Kitchen Safety and Hygiene Audit Checklist

This Kitchen MSU audit checklist helps hospitality teams assess food safety and workplace safety across the kitchen. Review delivery controls, packaging condition, transport hygiene, and loading areas. Inspect dry, refrigerated, and freezer storage for temperatures, stock rotation, correct segregation of raw and cooked foods, labeling and dates, and overall cleanliness. Check pest control and the condition of ceilings, walls, and floors. Validate previous inspection actions. Verify kitchen safety including clear walkways, non-slip floors, in-date fire extinguishers and blankets, and visible evacuation plans known by staff. Confirm first aid officers, current certifications, stocked and labeled first aid kits, and expiry dates. Assess chemical management with available safety data sheets, correct labels, hazardous substances register, PPE, and serviced eye wash stations. Ensure staff inductions, near-miss register, and clean, organized work benches.