GHA FOOD SAFETY — STARTER CHECKLIST

1. Refrigerator / cold storage temperatures are recorded daily.
2. Cleaning and disinfection schedule exists and is followed.
3. Raw and ready-to-eat foods are separated.
4. Ingredients can be traced back to approved suppliers.
5. Corrective actions are recorded when problems occur.
6. Food handlers receive regular food-safety training.
7. Allergen risks are reviewed and communicated.
8. Chemicals are stored separately from food.
9. Pest-control checks are documented.
10. HACCP plan is reviewed when products or processes change.