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NSF Marston’s Food Hygiene and Safety Audit

by Phillip Wheland, from the Community

Downloads: 30+
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Use the NSF Marston’s checklist to assess food hygiene and hospitality operations across pubs and hotels. It covers purchasing, deliveries, storage, defrosting, preparation, cooking and reheating, hot and cold holding, cooling, and final service. Verify temperature control, probe use, ice handling, personal hygiene, and allergen management. Inspect structural standards, cleaning, waste, and pest control. Review records for training, stock rotation, and corrective actions. Includes fire safety procedures, general health and safety checks, licensing and security requirements, and a hotel safety audit with evacuation, maintenance, and guest safety controls.

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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.