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 1/1/2024
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Food Safety QA (FSQA):

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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)

Station Name: Receiving and Dumpster Area


Documentation Documentation

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 
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Receiving Log
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
 Labeling

 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 
Pests Pest

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
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.
 Temperature Control

Cold TCS foods should not be sitting out of refrigeration. Make sure all Cold TCS foods are being moved to refrigeration ASAP
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Occupational Safety

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


Station Name: Food Allergens


  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
 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
 Labeling

Confirm menu items are accurate every shift and match PRIMA recipe packets
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
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

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
 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


Station Name: Dishwashing Area


 Cleaning & Sanitizing

For the Three-Comp Sink 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
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
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Drain Cleaning Instructions
 Cleaning & Sanitizing

 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
Pests Pest

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
Documentation Documentation

Verification happens at appropriate intervals and documented corrections are made when issues arise
Aramark SAFE Toolbox - Use these to Educate and Engage your team
Personal Hygiene Hygiene

The sink has running warm water, soap, garbage can, and paper towels. 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
                                                                                                                                         
Spot Training: Hand Hygiene 

SAFE Brief: Hand Hygiene
Occupational Safety

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


Station Name: Beverage Station


  Cleaning & Sanitizing

Shine a light into these areas to check for buildup
 Temperature Control

Must be a internal hanging thermometer
Aramark SAFE Toolbox - Use these to Educate and Engage your team
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Internal Hanging Thermometer Visual Aid
Documentation Documentation

Milks, creamers, any perishable juices, etc.
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
  Equipment and Utensils

Handles not touching foods, service utensils available for each item
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
 Cleaning & Sanitizing 

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

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


Station Name: Front of House - Self Service 


 Cleaning & Sanitizing

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

Handles not touching foods, service utensils available for each item
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Cross Contamination

Personal Hygiene Hygiene

Examples: fresh fruits, sandwiches, salads, prepared meals
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
 Temperature Control

Using a digital thermometer check multiple cold foods
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
 Temperature Control

Using a digital thermometer check multiple hot foods
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
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
hold down & open link to view

TCS/PHF Cold and Hold Holding Log
Personal Hygiene Hygiene

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

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


Station Name: Made to Order Station


 Cleaning & Sanitizing 

Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Cleaning & Sanitizing

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
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
 Temperature Control

Using a digital thermometer check multiple cold foods
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
 Temperature Control

Using a digital thermometer check multiple hot foods
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
Documentation Documentation

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
Personal Hygiene Hygiene

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

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


Station Name: Dry Storage


 Cross Contamination

Single use items and open foods are covered and protected. Look for evidence of water damage or dust
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Labeling

Label all food and add expiration date for all open food items
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
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
 Storage

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

Shatter proof bulbs are acceptable
Occupational Safety

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


Station Name: Back of House Production 


 Cleaning & Sanitation 

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.
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
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
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
 Temperature Control

Verify temperature by checking the internal hanging thermometer
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
 Temperature Control

Using a digital thermometer check multiple cold foods
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Temperature Control

Using a digital thermometer check multiple hot foods
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
 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
Documentation Documentation

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
 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
Personal Hygiene Hygiene

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

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


Station Name: Walk-Ins


 Cross Contamination

Refer to Top to Bottom Storage visual aid
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Cross Contamination

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
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Internal Hanging Thermometer Visual Aid
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

Use a digital thermometer to check multiple cold foods.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
                                         hold down & open link to view

Spot Training Video: Temperature Control

SAFE Brief: Temperature Control
 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
 Facilities and Controls

Check gaskets, flooring, light fixtures, and mechanical components. Look for ice buildup.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
                                         hold down & open link to view

Location Quick Standard
 Cleaning & Sanitizing

Check walls, floors, ceiling, and fan covers
 Labeling

Expired foods can make people sick.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
                                          hold down & open link to view

SAFE Brief: Labeling

Spot Training Video: Labeling
 Occupational Safety

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

Station Name: Concessions - Opening


Personal Hygiene Hygiene

The sink has hot running water (at least 100°F), soap, paper towels, handwash poster and garbage can. Nothing is blocking it, such as mop buckets.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
Personal Hygiene Hygiene

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
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Hygiene Quick Standard
  Cleaning and Sanitation

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

Using quat strips, test sanitizer at 3-compartment sink, red sanitizer buckets, and/or spray bottles. Test concentration while water is close to room temperature; ensure water is clear and there is no foam while testing; ensure test strips are not expired.
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
 Temperature Control

Refrigeration units must be at or below 40°F; freezer units must be at or below 0°F. If no internal thermometer observed, replace immediately - check food w/ probe thermometer in refrigerators; check if food is frozen solid in freezers
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.
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
 Test Equipment

 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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Maintenance Work Order Log
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
hold down & open link to view

All-in-One Concessions Log

Station Name: Concessions - In Service

Personal Hygiene Hygiene

The sink has hot running water (at least 100°F), soap, paper towels, poster and garbage can. Nothing is blocking it, such as mop buckets.
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
hold down & open link to view

Hygiene Quick Standard
 Personal HygieneHygiene

Example - preparing sausages or hot dogs.
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
 Cleaning & Sanitizing

Using quat strips, test sanitizer at 3-compartment sink, red sanitizer buckets, and/or spray bottles. Test concentration while water is close to room temperature; ensure water is clear and there is no foam while testing; cloudy water & food debris may indicate concentration is not correct; ensure test strips are not expired.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Temperature Control

Using a digital thermometer & probe wipes, check two cold foods. Example - sliced tomatoes, uncooked hot dogs.
Aramark SAFE Toolbox - Use these to Educate and Engage your team
 Temperature Control

Using a digital thermometer & probe wipes, check two hot foods . Example - cooked chicken tenders, hot dogs.
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
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
 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
 Storage

No raw foods stored above ready-to-eat (RTE) foods in refrigeration; 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
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
hold down & open link to view

All-in-One Concessions Log
Occupational Safety

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

Station Name: Concessions - Closing

  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
 Cleaning & Sanitation

Break down smaller boxes and store in larger boxes.
 Cleaning & Sanitation

If racks/hooks are not available to hang mops, store mops inverted so mop heads are not touching the floor.
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
 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
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
hold down & open link to view

All-in-One Concessions Log
Documentation Documentation

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

Maintenance Work Order Log

Contact Information