This restaurant food safety verification checklist helps managers and auditors review critical controls and sanitation practices. It covers cooking temperatures for beef, chicken, fish, and eggs; hygiene standards such as handwashing, sanitizer concentration, and 4-hour cleaning schedules; contamination prevention including glove use, utensil separation, chemical storage, and pest management; storage controls like freezer and refrigeration temperatures, product coding, and secondary shelf life; equipment calibration and probe cleanliness; staff training and certification (e.g., ServSafe), illness reporting, and recordkeeping; health department follow-ups; and allergen handling for nut-containing products. Use it to identify non-compliance, apply corrective actions, and maintain consistent food safety across restaurant operations.
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