Food Prep Area Cross-Contamination Prevention Checklist [FREE PDF]
Line cooks and kitchen managers use this checklist for cross-contamination prevention per FDA Food Code Chapter 3 food preparation requirements and HACCP prerequisite program standards.
- Industry: Food & Hospitality
- Frequency: Per Shift
- Estimated Time: 5-10 minutes
- Role: Line Cook / Kitchen Manager
- Total Items: 8
- Compliance: FDA Food Code Chapter 3, HACCP Prerequisites
Raw/Ready-to-Eat Separation
Verify separation of raw and ready-to-eat foods.
- Are color-coded cutting boards used to separate raw meat from produce and RTE foods?
- Is raw meat stored below ready-to-eat foods in refrigeration (proper vertical order)?
- Are separate utensils, containers, and prep areas used for raw and cooked foods?
- Separation practice notes
Handwashing & Surface Sanitizing
Verify handwashing frequency and surface sanitization.
- Are staff washing hands when switching between raw and cooked food tasks?
- Are food contact surfaces sanitized between use with different food types?
- Are disposable gloves changed between handling raw and ready-to-eat foods?
- Handwashing notes
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Why Use This Food Prep Area Cross-Contamination Prevention Checklist [FREE PDF]?
This food prep area cross-contamination prevention checklist [free pdf] helps food & hospitality teams maintain compliance and operational excellence. Designed for line cook / kitchen manager professionals, this checklist covers 8 critical inspection points across 2 sections. Recommended frequency: per shift.
Ensures compliance with FDA Food Code Chapter 3, HACCP Prerequisites. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Food Prep Area Cross-Contamination Prevention Checklist [FREE PDF] cover?
This checklist covers 8 inspection items across 2 sections: Raw/Ready-to-Eat Separation, Handwashing & Surface Sanitizing. It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed per shift. Each completion takes approximately 5-10 minutes.
Who should use this Food Prep Area Cross-Contamination Prevention Checklist [FREE PDF]?
This checklist is designed for Line Cook / Kitchen Manager professionals in the food & hospitality 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.