Warehouse Food Safety Checklist

1. 1. Is the food manufactured under such conditions that it is fit for food?

2. 2. Is the food prepared, packed, or held under sanitary conditions whereby it may not become contaminated with filth, or whereby it may not be rendered injurious to health?

3. 3. Are roads, yards, and parking lots maintained to prevent sources of contamination?

4. 4. Is there adequate drainage of outside areas that may contribute to contamination?

5. 5. Are systems for waste treatment and disposal operated in a manner to protect against contamination?

6. 6. Are steps taken to prevent sources of food contamination from bordering grounds not under the control of the facility?

7. 7. Is there adequate lighting in all dressing and locker rooms and toilet areas?

8. 8. Is there adequate lighting in all areas where food is processed, packed, or stored and where utensils and equipment are cleaned?

9. 9. Are there safety-type light bulbs, fixtures, skylights, or other glass suspended over areas where food is exposed provided to protect against food contamination in case of glass breakage?

10. 10. Are the plant buildings and structures of suitable size, construction, and design to maintain sanitary operations and to produce safe food?

11. 11. Does the plant building(s) provide sufficient space for the placement of equipment and storage of materials to permit the maintenance of sanitary operations and the production of safe food?

12. 12. Does the design of the plant permit the separation of operations in which contamination is likely to occur which may include a separation of operations by location, time, space, partition, air flow, or other effective means?

13. 13. Are there proper precautions to protect food in outdoor bulk fermentation vessels?

14. 14. Are floors, walls, and ceilings constructed to facilitate adequate cleaning?

15. 15. Does drip or condensate from fixtures, ducts, and pipes cause or potentially cause contamination of food, food contact surfaces, or food packaging materials?