This food safety and quality control checklist helps teams maintain high standards across food handling and preparation. It covers expiry and labeling checks, FIFO and secondary shelf life labeling, proper storage for frozen, chilled, and ambient items, and temperature controls for refrigerators, freezers, and prep equipment. It includes personal hygiene and uniform compliance, cleaning and sanitation of food contact surfaces, equipment readiness and maintenance, and correct chemical storage and labeling. The checklist also verifies pest control measures, waste disposal, facility cleanliness, customer area upkeep, exterior maintenance, and management requirements such as approved schedules, visible receipt stickers, valid employee cards, and branch licenses. Notes, photos, and signatures support documentation, with any expired items triggering an automatic fail.
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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.