Please review each item and confirm you understand these food safety requirements. Check off each item once you're confident you could follow it on the job.

• I understand proper handwashing procedures

  Wash hands with soap and warm water for at least 20 seconds before handling food, after using the restroom, and after touching raw meat or garbage.Required
• I understand the temperature danger zone

  Food must not remain between 40°F–140°F (4°C–60°C) for more than 2 hours. Keep hot food hot and cold food cold.Required
• I understand how to prevent cross-contamination

  Use separate cutting boards and utensils for raw meat and ready-to-eat foods. Never place cooked food on surfaces that held raw meat.Required
• I understand proper food storage

  Store raw meat on the lowest shelves, keep food covered and labeled, and follow FIFO (first in, first out).Required
• I understand safe cooking temperatures

  Cook poultry to 165°F (74°C), ground meat to 160°F (71°C), and fish/pork to 145°F (63°C). Use a thermometer to verify.Required
• I understand proper cooling procedures

  Cool hot food from 140°F to 70°F within 2 hours, then from 70°F to 40°F within 4 more hours. Use shallow containers and ice baths.Required
• I understand personal hygiene requirements

  Wear clean uniforms, tie back hair, remove jewelry, and do not work while sick with vomiting, diarrhea, or fever.Required
• I understand allergen awareness

  Know the major allergens (milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish, sesame) and how to prevent cross-contact.Required
• I understand the difference between cleaning and sanitizing

  Cleaning removes dirt and food; sanitizing kills bacteria. Both steps are required for food contact surfaces.Required
• I will report illness or symptoms

  I agree to notify my manager if I have symptoms of foodborne illness before or during a shift.Required
• I understand pest control basics

  Report any signs of pests immediately. Keep doors closed, food sealed, and work areas clean to prevent infestations.Required
• I have completed the required training materials

  I confirm I have watched, read, or completed all assigned food safety training before signing off on this checklist.Required