Template

Leo's FSQA Checklist

by Leo Matherne, from the Community

This FSQA checklist supports food retail and hospitality teams in maintaining food safety and quality across departments. It covers vendor receiving, HACCP standards, cold storage within time limits, temperature control and logging, grinder logs, and proper segregation of raw, prepared, and ready-to-eat foods. It includes department checks for meat, seafood, deli, cold cuts, bakery, and produce, with requirements for rotation, dating, equipment condition, glove and knife safety, handwashing, and uniform hygiene. Salesfloor checks address spills, fixture integrity, holding temperatures, product rotation, and display maintenance. The template also covers general risk management, certifications, fire extinguishers, and dry storage organization with approved chemicals and MSDS access.

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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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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
The Cornish Bakery Food Safety and H and S Audit
This checklist supports The Cornish Bakery in conducting a combined food safety and health and safety audit. It covers personal hygiene and uniform standards, handwashing facilities, fridge and freezer temperature controls, storage separation of raw and ready-to-eat foods, product labelling and rotation, allergen procedures, cooking, reheating and cooling records, hot and cold holding limits, and HACCP diary checks. It also includes equipment cleanliness, probe availability, cleaning schedules, PPE, ice machine and facility hygiene, pest prevention, lighting and breakage protection, and general fabric of the premises. Health and safety elements include slip and trip hazards, fire extinguishers and signage, first aid box contents, PAT testing, noticeboard currency, safe electrical use, emergency procedures awareness, COSHH risk assessments, ladder control, fire risk assessments, and waste and recycling management.
by Lisa Davies, from the Community
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Deli Department Food Safety Audit Checklist
This deli department food safety audit template helps teams verify chemicals and sanitization, housekeeping and storage, temperature control, allergen management, rotation, dating and labeling, display case hygiene, and personal hygiene practices. It includes sections for logs such as cooking, cooling and calibration, along with receiving checks, swab tests for equipment like deli slicers, and review and signatures. Use it to standardize procedures, document corrective actions, pass inspections, and maintain safe, compliant food service operations.
by Sunshine Silvers, from the Community
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Food Safety Audit for Natural Foods Department
This food safety audit template helps natural foods and deli departments verify compliance with key standards. It covers housekeeping and storage practices, required logs such as thermometer calibration and cooler temperature records, and critical food handling controls including thermometer use, temperature monitoring, and glove policy. It guides checks on FIFO rotation, dating and labeling of products, and proper stocking and sanitation of refrigerated and frozen display cases. It also includes bulk bin hygiene, allergen signage, and final review and signatures for accountability.
by Sunshine Silvers, from the Community
Downloads: 10+
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Template
Food Safety Review Checklist
This Food Safety Review checklist helps supermarkets and fresh food departments assess compliance across personal hygiene, prevention of bare hand contact with ready to eat foods, cross contamination controls between raw and ready to eat items, storage and display standards, cleaning and sanitation of equipment and contact surfaces, chemical storage and labeling, sanitizer concentration and test strips, product labeling including country of origin and date marking, date code compliance across dairy, bakery, produce, meat, grocery, and baby items, pest control and overall store sanitation, and temperature control for time temperature control for safety foods including proper thawing, hot holding above 140 F, cold holding at 40 F or below, and freezer and cooler ranges. Includes scoring and re review guidance.
by Pat Bradley, from the Community
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Leo's FSQA Checklist

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