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ARC Kitchen Standards Audit 23/24

by Tom Stephenson, from the Community

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This ARC Kitchen Standards Audit 23/24 template helps hospitality teams assess kitchen hygiene and operational compliance. Sections cover dry stores, walk-in fridges and freezers, service fridges/freezers, labeling and par levels, equipment maintenance and energy use, dishwash and potwash areas, canopy and filter cleanliness, and overall kitchen tidiness. It also checks Mapal training, food safety practices (handwash stations, sanitizers, color coding, probe use), Trail and TPM records, waste oil collection, and BOH areas including corridors, staffroom, office, and bin areas.

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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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Community

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.