Family and Consumer Science Checklist
- The environment should be overall clean and sanitary.
- The environment should be free of visible accumulation of dust or debris on high or low horizontal surfaces.
- The environment should be free of signs of moisture problems or water damage.
- Food should be stored in sealed, vermin-proof containers.
- The environment should be free of obstructions that inhibit or restrict routine maintenance or cleaning.
- All exits should be free of obstructions that inhibit emergency egress from the building.
- The environment should be free of any visible mold.
- The environment should be free of evidence of vermin or pests.
- Hazardous chemicals should be stored in locked cabinets (bleach, oven cleaner).
- Fire extinguishers should be present and in working order.
- All exits should be properly marked.
- Hot and cold water should be avaliable at all sinks.
- Hot water should not exceed 120 degrees (F).
- Drains should be unclogged.
- Soap, disposable hand towel or air driers should be present.
- All fixtures should be in good repair and operating properly.
- Exhaust fans should be used during cooking, dishwashing and clean-up.
- Waste should be stored in appropriate containers.
Created by MSU Extension Housing and Environmental Health Program.
Contact Myla Kelly at 406-994-6948 or firstname.lastname@example.org.