Food Safety and Brand Standards Walk-Through
by Jose Flores, from the Community
This food safety and brand standards walk-through helps restaurant teams verify critical controls and operational standards. It covers the Top 12 food safety areas, including hand-washing, health inspection follow-ups, hot water availability, temperature control, and sanitizing. It also checks soft-serve equipment cleanliness, approved products, time control for potentially hazardous foods, and prevention of cross-contamination. Additional items include pest activity monitoring, documented cook-outs, proper labeling and storage of chemicals, and drainage prevention. Front-of-house standards such as uniform compliance, order accuracy, greeting, and board cleanliness are included. Use this checklist to identify issues, record corrective actions, and summarize visit outcomes.
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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.