食品安全コマンドセンター 17項目

Commissary & Ghost Kitchen Food Safety Checklist

このチェックリストは英語版です。

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

無料のPDFまたはWord・メールアドレスを入力してダウンロード。

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? *

Commissary & Ghost Kitchen Food Safety Checklistチェックリストの完全版をダウンロード

印刷しやすいPDF、または編集可能なWord文書で無料で入手できます。