Produce Department Food Safety Checklist
FREE produce department and fresh-cut food safety checklist with FDA FSMA and Produce Safety Rule compliance. Covers temperature control, washing, trimming, and traceability. Multi-market standards for US FDA, UK FSA, India FSSAI, Brazil ANVISA, Mexico COFEPRIS, and Colombia INVIMA. Download FREE PDF with 45+ inspection points.
- Industry: Food
- Frequency: Daily
- Estimated Time: 20-30 minutes
- Role: Operations Manager
- Total Items: 33
- Compliance: FDA Food Code 2022, FDA FSMA Produce Safety Rule, 21 CFR 112 (Standards for Growing), UK EC 852/2004 (Food Hygiene), UK EC 853/2004
Temperature Control
FDA temperature requirements for fresh produce.
- Display cooler at 41°F (5°C) or below?
- Display Cooler Temperature (°F)
- Walk-in produce cooler at proper temperature?
- Walk-in Temperature (°F)
- Cut melons and cut leafy greens at 41°F or below?
- Misting system functioning properly (if present)?
Receiving & Storage
Proper produce receiving and storage practices.
- Incoming produce inspected for quality/damage?
- Supplier records maintained for traceability?
- All produce stored 6+ inches off floor?
- Product stored 2+ inches from walls?
- FIFO rotation practiced?
- Ethylene-sensitive items stored away from producers?
Handling & Preparation
Safe produce handling and fresh-cut preparation.
- Employees washing hands before handling produce?
- Gloves worn when handling cut/ready-to-eat produce?
- Produce washed before cutting/trimming?
- Cutting boards and knives cleaned/sanitized?
- Clean containers used for cut produce?
- Cut produce date-labeled for 7-day discard?
Display & Presentation
Proper produce display practices.
- Display products in good condition (no decay/mold)?
- Display fixtures clean and well-maintained?
- Ice displays draining properly?
- Self-service items protected from contamination?
- No chemicals stored near produce?
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?
Related Food & Hospitality Checklists
- Drive-Thru Food Safety & Quality Checklist
- Catering Event Food Safety Checklist
- Food Truck Daily Inspection
- Bakery Daily Food Safety Inspection
- Ice Machine Cleaning & Maintenance Checklist
- Commercial Kitchen Opening Checklist
- Hotel Room Inspection Checklist
- Restaurant Closing Checklist
Related Food Safety Checklists
- HACCP Plan Audit Checklist - FREE Download
- Food Receiving Inspection Checklist - FREE Download
- Walk-in Cooler/Freezer Inspection Checklist - FREE Download
- Kitchen Deep Clean Checklist - FREE Download
- Food Truck Inspection Checklist - FREE Download
- Catering Event Safety Checklist - FREE Download
- Pest Control Inspection Checklist - FREE Download
- Bakery Sanitation Checklist - FREE Download
- Supplier Food Safety Audit Checklist - FREE Download
- Cross-Contamination Prevention Checklist - FREE Download
Why Use This Produce Department Food Safety Checklist?
This produce department food safety checklist helps food teams maintain compliance and operational excellence. Designed for operations manager professionals, this checklist covers 33 critical inspection points across 6 sections. Recommended frequency: daily.
Ensures compliance with FDA Food Code 2022, FDA FSMA Produce Safety Rule, 21 CFR 112 (Standards for Growing), UK EC 852/2004 (Food Hygiene), UK EC 853/2004, India FSSAI FSS Regulations, Brazil RDC 216 ANVISA, Mexico NOM-251-SSA1, Colombia Resolución 2674/2013. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Produce Department Food Safety Checklist cover?
This checklist covers 33 inspection items across 6 sections: Temperature Control, Receiving & Storage, Handling & Preparation, Display & Presentation, Pre-Inspection Information, Temperature Control & Monitoring. It is designed for food operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily. Each completion takes approximately 20-30 minutes.
Who should use this Produce Department Food Safety Checklist?
This checklist is designed for Operations Manager professionals in the food 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.