Deli Department Food Safety Checklist
Comprehensive deli department food safety checklist covering slicing equipment sanitation, ready-to-eat food handling, and date marking requirements.
- Industry: Retail/Food Service
- Frequency: Daily
- Estimated Time: 15-20 minutes
- Role: Deli Manager
- Total Items: 30
- Compliance: FDA Food Code, State Retail Food Codes, Listeria Control
Temperature Control
Cold holding
- Display case at 41°F or below?
- Sliced meats at proper temperature?
- Prepared salads at proper temperature?
Slicing Equipment
Slicer sanitation
- Slicer cleaned every 4 hours?
- Slicer sanitized after cleaning?
- Separate slicers for allergen products?
Date Marking
Ready-to-eat dating
- All RTE foods date-marked?
- 7-day rule for RTE TCS foods followed?
- Expired items removed?
Employee Hygiene
Personal practices
- Gloves used for RTE foods?
- Proper handwashing?
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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Why Use This Deli Department Food Safety Checklist?
This deli department food safety checklist helps retail/food service teams maintain compliance and operational excellence. Designed for deli manager professionals, this checklist covers 30 critical inspection points across 8 sections. Recommended frequency: daily.
Ensures compliance with FDA Food Code, State Retail Food Codes, Listeria Control. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Deli Department Food Safety Checklist cover?
This checklist covers 30 inspection items across 8 sections: Temperature Control, Slicing Equipment, Date Marking, Employee Hygiene, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for retail/food service operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily. Each completion takes approximately 15-20 minutes.
Who should use this Deli Department Food Safety Checklist?
This checklist is designed for Deli Manager professionals in the retail/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.