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NSF Food Safety Audit Checklist

by Dr AR, from the Community

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This NSF food safety audit checklist helps restaurants evaluate kitchen hygiene and compliance with HACCP practices. It covers handwashing, cross contamination controls, storage and day dotting, delivery checks, cooking, hot holding and reheating temperatures, rapid chilling and defrosting, probe calibration and records, cleaning schedules and chemicals, pest control, equipment maintenance, and management sign off. Use it to verify documentation, training, corrective actions, and to maintain safe operations across preparation, service, and buffet areas.

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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

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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.