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Environmental Management
Protecting Public Health and the Environment

EMD Kitchen Survey

Spanish version

Welcome!
Sacramento County Environmental Management Department
Home Kitchen Self-Inspection Survey
Does your kitchen 'Pass' inspection?

Let's begin the inspection!

Tell us about yourself





Questions
Question Answer
1. I wash my hands frequently, especially after using the restroom, coughing or sneezing and before preparing food.
2. I can tell if meat or poultry has finished cooking by looking at it (Select "N/A" if you are a Vegetarian and do not handle meat at home).
3. After grocery shopping, I store “cold foods” (i.e. meat, milk) in the refrigerator within 1 hour of purchase.
4. When cooking big portions of food to serve later (the next day), I rapidly cool it by keeping shallow portions uncovered in the refrigerator.
5. I defrost frozen foods by either storing them inside the refrigerator, under cold running water, using a microwave, or during the cooking process.
6. I never leave perishable foods (raw meat, partially cooked food or cut melon etc.) at room temperature for more than 2 hours when not being prepared or eaten.
7. When washing my hands, I make sure that there are no food items in the sink.
8. After cutting raw meats on a cutting board, I wash the cutting board and knife before I use it to prepare ready-to-eat foods (e.g. head of lettuce) (Select "N/A" if you are a Vegetarian and do not handle meat at home).
9. I always store chemicals, dishwashing detergent, and cleaners away from food items.
10. I store raw meats below all other food in my refrigerator (Select "N/A" if you are a Vegetarian and do not handle meat at home).
11. I always use soap with warm water and a clean towel to dry my hands when I am preparing food.
12. The prepared foods in my refrigerator are covered to prevent overhead or cross-contamination.
13. I wash my dishes and utensils with hot soapy water or in a dishwasher.
14. I have a working thermometer inside my refrigerator and I routinely check to make sure the temperature is at or below 41° F.
15. I remove all jewelry from my hands before I prepare foods.
16. I wash and sanitize my sponge daily and replace it routinely when soiled (Select "N/A" if you do not use a sponge).
17. I thoroughly rinse my fruits and vegetables before preparing, cooking or eating them.

 


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