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Exhibitor's Show Safety Check List

Professional Chef’s Association

                                                      Date:         /           /          /

 

Management / Demo Personnel		Notes
No staff ill with flu like symptoms, diarrhea	 Yes   No
Clean clothes; hair restraints; clean aprons/towel	 Yes   No
No eating/drinking behind food displays	 Yes   No
Good hygienic practices; No open cuts	 Yes   No
Food Samples
Properly/ covered/ dated / labeled	 Yes   No
Properly thawing at 41F or below	 Yes   No
Foods maintained at 41F/140F.   Test hourly	 Yes   No
Avoid cross-contamination	 Yes   No
Use thermometer to verify safe temperatures	 Yes   No
Facilities and Equipment
Bring adequate hot holding equipment	 Yes   No
Bring adequate hot serving equipment	 Yes   No
Bring serving utensils	 Yes   No
Wiping clothes properly stored; sanitizer level	 Yes   No
	 Yes   No
Food Safety Tools Needed	 Yes   No
Restrooms
Handwash sinks / accessible/soap/towels	 Yes   No
Don’t wash equipment in restrooms	 Yes   No
	 Yes   No
	 Yes   No
	 Yes   No
Safety
Use  insulated NSF heat proof gloves	 Yes   No
Bring safe sterno and fire starter	 Yes   No
Other
Bring extension cords UL  approved only	 Yes   No
Bring napkins, tooth pix and plates	 Yes   No
Bring mini fire extinguisher	 Yes   No
Portable stoves must have 3 prong safety/ground	 Yes   No
	 Yes   No
Avoid skin contact with food samples	 Yes   No
Wash hands before handling food/samples	 Yes   No
Wash hands after coughing/sneezing	 Yes   No

CONCERNS:  Address any questions to Chef Walter at 970 223 4004

Bring all your own equipment.  Don’t rely on hotel equipment, unless you have made arrangements with the Chef or Catering Manager.