This JIB Hawaii restaurant food safety audit checklist helps managers and the person in charge verify compliance with food safety standards. It covers cross contamination controls, proper tool storage and rotation, separation of raw and ready to eat foods, chemical storage, equipment and product temperatures, grill settings, visual doneness checks for hamburgers and eggs, employee health and hygiene, handwashing quality and frequency with an hourly timer, sanitizer concentration, required certifications, use of the point of sale system, time as a public health control, and closure criteria. Use it to review the Food Safety Checklist, document findings, and ensure safe operations.
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.