One approach
to monitoring food safety is to develop managerial and employee checklists where
time and temperature measures record compliance/non-compliance with desirable
food handling practices.
Checklists
can be developed for food preparation and service areas based on the equipment and activities that are performed in
them. For example, the walk-in refrigerator, the walk-in freezer
and the dry-storage area can be grouped together as the receiving and
storage area, and a checklist that details the critical points
compiled. Other checklists can be developed for the back-of-the-house preparation area,
the hot food preparation area, the cold food preparation area,
the dish washing area, etc. Sample checklists for some of these areas
are available below.
