized utensils, tableware, and equipment? |  Yes |  No |\n| !0 Do you have a master cleaning schedule in place? |  Yes | ","cbCaikJdMSyZvOxI","https://ap.wps.com/l/cbCaikJdMSyZvOxI","pdf",901972,"English","# Directions\n# Failing to Cook Food Adequately; Holding Food at the Wrong Temperature\n## Time and temperature controls\n## Thermometer use and calibration\n## Temperature danger zone minimization\n## Logs, rejection, and safe storage\n## Thawing, cooking, cooling, and reheating\n## Holding TCS food safely\n# Protecting Food and Equipment from Contamination\n## Handwashing and sanitation tools\n## Cleaning and sanitizing food-contact surfaces\n## Dishwashing procedures and three-compartment sink\n## Nonfood-contact surface cleaning\n## Clean storage and contamination prevention\n## Cleaning schedule\n## Food storage and prep controls\n## Holding and serving to prevent contamination","[{\"question\":\"How should staff answer each checklist question?\",\"answer\":\"Check “Yes” when the operation already performs the practice, and “No” when it does not. Each “No” indicates a gap and a chance to revise the food safety program.\"},{\"question\":\"What does the checklist require regarding time and temperature controls?\",\"answer\":\"It asks whether time and temperature controls are part of every employee’s job, included in SOPs, and managed to minimize time in the temperature danger zone.\"},{\"question\":\"What contamination-prevention areas does the checklist evaluate?\",\"answer\":\"It covers handwashing station readiness, sanitizing procedures, dishwashing machine and three-compartment sink practices, clean storage of utensils and equipment, and safe workflows for food storage, prep, holding, and serving.\"}]","Food Safety Evaluation Checklist - read online free | PDF",1790926426,13]