Reflection
Reflection

Foodborne Illness Self-Assessment Tool

Virtual Lab School Focused Topics Essentials in Child Care Food Service Lesson 7 Learn Foodborne Illness Self-Assessment Tool
Reflection
WWW.VIRTUALLABSCHOOL.ORG
ACTIVITY ID: 22761
Name
Certifier
Date

This tool covers steps that food service operators and their suppliers can take to help reduce the risk of foodborne illness in their facilities. No single action or practice will control contamination from pathogens. But there are many steps that can be taken that, collectively, help minimize the risk of foodborne illness. This self-assessment tool was adapted from the USDA Food Safety and Inspection Service’s Listeria Monocytogenes Self-Assessment Tool for Retail Delis. Although the original self-assessment tool targeted listeriosis prevention, many of the items can be broadly applied to any food service operation to reduce the risk of foodborne illness due to unsafe food handling. Use this tool to determine whether if your facility has adopted the appropriate procedures to control foodborne illness, or whether your facility could make improvements. The preferred answer is indicated with an asterisk. If you find that your facility is not meeting the recommendations in this guidance, consider changing your practices to better control foodborne illness risk.

Product/Product Handling

  1. Is any visibly adulterated food present in the food preparation area (e.g., filthy, putrid, decomposed, slimy, rancid, off-condition)?
    Yes
    No*
    N/A
  2. Are ready-to-eat meat or poultry products refrigerated promptly after use?
    Yes*
    No
    N/A
  3. Are ready-to-eat products prepared, held, or stored near or adjacent to raw foods?
    Yes
    No*
    N/A
  4. Are ready-to-eat foods date-marked when opened?
    Yes*
    No
    N/A
  5. Is there any ready-to-eat food that is outside of the date-marked period?
    Yes
    No*
    N/A
  6. Are refrigerators maintained at or below 41°F (5°C)?
    Yes*
    No
    N/A
  7. Are opened ready-to-eat foods covered, wrapped, or otherwise protected to prevent cross-contamination when not in use?
    Yes*
    No
    N/A
  8. Are ready-to-eat foods stored in the refrigerators properly identified and labeled?
    Yes*
    No
    N/A
  9. Do you use separate cutting boards for raw, uncooked meat and poultry products?
    Yes*
    No
    N/A
  10. Are contact surfaces where ready-to-eat foods are prepared cleaned and sanitized prior to using the surface for preparing another type of food product to avoid cross-contamination?
    Yes*
    No
    N/A
  11. Do you thoroughly wash all fresh fruits and vegetables prior to preparing them?
    Yes*
    No
    N/A

Cleaning/Sanitizing

  1. Are insanitary conditions (e.g., flies, rodent droppings, mold, or dirty surfaces) present in areas where food is prepared, held, or served?
    Yes
    No*
    N/A
  2. Do you use sanitizers at the proper concentration?
    Yes*
    No
    N/A
  3. Do you clean and sanitize food preparation equipment at least every four hours?
    Yes*
    No
    N/A
  4. Do you disassemble in-place food preparation equipment during cleaning and sanitizing?
    Yes*
    No
    N/A
  5. Do you scrub surfaces during cleaning?
    Yes*
    No
    N/A
  6. Do you soak or rinse cleaning cloths in sanitizer between uses?
    Yes*
    No
    N/A
  7. Are sanitizer types (e.g., quaternary ammonium, chlorine-based, or iodophores) rotated periodically?
    Yes*
    No
    N/A
  8. Do you clean the food preparation area with a high-pressure hose (e.g., with enough pressure to cause splashing)?
    Yes
    No*
    N/A
  9. Are there separate sinks for hand washing and other uses?
    Yes*
    No
    N/A
  10. Do you have material (e.g., pallets, milk cartons, cardboard boxes, or push carts) in the food preparation area that makes cleaning difficult?
    Yes
    No*
    N/A

Facility Conditions

  1. Are there facility conditions (e.g., condensation dripping on exposed product, construction dust on product, or broken equipment) that could cause food to become contaminated?
    Yes
    No*
    N/A
  2. Is there condensation on overhead structures or over the places where food is prepared?
    Yes
    No*
    N/A
  3. Is there standing water on surfaces, including the floor?
    Yes
    No*
    N/A
  4. Are food product contact surfaces in good condition (e.g., nonporous surfaces, free from cracks, pits, and rough welds)?
    Yes*
    No
    N/A
  5. Is food preparation equipment in good condition (e.g., free of cracks, broken, missing or unattached parts; seals and gaskets not worn, degraded, or missing)?
    Yes*
    No
    N/A
  6. Are the walls, floors, and ceilings sanitary and in good repair?
    Yes*
    No
    N/A

Employee Practices

  1. Are visibly ill employees working in food preparation areas where food could become contaminated (e.g., by coughing or sneezing)?
    Yes
    No*
    N/A
  2. Do employees work without washing hands prior to handling food?
    Yes
    No*
    N/A
  3. Do employees wear disposable gloves when handling ready-to-eat foods that will not be cooked?
    Yes*
    No
    N/A
  4. If employees wear gloves, do they change them as necessary to avoid cross-contamination of food products?
    Yes*
    No
    N/A
  5. Do employees change outer clothing (e.g., frocks, aprons, or smocks) as often as necessary to avoid contamination of food?
    Yes*
    No
    N/A
  6. Is foot traffic limited to necessary employees in areas where food is handled?
    Yes*
    No
    N/A

Adapted from the USDA-FSIS Listeria Monocytogenes Self-Assessment Tool for Retail Delis