This food safety checklist helps restaurants and commercial kitchens verify critical controls across back-of-house operations. It covers handwashing stations, ice machine cleanliness, cutting boards, slicers and mixers, labeling practices, walk-in and prep table temperatures, hot holding and final cook temps, sanitizer and produce wash concentrations, dish storage, food contact surface sanitation, storage off the floor, equipment condition, and employee hygiene. Use it to standardize inspections, document findings, and trigger immediate corrective actions.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.