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Food Safety Top 12 Walk-Through

by Shontale Townsend, from the Community

Use this Food Safety Top 12 Walk-Through checklist to audit the most critical controls for restaurants and quick service operations. It covers handwashing and hand sinks, recent health inspection violations and corrective actions, hot water availability, temperature control and logging, surface sanitizing and test strips, shake machine and blender cleanliness, approved product use, time control for TCS foods, cross-contamination prevention and utensil changeouts, pest activity and records, beef cook-outs and recording frequency, and other critical violations. Ideal for routine inspections, training, and compliance monitoring.

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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

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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.

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Food Safety Top 12 Walk-Through Checklist
This checklist guides managers through the top 12 food safety priorities in restaurants. Verify handwashing stations, review health inspection follow ups, confirm hot water and temperature control, and ensure proper sanitizing with test strips. Check shake machine hygiene, approved product compliance, time control for high risk foods, and cross contamination prevention. Inspect for pest activity, validate cook outs and records, document other critical issues, and capture visit summary and signatures.
by Brittany Davis, from the Community
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Food Safety Top 12 Walk Thru Checklist
This ARL GM Food Safety Top 12 Walk Thru checklist helps restaurant managers verify compliance with critical controls that impact health inspections. It covers handwashing and stocked hand sinks, hot water availability, temperature control for coolers and freezers, proper sanitizing and test strip use, approved products, time control for foods held at room temperature, cross contamination prevention, pest activity monitoring, shake machine and soft serve hygiene, cook out procedures and record keeping, and other critical violations. Use this tool to document findings, corrective actions, and acknowledgements to strengthen food safety and reduce risk.
by Ryan Richmond, from the Community
Downloads: 10+
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Food Safety Top 12 and Brand Standards Walk-Thru
This restaurant audit checklist helps teams verify the Top 12 food safety controls and brand standards across locations. It covers handwashing and sink setup, hot water availability, temperature control and logging, proper sanitizing and test strips, equipment hygiene for shake/soft-serve, approved products, time control for PHFs, cross-contamination prevention, pest activity checks, and documented cook-outs. Use it to spot issues, correct violations, and maintain consistent quality and guest experience.
by Jose Flores, from the Community
Downloads: 20+
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Template
Food Safety and Brand Standards Walk-Through
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.
by Jose Flores, from the Community
Downloads: 10+
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Food Safety Top 12 Walk-Through

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