Welcome! 


Thanks for making Safety a priority within your location.  You play an important role in creating a culture of SAFETY with your employees.

Use these tools to help educate and engage our employees on how to be SAFE at Aramark.

Aramark SAFE Check:
  • Required Weekly
  • Completion Tracking 1/1/2025
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Food Safety QA (FSQA):

(hold down & open link to view)







Original (Important ID)








Beverage Station
Tools Needed
  • Digital Thermometer 
  • Probe Wipes 
  • Quat Test Strips 
  • Flashlight 
  • Needle Nose Pliers (to open floor drains)

Front of House Service Area
Tools Needed
  • Digital Thermometer 
  • Probe Wipes 
  • Quat Test Strips 
  • Flashlight 
  • Needle Nose Pliers (to open floor drains)
Back of House Production Area 
Tools Needed
  • Digital Thermometer 
  • Probe Wipes 
  • Quat Test Strips 
  • Flashlight 
  • Needle Nose Pliers (to open floor drains)
Made to Order Station
Tools Needed
  • Digital Thermometer 
  • Probe Wipes 
  • Quat Test Strips 
  • Flashlight 
  • Needle Nose Pliers (to open floor drains)
Receiving and Dumpster Areas
Tools Needed
  • Digital Thermometer 
  • Probe Wipes 
  • Flashlight 
  • Needle Nose Pliers (to open floor drains)
Walk-Ins
Tools Needed
  • Digital Thermometer 
  • Probe Wipes 
  • Flashlight 
Dishwashing Area
Tools Needed 
  • Quat Test Strips 
  • Flashlight 
  • Needle Nose Pliers (to open floor drains)
Dry Storage
Tools Needed
  • Flashlight 
  • Needle Nose Pliers (to open floor drains)
Food Allergens
Tools Needed
No Tools Needed

Tools Needed
  • Digital Thermometer 
  • Probe Wipes 
  • Quat Test Strips 
  • Flashlight 
  • Needle Nose Pliers (to open floor drains)

Tools Needed
  • Digital Thermometer 
  • Probe Wipes 
  • Quat Test Strips 
  • PH Meter

Tools Needed
  • Flashlight 
  • Cut-resistant Gloves

Tools Needed
  • Digital Thermometer
  • Probe Wipes 
  • Quat Test Strips
  • Flashlight

Station Name: Receiving and Dumpster Area


Documentation Documentationd

Verification happens at appropriate intervals and documented corrections are made when issues arise. When you see perfect temps every time it is a sign that temps are not being accurately recorded.
Aramark SAFE Toolbox - Use these to Educate and Engage your team 
hold down & open link to view

 Labeling

Aramark SAFE Toolbox - Use these to Educate and Engage your team 
hold down & open link to view

 Temperature Control

All cold foods should be moved to refrigeration within 60 minutes.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Slip, Trip & Fall

Slip Hazards: water, ice, and grease. 
Trip Hazards: power cords, pallets, and boxes
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Slip, Trip & Fall

Check shoes as you go through the Check. These shoes have a SFC label to help identify these as the appropriate footwear.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
Pests Pest

Look for holes in walls or ceilings. Make sure there are door sweeps under all entry doors. Look for gaps larger than 1/4 inch.
Pests spread germs
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Cleaning & Sanitizing 

Look for spilled food, or used grease or chemical containers, and dirty mops and trash cans
 Facilities

Shatter proof bulbs are acceptable.
 Ergonomics

Aramark SAFE Toolbox - Use these to Educate and Engage your team
Documentation Documentation

Verify that all food is purchased from Sysco or Aramark approved suppliers.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Ergonomics

Power up: Lift with legs
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Temperature Control 

Cold Food at 41°F or below and Hot Food at 140°F or above. Raw Shell eggs at 45°F. Frozen Foods are hard to the touch.
Aramark SAFE Toolbox - Use these to Educate and Engage your team 
 Stormwater Management

Check for residues and condition of containers. Lids must be closed when not in use.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
Pests Pest

Using a flashlight, look for mouse droppings, gnawed packaging, roach activity, and harborage areas. Look under storage racks, close to walls and under/on top of boxes.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Motorized Vehicles

Check equipment is in good working condition. Utilize spotters and warn pedestrians. Make sure operators certification is up to date.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Stormwater Management

Visually inspect storm drains for sheens of oil or debris and clean if necessary.
Aramark SAFE Toolbox - Use these to Educate and Engage your team


Station Name: Food Allergens


 Labeling

Signage should be posted at service areas indicating we can accommodate food allergy requests.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
Personal Hygiene  Hygiene

Observe hygiene practices every shift – Provide coaching and reinforce correct practices if issues arise.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
  Cross-Contact

Allergens are separated in storage areas and the same allergens are kept together. Allergens prone to spilling or becoming airborne (e.g. peanuts, tree nuts, flours) are stored on lower shelves.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
  Cross-Contact

Designated equipment for preparing and cooking like and unlike allergens where possible (e.g. toaster for gluten-containing items). Cross-contact can occur from reusing cooking oils. For example, fries made in fryers after battered fish could cause allergic reactions for people with fish or wheat allergies.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
Personal Hygiene Hygiene

Employees are wearing gloves when handling RTE foods and washing hands before putting on gloves, after touching hair , face, or body, and between changing tasks.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Training

Associate must refer questions to managers about food allergens or ingredients and never guess.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Training

Ask employees: "Can you describe some severe allergic reaction symptoms?" Answer:  Associates may refer to the Food Allergy Policy + Poster. Answers include hives, itching, swelling, difficulty breathing, swallowing, weakness, dizziness, fainting, vomiting, diarrhea.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
  Training

Ask employees: "Can you make changes to a recipe?" Answer: No (unless manager approves) Unapproved substitutions or recipe changes can severely harm customers and even be fatal. Provide correct recipes and verify employees always follow them.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Labeling

Confirm menu items are accurate every shift and match PRIMA recipe packets
Aramark SAFE Toolbox - Use these to Educate and Engage your team


Station Name: Dishwashing Area


Documentation Documentation

Check Sanitizer and Dishmachine Logs. Verification happens at appropriate intervals. Check for documented corrective actions when issues arise. 
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Slip, Trip & Fall

Slip Hazards: water, ice, and grease. 
Trip Hazards: power cords, pallets, and boxes
Aramark SAFE Toolbox - Use these to Educate and Engage your team
Slip, Trip & Fall

Check shoes as you go through the Check. These shoes have a SFC label to help identify these as the appropriate footwear.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Personal Protective Equipment (PPE)

Ensure gloves and googles are used during dishwashing operations and are in good condition. 
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Cleaning & Sanitizing

For the three-comp sink & buckets, use Quat test strips: 200 -400ppm.  For the Low-Temp Dish machine use Chlorine test strips: 50-100ppm.  For the High Temp Dish machine use Digital Holding Thermometer (waterproof/dish machine safe) or Therm-O-Disc: surface of dishes >165F (water temp ≥ 180). For Sink & Surface, use specific test strips: 272-700ppm DDBSA and 704-1875ppm Lactic Acid
Aramark SAFE Toolbox - Use these to Educate and Engage your team
Personal Hygiene Hygiene

The sink has running warm water, soap, garbage can, paper towels and handwash signage. Nothing is blocking it, such as mop buckets or carts.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
hold down & open link to view
                                                                                                                                        
     Hazard Communication

    Check containers for contents and warnings. Make sure Safety Data Sheets (SDS) are on site.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
     Ergonomics

    Power up: Lift with legs
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
     Cleaning & Sanitizing

    No buildup on machine or racks, and no wet nesting. Two employees are separately handling dirty & clean dishes.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
     Cleaning & Sanitizing

    Check the drying area for clean, properly spaced dishes (that are still wet) to ensure air circulation and prevent moisture buildup that can cause sticking.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    Pests Pest

    Are the drains clean and free from flies? Using a flash light look for fly or roach activity, mouse droppings, gnawed packaging, and harborage areas. Look under storage racks, close to walls and under/on top of boxes.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    Pests Pest

    No buildup on the cover or basin of the drain.
    Pests spread germs
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    hold down & open link to view

    Drain Cleaning Instructions
     Cleaning & Sanitizing

    No buildup on racks and no wet nesting
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    Personal Hygiene Hygiene

    Employees experiencing Diarrhea, Vomiting, Sore Throat w/ Fever, Jaundice, or Infected Wound are excluded from food prep
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
     Cross Contamination

    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    Personal Hygiene Hygiene

    Employees are wearing gloves when handling RTE foods and washing hands before/between putting on gloves, after touching hair, face, or body, and between changing tasks
    Aramark SAFE Toolbox - Use these to Educate and Engage your team


    Station Name: Beverage Station


    Slip, Trip & Fall

    Check shoes as you go through the Check. These shoes have a SFC label to help identify these as the appropriate footwear.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
     Cleaning & Sanitizing 

    Place a 1.5in test strip in clean, fresh, room temperature sanitizer (≈75°F) and hold it still for 10 seconds, then remove. Compare color to the color chart. For Quat sanitizer: 200-400ppm. For Sink & Surface, use associated test strips and wait 10 seconds after dipping: 272-700ppm DDBSA and 704-1875ppm Lactic Acid.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
     Cleaning & Sanitizing

    Shine a light into these areas to check for buildup.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
     Cleaning & Sanitizing

    Shine a light into these areas to check for buildup.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    Pests Pest 

    Using a flash light look under service equipment for: roach activity, mouse droppings, gnawed packaging, and harborage areas.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
      Equipment and Utensils

    Handles are not touching foods and service utensils are available for each item.
     Temperature Control

    Must be an internal hanging thermometer placed near warmest spot (opening or door).
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    hold down & open link to view

    Documentation Documentation

    Milks, creamers, any perishable juices, etc.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team


    Station Name: Front of House - Self Service 


     Slip, Trip & Fall

    Slip Hazards: water, ice, and grease. 
    Trip Hazards: power cords, pallets, and boxes
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    Slip, Trip & Fall

    Check shoes as you go through the Check. These shoes have a SFC label to help identify these as the appropriate footwear.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
     Cleaning & Sanitizing

    Place a 1.5in test strip in clean, fresh, room temperature sanitizer (≈75°F) and hold it still for 10 seconds, then remove. Compare color to the color chart. For Quat sanitizer: 200-400ppm. For Sink & Surface, use associated test strips and wait 10 seconds after dipping: 272-700ppm DDBSA and 704-1875ppm Lactic Acid.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
     Temperature Control

    Using a digital, calibrated thermometer to check two cold foods and two hot foods. Review logs and check for corrective actions when needed.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
      Cross Contamination

    Handles are not touching foods and service utensils are available for each item.
     Labeling

    All foods are labeled with name of product, open/production date, expiration date and employee initials.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    Pests Pests

    Using a flash light look under service equipment for: roach activity, mouse droppings, gnawed packaging, and harborage areas.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    Personal Hygiene Hygiene

    The sink has running warm water, soap, garbage can, paper towels and handwash signage. Nothing is blocking it, such as mop buckets or carts.
    Aramark SAFE Toolbox - Use these to Educate and Engage your team
    hold down & open link to view
                                                                                                                                            
      Personal Hygiene Hygiene

      Employees are wearing gloves when handling RTE foods. Washing hands before/between putting on gloves, after touching hair, face, or body, and between changing tasks.
      Aramark SAFE Toolbox - Use these to Educate and Engage your team
      hold down & open link to view
                                                                                                                                               
         Cross Contamination

        Personal Hygiene Hygiene

        Employees experiencing Diarrhea, Vomiting, Sore Throat w/ Fever, Jaundice, or Infected Wound are excluded from food prep
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
         Personal Protective Equipment (PPE)

        Make sure hot pad or oven mitts are in use, clean, and in good condition. Towels are NOT an approved substitute. .
        Aramark SAFE Toolbox - Use these to Educate and Engage your team


        Station Name: Made to Order Station


         Slip, Trip & Fall

        Slip Hazards: water, ice, and grease. 
        Trip Hazards: power cords, pallets, and boxes
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
        Slip, Trip & Fall

        Check shoes as you go through the Check. These shoes have a SFC label to help identify these as the appropriate footwear.
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
         Cleaning & Sanitizing 

        Place a 1.5in test strip in clean, fresh, room temperature sanitizer (≈75°F) and hold it still for 10 seconds, then remove. Compare color to the color chart. For Quat sanitizer: 200-400ppm. For Sink & Surface, use associated test strips and wait 10 seconds after dipping: 272-700ppm DDBSA and 704-1875ppm Lactic Acid.
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
         Cleaning & Sanitizing

        Try to look at more than one thing. Try to determine if there is a pattern of items being dirty or damaged.
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
         Temperature Control

        Using a digital, calibrated thermometer to check two cold foods and two hot foods. Review logs and check for corrective actions when needed.
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
         Temperature Control 

        Raw fish to 145°F, raw ground beef and pork to 155°F, boneless poultry to 165°F, Bone-In poultry to 185°F and microwaved foods to 165°F.
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
         Labeling

        All foods are labeled with name of product, open/production date, expiration date and employee initials.
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
        Pests Pests

        Using a flash light look under service equipment for: roach activity, mouse droppings, gnawed packaging, and harborage areas. Look under storage racks, close to walls and under/on top of boxes.
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
        Personal Hygiene Hygiene

        The sink has running warm water, soap, garbage can, paper towels and handwash signage. Nothing is blocking it, such as mop buckets or carts.
        Aramark SAFE Toolbox - Use these to Educate and Engage your team
        hold down & open link to view
                                                                                                                                                
          Personal Hygiene Hygiene

          Employees are wearing gloves when handling RTE foods and washing hands before/between putting on gloves, after touching hair, face, or body, and between changing tasks
          Aramark SAFE Toolbox - Use these to Educate and Engage your team
          hold down & open link to view
                                                                                                                                                  
            Personal Hygiene Hygiene

            Employees experiencing Diarrhea, Vomiting, Sore Throat w/ Fever, Jaundice, or Infected Wound are excluded from food prep
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Personal Protective Equipment (PPE)

            Ensure cut gloves are used when cutting items and make sure they are in good working order.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team


            Station Name: Dry Storage


             Slip, Trip & Fall

            Slip Hazards: water, ice, and grease. 
            Trip Hazards: power cords, pallets, and boxes
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
            Slip, Trip & Fall

            Check shoes as you go through the Check. These shoes have a SFC label to help identify these as the appropriate footwear.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Cross Contamination

            Check foods and utensils. Are packages properly closed and protected? Are utensils stored outside of food or with handles up?
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Labeling

            Ensure all open food items are labeled with product name and expiration date.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Hazard Communication

            Check containers for contents and warnings. Make sure Safety Data Sheets (SDS) are on site.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Storage

            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Ergonomics

            Aramark SAFE Toolbox - Use these to Educate and Engage your team
            Pests Pests

            Using a flash light look for roach activity, mouse droppings, gnawed packaging, and harborage areas. Look under storage racks, close to walls and under/on top of boxes.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Cleaning & Sanitizing

            Using a flash light look for food debris and dust.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Facilities

            Shatter proof bulbs are acceptable.


            Station Name: Back of House Production 


             Slip, Trip & Fall

            Slip Hazards: water, ice, and grease. 
            Trip Hazards: power cords, pallets, and boxes
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
            Slip, Trip & Fall

            Check shoes as you go through the Check. These shoes have a SFC label to help identify these as the appropriate footwear.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Cleaning & Sanitation 

            Place a 1.5in test strip in clean, fresh, room temperature sanitizer (≈75°F) and hold it still for 10 seconds, then remove. Compare color to the color chart. For Quat sanitizer: 200-400ppm. For Sink & Surface, use associated test strips and wait 10 seconds after dipping: 272-700ppm DDBSA and 704-1875ppm Lactic Acid.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Cleaning & Sanitizing

            Try to look at more than one thing. Try to determine if there is a pattern of items being dirty or damaged.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Cleaning & Sanitizing

            Try to look at more than one thing. Try to determine if there is a pattern of items being dirty or damaged.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Testing Equipment 

            Verification happens at appropriate intervals. And documented corrections are made when issues arise. When you see perfect temps every time it is a sign that temps are not being accurately recorded.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Temperature Control

            Using a thermometer check the temperatures of two cold food items. Are they at or below 41°F? Next, use a thermometer check the temperatures of two hot food items. Are they at or above 140°F? Are Temperature Logs being filled out?
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Temperature Control 

            Raw fish to 145°F, raw ground beef and pork to 160°F, boneless poultry to 165°F, Bone-In poultry to 185°F and microwaved foods to 165°F.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
             Temperature Control 

            Foods are cooled from 140°F to 70°F or below within 2 hours, and from 140°F to 41°F or below within 6 hours.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
            Personal Hygiene Hygiene

            The sink has running warm water, soap, garbage can, paper towels and handwash signage. Nothing is blocking it, such as mop buckets or carts.
            Aramark SAFE Toolbox - Use these to Educate and Engage your team
            hold down & open link to view
                                                                                                                                                    
               Temperature Control

              Verify temperature by checking the internal hanging thermometer. All foods are labeled with name of product, open/production date, expiration date and employee initials.
              Aramark SAFE Toolbox - Use these to Educate and Engage your team
              Cross-Contamination Cross Contamination

              Foods and food-contact surfaces are protected from germs, dirt and cleaning chemical. Gloves are changes when needed. Tools and Cutting Boards are changed when moving from RAW foods to Ready to Eat foods
              Aramark SAFE Toolbox - Use these to Educate and Engage your team
              Pests Pests 

              Using a flashlight, look under service equipment for: roach activity, mouse droppings, gnawed packaging, and harborage areas. Look under storage racks, close to walls and under/on top of boxes.
              Aramark SAFE Toolbox - Use these to Educate and Engage your team
              Personal Hygiene Hygiene

              Employees are wearing gloves when handling RTE foods and washing hands before/between putting on gloves, after touching hair, face, or body, and between changing tasks.
              Aramark SAFE Toolbox - Use these to Educate and Engage your team
              hold down & open link to view
                                                                                                                                                      
                Personal Hygiene Hygiene

                Employees experiencing Diarrhea, Vomiting, Sore Throat w/ Fever, Jaundice, or Infected Wound are excluded from food prep
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Personal Protective Equipment (PPE)

                Ensure cut gloves are used when cutting items and make sure they are in good working order.
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Ergonomics

                Power up: Lift with legs
                Aramark SAFE Toolbox - Use these to Educate and Engage your team


                Station Name: Walk-Ins


                Documentation Documentation

                Review logs and check for corrective actions when needed. When you see perfect or the same temperatures every time it might mean they aren't being accurately recorded.
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Temperature Control

                Using external gauges is not recommended as they can be inaccurate.
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                hold down & open link to view

                 Slip, Trip & Fall

                Slip Hazards: water, ice, and grease. 
                Trip Hazards: power cords, pallets, and boxes
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Slip, Trip & Fall

                Check shoes as you go through the Check. These shoes have a SFC label to help identify these as the appropriate footwear.
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Temperature Control

                Using a digital thermometer check multiple cold foods in warmest spot of walk-in cooler (closest to door).
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Cross Contamination

                Ensure all foods are covered or sealed, and raw foods are stored below RTE (Ready-to-Eat) foods.
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Labeling

                All foods should be labeled with product name, open/production date, expiration date, and employee initials.
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Ergonomics

                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Ergonomics

                Power up: Lift with legs
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Cleaning & Sanitizing

                Check shelves/racks, gaskets, doors, flooring, ceiling light fixtures, mechanical components (i.e., condenser fans).  Look for ice buildup.

                Station Name: Concessions - Opening


                Documentation Documentation

                Review logs and check for corrective actions when needed. When you see perfect temps every time it is a sign that temps are not being accurately recorded.
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Test Equipment

                Make sure each stand is set up for success by ensuring they have the appropriate tools.
                 Slip, Trip & Fall

                Slip Hazards: water, ice, and grease. 
                Trip Hazards: power cords, pallets, and boxes
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                 Personal Protective Equipment (PPE)

                Ensure cut gloves are being worn for food production and heat gloves are used when holding hot items.
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
                Personal Hygiene Hygiene

                The sink has running warm water, soap, garbage can, paper towels and handwash signage. Nothing is blocking it, such as mop buckets or carts.
                Aramark SAFE Toolbox - Use these to Educate and Engage your team
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                   Facilities

                  To test sinks, fill up basins with water, pull the plug, and allow all sinks to drain at the same time.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
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                   Cleaning and Sanitation

                  Spray bottles may be used in place of buckets, but must be properly labeled. Disposable wipes may also be used as an alternative.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                   Cleaning & Sanitation

                  Check ice machines, soda fountain dispensers, flat top grills, hot dog rollers, pretzel warmers, food prep tables & utensils, etc.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                   Storage

                  No raw foods stored above RTE foods in coolers and freezers; All food or single service items are stored at least 6 inches off the floor; utensil handles (i.e., ice scoops) are stored outside of ice bins.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                   Personal HygieneHygiene

                  Look for space away from food-contact surfaces - shelves, racking, wall hooks, etc. Label to identify designated areas.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                  Pests Pests

                  Using a flash light, look under service equipment for: roach activity, mouse droppings, gnawed packaging, and harborage areas.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                   Ergonomics

                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                   Ergonomics

                  Power up: Lift with legs
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team

                  Station Name: Concessions - In Service

                  DocumentationDocumentation

                  Review logs and check for corrective actions when needed. When you see perfect temps every time it is a sign that temps are not being accurately recorded.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                   Slip, Trip & Fall

                  Slip Hazards: water, ice, and grease. 
                  Trip Hazards: power cords, pallets, and boxes
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                  Slip, Trip & Fall

                  Check shoes as you go through the Check. These shoes have a SFC label to help identify these as the appropriate footwear.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                  Personal Hygiene Hygiene

                  Look for space away from food-contact surfaces - shelves, racking, wall hooks, etc. Label to identify designated areas. Employees are not eating/drinking in food service, prep or storage areas, including the back of stands.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
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                  Hygiene Quick Standard
                   Personal Protective Equipment (PPE)

                  Ensure cut gloves are being worn for food production and heat gloves are used when holding hot items.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                   Cleaning & Sanitizing

                  Spray bottles may be used in place of buckets but must be properly labeled. Disposable wipes may also be used as an alternative.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                  Personal Hygiene Hygiene

                  The sink has running warm water, soap, garbage can, paper towels and handwash signage. Nothing is blocking it, such as mop buckets or carts.
                  Aramark SAFE Toolbox - Use these to Educate and Engage your team
                  hold down & open link to view
                                                                                                                                                          
                     Temperature Control

                    Using a digital, calibrated thermometer to check two cold foods and two hot foods. Review All-in-One Log to ensure temperatures are being taken.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Temperature Control

                    Using a digital thermometer & probe wipes, check 2 cooking/reheating foods. Refer to Minimum Internal Cooking & Reheating Temperatures Visual Aid. Example - cooked/chill products if applicable; chicken tenders, hot dogs, etc.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Labeling

                    All foods are labeled with name of product, open/production date, expiration date and employee initials.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Storage

                    No raw foods stored above RTE foods in coolers and freezers; All food or single service items are stored at least 6 inches off the floor; utensil handles (i.e., ice scoops) are stored outside of ice bins.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Cross-Contamination

                    Ice scoop should be stored on drip tray, in ice scoop holder, or separately from ice bin.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Personal HygieneHygiene

                    Check - hair restraints, clean uniform, stud-earrings only, no watches/bracelets, plain rings w/o stones, necklaces secured under uniform, slip-resistant shoes.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                    Pests Pests

                    Using a flash light, look under service equipment for: roach activity, mouse droppings, gnawed packaging, and harborage areas.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Ergonomics

                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Ergonomics

                    Power up: Lift with legs
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team

                    Station Name: Concessions - Closing

                     Slip, Trip & Fall

                    Slip Hazards: water, ice, and grease. 
                    Trip Hazards: power cords, pallets, and boxes
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Cleaning & Sanitation

                    Break down smaller boxes and store in larger boxes.
                    Documentation Documentation

                    Review logs and check for corrective actions when needed. When you see perfect temps every time it is a sign that temps are not being accurately recorded.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                      Cleaning & Sanitation

                    Check ice machines, soda fountain dispensers, flat top grills, hot dog rollers, pretzel warmers, food prep tables & utensils, etc.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Cleaning & Sanitation

                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Hazard Communication

                    Check containers for contents and warnings. Make sure Safety Data Sheets (SDS) are on site.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Storage

                    No raw foods stored above ready-to-eat (RTE) foods in coolers and freezers; All food or single service items are stored at least 6 inches off the floor.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                    Pests Pests

                    Using a flash light, look under service equipment for: roach activity, mouse droppings, gnawed packaging, and harborage areas.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                    FH Food Handling

                    FH Food Handling

                    Check dry storage and all refrigeration/freezer units. All foods are labeled with name of product, open/production date, expiration date and employee initials.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Cleaning & Sanitation

                    If racks/hooks are not available to hang mops, store mops inverted so mop heads are not touching the floor.
                     Ergonomics

                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Ergonomics

                    Power up: Lift with legs
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Personal Protective Equipment (PPE)

                    Ensure gloves and googles are being used when using cleaning chemicals as instructed on the SDS
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                    Documentation Documentation

                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                    hold down & open link to view



                     Slip, Trip & Fall

                    Slip Hazards: water, ice, and grease. 
                    Trip Hazards: power cords, pallets, and boxes
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Slip, Trip & Fall

                    These shoes have a SFC label to help identify these as the appropriate footwear
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Cleaning & Sanitizing 

                    Place a 1.5in test strip in clean, fresh, room temperature sanitizer (≈75°F) and hold it still for 10 seconds, then remove. Compare color to the color chart. For Quat sanitizer: 200-400ppm. For Sink & Surface, use associated test strips and wait 10 seconds after dipping: 272-700ppm DDBSA and 704-1875ppm Lactic Acid.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Cleaning & Sanitizing 

                    Try to look at more than one thing. Try to determine if there is a pattern of items being dirty or damaged.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                    FH Food Handling

                    Using unexpired pH buffer solution and test strips log the pH of sushi rice.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
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                     Temperature Control

                    During preparation sushi will rise in temperature. After prep, be sure to cool sushi in a walk-in.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                     Temperature Control

                    During preparation sushi will rise in temperature. After prep, be sure to cool sushi in a walk-in.
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                    Personal Hygiene Hygiene

                    The sink has running warm water, soap, garbage can, paper towels and handwash signage. Nothing is blocking it, such as mop buckets
                    Aramark SAFE Toolbox - Use these to Educate and Engage your team
                    hold down & open link to view
                                                                                                                                                             
                      Personal Hygiene Hygiene

                      Employees are wearing gloves when handling RTE foods. Washing hands before/between putting on gloves, after touching hair, face, or body, and between changing tasks.
                      Aramark SAFE Toolbox - Use these to Educate and Engage your team
                      hold down & open link to view
                                                                                                                                                               
                         Personal Protective Equipment (PPE)

                        Ensure cut gloves are used when cutting items and make sure they are in good working order.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team

                         Cleaning & Sanitizing 

                        Place a 1.5in test strip in clean, fresh, room temperature sanitizer (≈75°F) and hold it still for 10 seconds, then remove. Compare color to the color chart. For Quat sanitizer: 200-400ppm. For Sink & Surface, use associated test strips and wait 10 seconds after dipping: 272-700ppm DDBSA and 704-1875ppm Lactic Acid.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Cleaning & Sanitizing 

                        Try to look at more than one thing. Try to determine if there is a pattern of items being dirty.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Cleaning & Sanitizing 

                        Ensure the blade, or "tooth," of the can opener is clean as this is considered a food contact surface.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Cleaning & Sanitizing 

                        Check interior surfaces of the ice bin for mold, mildew, or pink slime with flashlight.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Cleaning & Sanitizing 

                        Wear cut resistant gloves; look underneath ring guard & check for dried on food debris; bring removeable parts to 3-compartment sink for easier, more efficient cleaning.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Cleaning & Sanitizing 

                        Looked for dried debris. Clean the dicer directly after use – waiting until the leftover food or debris dries makes it more difficult to clean.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Cleaning & Sanitizing 

                        Looked for dried debris. Clean the dicer directly after use – waiting until the leftover food or debris dries makes it more difficult to clean.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Cleaning & Sanitizing 

                        Bring nozzles and diffusers to 3-compartment sink; use a tube brush to clean inside nozzles & diffusers.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Personal Protective Equipment

                        The following are available: detergent & sanitizer in buckets and/or spray bottles, cut-resistant gloves, disposable gloves, wiping cloths and/or scour pads, tube brush, flashlight (where applicable).
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                        Documentation Documentation

                        Associates and non-Aramark employees cannot answer questions. They must notify an Aramark supervisor.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                        Personal Hygiene Hygiene

                        Ensure poster is on wall and verify if employees meet all requirements.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Cleaning & Sanitizing 

                        Ensure chemicals like bleach are not used. Using tests strips, verify 2 sanitizer buckets or spray bottles are proper concentrations.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
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                         Personal Protective Equipment (PPE)

                        PPE is used and in good condition.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
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                        Documentation Documentation

                        Verification happens at correct intervals, documented corrections are made when issues arise. Perfect temps every time may mean temps are inaccurately recorded.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                         Labeling

                        All foods are labeled with name of product, open/production date, expiration date and employee initials.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                        hold down & open link to view

                        Documentation Documentation

                        Ensure delivery vehicle is clean, food is protected, and appropriate equipment is used. Food received at incorrect temperatures must be rejected or discarded.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                        Personal Hygiene Hygiene

                        Employees are wearing gloves when handling RTE foods. Washing hands before/between putting on gloves, after touching hair, face, or body, and between changing tasks.
                        Aramark SAFE Toolbox - Use these to Educate and Engage your team
                        hold down & open link to view
                                                                                                                                                                 
                           Cleaning & Sanitizing 

                          Ensure they’re free from food residues and debris or nicks, cuts, gouges, staining or anything that may contaminate food or accumulate residues or debris.
                          Aramark SAFE Toolbox - Use these to Educate and Engage your team
                           Temperature Control

                          Using a digital, calibrated thermometer to check two cold foods and two hot foods. Hot: ≥140°F | Cold: ≤41°F
                          Aramark SAFE Toolbox - Use these to Educate and Engage your team
                          hold down & open link to view

                          Pests Pests

                          Using a flash light look for roach activity mouse droppings, gnawed packaging, and  harborage areas. Look under storage racks, close to walls and under/on top of boxes.
                          Aramark SAFE Toolbox - Use these to Educate and Engage your team
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                           Training

                          Check for certificate(s). Ask questions from customer perspective to gauge ability to answer ingredient questions.