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EMP EVA100: Food Safety and Service Training Checklist

by Riaz A, from the Community

EMP EVA100 is a structured, multi-day training and evaluation checklist for hospitality teams. It guides new hires through store appearance, product knowledge (menu items, ingredients, tea varieties, equipment), food safety, customer service, and sales techniques. Daily prompts capture observations, customer interactions, and reviews, helping supervisors validate competencies and improve service consistency across food and beverage outlets.

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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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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
Food Service Employee Evaluation Checklist EVA100
Use this EVA100 employee evaluation checklist to train and assess food service staff across key competencies. Day 1 covers store appearance and customer engagement, including cleanliness, merchandising, traffic flow, and promotional displays. Day 2 focuses on product knowledge and selling, from best sellers and beverage options to menu items like rice bowls and Foodles, ingredients, and preparation methods. Day 3 addresses food safety practices. Ideal for cafes and quick service restaurants, this template supports consistent service standards, coaching, and performance improvement.
by Riaz A, from the Community
Downloads: 10+
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Template
FiL Service Excellence Checklist
This FiL Service Excellence checklist supports hospitality teams with structured training and assessment across store appearance, product knowledge, food safety, customer service, sales, and performance. It covers HACCP basics, SOP hand hygiene, thermometer calibration, safe temperature ranges for chillers and freezers, and food handling. Staff are guided to apply the G.R.E.A.T. service philosophy, engage customers, gather reviews, and practice upselling. Prompts include menu knowledge, allergy awareness, beverage and food pairing, and retail tea merchandising to lift APC and guest experience.
by Riaz A, from the Community
Downloads: 0
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Template
FiL Service Excellence Training Checklist
This FiL Service Excellence training checklist helps hospitality teams build consistent standards across store appearance, product knowledge, food safety, customer service, and sales. It covers HACCP basics, safe temperature ranges for chillers and freezers, thermometer calibration, hygiene and handwashing, and correct use of cleaning chemicals. Staff practice menu and merchandise knowledge, handling allergies and intolerances, engaging customers, applying the GREAT service steps, and encouraging reviews. Sales prompts guide upselling and beverage and food pairing to elevate guest experience.
by Riaz A, from the Community
Downloads: 0
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Template
Restaurant Staff Knowledge and Food Safety Assessment
This employee evaluation template helps restaurants and cafes assess staff readiness across key areas of operations. Day 1 focuses on store appearance and merchandising, including cleanliness, organization, and promotional displays. Day 2 tests product knowledge and menu expertise, from best sellers and beverage options to preparation methods and ingredients. Day 3 emphasizes food safety fundamentals such as HACCP, temperature control, sanitation, handwashing SOPs, thermometer use, and equipment standards. Use it to reinforce service standards, selling techniques, and a welcoming store ambience while ensuring compliance and consistent guest experience.
by Athuif Ashraf, from the Community
Downloads: 0
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Food Service Employee Evaluation Checklist EVA100

Use this EVA100 employee evaluation checklist to train and assess food service staff across key competencies. Day 1 covers store appearance and customer engagement, including cleanliness, merchandising, traffic flow, and promotional displays. Day 2 focuses on product knowledge and selling, from best sellers and beverage options to menu items like rice bowls and Foodles, ingredients, and preparation methods. Day 3 addresses food safety practices. Ideal for cafes and quick service restaurants, this template supports consistent service standards, coaching, and performance improvement.

by Riaz A, from the Community

10+

Get

Template

FiL Service Excellence Checklist

This FiL Service Excellence checklist supports hospitality teams with structured training and assessment across store appearance, product knowledge, food safety, customer service, sales, and performance. It covers HACCP basics, SOP hand hygiene, thermometer calibration, safe temperature ranges for chillers and freezers, and food handling. Staff are guided to apply the G.R.E.A.T. service philosophy, engage customers, gather reviews, and practice upselling. Prompts include menu knowledge, allergy awareness, beverage and food pairing, and retail tea merchandising to lift APC and guest experience.

by Riaz A, from the Community

Get

Template

FiL Service Excellence Training Checklist

This FiL Service Excellence training checklist helps hospitality teams build consistent standards across store appearance, product knowledge, food safety, customer service, and sales. It covers HACCP basics, safe temperature ranges for chillers and freezers, thermometer calibration, hygiene and handwashing, and correct use of cleaning chemicals. Staff practice menu and merchandise knowledge, handling allergies and intolerances, engaging customers, applying the GREAT service steps, and encouraging reviews. Sales prompts guide upselling and beverage and food pairing to elevate guest experience.

by Riaz A, from the Community

Get

Template

Restaurant Staff Knowledge and Food Safety Assessment

This employee evaluation template helps restaurants and cafes assess staff readiness across key areas of operations. Day 1 focuses on store appearance and merchandising, including cleanliness, organization, and promotional displays. Day 2 tests product knowledge and menu expertise, from best sellers and beverage options to preparation methods and ingredients. Day 3 emphasizes food safety fundamentals such as HACCP, temperature control, sanitation, handwashing SOPs, thermometer use, and equipment standards. Use it to reinforce service standards, selling techniques, and a welcoming store ambience while ensuring compliance and consistent guest experience.

by Athuif Ashraf, from the Community

Get

EMP EVA100: Food Safety and Service Training Checklist

About author

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Food Service Employee Evaluation Checklist EVA100

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