This hygiene health and safety audit checklist helps hospitality teams review kitchen hygiene and food safety across operations. It covers personal hygiene, delivery checks, stock rotation and storage, chilled storage and labeling, food preparation separation, cooking temperatures, cooling and reheating, freezing practices, cleaning and sanitiser use, and kitchen record keeping. It also includes training records, pest control, recent inspector visits, risk assessments for staff and tasks, fire safety testing and equipment, noticeboard compliance, hazard spotting and bar spirit controls. Use it to verify compliance and drive corrective actions.
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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.