Template

GK Health and Safety Audit Checklist

by Monica Kaur, from the Community

10+

This GK Health and Safety Audit checklist helps restaurants evaluate day-to-day food safety and hygiene. It covers food protection and labeling, prevention of cross-contamination, glove use and utensil storage, allergen management, staff hygiene and handwashing, sanitiser preparation, and cleaning practices. Production controls include chopping board hygiene, thermometer calibration, and safe holding temperatures. Cold storage checks verify unit temperatures, freezer performance, and ventilation. The audit also reviews chemical approval and labeling, staff food safety qualifications, dishwashing procedures, waste handling, pest control, and facility cleanliness and maintenance from floors and restrooms to equipment and counters. Record keeping includes opening and closing checks, temperature logs, and delivery probing.

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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

About author

Community

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
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GK Health and Safety Audit Checklist

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