Kitchen Food Safety Checklist

14 items · Cooking · Easy difficulty · 20 min

Quick kitchen food safety steps to prevent contamination and protect diners.

• Wash hands with soap and warm water for 20 seconds before handling food

  Also wash after touching raw meat, using phone, or handling trash.

• Clean and sanitize work surfaces before and after food prep

  Use hot soapy water then a gentle sanitizing solution or wipe.

• Separate raw and cooked foods in storage and prep

  Keep ready-to-eat items away from raw proteins at all times.

• Store raw meat on the lowest fridge shelf in sealed containers

  Prevents drips onto other foods and reduces cross-contamination.

• Use separate cutting boards and utensils for raw foods

  Color-code or label boards to avoid mix-ups.

• Check refrigerator temperature is 4°C (40°F) or below

  Use a fridge thermometer and adjust the thermostat if needed.

• Keep hot foods at 60°C (140°F) or warmer until served

  Use warming trays, chafing dishes, or a low oven to hold temps.

• Cool leftovers quickly and refrigerate within 2 hours

  Use shallow containers to speed cooling.

• Reheat leftovers until steaming hot (at least 75°C / 165°F)

  Bring food to a high, even temperature before serving.

• Use a food thermometer to check internal cooking temperatures

  Insert into the thickest part, avoiding bone or fat.

• Wash fruits and vegetables under running water before cutting

  Scrub firm produce; do not use soap or bleach on food.

• Use safe water and quality raw ingredients

  Choose potable water and discard spoiled or questionable items.

• Label and date leftovers and prepared foods

  Helps track freshness and reduces the chance of keeping old food.

• Discard perishable food left at room temperature over 2 hours

  When in doubt, throw it out to avoid illness.

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