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Kitchen Safety and Food Hygiene Checklist (2022)

by Slugandlettuce Worthing, from the Community

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This KSA SG 2022 checklist supports restaurant and kitchen teams in auditing food safety and hygiene. It covers COSHH signage and chemical control, PPE, two-stage cleaning, food labeling and shelf life, refrigeration and hot-hold temperatures, storage practices, FIFO stock rotation, personal hygiene and handwashing, first aid and burns kits, menu specs and portion control, prep and par lists, equipment condition and cleanliness, dishwasher temperatures, policies and procedures for cooking, cooling and defrosting, delivery receiving and records, quality complaints, cross-contamination controls, kitchen diary completion, stock checks, daily line checks, and sign-offs and audit results.

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With SafetyCulture you can

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.