Food Knife Utensil Control Checklist
Comprehensive knife and utensil control checklist for preventing physical contamination from damaged cutting tools.
- Industry: Food Manufacturing
- Frequency: Per shift
- Estimated Time: 10-15 minutes
- Role: Production/QA
- Total Items: 31
- Compliance: HACCP, GFSI Standards, GMP
Knife/Utensil Inventory
Count verification
- Start of shift count matches?
- End of shift count matches?
- All knives/utensils accounted for?
Condition Inspection
Physical condition
- Blades intact (no chips/breaks)?
- Handles secure?
- No visible damage?
Sanitation
Cleaning status
- Knives cleaned and sanitized?
- Stored in designated location?
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?
Sanitation & Cleaning
Verify cleaning and sanitation standards are met
- Sanitizer at proper concentration (test strips)?
- Food contact surfaces clean and sanitized?
- Cleaning schedule current and followed?
- No signs of pest activity?
Related Food & Hospitality Checklists
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- Food Hold Release Procedure Checklist
- Food Corrective Action Verification Checklist
- Food Safety Management Review Checklist
- Food Security Daily Check Checklist
- Food Allergen Cleaning Verification Checklist
- Restaurant Daily Opening Procedures Checklist
- QSR Opening Checklist
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Why Use This Food Knife Utensil Control Checklist?
This food knife utensil control checklist helps food manufacturing teams maintain compliance and operational excellence. Designed for production/qa professionals, this checklist covers 31 critical inspection points across 8 sections. Recommended frequency: per shift.
Ensures compliance with HACCP, GFSI Standards, GMP. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Food Knife Utensil Control Checklist cover?
This checklist covers 31 inspection items across 8 sections: Knife/Utensil Inventory, Condition Inspection, Sanitation, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling, Sanitation & Cleaning. It is designed for food manufacturing operations and compliance.
How often should this checklist be completed?
This checklist should be completed per shift. Each completion takes approximately 10-15 minutes.
Who should use this Food Knife Utensil Control Checklist?
This checklist is designed for Production/QA professionals in the food manufacturing 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.