Event Checklist - Did You Forget Anything?

Meat, poultry, dairy and egg products must be from an approved inspected source and not directly from the farm.
Food probe thermometer(s) available to check internal temperature of hot and cold hazardous foods.
Thermometers for each cooler/refrigerator/freezer.
Hazardous foods must be transported, stored and displayed at the appropriate temperatures. Hot foods greater than 60°C (140°F) and cold foods less than 4°C (40°F).
Adequate protection is provided to ensure that food is not contaminated (e.g., lids, plastic wrap, aluminum foil, sneeze guards, etc.)
Food is kept off the ground
Utensils (e.g. serving spoons, tongs, spatulas, etc.) are used to minimize direct contact with food and a backup supply is provided if sanitizing can not be conducted on site.
Single service eating utensils are encouraged.
Potable water supply is provided for hand-washing, food preparation and equipment cleaning.
Leak-proof containers/tanks provided for storage of wastewater.
Ice container with an unbreakable ice scoop stored separately.
Detergent and bleach/sanitizer.
Liquid soap in a dispenser and paper towels for hand-washing.
Clean outer garments and apron must be worn at all times while handling and preparing foods.
Hairnets, caps or other restraints must be worn at all times while handling food.
No eating, drinking/smoking allowed in any food preparation area.
Adequate supply of garbage bags.
Wiping clothes/sponges for cleaning and sanitizing preparation areas and service areas.

Amended Based on the Toronto Public Health Event Checklist.