This monthly food safety audit template helps hospitality teams assess compliance across food units. It covers staff training and hygiene, uniform standards, evidence of hand washing, and equipment maintenance such as fryers, fridges, and freezers operating within temperature controls. It includes cleaning standards for surfaces, bins, floors, extraction, storage areas, shelving, and touch points. The checklist verifies safe food storage, correct knives and boards, food coverage and dating, allergen documentation and policy display, cook chilling and defrosting procedures, hot holding above 63 degrees, and time limits for display. It also checks daily paperwork including cooking, holding, and fridge or freezer temperatures. COSHH controls, PPE availability, safe chemical storage, and sanitation supplies are reviewed. Use it to record actions required and track updates to maintain food safety compliance.
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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.