Mexico Catering Service Hygiene Checklist

Comprehensive Mexico catering service hygiene checklist covering food transport, temperature control, and COFEPRIS requirements.

Industry: Food Service
Frequency: Per event
Estimated Time: 30-40 minutes
Role: Chef Ejecutivo/Gerente de Banquetes
Total Items: 31
Compliance: NOM-251-SSA1-2009, COFEPRIS Catering, Distintivo H

Preparación de Alimentos

Food preparation

¿Cocina central limpia?
¿Ingredientes frescos y verificados?
¿Temperaturas de cocción correctas?

Transporte de Alimentos

Food transport

¿Vehículo de transporte limpio?
¿Contenedores térmicos usados?
¿Cadena de frío mantenida?

Montaje y Servicio

Setup and service

¿Área de servicio limpia?
¿Utensilios de servicio limpios?
¿Temperaturas mantenidas durante servicio?

Personal

Staff

¿Personal con uniforme limpio?
¿Prácticas de higiene personal?
¿Uso de guantes en servicio?

Pre-Inspection Information

Initial inspection details and documentation

Inspector Name
Inspection Date
Location / Kitchen Area
Inspection Type (Routine/Follow-up/Complaint)
Previous inspection date and findings reviewed?

Temperature Control & Monitoring

Verify all temperature-sensitive equipment and food items

Refrigerator temperature at or below 41°F (5°C)?
Freezer temperature at or below 0°F (-18°C)?
Hot holding foods at or above 135°F (57°C)?
Thermometers calibrated and functional?
Temperature logs current and properly maintained?

Food Handling & Cross-Contamination Prevention

Proper food handling practices and contamination prevention

Proper handwashing observed (20 seconds, soap)?
Gloves used properly for ready-to-eat foods?
Raw and cooked foods properly separated?
Color-coded cutting boards used correctly?
Allergen cross-contact controls in place?

Food Storage & Labeling

Proper storage, rotation, and labeling of food items

FIFO (First In, First Out) rotation followed?
All items properly date-labeled?
Food stored 6 inches off floor?
No expired products in storage?

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Related Catering Operations Checklists

Why Use This Mexico Catering Service Hygiene Checklist?

This mexico catering service hygiene checklist helps food service teams maintain compliance and operational excellence. Designed for chef ejecutivo/gerente de banquetes professionals, this checklist covers 31 critical inspection points across 8 sections. Recommended frequency: per event.

Ensures compliance with NOM-251-SSA1-2009, COFEPRIS Catering, Distintivo H. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Mexico Catering Service Hygiene Checklist cover?

This checklist covers 31 inspection items across 8 sections: Preparación de Alimentos, Transporte de Alimentos, Montaje y Servicio, Personal, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for food service operations and compliance.

How often should this checklist be completed?

This checklist should be completed per event. Each completion takes approximately 30-40 minutes.

Who should use this Mexico Catering Service Hygiene Checklist?

This checklist is designed for Chef Ejecutivo/Gerente de Banquetes professionals in the food service industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.