Food Storage and Temperature Control Checklist

Cloud Kitchens & Delivery Brands

Critical - Dry & Ambient Storage
Dry food items stored on racks at least 6 inches above floor level.
Storage area is clean, dry, and free from infestation or spillage.
FIFO (First In First Out) and FEFO (First Expiry First Out) systems are followed for all stock.
All food packaging is intact, sealed, and free from damage or leakage.
Packaging material stored in a separate, clean, and dry location.
Storage temperature of dry goods maintained below 25°C and humidity below 60%.
No expired or spoiled food observed in storage area.
Food products are stored in closed containers with labels.
Oil and sauces are stored away from heat sources and sunlight.
Maintenance - Chiller & Freezer Hygiene
Chillers and freezers are cleaned and defrosted as per schedule.
No ice buildup on cooling coils or racks inside freezers.
Gaskets, hinges, and handles of chillers are in good condition.
Floor and drainage of cold rooms are clean and dry.
Temperature monitoring devices have visible and readable displays.
Backup power or generator available for cold storage during outages.
Safety - Raw & Cooked Food Segregation
Raw and cooked food are stored separately in different chillers or sections.
Veg and non-veg items stored on separate shelves with color coding.
Open food containers are covered and labeled with date/time of preparation.
Super Critical - Cold Storage Compliance
All chilled products are maintained at 1°C to 5°C during storage.
All frozen products are stored at -18°C or below.
Chiller and freezer thermometers are calibrated and functioning.
Temperature deviation alerts are reported immediately and corrective action recorded.
Food stored in cold rooms/freezers is labeled with MRD (Manufacturing/Receive Date) and expiry.

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