This front of house food and health safety checklist helps restaurant teams train and assess staff on hygiene and operational standards. It covers correct handwashing and glove changes, required PPE and when to wear it, allergen information and response to reactions, cleaning routines for kiosks and equipment, setting up sanitizer buckets, FIFO stock rotation, product hold times for hot items, ice handling and machine cleanliness, waste and quality control procedures, fire extinguisher knowledge, drive‑thru window practices, lobby spill response, toilet check frequency, chemical storage, back door policy, and ROCC deviation awareness. Use it for onboarding, coaching, and routine audits to maintain safe, consistent guest service.
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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.