Gluten-Free Food Preparation Checklist
Comprehensive gluten-free food preparation checklist for preventing cross-contact and ensuring safe meals for celiac and gluten-intolerant customers.
- Industry: Food Service
- Frequency: Per order/Per preparation
- Estimated Time: 10-15 minutes
- Role: Chef/Kitchen Staff
- Total Items: 32
- Compliance: FDA Gluten-Free Labeling Rule, FALCPA, Celiac Disease Foundation Guidelines
Ingredient Verification
Gluten-free ingredients
- All ingredients verified gluten-free?
- Labels checked for hidden gluten?
- Certified gluten-free products used where possible?
Cross-Contact Prevention
Prevent gluten contamination
- Prep surface cleaned before use?
- Equipment cleaned/dedicated for GF?
- Clean utensils used?
- Dedicated fryer oil (if frying)?
- Hands washed after handling gluten?
Preparation Process
Safe cooking
- GF order prepared first (if possible)?
- Clean/separate cookware used?
- Dedicated toaster used (if applicable)?
Service
Delivery to customer
- GF dish clearly identified for server?
- Customer informed of GF precautions?
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 Gluten?
This gluten helps food service teams maintain compliance and operational excellence. Designed for chef/kitchen staff professionals, this checklist covers 32 critical inspection points across 8 sections. Recommended frequency: per order/per preparation.
Ensures compliance with FDA Gluten-Free Labeling Rule, FALCPA, Celiac Disease Foundation Guidelines. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Gluten cover?
This checklist covers 32 inspection items across 8 sections: Ingredient Verification, Cross-Contact Prevention, Preparation Process, Service, 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 order/per preparation. Each completion takes approximately 10-15 minutes.
Who should use this Gluten?
This checklist is designed for Chef/Kitchen Staff 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.