Template

Back to Basics: Restaurant Food Safety Coaching

by Paola Velazquez, from the Community

10+

Back to Basics January 2023 is a restaurant coaching checklist designed to standardize operations and reinforce food safety. It guides managers through a food safety travel path, ServSafe verification, illness policy posting, sanitizer strength checks, handwashing, and timer use. The template includes equipment and surface cleanliness, hot holding and product temperatures, storage and contamination controls, and grill, fryer, and assembly station procedures. It also covers PIC thermometer calibration and use of planners, charts, and Speed Academy tools.

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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

About author

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.

Template
Back to Basics: Restaurant Food Safety Checklist
Use this Back to Basics coaching checklist to align restaurant teams on core food safety and operations. Topics include handwashing, illness policy, sanitizer strength, temperature checks and logs, holding timers, station-specific procedures for grill and fryer, storage and contamination controls, PIC thermometer calibration, and Speed Academy tools. Ideal for quick-service locations to standardize practices and drive consistent, safe shifts.
by Paola Velazquez, from the Community
Downloads: 10+
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Template
Back to Basics Q1 January Food Safety Coaching
This Back to Basics Q1 January coaching template helps restaurant teams return to core procedures and maintain uniform operations. It covers food safety travel path, imminent health hazards, ServSafe verification, illness policy, and required materials like Show and Know and cleanup kits. Audits include sanitizer strength, sink setup, timers for TPH and hot holding, cleanliness and condition of food contact surfaces, dishwashing and drains, refrigeration gaskets and thermometers, product temperatures, ice machines, beverage dispensers, contamination prevention, storage, and expiration checks. Station procedures guide grill and fryer practices, timer use, hold times, and raw product handling. Handwashing and glove use are reinforced for key moments. PIC competencies include thermometer calibration and temperature checks across equipment. Speed Academy tools, planners, build to charts, quick excellence posters, and Find the Fives are also reviewed.
by Jorge Luis Mena, from the Community
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Template
Back to Basics: Food Safety Coaching Checklist
This Back to Basics coaching checklist helps restaurant teams align on core procedures and consistent operations. It covers the food safety travel path, imminent health hazards, sanitizer concentration, sink setup, timers for TPH and hot holding, cleanliness and condition of food-contact surfaces, drainage and refrigeration checks, product temperatures and thawing, ice and beverage stations, and contamination prevention and storage practices. Station procedures for grill and fryer include timing, holds, and coaching notes. Handwashing and glove use are reinforced, along with PIC skills such as thermometer calibration and temperature checks. Speed Academy tools and planners are also reviewed.
by Paola Velazquez, from the Community
Downloads: 10+
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Template
Back to Basics Q1 January Coaching Session
This Back to Basics Q1 January coaching session helps restaurants standardize procedures and strengthen food safety. It guides leaders and teams through the food safety travel path, illness policy, sanitizer standards, and sink setup. The checklist covers dishwashing steps, temperature controls, hot holding and timer use, contamination prevention, storage practices, and product dating. Station procedures for grill and fryer emphasize correct cook times, hold times, and handling of raw and ready-to-eat items. Handwashing and glove use criteria are detailed, along with PIC thermometer calibration and equipment temperature checks. Support tools like workstation planners, charts, and performance boards ensure consistent operations and training across shifts.
by Erick Rodriguez, from the Community
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Back to Basics: Restaurant Food Safety Coaching

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