Modern Shanghai Food Safety Audit Checklist
by Anne Rhealele Dalmacio, from the Community
This Modern Shanghai food safety audit checklist helps restaurants assess BOH and FOH food safety and quality. It covers sanitation practices, handwashing stations, temperature and receiving logs, production sheets, labeling, equipment condition, refrigeration, exhaust and grease management, dry storage, cleaning tools, staff uniform and hygiene, and recipe adherence across stations including sauté/wok, fry, baking, dim sum, cold prep, chopping, dish, and expo. Use it to standardize inspections, document findings, and drive corrective actions for kitchen compliance and consistent product quality.
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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.