Food Safety Command Center 16 items
RTE Deli & Salad Bar Listeria Control Checklist
Control Listeria and other hazards in retail deli and salad bar operations, covering date marking, temperature control, cross-contamination, cleaning of niches, and self-service protection.
FDA Food CodeFDA Retail Listeria Guidance
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Date Marking & Shelf Life
- Are ready-to-eat TCS foods held more than 24 hours date-marked with a discard date? *
- Is the maximum 7-day (at 41°F) discard limit observed from the day of preparation or opening? *
- Are foods exceeding their date discarded? *
Temperature Control
- Are cold RTE foods held at 41°F or below in deli cases and salad bars? *
- Are salad bar and display temperatures monitored and recorded? *
- Is product temperature verified when restocking or refilling displays? *
- Recorded salad bar product temperature (°F)
Cross-Contamination Prevention
- Are raw and ready-to-eat foods separated during storage, preparation, and slicing? *
- Is no bare-hand contact with ready-to-eat foods maintained? *
- Are slicers and utensils cleaned and sanitized at least every four hours during use? *
Listeria Niche Cleaning
- Are slicers, drains, floors, and other harborage niches cleaned and sanitized on a documented schedule? *
- Are slicers fully disassembled for cleaning at the required frequency? *
- Is condensate and standing water controlled to prevent Listeria growth? *
Self-Service Protection
- Are salad bars and self-service displays protected by sneeze guards or effective barriers? *
- Are serving utensils provided and stored to prevent contamination? *
- Are self-service areas monitored and refreshed to maintain cleanliness and food protection? *
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