Template

Internal Food Safety Audit: Coldrooms and Store Room

by Kevin Fitzgerald, from the Community

This internal food safety audit template supports regular assessments of kitchen coldrooms, fridges, freezers, and storerooms. It covers staff hygiene and PPE, training currency, temperature control, separation of raw and cooked foods, contamination prevention, labelling and use-by dates, stock rotation, equipment and shelving cleanliness, and goods receiving checks. Use it to document issues, assign corrective actions, and maintain compliance with food safety standards.

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With SafetyCulture you can

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

Food Hygiene Audit Checklist 2023

This food hygiene audit checklist helps food service teams assess personal hygiene, kitchen cleanliness, storage, and documentation to maintain safe operations. Sections cover personal hygiene practices, food preparation areas, cooking and production, chillers and freezers, dry goods storage, dishwashing, staff lockers, and dining areas. It highlights proper temperature control, separation of raw and cooked foods, FEFO stock rotation, pest prevention, equipment upkeep, refuse handling, and cleaning routines. The template supports training verification, regulatory registration, and pest control records, enabling consistent, compliant audits across restaurants and catering sites.

by Lijean Chan, from the Community

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Template

Food Storage - Food Safety Fundamentals

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.

by HACCP International, from the Community

10+

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Template

Kitchen and Food Safety Checklist

This kitchen and food safety checklist helps restaurant teams audit daily operations across cleanliness, equipment condition, temperature control, and hygiene. Verify fridge and freezer temperatures, fryer oil quality, chargrill and air fryer cleanliness, FIFO labeling, handwashing compliance, and separation of raw and cooked food. Include product quality checks for breads, sauces, salads, and cooked chicken. Use it to standardize inspections and reduce cross contamination and compliance risks.

by training ASEERTIME, from the Community

10+

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Food and Beverage Audit Checklist

This comprehensive food and beverage audit checklist helps restaurant and bar teams evaluate kitchen and bar standards across cleanliness, equipment condition, food safety, paperwork, and daily operations. Sections include kitchen hygiene, equipment upkeep, food handling and rotation, labelling, staff hygiene, and documentation such as temperature logs, cleaning rotas, delivery checks, and corrective actions. It also covers kitchen structure and operational controls like pest monitoring, waste management, HACCP and COSHH awareness, PPE, first aid readiness, and fire safety. The bar audit includes safety checks, glassware hygiene, coffee machine care, stock rotation, line cleaning, and station setup. Use this template to drive consistent compliance and service quality across shifts.

by Alissa Espie, from the Community

90+

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Template

Village Grocer Daily Audit

This daily audit template is designed for grocery and supermarket kitchens to maintain high food safety standards. It guides teams through critical checks, including correct use-by dates for high-risk foods, separation of raw and cooked items, coverage and labeling, handwashing and hygiene practices, surface and equipment cleanliness, pest control and insectocutor status, probe calibration, and temperature monitoring for fridges, freezers, deliveries, hot and cold displays. It also prompts records for cooking and cooling of meats and includes inspection date and sign-off. Use it to streamline compliance and ensure consistent, safe operations across your food retail environment.

by Kitchens @ Oxley Village Grocer, from the Community

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Template

Hygiene and Food Safety Checklist

Use this checklist to maintain hygiene and food safety across restaurant operations. It covers equipment cleanliness, dishwashing, temperature control, pest management, personal hygiene and grooming, proper handwashing and glove use, chemical storage, waste management, delivery checks, receiving, FIFO storage for ambient and chilled items, labeling and expiry tracking, and front-of-house cleaning. Includes guidance on logs, corrective actions, and standards for segregation of raw and cooked foods to help teams pass audits and meet compliance.

by Ioana Totorean, from the Community

10+

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