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Food Safety Checklist for Cottage Food Preparers

Food Safety Checklist for Cottage Food Preparers

• Handwashing
  Clean before preparation and packaging, and after any unsanitary activity.
  Use liquid soap, warm water and paper towels.
• Bare-Hand Contact
•  Bare-hand contact with ready-to-eat foods should be avoided. Use disposable gloves, bakery papers, or tongs.
• Hair Restraint & Clean Garments
  Hair restraint and clean outer garments shall be worn while processing and packaging.
• Eating, Drinking, & Tobacco
  Employees should not eat, drink, or use tobacco products while processing and packaging.
• Preventing Contamination When Tasting
  Employees should not use a utensil more than once to taste a cottage food product.
• Employee Health
  Employees exhibiting the following symptoms should not process or package cottage foods:,  Vomiting, Fever, Diarrhea, Jaundice; or,  Sore throat with fever.
• Unauthorized Persons
  No persons other than the operator or employees under their supervision should be in the kitchen during processing or packaging.
• Food Contact Surfaces
  Food contact surfaces of equipment and utensils should be clean to sight and touch before processing, and as necessary during processing to prevent product contamination.
• Proper Storage of Ingredients/Finished Products
  Ingredients and finished products should be stored separate from residential supplies, and in a manner that prevents contamination. 10
• Proper Use & Storage of Chemicals
  Chemicals should be used according to the label instructions;
  Stored to prevent contamination of food and contact surfaces;
  Spray bottles should be labeled; and
  No pest control chemicals shall be used in the kitchen.
• Pests
  Pests should not be present, and the kitchen should be kept clean to prevent harborage conditions.
• Pets
  Pets should not be allowed in the kitchen during processing and packaging

 

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