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Food Safety Verification Checklist (2020, v2)

by James Lunsford, from the Community

10+

This Food Safety Verification checklist helps restaurants verify critical controls across the operation. It covers pest prevention, approved sources, manager training, and recordkeeping. Cooking temperature checks include beef 155°F, poultry 165°F, eggs 155°F, and equipment calibration. Hygiene and sanitation verify handwashing, towel and sanitizer management, 4-hour cleaning of utensils, and proper test strips. Contamination prevention reviews glove use, separation of raw and ready-to-eat foods, and chemical storage. Storage checks include freezer at 0°F or below, refrigeration at 40°F or below, shelf-life coding, TPHC, discard of leftovers, ice and water protection, and facility upkeep. It also reviews health inspection corrections and allergen handling for nut mix-ins.

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Confirm accountability and compliance with a digital log

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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.

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Food Safety Verification Checklist (2020, v2)

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