Food Preparation and Handling Checklist

Cloud Kitchens & Delivery Brands

Allergen Control Ingredient Handling
Allergen ingredients are stored and handled separately.
Dedicated cleaning tools used for allergen prep areas.
Staff trained on allergen awareness and prevention.
Allergen chart displayed in kitchen and packing area.
Food labels clearly identify allergen presence.
Critical Cooking Temperature & Process Control
All cooked food items reach minimum safe internal temperature as per category.
Cooked food temperature is verified and recorded before serving or packing.
Hot holding equipment maintains food temperature above 65°C.
Thawing of frozen items is done in chiller (1°C–5°C) or under running water.
No re-freezing of thawed or partially cooked items.
Cooked food cooled rapidly to <5°C within 2 hours if stored for later use.
All reheated food items reach minimum 75°C before serving.
Cooking oil quality checked daily for clarity, odor, and foam.
Hygiene Preparation Area & Surfaces
Food prep surfaces sanitized before, during, and after shift.
No food contact surfaces have cracks, rust, or flaking paint.
Handwashing stations near prep area have soap, sanitizer, and disposable towels.
Chopping boards and knives washed between handling raw and cooked food.
No open wounds or bandages visible on food handlers.
Floor drains and worktables free from water stagnation or residue.
All utensils and small equipment sanitized after each use.
Operational Controls Preparation Process
Recipes and portion sizes followed as per SOP.
Ingredients pre-measured and stored properly.
Food trolleys and trays sanitized before use.
Batch coding and preparation time recorded.
No reuse of leftover cooked food from previous day.
Personal Hygiene Food Handlers
Food handlers wear clean uniforms, gloves, aprons, and headgear.
No jewelry worn during food preparation.
Staff nails are short, clean, and without nail polish.
Staff wash hands before and after handling different food categories.
Ill staff are not allowed in prep area.
Super Critical Cross Contamination Control
Raw and cooked food are prepared in separate designated areas.
Color-coded chopping boards, knives, and utensils are used for veg and non-veg.
Separate sinks are available for raw food washing and utensil cleaning.
Cooked food is never placed on surfaces that held raw ingredients.
Ready-to-eat and allergen-free foods are handled with separate utensils.
Temperature Monitoring & Records
Food probe thermometers calibrated monthly.
Cooking and holding temperature logs maintained per shift.
Temperature deviations investigated and CAPA recorded.
Thermometers sanitized before and after use.
Temperature logs retained for at least 6 months.

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