Food Storage - Food Safety Fundamentals
by HACCP International, from the Community
This HACCP-certified checklist helps food businesses store food safely and maintain quality. It covers receiving and immediate storage, correct shelving and container use, labeling and date coding, FIFO stock rotation, separation of ready-to-eat and raw foods, chemical segregation, and critical temperature controls, including fridge, freezer, and danger-zone limits. Use it in restaurants, cafes, and food service operations to standardize audits, prevent contamination, and meet compliance requirements. Customize as needed to fit your procedures.
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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.