This monthly audit checklist helps hospitality teams ensure health and food safety across kitchens and food service areas. It covers structure and equipment condition, cleaning practices, personal hygiene and uniforms, waste management and pest control, food storage and rotation (FIFO), cross-contamination controls, allergen notices and matrices, temperature monitoring and probe calibration, and due diligence records for fridges, freezers, and core cooking. It also checks chemical safety, PPE, footwear, first aid, staff training and inductions, incident reporting, and comprehensive fire safety measures. Use it to document findings, assign corrective actions, and sign off compliance each month.
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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.