Template

DM QA Audit 2017 Restaurant Food Safety Checklist

by Carlos Torres, from the Community

30+

Use this comprehensive DM QA Audit 2017 checklist to assess restaurant food safety and quality assurance. Review PHF hot and cold holding temperatures, prep and handwashing practices, gloves and hygiene, beverage and ice station cleanliness, fry station and charbroiler temps, equipment condition, chemical storage and sanitizer levels, pest control follow ups, restroom supplies, water temperatures, and manager certifications. Ideal for frontline and backline audits.

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

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

About author

Community

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
2019 Restaurant QA Checklist
This 2019 QA checklist supports restaurant food safety and quality assurance. It covers beverage and shake station cleanliness, dishwashing setup and sanitizer levels, hand hygiene and glove use, proper prep area practices, utensil and equipment condition, and ice machine cleanliness. Cold and frozen storage checks verify product temperatures under 41 degrees F and proper dating and cooling. Cooking and hot holding include critical temperatures for beef and chicken and charbroiler condition. General sanitation includes pest control, chemical storage, sanitizer concentration, and employee food and drink rules. Restroom supplies and function are verified, and QA temperature forms and corrective actions are documented.
by Rob Baker, from the Community
Downloads: 80+
Get
Template
Food Safety QA Checklist
This Food Safety QA checklist helps restaurant and foodservice teams verify critical controls and hygiene standards throughout each shift. Use it to check proper handwashing, sanitizer strength, cook and hot-holding temperatures, cold-holding at safe levels, produce timing, chemical labeling and storage, equipment cleanliness, and allergen management. It also covers restroom cleanliness, ice machines, slicers and smallwares, walk-in and reach-in storage, and documentation. Ideal for daily audits to maintain compliance, improve consistency, and reduce food safety risks.
by Dawna Southan, from the Community
Downloads: 10+
Get
Template
Restaurant Food Safety QA Checklist
This restaurant quality assurance checklist covers critical food safety controls across beverage and shake stations, hot holding, raw poultry handling, prep areas, and dishwashing. Verify PHF temperatures (≤41°F cold, ≥135°F hot), cooking temps (beef/sausage 160°F, chicken 165°F), sanitizer strength (200–400 ppm), and proper handwashing and glove use. Inspect slicers, ice machines, walk-ins, and freezers for cleanliness, condition, labeling, and product dates. Check pest control, chemical storage, employee food policies, and restroom supplies. Log findings, corrective actions, and management signatures to support compliance and consistent operations.
by Dennis DeRouen, from the Community
Downloads: 30+
Get
Template
Restaurant QA Checklist
This restaurant quality assurance checklist helps teams confirm food safety and operational standards across each daypart. Review beverage and shake stations for cleanliness, check hot holding at 140 F or above and cold storage at 41 F or below, and validate raw cooking temperatures for beef, sausage, and chicken. Inspect hand sinks, handwashing, glove changes, and three compartment sink setup with sanitizer between 200 and 400 ppm. Assess utensil and prep area hygiene, ice machine and bins, pest control, chemical storage, employee food practices, restrooms, and QA temperature forms. Capture corrective actions and manager signature.
by Carlos Acevedo, from the Community
Downloads: 0
Get

2019 Restaurant QA Checklist

This 2019 QA checklist supports restaurant food safety and quality assurance. It covers beverage and shake station cleanliness, dishwashing setup and sanitizer levels, hand hygiene and glove use, proper prep area practices, utensil and equipment condition, and ice machine cleanliness. Cold and frozen storage checks verify product temperatures under 41 degrees F and proper dating and cooling. Cooking and hot holding include critical temperatures for beef and chicken and charbroiler condition. General sanitation includes pest control, chemical storage, sanitizer concentration, and employee food and drink rules. Restroom supplies and function are verified, and QA temperature forms and corrective actions are documented.

by Rob Baker, from the Community

80+

Get

Template

Food Safety QA Checklist

This Food Safety QA checklist helps restaurant and foodservice teams verify critical controls and hygiene standards throughout each shift. Use it to check proper handwashing, sanitizer strength, cook and hot-holding temperatures, cold-holding at safe levels, produce timing, chemical labeling and storage, equipment cleanliness, and allergen management. It also covers restroom cleanliness, ice machines, slicers and smallwares, walk-in and reach-in storage, and documentation. Ideal for daily audits to maintain compliance, improve consistency, and reduce food safety risks.

by Dawna Southan, from the Community

10+

Get

Template

Restaurant Food Safety QA Checklist

This restaurant quality assurance checklist covers critical food safety controls across beverage and shake stations, hot holding, raw poultry handling, prep areas, and dishwashing. Verify PHF temperatures (≤41°F cold, ≥135°F hot), cooking temps (beef/sausage 160°F, chicken 165°F), sanitizer strength (200–400 ppm), and proper handwashing and glove use. Inspect slicers, ice machines, walk-ins, and freezers for cleanliness, condition, labeling, and product dates. Check pest control, chemical storage, employee food policies, and restroom supplies. Log findings, corrective actions, and management signatures to support compliance and consistent operations.

by Dennis DeRouen, from the Community

30+

Get

Template

Restaurant QA Checklist

This restaurant quality assurance checklist helps teams confirm food safety and operational standards across each daypart. Review beverage and shake stations for cleanliness, check hot holding at 140 F or above and cold storage at 41 F or below, and validate raw cooking temperatures for beef, sausage, and chicken. Inspect hand sinks, handwashing, glove changes, and three compartment sink setup with sanitizer between 200 and 400 ppm. Assess utensil and prep area hygiene, ice machine and bins, pest control, chemical storage, employee food practices, restrooms, and QA temperature forms. Capture corrective actions and manager signature.

by Carlos Acevedo, from the Community

Get

DM QA Audit 2017 Restaurant Food Safety Checklist

About author

You might also like

2019 Restaurant QA Checklist

Food Safety QA Checklist

Restaurant Food Safety QA Checklist

Restaurant QA Checklist

You might also like

2019 Restaurant QA Checklist

Food Safety QA Checklist

Restaurant Food Safety QA Checklist

Restaurant QA Checklist