This NSF audit checklist helps restaurants verify compliance with food safety and brand standards. It covers critical controls such as illness reporting, handwashing practices, approved ingredients, sanitizer strength, product dating, facility utilities, and dough and sauce temperatures. The template also includes sections for hygiene inspections, cleaning schedules, temperature logs, probe calibration, and corrective action plans. Brand and guest area standards are reviewed alongside health and safety requirements, training records, PPE, and legally required certificates, including fire, gas, duct cleaning, PAT, and pest control. Use it to record findings, note maintenance needs, and assign follow-up actions.
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