HomeMy WebLinkAboutlscfo-checklist-ada Ronald Browder
Director
LIMITED SERVICE CHARITABLE FEEDING OPERATION
CHECKLIST OF BEST MANAGEMENT PRACTICES
The following best management practices (BMP) may apply to your operation. The Limited
Service Charitable Feeding Operation (LSCFO) categories applicable for each BMP item are
highlighted in yellow. By checking the “Complies” box you certify you meet these basic food
safety requirements. Refer to the “Limited Service Charitable Feeding Operations Best
Management Practices” document for additional details.
LSCFO Name:
Physical Address: City:
LSCFO Category Legend:
1 = Storage and distribution of whole, uncut produce or pre-packaged, non PHFs in their
original manufacturer’s packaging (grocery only, no perishable foods)
2 = Storage or distribution of commercially prepared and commercially packaged
potentially hazardous cold or frozen foods (grocery only, including perishable foods)
3 = Reheat or portion commercially prepared foods with no further processing
4 = Heat, portion, or assemble a small volume of commercially prepared foods or
ingredients that are not prepackaged
Best Management Practices
FOOD SAFETY
1.Potentially hazardous foods (PHF) are maintained at
approved temperatures for hot and cold holding.1 2 3 4
2.Food is properly reheated.1 2 3 4
3.Frozen foods are properly thawed.1 2 3 4
4.Raw produce is properly washed in potable water.1 2 3 4
5.Food is from approved sources, has been maintained
safe, and is fit for human consumption.1 2 3 4
6.All foods are stored to protect them from contamination.1 2 3 4
7.Food is inspected upon delivery or receipt to ensure it is
wholesome and in good condition.1 2 3 4
8.Food removed from its original packaging and stored in a
working container must be food-grade and labeled.1 2 3 4
1
2
9.Food is protected from consumer contamination during
service and is not re-served after being in the possession
of a consumer.
1 2 3 4
10.Food is stored with newer products behind older products
and expiration dates are within acceptable limits.1 2 3 4
11.LSCFO is knowledgeable about the major food allergens.1 2 3 4
Best Management Practices (continued)
EQUIPMENT AND UTENSILS
12.All equipment and utensils that come in contact with food
or beverages are food-grade quality, smooth, easily
cleanable, and non-absorbent.
1 2 3 4
13.Handwash facilities are maintained clean, unobstructed
and accessible at all times.1 2 3 4
14.Accurate probe thermometers are available to measure
food temperatures and are properly sanitized between
uses.
1 2 3 4
15.Refrigeration units are equipped with an accurate
thermometer and proper temperatures are maintained.1 2 3 4
16.Food, equipment, and food-related supplies are properly
stored.1 2 3 4
17.Equipment (i.e., utensils, tables, sinks, food containers,
etc.) is clean and well maintained. Food contact surfaces
are properly washed and sanitized.
1 2 3 4
18.Equipment and utensils must be properly washed and
sanitized 1 2 3 4
19.Appropriate testing materials (test paper strips) are
readily available to test sanitizing solutions/method.1 2 3 4
20.Utensils are protected from dirt and contamination during
storage.1 2 3 4
WATER AND SEWAGE
21.All kitchen and restroom sinks are in good repair and
supplied with hot and cold water under pressure.1 2 3 4
22.All waste water is properly disposed of through either a
sanitary sewer system or an approved septic system.1 2 3 4
23.Water used for handwashing, making ice, handling foods,
and washing utensils meets safe drinking water standards
and comes from an approved source (permitted well, city
water supply, etc.)
1 2 3 4
3
FOOD HANDLING WORKERS
24.Food handlers are trained in proper handwashing
procedures and they consistently wash their hands with
soap and warm water to prevent food contamination.
1 2 3 4
Best Management Practices (continued)
25.Food handlers are not working when ill or have exposed
wounds/sores.1 2 3 4
26.The hygiene habits of food handlers will not provide an
opportunity to contaminate food.1 2 3 4
27.Food handlers do not use tobacco or e-cigarettes or eat
during food handling activities or when inside food
handling areas.
1 2 3 4
28.Pets and live animals are excluded from food storage,
preparation and service area. Service animals may be
allowed.
1 2 3 4
29.A designated area for employees’ and/or volunteers’
clothing and personal effects is provided.1 2 3 4
30.Food handlers are aware of basic food safety measures,
as they relate to their given duties.1 2 3 4
PEST CONTROL
31.The physical facilities are maintained clean and free of
vermin, including rodents (rats, mice), cockroaches, and
flies.
1 2 3 4
GENERAL SANITATION
32.Floors, walls, and ceilings are clean, well maintained, and
in good repair (fixed facility).1 2 3 4
33.Toilet facilities are clean, well maintained, and in good
working order.1 2 3 4
34.Toilet facilities have dispensers for single use paper
towels (or a heated-air hand drying device), soap
dispenser and toilet tissues and are fully stocked.
1 2 3 4
35.Outside trash bins are in good repair and the lids are kept
closed when not in use.1 2 3 4
36.1 2 3 4
OFFSITE FOOD DISTRIBUTION
37.Offsite food distribution will meet the requirements of all
local jurisdictions.1 2 3 4
4
38.Food is protected from contamination.1 2 3 4
Best Management Practices (continued)
39.Extra serving utensils are available or a temporary utensil
wash station will be set up at the offsite distribution
location.
1 2 3 4
1 2 3 4
41.Toilet facilities located near the distribution site when
distribution will occur for more than one hour.1 2 3 4
CERTIFICATION STATEMENT: I declare to the best of my knowledge and belief that the
description of use and information contained on this document is correct and true. I
agree to conform to all conditions, food safety best management practices and
directions submitted with this document and understand that adherence to this
checklist does not preclude this operation from being required to obtain a health
permit as per the California Retail Food Code Section 113789, 114380, and 114381.
Authorized Signature Date
Print Name