Template

DKT Food Safety and Brand Standards Audit

by Billy Stark, from the Community

This digital NSF-style audit helps restaurants assess food safety and brand standards across the operation. It covers imminent health hazards, time and temperature control of TCS foods, contamination prevention, equipment cleaning and sanitizing, and personal hygiene practices. Facilities and control checks include plumbing, pest management, lighting, and waste handling. Brand standards evaluate guest greeting, dining room cleanliness, self-service areas, timers, bun toaster performance, safety equipment, uniforms, and drive-thru procedures. Ideal for QSRs and restaurants seeking consistent compliance and quality.

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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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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
NSF Food Safety and Brand Standards Audit Checklist
Use this NSF Food Safety and Brand Standards Audit checklist to assess restaurant compliance with critical food safety requirements and guest experience standards. Sections cover imminent health hazards, time and temperature control for TCS foods, contamination prevention, cleaning and sanitizing of equipment, personal hygiene and handwashing, and facility controls such as pest prevention, lighting, and waste management. Brand standards items include greeting and service protocols, dining room cleanliness, fryer and bun toaster checks, uniform requirements, drive-thru and mobile procedures, and exterior upkeep. Customize the template to your operation and record corrective actions during inspections.
by Brent Bolden, from the Community
Downloads: 20+
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Template
NSF Restaurant Audit Checklist
Conduct a thorough NSF audit for restaurants with this checklist. Verify time and temperature control for safety, food handling hygiene, cleaning and sanitizing of equipment and utensils, and contamination prevention. Assess facilities and controls including plumbing, pest prevention, lighting, and waste management. Confirm manager certification, staff practices, and brand standards from dining room cleanliness to drive thru and to go procedures. Use for routine inspections to maintain compliance and consistent guest experience.
by Breanna Bryan, from the Community
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Template
DKT Food Safety Audit Checklist
This DKT Food Safety Audit checklist helps restaurants and food service teams assess compliance across critical areas: imminent health hazards, time and temperature control for TCS foods, contamination prevention, equipment sanitation, personal hygiene, and facility controls. Verify cooling and hot-holding temps, date marking, handwashing, glove use, cleaning and sanitizing procedures, pest prevention, and waste management. Record findings, capture evidence, and assign corrective actions to maintain safe operations and regulatory compliance.
by Gary Dorn, from the Community
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Template
DKT Food Safety Audit
This food safety audit checklist helps restaurants verify compliance with critical standards across the operation. Sections include imminent health hazards, time and temperature control for TCS foods, hot and cold holding, date marking, and use of time as a public health control. It covers contamination prevention, proper labeling, produce washing, equipment cleaning and sanitizing, chemical use and concentrations, and maintenance of food-contact surfaces. Personal hygiene requirements include handwashing, glove use, and attire. Facilities checks cover pests, water temperature and pressure, lighting, waste, and structural cleanliness. The audit concludes with manager certification and signatures.
by Janean Dorn, from the Community
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DKT Food Safety and Brand Standards Audit

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