![](media/image1.wmf){width="1.7916666666666667in" height="1.625in"}
Food Service Checklist

> Name:
>
> School:
>
> Room or Area: Date Completed:
>
> Signature:
>
> Instructions
>
> 1\. Read the *IAQ\
> Backgrounder* and\
> the Background\
> Information for\
> this checklist.
>
> 2\. Keep the\
> Background\
> Information and\
> make a copy of\
> the checklist for\
> future reference.
>
> 3\. Complete the\
> Checklist.
>
> • Check the "yes,"\
> "no," or\
> "not applicable"\
> box beside each\
> item. (A "no"\
> response\
> requires further\
> attention.)
>
> • Make comments\
> in the "Notes"\
> section as\
> necessary.
>
> 4\. Return the checklist\
> portion of this\
> document to the\
> IAQ Coordinator.

+-----------------------------------------------------------------------+
| 1\. COOKING AREA                                                      |
|                                                                       |
| #  Yes No N/A                                                         |
|                                                                       |
| 1a. Determined that local exhaust fans operate properly (note if fans |
| are\                                                                  |
| excessively noisy)                                                 |
|                                                                       |
| 1b. Checked for odors near cooking, preparation, and eating areas   |
|                                                                      |
|                                                                       |
| 1c. Ensured that exhaust fans are used whenever cooking, washing      |
| dishes, and\                                                          |
| cleaning                                                           |
|                                                                       |
| 1d. Determined that gas appliances function properly               |
|                                                                       |
| 1e. Verified that gas appliances are vented outdoors               |
|                                                                       |
| 1f. Ensured there are no combustion gas or natural gas odors, leaks,  |
| back-drafting, or\                                                    |
| headaches when gas appliances are used                             |
|                                                                       |
| 1g. Ensured that kitchen is clean after use                        |
|                                                                       |
| 1h. Determined there are no signs of microbiological growth in the    |
| kitchen, including\                                                   |
| the upper walls and ceiling (for example, mold, slime, and algae)   |
|                                                                      |
|                                                                       |
| 1i. Selected biocides registered by EPA (if required), followed the   |
| manufacturer's\                                                       |
| directions for use, and carefully reviewed the method of application  |
|                                                                    |
|                                                                       |
| 1j. Verified the kitchen is free of plumbing and ceiling leaks (signs |
| include stains,\                                                      |
| discoloration, and damp areas)                                     |
|                                                                       |
| 2\. FOOD HANDLING AND STORAGE                                         |
|                                                                       |
| 2a. Checked food preparation, cooking, and storage areas for signs of |
| insects\                                                              |
| and vermin (for example, feces or remains)                         |
|                                                                       |
| 2b. Stored leftovers in well-sealed containers with no traces of food |
| on outside\                                                           |
| surfaces                                                           |
|                                                                       |
| 2c. Ensured that food preparation, cooking, and storage practices are |
| sanitary                                                           |
|                                                                       |
| 2d. Disposed of food scraps properly and removed crumbs            |
|                                                                       |
| 2e. Wiped counters clean with soap and water or a disinfectant        |
| (according to\                                                        |
| school policy)                                                     |
|                                                                       |
| 2f. Swept and wet mopped floors                                    |
|                                                                       |
| 3\. WASTE MANAGEMENT                                                  |
|                                                                       |
| 3a. Selected and placed waste in appropriate containers            |
|                                                                       |
| 3b. Ensured that containers' lids are securely closed              |
|                                                                       |
| 3c. Separated food waste and food-contaminated items from other       |
| wastes, if possible                                                |
|                                                                       |
| 3d. Stored waste containers in a well-ventilated area              |
|                                                                       |
| 3e. Ensured that dumpsters are properly located (away from air intake |
| vents, operable\                                                      |
| windows, and food service doors)                                   |
+-----------------------------------------------------------------------+

DELIVERIES

## ![](media/image1.wmf){width="1.7916666666666667in" height="1.625in"} Yes No N/A

4a. Instructed vendors to avoid idling their engines during deliveries 
 

4b. Posted a sign prohibiting vehicles from idling their engines in\
receiving areas   

4c. Ensured that doors or air barriers are closed between receiving
area\
and kitchen   

Notes