Hotel Kitchen Food Safety Audit Checklist

Use this master audit checklist to identify and control food safety risks in hotel kitchens. Sections cover probe thermometers and calibration, thawing, preparation, cooking and reheating temperatures, cooling and hot holding, cold and frozen storage, labeling and FIFO, hygiene and sanitation, dishwashing and heat logs, chemical handling and SDS, facility maintenance, staff health and hygiene, uniforms and gloves, allergen management, chlorination for produce, pest control, waste management, and ice machine SOPs. Includes forms for logging temperatures, cleaning schedules, verification, and corrective actions, with options to add media and signatures for evidence and accountability.