This NSF checklist is designed for Stonegate venues to assess food safety and general compliance across kitchen and bar operations. It covers hygiene practices, PPE, handwashing, supplier approval, stock control, labeling, cold chain, defrosting, preparation, cooking, cooling, reheating, freezing, hot and cold holding, display standards, service to guests, temperature probing, foreign object prevention, glass and crockery handling, raw egg controls, ice handling, E coli guidance, layout and segregation, structure and maintenance, lighting and ventilation, drainage and plumbing, refrigeration equipment, pest control, cleaning and dishwashing, documentation, staff training, allergens, health and safety, licensing, equality, and fire safety.
With SafetyCulture you can
Digitize team workflows
Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.
Reduce manual errors
Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.
Create and share inspection reports
Generate inspection reports and share them with your team and stakeholders to keep everyone informed.
About author
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.