Classroom Kitchen Health Inspection Audit
Date
Student Name
Teacher Verification
1Personal Hygiene
Wash hands for at least 20 seconds using warm water, soap, and a paper towel.
Wear clean aprons and ensure all jewelry is removed or covered.
Cover any open skin wounds with a waterproof bandage and a glove.
2Time and Temperature Control
Verify internal temperature of hot food reaches 135°F or higher for holding.
Cook poultry to a minimum internal temperature of 165°F for 15 seconds.
Reheat leftovers to 165°F within two hours if moving from cold storage.
Discard potentially hazardous foods held between 41°F and 135°F for over four hours.
3Sanitation and Cross-Contamination
Sanitize prep surfaces with a 50–100 ppm chlorine solution after every task.
Store raw proteins on the lowest refrigerator shelf to prevent dripping.
Use color-coded cutting boards to separate raw meats from produce.
4Facility Maintenance
Confirm the sanitizer test strip color matches the 50–100 ppm range.
Keep all chemicals stored in clearly labeled containers away from food.
Ensure floor drains are clear of debris and trash cans are covered.
Maintain the Temperature Danger Zone between 41°F and 135°F.