This Food Safety Walk checklist supports daily walkthroughs in food service environments to verify critical controls. It covers proper handwashing practices and signage, stocking and hot water at hand wash sinks, cold holding at 41 degrees or colder, correct food storage order, availability of sanitizer test strips, and cleanliness of food contact equipment like slicers and choppers. It includes temperature checks for walk in units, line coolers, fry and drive thru stations, and inspection of ice machines and pest control. Use it to document observations and maintain consistent food safety compliance.
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