This Food Safety Audit for the Dairy Department helps grocery and food retail teams verify critical controls and hygiene. It covers housekeeping and storage standards, walk-in cooler cleanliness, product storage at least 6 inches off the floor, temperature monitoring for refrigerated, frozen, and hot foods, and checks for temperature abuse. The audit includes thermometer calibration and cooler temperature logs, FIFO rotation and date labeling, display case function and cleanliness, and prevention of cross-contamination between raw and ready-to-eat items. Use built-in fields to record product temperatures, note outdated items, and capture required signatures.
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