This internal food safety inspection checklist helps restaurants, cafeterias, and food service teams verify compliance with hygiene and HACCP standards. Sections cover site cleanliness, handwashing facilities, pest control, floors, walls and ceilings; equipment sanitation, waste disposal, and maintenance/calibration; colleague practices, personal hygiene, and behavior; food protection including shelf life, storage and temperature control, raw ingredients handling, halal/non‑halal separation, washing facilities, packaging, CCP monitoring, chemical use and storage, water and ice supply, thawing, transport, and contamination prevention. Includes documentation checks for EFST certificates, personal hygiene records, pest and cleaning logs, and CCP records, plus inspection details and sign‑off. Customize to your operation, assign corrective actions, and export reports.
With SafetyCulture you can
Digitize team workflows
Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.
Reduce manual errors
Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.
Create and share inspection reports
Generate inspection reports and share them with your team and stakeholders to keep everyone informed.
About author
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.