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Commissary & Ghost Kitchen Food Safety Checklist
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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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