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Kitchen Food Safety Checklist

Easy 14 items · 20 min
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testuser Published 3 weeks ago
Cooking

This checklist helps home cooks and catering staff follow simple steps to reduce the risk of foodborne illness in home and small-scale kitchens. Use it to keep hands and surfaces clean, avoid cross-contamination, and maintain safe food temperatures before serving. Inspired by World Health Organization guidelines on Kitchen Food Safety Checklist. Always consult a qualified healthcare professional.

Inspired by World Health Organization (WHO) guidelines. Always consult a qualified healthcare professional where applicable.

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  1. Wash hands with soap and warm water for 20 seconds before handling food — Also wash after touching raw meat, using phone, or handling trash.
  2. Clean and sanitize work surfaces before and after food prep — Use hot soapy water then a gentle sanitizing solution or wipe.
  3. Separate raw and cooked foods in storage and prep — Keep ready-to-eat items away from raw proteins at all times.
  4. Store raw meat on the lowest fridge shelf in sealed containers — Prevents drips onto other foods and reduces cross-contamination.
  5. Use separate cutting boards and utensils for raw foods — Color-code or label boards to avoid mix-ups.
  6. Check refrigerator temperature is 4°C (40°F) or below — Use a fridge thermometer and adjust the thermostat if needed.
  7. Keep hot foods at 60°C (140°F) or warmer until served — Use warming trays, chafing dishes, or a low oven to hold temps.
  8. Cool leftovers quickly and refrigerate within 2 hours — Use shallow containers to speed cooling.
  9. Reheat leftovers until steaming hot (at least 75°C / 165°F) — Bring food to a high, even temperature before serving.
  10. Use a food thermometer to check internal cooking temperatures — Insert into the thickest part, avoiding bone or fat.
  11. Wash fruits and vegetables under running water before cutting — Scrub firm produce; do not use soap or bleach on food.
  12. Use safe water and quality raw ingredients — Choose potable water and discard spoiled or questionable items.
  13. Label and date leftovers and prepared foods — Helps track freshness and reduces the chance of keeping old food.
  14. Discard perishable food left at room temperature over 2 hours — When in doubt, throw it out to avoid illness.
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