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CHM Food Safety Audit for Kitchens

10+

This CHM Food Safety Audit for Kitchens helps restaurants, hotels, and commercial kitchens assess compliance with food safety standards and HACCP principles. The checklist covers handwashing facilities, sanitation supplies and test strips, cooler and freezer temperatures, ready-to-eat food handling, labeling and dating, cross-contamination controls, dishwashing temperatures and booster heaters, hood cleanliness, pest control programs, waste areas, equipment condition, and managerial verification. Prompts for photos and temperature readings support evidence-based inspections, corrective actions, and continuous improvement.

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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 .

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Food Hygiene Audit Checklist

This Food Hygiene Audit Checklist helps restaurants, cafes, and commercial kitchens verify compliance with food safety standards. It covers personal hygiene, kitchen and equipment sanitation, food preparation practices, cross-contamination controls, thawing and storage procedures, chiller and freezer temperature management, FEFO stock rotation, dry-goods storage, dishwashing practices, waste handling, pest control evidence, and dining area cleanliness. It also prompts checks for staff training, regulatory registrations, and documentation so teams can maintain consistent, audit-ready operations and reduce contamination risks.

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Food Safety and Hygiene Audit Checklist

This Food Safety and Hygiene Audit checklist for hospitality operations helps evaluate compliance across kitchens and food service areas. Inspect personal hygiene, food storage and labeling, cross contamination controls, cleaning and sanitization, equipment maintenance, temperature logs, waste management, pest control, and documentation. Use it to identify issues, assign corrective actions, and track compliance over time.

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Detailed Food Safety Audit Checklist 2020 R2

This detailed food safety audit checklist helps restaurants and food service operators assess critical controls and daily practices. It covers cooking and holding temperatures for meats, chili, gravy and fried items, refrigeration and freezer temperatures, thermometer use and calibration, sanitation and chemical management, cleaning and sanitizing food contact surfaces, handwashing and glove policies, cross contamination prevention, approved product use and tempering, equipment condition and maintenance, pest control documentation, health permits, training records, and required logs with corrective actions. Use this template to verify compliance, strengthen hygiene standards, and drive consistent food safety performance.

by Aj Guzman, from the Community

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Food Safety General Checklist

This food safety general checklist helps teams ensure food is stored, handled, prepared, and served safely. It covers personal hygiene, cross-contamination prevention, equipment and surface sanitation, thawing and cooking temperatures, refrigerator and freezer checks, dry storage rules, dishwashing and three-compartment sink setup, waste handling, and pest control. Use it to document temperatures, record corrective actions, and capture inspector details and signatures to support HACCP and regulatory compliance.

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Detailed Food Safety Audit 2017 R1

This detailed food safety audit checklist helps restaurants evaluate critical control points and daily practices. Assess cooking and holding temperatures, refrigeration and freezer ranges, fryer and grill procedures, sanitizer concentrations, thermometer calibration, cleaning and sanitation of food contact surfaces, handwashing and glove policies, cross-contamination prevention, storage and dating, pest control documentation, required certifications and training, equipment condition, SDS availability, first-aid readiness, and permits. Use it to document findings, corrective actions, and overall audit scores to maintain compliance and consistent food safety.

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Marriott Hotel Food Safety Inspection Checklist

This Marriott Hotel checklist helps hospitality teams audit food safety and hygiene across kitchens and food service areas. It covers HACCP documentation and cleaning schedules, food handler license verification, and detailed checks for canteens, butcher and fish rooms, larder and pastry kitchens, breakfast and buffet areas, room service, and restaurants. Inspect fridge and freezer integrity, temperatures, organization, and product covering and labeling. Verify first aid box readiness, fire equipment servicing and access, ice machine cleanliness, pest monitoring devices, air conditioning condition, and storage practices including elevation of food from floors. Record nonconformities and ensure temperature records are current to maintain compliance and guest safety.

by Britney Bugeja, from the Community

10+

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CHM Food Safety Audit for Kitchens

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