1 Person in charge present, demonstrates knowledge, and performs duties

2 Management awareness, policy present

3 Proper use of reporting, restriction & exclusion

4 Proper eating, tasting, drinking, or tobacco use

5 No discharge from eyes, nose, and mouth

6 Hands clean and properly washed

7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed

9 Food obtained from an approved source

10 Food received at proper temperature

11 Food in good condition, safe, and unadulterated

12 Required records available: shell stock tags, parasite destruction

13 Food separated and protected

15 Proper disposition of unsafe food, returned food not reserved

16 Proper cooking time and temperatures

17 Proper reheating procedures for hot holding