The Kitchen by Abul Adame

F1.7 Are foods protected from contamination?

F2.1 Does the facility have proper monitoring supplies?

F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?

F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?

F3.5 Are the FOODSAFE training requirements being met?