Template

2024 PACE Food Safety Form

by Cleopatra Pearson, from the Community

20+

Use the 2024 PACE Food Safety Form to assess critical restaurant food safety practices. The checklist covers cooking temperatures for beef, chicken, fish, pork, and eggs; TCS controls for refrigerated products; hygiene and sanitation standards; utensil and equipment cleaning; contamination prevention and chemical management; pest management; storage temperatures and shelf-life; leftover handling; sourcing; employee health and training; allergen management; and compliance records and inspections. Includes sign-off for accountability and corrective actions.

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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
Operations PACE Food Safety Checklist 2023
This Operations PACE Food Safety checklist helps restaurant managers verify critical controls across the operation. It covers cooking temperature standards for beef, poultry, fish, pork, and eggs; hourly and activity-based handwashing; sanitizer concentration and utensil cleaning; storage temperatures and shelf lives; cross-contamination prevention and allergen management; pest control and chemical storage; employee health and training; and documentation for daily and monthly checks and health inspections. Use it to maintain compliance and consistent food safety practices.
by Jovanna Lara, from the Community
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Pace Food Safety Verification 2023
This Pace Food Safety Verification 2023 checklist helps restaurant teams assess critical controls across the operation. Topics include cooking temperature checks for beef, chicken, fish, eggs, and breakfast items; time and temperature control for safety of refrigerated products; handwashing facilities and procedures; sanitizer concentration and utensil cleaning; contamination prevention and hygienic practices; chemical storage and pest management; storage standards for frozen and refrigerated products; shelf life labeling; hot holding; pyrometer calibration; approved sourcing; employee illness reporting and return to work; staff training and certifications; records review and health inspections; and allergen management. Use this template to verify compliance and take corrective action quickly.
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Steritech Food Safety Readiness 2024
This Steritech Food Safety Readiness 2024 checklist helps restaurants prepare for inspections and maintain high standards. It outlines critical food safety controls, including verified cooking temperatures for beef, chicken, fish, sausage, and eggs; proper handwashing systems and frequency; sanitizer concentrations and towel handling; utensil and equipment cleaning intervals; overall cleanliness and maintenance; water and ice protection; storage practices to prevent cross-contamination; raw product handling and glove procedures; chemical labeling and storage; pest management and proofing; refrigeration and freezer temperature compliance; primary and secondary shelf-life management; handling of leftover heated foods; pyrometer use and calibration; sourcing from approved suppliers; employee health policies; manager and crew training requirements; documentation, checklists, and audits; and allergen management. Use this guide to verify readiness, document corrective actions, and ensure consistent food safety across shifts.
by Kyle Damrell, from the Community
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Template
Food Safety Verification Checklist
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.
by Laura Serrano, from the Community
Downloads: 40+
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2024 PACE Food Safety Form

About author

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