Template

Critical Item List REV 3

30+

Use this Critical Item List REV 3 to audit restaurant food safety and operations. Sections cover zero tolerance checks, handwashing and personal hygiene, cooking and temping practices for proteins, separation of raw and cooked foods, proper holding temperatures for hot and cold PHFs, sanitation and equipment cleanliness, labeled chemicals and sanitizer strength, ice handling, approved sources for food and supplies, pest control observations, and food safety system requirements. Include calibrated thermometer, ServSafe certification for the manager in charge, and last 30 days of HACCP logs. Ideal for quick daily checks in QSR environments.

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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

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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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Use this restaurant food safety verification checklist to review critical controls across the operation. Confirm safe cooking temperatures for beef, chicken, fish, eggs and breakfast items. Check time and temperature control for safety foods in refrigeration and hot holding. Verify handwashing, utensil sanitation, towel and sanitizer management. Assess contamination prevention including storage, separation of raw and ready to eat foods, ice and water protection, chemical storage and pest management. Review cleanliness and equipment condition, freezer and refrigerator performance and secondary shelf life labels. Validate staff training, ServSafe certification, completion of daily and monthly checklists and corrective actions. Inspect records of health department visits and allergen controls. Calibrate and maintain pyrometers to ensure accurate temperature checks.

by Jorge Delmuro, from the Community

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Critical Item List REV 3

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