Food Safety Command Center 21 items
FDA Food Code Retail & Foodservice Inspection Checklist
Risk-based retail/foodservice inspection checklist aligned to the FDA Food Code, emphasizing the CDC foodborne-illness risk factors.
FDA Food CodeRetail Food
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Employee Health & Personal Hygiene
- Is a written employee health policy in place addressing the Big 6 reportable illnesses? *
- Do employees wash hands properly and at all required times? *
- Is bare-hand contact with ready-to-eat food prevented? *
- Are handwashing sinks accessible, stocked, and used only for handwashing? *
Time / Temperature Control for Safety (TCS)
- Are cold TCS foods held at 41°F (5°C) or below? *
- Cold holding temperature measured (°F)
- Are hot TCS foods held at 135°F (57°C) or above? *
- Hot holding temperature measured (°F)
- Are foods cooked to required minimum internal temperatures? *
- Is cooling from 135°F to 70°F within 2 hours and to 41°F within 6 hours total? *
Cross-Contamination & Protection
- Is raw animal food stored below and separate from ready-to-eat food? *
- Is food protected from contamination during storage, prep, and display? *
- Are the major food allergens identified and controlled to prevent cross-contact? *
Cleaning, Sanitizing & Equipment
- Is warewashing sanitizer at the correct concentration and temperature? *
- Sanitizer concentration measured (ppm)
- Are food-contact surfaces cleaned and sanitized at required frequencies? *
- Is equipment maintained in good repair and food-contact surfaces smooth and cleanable? *
Facility, Water & Supervision
- Is the water supply from an approved source and hot water available? *
- Is the certified food protection manager present and demonstrating knowledge? *
- Are toxic/chemical items properly labeled and stored away from food? *
- Is the premises free of evidence of pests? *
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