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Centre de pilotage Sécurité des aliments 17 points

Commissary & Ghost Kitchen Food Safety Checklist

Cette liste de contrôle est en anglais.

Evaluate food safety in shared commissary and delivery-only ghost kitchens, covering shared-space controls, delivery temperature integrity, labeling, and allergen separation.

FDA Food Code

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Facility & Shared-Space Controls

  • Is each operator or tenant licensed and operating under a valid food permit? *
  • Are shared equipment and storage areas assigned and cleaned between tenants to prevent cross-contamination? *
  • Is refrigerated and dry storage segregated and labeled by tenant? *
  • Is a certified food protection manager designated for the operation? *

Preparation & Temperature Control

  • Are TCS foods cooked to required minimum internal temperatures and verified? *
  • Are cold and hot holding temperatures maintained and logged? *
  • Is cooling of prepared foods performed within required time and temperature parameters? *

Delivery & Packaging Integrity

  • Is food packaged in tamper-evident containers for delivery? *
  • Are insulated carriers used to maintain hot and cold holding temperatures during transport? *
  • Is the time between packaging and delivery controlled to protect food safety? *
  • Recorded food temperature at handoff (°F)

Labeling & Allergen Information

  • Are delivery items labeled with the brand, contents, and preparation date where required? *
  • Is allergen information communicated to the customer for each menu item? *
  • Are separate utensils and preparation steps used to prevent allergen cross-contact between virtual brands? *

Sanitation & Monitoring

  • Are handwashing sinks accessible and stocked in each work area? *
  • Is a warewashing and sanitizing procedure with concentration checks in place? *
  • Are temperature and cleaning logs completed and reviewed each shift? *

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