Template

FY2023 Health and Safety Audit

by Cheris Lee, from the Community

This FY2023 health and safety audit checklist is built for food service and catering operations. It covers critical control points for chilled and frozen storage, cooking to safe temperatures, and hot or cold holding. The audit reviews receiving and storage practices, food handling and thawing, segregation of raw and ready-to-eat items, equipment and utensil hygiene, dishwashing, waste and refuse areas, and facility upkeep. Compliance checks include staff hygiene and certification, SFA licensing, Environment Sanitation Program, pest control schedules, and halal certification where applicable. Record-keeping sections verify temperature logs, cleaning checklists, and pest control reports. Capture photos, document findings, and complete sign-offs to drive corrective actions.

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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.

Template
Hotel Kitchen Food Safety Audit Checklist
Use this master audit checklist to identify and control food safety risks in hotel kitchens. Sections cover probe thermometers and calibration, thawing, preparation, cooking and reheating temperatures, cooling and hot holding, cold and frozen storage, labeling and FIFO, hygiene and sanitation, dishwashing and heat logs, chemical handling and SDS, facility maintenance, staff health and hygiene, uniforms and gloves, allergen management, chlorination for produce, pest control, waste management, and ice machine SOPs. Includes forms for logging temperatures, cleaning schedules, verification, and corrective actions, with options to add media and signatures for evidence and accountability.
by Jayne MacDougall, from the Community
Downloads: 10+
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Capital Food Safety Audit
Use this comprehensive food safety audit checklist to assess cloud and ghost kitchen operations. Evaluate delivery receiving practices, storage conditions and temperatures, labeling and shelf-life control, food preparation and defrosting, cooking, cooling, hot and cold holding, and ice handling. Check foreign body controls, equipment and utensil integrity, and contamination prevention. Verify staff training, personal hygiene, handwashing, glove use, and visitor protocols. Review chemical storage, dishwashing and sanitizing procedures, cleaning schedules and logs, waste management, and pest control. Confirm thermometer calibration and temperature logs. Ensure management oversight, required licenses, and facility upkeep.
by Abdulhadi Antaki, from the Community
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Food Hygiene Inspection for Kitchen and Canteen
Use this comprehensive checklist to assess food hygiene in kitchens and canteens. It covers personal hygiene, supplier checks, cold chain and storage temperatures, food preparation practices, training and certification, allergy controls, refuse and pest management, cleaning schedules, health and safety, safe use of catering equipment, and food service holding temperatures. Includes prompts for records, calibration, risk assessments, and sign-off.
by Gary Pearson, from the Community
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Template
Food Premises Restaurant Audit Report
This food premises restaurant audit report template helps teams evaluate hygiene, safety, and regulatory compliance across kitchen and service operations. It guides checks for HACCP documentation and reviews, allergen management, approved suppliers, delivery controls, dry, chilled, and frozen storage standards, and separation of raw and ready-to-eat foods. The checklist covers sanitisation practices, equipment cleanliness, defrosting and cooking temperatures, reheating and hot-holding, cooling processes, and daily records. It also includes food service hygiene, personal hygiene and handwashing, first aid readiness, pest control, cleaning schedules, waste management, maintenance, and staff facilities.
by Holly Jefferys, from the Community
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FY2023 Health and Safety Audit

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