Food Safety Audit - Produce Department

This food safety audit checklist helps produce departments in grocery stores verify compliance and quality. It covers chemical use and sanitizer concentrations, equipment cleaning, housekeeping and storage, pest prevention, and waste handling. Use built in logs to record sanitizer tests, cooler temperatures, and thermometer calibration with corrective actions. Check receiving practices, temperature control for refrigerated and frozen items, prevention of cross contamination, and proper cleaning and sanitizing of surfaces and utensils. Reinforce staff hygiene, handwashing, hair restraints, glove use, and illness reporting. Review allergen controls, date marking, labeling, and first in first out rotation. Inspect display cases, bulk bins, misters, and floors, then capture swab results and signatures.