Template

Jaymak Kitchen Food Safety and Equipment Hygiene Audit

by Mark Mackenzie, from the Community

20+

This kitchen audit checklist helps hospitality teams verify food safety and equipment hygiene across prep areas. It covers daily self-inspections, temperature monitoring for fridges, freezers and coolrooms, FIFO stock rotation, correct labeling and date coding, proper storage to avoid cross-contamination, and preventing unit overloading. It includes handwashing facilities, sanitizer availability and use, cleaning and sanitizing routines for equipment and surfaces, pest prevention and housekeeping, and structural standards for walls, floors, lighting and ventilation. Guidance is provided for dishwasher and ice machine checks, thermometer calibration, and documenting corrective actions and audit results to improve compliance and reduce risk.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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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.

Template
Weekly Kitchen Audit
This weekly kitchen audit checklist helps restaurants and food service teams verify compliance with core food safety and hygiene standards. Use it to review stock rotation and date coding, temperature control for chilled, frozen and hot holding, cross-contamination prevention, allergen management and labeling, cleaning and sanitizing routines, equipment condition, and personal hygiene. The checklist also covers probe calibration, waste management, pest control measures, storage practices, and documentation accuracy. It includes health and safety items such as fire safety, PPE, and housekeeping, ensuring consistent, audit-ready operations every week.
by Nathan Hankinson, from the Community
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Sweetheart Kitchen Internal Audit Checklist
Audit your kitchen operations with a comprehensive checklist covering personal hygiene, food storage and rotation FIFO and FEFO, temperature monitoring, cross contamination controls, cleaning and sanitation, equipment maintenance, pest prevention, documentation, and occupational health and safety. Verify refrigerators and freezers, ventilation, lighting, first aid, and fire extinguishers, and ensure procedures and records are maintained for consistent food safety compliance.
by Noelvivian Delavegarazon598, from the Community
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Food Safety and HACCP Audit
Use this Food Safety and HACCP audit checklist to assess kitchen compliance and reduce risk. It covers monitoring and verification, cold and hot holding, cooling and reheating, FIFO stock rotation, labeling and storage, cross contamination prevention, staff hygiene and handwashing, cleaning and sanitizing, pest control, equipment and refrigeration maintenance, and design and construction standards. Includes guidance aligned to FSANZ Standard 3.2.2 and 3.2.3, scoring criteria, and action planning so managers can verify temperatures, documentation, and training, and correct non conformances quickly across outlets.
by Vir Parkash, from the Community
Downloads: 20+
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Template
Food Safety Audit Checklist
This food safety audit checklist helps restaurants and food service teams verify critical controls and maintain compliance. It covers cooking and hot holding temperatures, refrigeration and freezer ranges, grill and fryer settings, thermometer calibration, and temperature logging. Sections include operational procedures, cross-contamination prevention, sanitizer concentration, cleaning and NSF equipment standards, storage and FIFO, and sanitation of food contact surfaces. It also checks employee hygiene, pest control documentation, permits and inspections, MSDS availability, first aid kits, and training and certifications such as ServSafe. Use it to document issues, corrective actions, and signatures during routine audits.
by rashi pasari, from the Community
Downloads: 0
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Jaymak Kitchen Food Safety and Equipment Hygiene Audit

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