Free checklists
Free Utah inspection checklists.
Utah checklists built from the rules. Pick your kind of place; each item names its rule.
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Which list is mine?
Pick your place.
Print it today.
Each one is a free PDF. Tap your place, type your email, and it downloads. Safety guides, like a sick worker or vomit cleanup, never ask for one.
Do you have logs too?
Logs and checklists
with the rule on the sheet.
Free, with no email: a restaurant cleaning checklist, temperature, fridge and freezer, cooling and sanitizer logs, a HACCP worksheet, an illness policy and a self-inspection. Each is a PDF and a spreadsheet. See all templates.
Can I see mine before I print?
Tell us your place.
See your list.
Pick your kind of place. The list for it shows right here.
Free: the Utah inspection-ready checklist
Every rule an inspector can check, in plain words, with where it comes from. Print it. Tick what you have.
- Cafés, restaurants and other permitted kitchens (PDF)
- Food trucks and carts (PDF)
- Home kitchens (MEHK) (PDF)
- Church and community kitchens (members only) (PDF)
Pick your place, type your email, and the PDF downloads.
The app turns this list into your team's daily checks and fills the binder.
Why not print it and stop?
A list
is not a record.
Print the list.
Walk your place with it. Note what is missing.
Do the work.
Fix each gap and write down what you did.
Keep the proof.
The app puts each check on a phone at the moment of the work, and the inspection binder is built from your records.
The binder is the PDF an inspector asks for.
What rules are on the list?
Every item
names its rule.
Four of the rules on the list. They come from the 2022 FDA Food Code, which Utah uses (Utah Rule R392-100), and from Utah Code. Your health department decides how they apply to you.
Hot and cold holding
Hot 135°F or above and cold 41°F or below, except a whole roast cooked on the roast chart (130°F or above, not on a food truck), raw shell eggs (the air around them 45°F or below) and food marked under time control (Food Code 3-501.19, 4 hours, not on a food truck). Food carried to an event is probed at loading and on arrival.
Food Code 3-501.16, 3-501.19; R392-102-12(6)
What are the hot and cold holding temperatures?Handwashing
Wash hands and forearms 20 seconds at a handwashing sink only; double wash after the restroom; sanitizer never replaces washing.
Food Code 2-301.12, 2-301.14, 2-301.15, 2-301.16, 5-202.12; R392-102-14(4)–(8)
How long should food workers wash their hands?Utah food handler permit
Food handlers finish an approved course within 14 days of starting and get a county permit within 30 days. Valid 3 years.
Utah Code 26B-7-413; R392-103; R392-102-4(14)
Do you need a food handler permit in Utah?Does your county differ? 3 of Utah's 13 health departments do
Utah law: course by day 14, permit by day 30, valid statewide. Southwest Utah: their page says get the permit before handling food. Southwest Utah food page
Utah law: a permit from any Utah health department is valid statewide. Summit County: check with them (their Code says they "may" accept another county's card). Summit County Code of Health §1-6-5(A)(3)
Utah law: course by day 14, permit by day 30, valid statewide. Weber-Morgan: their regulation says have the permit before you start work. Weber-Morgan Food Service Sanitation Regulation §6.20 (2-103.12(B))
Date marking and disposal
Ready-to-eat TCS food held over 24 hours is labeled and used within 7 days at 41°F (day of prep = day 1); home kitchens: same day or 72 hours.
Food Code 3-501.17, 3-501.18; R392-102-12(7)–(9)
How long can food stay in a restaurant fridge?
Each rule has a guide in plain words.
Ready?
Ready to keep the
records, too?
Your kind of place is on the first screen, and the checks come built for it.
25 days free. Cancel anytime.
Your kind of place is on the first screen, and the checks come built for it.
Questions
Before you
start.
Are these checklists free?
Yes. Each PDF is free. Type your email and it downloads. We email you again only if you tick the box.
What do you do with my email?
We keep it with your kind of place and the checklist you chose, and nothing else. If you tick the box, we send one email a day later with the checklist again, 10% off your first month and one tip. Every email has an unsubscribe link that works at once.
Do safety guides ask for an email?
No. Guides for a sick worker, vomit or diarrhea cleanup, a cut or burn, chemicals and the like are always free to read and download, with nothing to type.
Which one do I need?
Pick your permit type: permitted kitchens, food trucks and carts, home kitchens (MEHK), or church and community kitchens.
Is this the health department's form?
No. It is CleanCleaver's own list, built from the 2022 FDA Food Code, which Utah uses (Utah Rule R392-100), and Utah Code, with the rule beside each item. Your health department decides what applies to you.
Is it legal advice?
No. It is guidance and record keeping.
Can I get the list on my phone instead of paper?
Yes. Start free and the app turns it into daily checks your team runs on their phones. 25 days free. Cancel anytime.
Your binder is ready when the inspector is.
Pick your place. Start with one shift.
Start your 25 days free See it work
25 days free. Cancel anytime.
Questions? Call or text (415) 640-1667