This FSQA checklist supports food retail and hospitality teams in maintaining food safety and quality across departments. It covers vendor receiving, HACCP standards, cold storage within time limits, temperature control and logging, grinder logs, and proper segregation of raw, prepared, and ready-to-eat foods. It includes department checks for meat, seafood, deli, cold cuts, bakery, and produce, with requirements for rotation, dating, equipment condition, glove and knife safety, handwashing, and uniform hygiene. Salesfloor checks address spills, fixture integrity, holding temperatures, product rotation, and display maintenance. The template also covers general risk management, certifications, fire extinguishers, and dry storage organization with approved chemicals and MSDS access.
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