Food Safety Evaluation

This food safety evaluation checklist helps restaurants and food service teams verify critical controls and hygiene standards. Inspect cooking temperatures for chicken and TCS foods, cooling processes, produce washing, sanitizer concentration, and dishwasher heat. Check handwashing, PPE, illness policies, and pest prevention. Verify hot and cold holding, cross contamination controls, food hierarchy, approved suppliers, labeling and expiration, thawing, receiving temps, thermometers, and ice machine sanitation. Review air gaps and backflow prevention, SDS availability, sanitizer test strips, equipment condition, ServSafe certification, stocked hand sinks, and general cleanliness including floors, walls, ceilings, ventilation, lighting, waste, and personal item storage. Record issues and assign corrective actions to maintain compliance.