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Winnipeg SOP 2-2: Daily Pre-Operational Sanitation Checklist

by Ashutosh Naliapara, from the Community

10+

This daily pre-operational sanitation checklist, aligned with Winnipeg SOP 2-2, supports food production teams in verifying facility cleanliness, equipment condition, temperature controls, allergen storage, and personal hygiene compliance before start-up. Inspect vestibules, washrooms, processing areas, handwashing stations, drains, coolers and freezers, warehouse/receiving, and dish room. Assess items like fans, tables, shelves, sinks, chemical dispensers, rice equipment, and utensils. Document non-conformances, select corrective actions (A–E), assign tasks, and verify completion by management to ensure food safety and regulatory compliance.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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Food Safety Audit Checklist 3.2.2 and 3.2.3
Conduct a comprehensive food safety audit aligned with Food Standards 3.2.2 and 3.2.3. Evaluate staff skills, food receipt and storage, processing and cooling, cleaning and sanitising, waste and pest control, and facility fixtures and equipment. Capture evidence, note nonconformances, and assign corrective actions to improve compliance across food premises.
by Darren Smith, from the Community
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Post-Operational Checklist for Food Production
Use this post-operational checklist to verify sanitation, equipment condition, allergen control, temperature checks, and pest prevention across production areas such as vestibule, dish room, production floor, cook room, proof room, mix room, coolers, freezers, and warehouse. Ensure handwashing stations, sanitation supplies, and food-contact equipment are clean, functional, and properly stored. Confirm packaging is removed, knives and slicing equipment are accounted for, and drains, floors, and vents are clean and free of standing water or odors. Record temperatures, inspect refrigeration units, check air curtains and pest controls, and document any non-compliances and corrective actions for QA sign-off to meet GMP and food safety standards after each shift.
by dmitial@goldbergsgroup.com, from the Community
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Food Safety Standards 3.2.2 and 3.2.3 Audit Checklist
This audit checklist helps food businesses assess compliance with Food Safety Standards 3.2.2 and 3.2.3. It covers food handling skills and knowledge, receiving and storage, temperature control, preparation and cooling, food display and disposal, health and hygiene, cleaning and sanitising, pest management, and premises design and construction. Use it to verify processes, maintain records such as temperature logs, and ensure safe, suitable food is produced and served.
by Megan Bennett, from the Community
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Food Safety Audit Template for FSANZ 3.2.2 and 3.2.3
This Food Safety Audit template helps hospitality and food service teams assess compliance with FSANZ Food Safety Standards 3.2.2 and 3.2.3. It covers food receipt, storage, processing, separation of raw and cooked foods, cooling and reheating, equipment sanitation, staff hygiene and PPE, handwashing facilities, cleaning schedules, pest control, maintenance reporting, temperature monitoring and device accuracy, and premises design and ventilation. Use it to document evidence, record temperatures, manage recalls and disposal, and plan follow up actions across restaurants, cafes, catering, and food retail operations.
by Richard Summers, from the Community
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Winnipeg SOP 2-2: Daily Pre-Operational Sanitation Checklist

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