Bean to Cup

F1.1 Are proper cooking procedures followed?

F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

F1.7 Are foods protected from contamination?

F2.1 Does the facility have proper monitoring supplies?

F2.2 Are proper pest control measures in place on the premises?

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

F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

F2.6 Are the premises designed and equipped to ensure safe food handling?

F2.7 Are there handwashing stations available and properly supplied?

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?