Template

HQEC Audit Evaluation Report Template

by Hazreel Imran, from the Community

10+

This HQEC Audit Evaluation Report template is designed for restaurant and food service operations, with detailed criteria for Front of House and Back of House hygiene, preparation and storage practices, premises and facilities, and service excellence. It covers critical controls such as staff uniform and personal hygiene, FIFO and labeling, equipment temperatures, cleaning SOPs, pest control, and customer experience standards. The template also incorporates halal compliance aligned with Malaysian guidelines (MPPHM, MHMS, MS 1500:2019), plus documentation requirements for licenses, training, and records. Use it to score outlets, track corrective actions, and maintain consistent quality and safety across locations.

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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

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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
QEC Audit Evaluation Report Template
This QEC Audit Evaluation Report template helps restaurants assess front-of-house and back-of-house standards across hygiene, housekeeping, preparation and storage, premises and facilities, service excellence, and documentation. It supports checks on personal hygiene, cleaning SOPs, pest control, FIFO and shelf-life labeling, equipment temperatures, handwashing stations, and licensing and certification records. Use it to capture findings, score sections, document nonconformities, assign corrective actions, and obtain acknowledgements with signatures to strengthen compliance and operational consistency.
by Hazreel Imran, from the Community
Downloads: 20+
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Template
Halal Internal Audit Report
Use this Halal Internal Audit Report template to evaluate food premises against Malaysia’s halal certification requirements, including MPPHM, MHMS, MS 1500:2019 and JAKIM guidelines. The checklist covers documentation, worker hygiene, facilities and prayer provisions, cleaning and sanitation, premises maintenance, production areas, equipment and utensils, storage practices, labeling and packaging, raw materials, menu and services, and transportation and distribution. Capture photos and notes, log nonconformances, assign corrective actions with due dates and owners, and record digital signatures. Export results as PDF, Word, Excel, or a shareable web link to support audits and certification readiness.
by Hazreel Imran, from the Community
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Template
QEC Audit Report
This QEC Audit Report template helps restaurants evaluate quality, environment, and cleanliness across FOH and BOH. It covers staff hygiene and uniforms, service excellence standards, food preparation and storage practices, FIFO and labeling, pest control, equipment condition and temperatures, premises and customer areas, and required licenses and records. Use it to standardize audits, identify nonconformities, and drive corrective actions that improve safety, compliance, and guest experience across your outlets.
by Hazreel Imran, from the Community
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Template
Food Safety and Hygiene Kitchen Inspection
This hotel kitchen inspection template helps teams uphold rigorous food safety and hygiene standards across back of house operations. It guides reviews of cleanliness and deep cleaning schedules, premises condition, and equipment maintenance. Sections cover good hygiene practices, hand washing, and personal hygiene of food handlers. Storage controls include dry store setup, chiller and freezer housekeeping, labeling, FIFO, and segregation. Critical control points are verified for cooking, reheating, cooling, hot and cold holding, and overall temperature control. The checklist also addresses pest control, waste management, thermometer availability and calibration, staff training and records, pot and dish wash operations, and ice machine sanitation. Designed for hotel and restaurant kitchens, it supports compliance and consistent audit documentation.
by Shiva Kumar, from the Community
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HQEC Audit Evaluation Report Template

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