Template

Health and Food Safety Audit for Area Managers

by David Flynn, from the Community

10+

This area manager audit checklist supports health and food safety compliance across restaurant operations. It covers allergen controls, dry and cold storage, separation of raw and ready to eat foods, defrosting, cooking and reheating temperatures, cooling procedures, food display, and daily record keeping. It also reviews personal hygiene, handling practices, cleaning standards and schedules, sanitizer contact time, first aid, staff illness procedures, maintenance, pest control, fire safety checks, COSHH, hazardous equipment, staff training, and accommodation and facilities checks.

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Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.

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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

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
Food Premises Restaurant Audit Report
This food premises restaurant audit report template helps teams evaluate hygiene, safety, and regulatory compliance across kitchen and service operations. It guides checks for HACCP documentation and reviews, allergen management, approved suppliers, delivery controls, dry, chilled, and frozen storage standards, and separation of raw and ready-to-eat foods. The checklist covers sanitisation practices, equipment cleanliness, defrosting and cooking temperatures, reheating and hot-holding, cooling processes, and daily records. It also includes food service hygiene, personal hygiene and handwashing, first aid readiness, pest control, cleaning schedules, waste management, maintenance, and staff facilities.
by Holly Jefferys, from the Community
Downloads: 10+
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Template
Hygiene Inspection Checklist
This hygiene inspection checklist helps managers regularly audit kitchens and food rooms for cleanliness, equipment condition, and safe food handling. It covers storage practices, separation of raw and ready-to-eat foods, temperature control, cooling and defrosting, allergen awareness, and use of color-coded tools. The checklist also includes personal hygiene standards, handwashing facilities, pest prevention, waste management, and record-keeping verification, plus a rolling review of suppliers and menu items. Use it to standardize inspections, document compliance, and improve food safety across your operation.
by Kessirose Larnder-Smith, from the Community
Downloads: 0
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Template
Food Hygiene Audit ATFC Food Safety v1
This food premises audit checklist supports restaurants and food service sites in assessing compliance with food hygiene standards. It covers registration and inspections, HACCP documentation, allergen controls, deliveries, storage, temperature monitoring, cooking and reheating, cooling and holding, cleaning schedules, personal hygiene and handwashing, first aid, pest control, staff training, waste, maintenance, and record keeping.
by Holly Jefferys, from the Community
Downloads: 20+
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Template
Food Premises Self Inspection Checklist
Use this food premises self inspection checklist to perform periodic reviews of restaurant and food service operations. Assess hygiene and personal practices, sanitary facilities, water and sewage, floors walls and ceilings, lighting and ventilation, and equipment cleanliness. Verify warewashing temperatures and sanitizer concentrations, waste management, and integrated pest control. Check critical food safety controls including approved sourcing, storage temperatures, labeling and separation of raw and ready to eat foods, cooking, holding, cooling and reheating standards. Record issues, assign corrective actions, and maintain compliance.
by Keshav Ghimire, from the Community
Downloads: 0
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Health and Food Safety Audit for Area Managers

With SafetyCulture you can

Digitize team workflows

Reduce manual errors

Create and share inspection reports

About author

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Food Premises Restaurant Audit Report

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You might also like

Food Premises Restaurant Audit Report

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