Conduct a thorough food safety audit for hospitality venues. This checklist covers refuse areas, team changing facilities, kitchen preparation, dish and pot wash, storage, temperature control, allergen management, pest prevention, equipment hygiene, and labeling. It includes bar and front of house practices, cellar standards, due diligence records, staff training and leadership, probe calibration, and knowledge checks. Use it to assess hygiene, premises condition, and confidence in management, record corrective actions, capture photos, and sign off completion.
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