Template

2020 JIB Food Safety Assessment Checklist

by Shelysa Rapoza, from the Community

30+

Use this adjusted 2020 JIB food safety assessment to evaluate restaurant compliance across critical areas. Verify ServSafe certifications, permits, and inspections; check allergen awareness, handwashing, contamination prevention, cooking and holding temperatures, cleaning and sanitation, equipment conditions, and facility standards. Record corrective actions and calculate final scores to drive food safety performance.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

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.

Template
JIB Food Safety Self Assessment Form
This JIB food safety self assessment form helps restaurant managers and persons in charge evaluate daily compliance. It covers certifications and permits, employee health and hygiene, pest prevention, handwashing and glove use, temperature control for receiving, storage, prep, cooking and hot holding, cross contamination prevention, cleaning and sanitation, equipment condition, waste management, chemical use, security, imminent hazard checks, and incident response, with scoring and sign off.
by SafetyCulture
Downloads: 40+
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Template
2022 JIB Food Safety Assessment Checklist
This 2022 JIB Food Safety Assessment checklist helps restaurant teams audit compliance across critical food safety areas. Sections cover management certifications (ServSafe), employee health and hygiene, pest control, handwashing and glove use, receiving and storage, contamination prevention, temperature control for storage and prep, hot holding, cooking procedures and verification, equipment condition and cleanliness, sanitization and chemical handling, and imminent health hazards. Use it to verify documentation, monitor TCS foods, calibrate thermometers, maintain clean equipment and facilities, and respond to bodily fluid incidents. Includes final scoring and an appeal section.
by Tonya Weimer, from the Community
Downloads: 10+
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Template
2020 JIB Food Safety Assessment
Created 2/21/20
by Shelysa Rapoza, from the Community
Downloads: 40+
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Template
Monthly Food Audit Critical Checklist
This monthly food audit checklist focuses on critical food safety controls for quick-service restaurants. It covers cooking and holding temperatures, sanitation and handwashing, cross-contamination prevention, employee training and certifications, temperature logs, pest control, equipment maintenance, and storage practices. Use it to verify compliance with ServSafe and local regulations and to document corrective actions.
by Heath Helsel, from the Community
Downloads: 10+
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JIB Food Safety Self Assessment Form

This JIB food safety self assessment form helps restaurant managers and persons in charge evaluate daily compliance. It covers certifications and permits, employee health and hygiene, pest prevention, handwashing and glove use, temperature control for receiving, storage, prep, cooking and hot holding, cross contamination prevention, cleaning and sanitation, equipment condition, waste management, chemical use, security, imminent hazard checks, and incident response, with scoring and sign off.

by SafetyCulture

40+

Get

Template

2022 JIB Food Safety Assessment Checklist

This 2022 JIB Food Safety Assessment checklist helps restaurant teams audit compliance across critical food safety areas. Sections cover management certifications (ServSafe), employee health and hygiene, pest control, handwashing and glove use, receiving and storage, contamination prevention, temperature control for storage and prep, hot holding, cooking procedures and verification, equipment condition and cleanliness, sanitization and chemical handling, and imminent health hazards. Use it to verify documentation, monitor TCS foods, calibrate thermometers, maintain clean equipment and facilities, and respond to bodily fluid incidents. Includes final scoring and an appeal section.

by Tonya Weimer, from the Community

10+

Get

Template