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.
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