Template

Food Safety Self-Inspection for Restaurants

by HACCP International, from the Community

10+

Use this HACCP-aligned checklist to conduct daily or weekly restaurant self-inspections and keep food safety risks under control. It guides teams through personal hygiene, food handling, storage and temperature control, cross-contamination prevention, equipment and utensil sanitation, three-compartment sink setup, cleaning and sanitizing, waste and garbage management, and pest control. Includes space for photos, corrective actions, thermometer checks, and inspector sign-off for compliant, audit-ready records.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

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.

Template
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This food safety general checklist helps teams ensure food is stored, handled, prepared, and served safely. It covers personal hygiene, cross-contamination prevention, equipment and surface sanitation, thawing and cooking temperatures, refrigerator and freezer checks, dry storage rules, dishwashing and three-compartment sink setup, waste handling, and pest control. Use it to document temperatures, record corrective actions, and capture inspector details and signatures to support HACCP and regulatory compliance.
by Tom Cooper, from the Community
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This weekly kitchen audit checklist helps hospitality teams evaluate food safety and kitchen operations across key areas. It covers worker hygiene, handwashing, uniforms, and personal practices; dry storage standards, FIFO use, labeling, and chemical segregation; large equipment cleanliness and maintenance; refrigeration and freezer temperatures and logs; safe food handling, thawing, cross-contamination prevention, and utensil use; utensil and surface sanitation and air-drying; hot holding temperatures and protections; three-compartment sink setup and sanitizer verification; waste storage and disposal; and pest control. Use it to standardize inspections, identify issues, capture corrective actions, and maintain compliance across kitchens.
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Food Safety and Hygiene Audit Checklist
This Food Safety and Hygiene Audit checklist for hospitality operations helps evaluate compliance across kitchens and food service areas. Inspect personal hygiene, food storage and labeling, cross contamination controls, cleaning and sanitization, equipment maintenance, temperature logs, waste management, pest control, and documentation. Use it to identify issues, assign corrective actions, and track compliance over time.
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Food Safety and Personal Hygiene Inspection
This comprehensive checklist helps restaurant teams audit key areas of food safety and quality. It covers personal hygiene, safe food handling, prep area cleanliness, segregation to prevent cross contamination, food storage and temperature control, equipment maintenance, pest control, waste and chemical management, product appearance and quality checks, record keeping, store aesthetics, safety signage, and certifications. Use it to standardize audits, log temperatures, verify FIFO and FEFO, document cleaning, and ensure compliance with food safety standards.
by Kenneth Sia, from the Community
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Food Safety Self-Inspection for Restaurants

About author

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