Food Handler Personal Hygiene Checklist
Comprehensive food handler personal hygiene verification including proper handwashing, illness reporting, and appropriate attire.
- Industry: Food Service
- Frequency: Daily/Per shift
- Estimated Time: 5-10 minutes
- Role: Manager/Supervisor
- Total Items: 33
- Compliance: FDA Food Code, State/Local Health Codes, Company Policy
Illness Reporting
Health status
- No employees with reportable symptoms working?
- Employees with vomiting/diarrhea excluded?
- Reportable illnesses documented and reported?
Handwashing Compliance
Hand hygiene
- Handwash stations stocked and accessible?
- Employees using proper handwashing technique?
- Handwashing at appropriate times?
- Proper glove use observed?
Proper Attire
Clothing and grooming
- Clean uniform/clothes worn?
- Hair restraint worn?
- No prohibited jewelry (except plain wedding band)?
- No nail polish or artificial nails?
- Clean apron worn?
Wounds and Cuts
Wound management
- All cuts and wounds properly bandaged and covered?
- Gloves worn over bandages on hands?
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?
Related Food & Hospitality Checklists
- Daily Kitchen Food Safety Inspection
- Hotel Guest Room Inspection Checklist
- HACCP Plan Audit Checklist
- Food Receiving Inspection Checklist
- Walk-in Cooler/Freezer Inspection Checklist
- Kitchen Deep Clean Checklist