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CFA MLK Daily Audit Checklist

by John Strubelt, from the Community

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This CFA MLK Daily Audit checklist helps quick-service restaurant teams verify critical food safety and operational standards across kitchen and front-of-house. Sections include Primary and Secondary stations, Prep, Dish Area, Walk-In and Freezer, Breading, and FOH bays. Prompts cover cold and hot holding temperatures for proteins and produce, sanitizer and dishwasher ranges, dating and labeling, equipment status, cleanliness, and waste area checks. Use it daily to document temps for cheeses, grilled items, mac and cheese, and produce, and to confirm Sani-Wipes availability, accurate timers, use-first clips, and air curtains. Support compliance, reduce risk, and maintain consistent quality each shift.

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Confirm accountability and compliance with a digital log

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.