This food safety audit checklist helps restaurants and food service teams verify critical controls and maintain compliance. It covers cooking and hot holding temperatures, refrigeration and freezer ranges, grill and fryer settings, thermometer calibration, and temperature logging. Sections include operational procedures, cross-contamination prevention, sanitizer concentration, cleaning and NSF equipment standards, storage and FIFO, and sanitation of food contact surfaces. It also checks employee hygiene, pest control documentation, permits and inspections, MSDS availability, first aid kits, and training and certifications such as ServSafe. Use it to document issues, corrective actions, and signatures during routine audits.
With SafetyCulture you can
With SafetyCulture you can
About author
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.
