Template

NSF Food Safety and Brand Standards Audit Checklist

by Brent Bolden, from the Community

20+

Use this NSF Food Safety and Brand Standards Audit checklist to assess restaurant compliance with critical food safety requirements and guest experience standards. Sections cover imminent health hazards, time and temperature control for TCS foods, contamination prevention, cleaning and sanitizing of equipment, personal hygiene and handwashing, and facility controls such as pest prevention, lighting, and waste management. Brand standards items include greeting and service protocols, dining room cleanliness, fryer and bun toaster checks, uniform requirements, drive-thru and mobile procedures, and exterior upkeep. Customize the template to your operation and record corrective actions during inspections.

With SafetyCulture you can

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

With SafetyCulture you can

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

About author

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
DKT Food Safety and Brand Standards Audit
This digital NSF-style audit helps restaurants assess food safety and brand standards across the operation. It covers imminent health hazards, time and temperature control of TCS foods, contamination prevention, equipment cleaning and sanitizing, and personal hygiene practices. Facilities and control checks include plumbing, pest management, lighting, and waste handling. Brand standards evaluate guest greeting, dining room cleanliness, self-service areas, timers, bun toaster performance, safety equipment, uniforms, and drive-thru procedures. Ideal for QSRs and restaurants seeking consistent compliance and quality.
by Billy Stark, from the Community
Downloads: 0
Get
Template
NSF Restaurant Audit Checklist
Conduct a thorough NSF audit for restaurants with this checklist. Verify time and temperature control for safety, food handling hygiene, cleaning and sanitizing of equipment and utensils, and contamination prevention. Assess facilities and controls including plumbing, pest prevention, lighting, and waste management. Confirm manager certification, staff practices, and brand standards from dining room cleanliness to drive thru and to go procedures. Use for routine inspections to maintain compliance and consistent guest experience.
by Breanna Bryan, from the Community
Downloads: 0
Get
Template
Life and Brand Internal Audit Checklist v3.0
This internal audit checklist supports restaurant and food service teams in maintaining brand and food safety standards. It focuses on hygiene critical control points such as handwashing, time and temperature controls, cross contamination prevention, sanitizing practices, and storage separation. It also covers pest control and waste management, compliance follow ups, chemical management, and operational requirements including front of house standards, guest experience, bar and barista procedures, beverage and food quality, management checks, meetings, cleanliness, maintenance, and OHS documentation. Sign off includes manager and auditor.
by Brandon Abrahams, from the Community
Downloads: 0
Get
Template
DKT Food Safety Audit
This food safety audit checklist helps restaurants verify compliance with critical standards across the operation. Sections include imminent health hazards, time and temperature control for TCS foods, hot and cold holding, date marking, and use of time as a public health control. It covers contamination prevention, proper labeling, produce washing, equipment cleaning and sanitizing, chemical use and concentrations, and maintenance of food-contact surfaces. Personal hygiene requirements include handwashing, glove use, and attire. Facilities checks cover pests, water temperature and pressure, lighting, waste, and structural cleanliness. The audit concludes with manager certification and signatures.
by Janean Dorn, from the Community
Downloads: 0
Get

NSF Food Safety and Brand Standards Audit Checklist

About author

You might also like

DKT Food Safety and Brand Standards Audit

NSF Restaurant Audit Checklist

Life and Brand Internal Audit Checklist v3.0

DKT Food Safety Audit

You might also like

DKT Food Safety and Brand Standards Audit

NSF Restaurant Audit Checklist

Life and Brand Internal Audit Checklist v3.0

DKT Food Safety Audit