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AFSMS Internal Audit Checklist

by Jo Rizalie Rafaeles, from the Community

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This AFSMS internal audit checklist supports ISO 22000-compliant food safety and sanitation in restaurant and F&B operations. It covers personal hygiene, handwashing, vendor assurance, receiving, produce sanitizing, storage and transport, color-coded equipment, thawing, secondary shelf life, cooking and cooling temperatures, reheating, plating, hot/cold holding, ice machine and dishwashing maintenance, allergen controls, chemical handling, waste management, cleaning and disinfection, facilities upkeep, pest control, internal audits, food recall, incident investigation, and management commitment.

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With SafetyCulture you can

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 .