Philadelphia Food Safety Plan Checklist for Food Service

Philadelphia-Specific Written Plan Requirements

Philadelphia requires all food service operations to maintain a written food safety plan that addresses facility design, staff training, and hazard analysis. The plan must document standard operating procedures (SOPs) for food storage, temperature control, cross-contamination prevention, and cleaning/sanitation. Your plan should identify a designated food safety supervisor responsible for daily compliance monitoring. The Philadelphia Department of Public Health expects plans to be facility-specific, not generic templates, and available for inspector review. Plans must be updated annually and whenever menu items, equipment, or procedures change.

Critical Inspection Items & Documentation

Inspectors verify that your facility maintains active temperature logs for refrigeration units, freezers, and hot-holding equipment—deviation procedures must be written and posted. Staff training records must document food handler certification and facility-specific HACCP training for at least one supervisor. Critical control point (CCP) monitoring sheets should show daily records of time/temperature monitoring during food preparation and holding. Philadelphia inspectors specifically check for documented procedures addressing allergen management, supplier verification, and recall protocols. All records must be retained for a minimum of one year and presented during unannounced inspections.

Common Violations to Avoid in Philadelphia

Frequent violations include missing or incomplete temperature logs, lack of documented cleaning schedules for equipment, and absent food safety supervisor certification. Philadelphia citations frequently reference failure to maintain separate color-coded cutting boards or documented sanitizer concentration testing procedures. Facilities without written cold storage organization procedures or thawing protocols violate Chapter 6-100 requirements. Missing supplier documentation (certifications of analysis for high-risk foods) and undocumented pest control services result in significant infractions. Incomplete or missing staff training records, especially for new hires, are consistently cited across Philadelphia food service establishments.

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