Template

NSF Practise Audit Checklist

by Steve Rucastle, from the Community

Use this NSF practise audit to prepare hospitality sites for compliance checks by NSF and environmental health officers. The checklist covers personal hygiene, purchase and delivery, stock control, defrosting, food preparation, washing produce, cooking, cooling, reheating, freezing, hot holding, display, service, temperature monitoring and foreign object prevention. It includes guidance on eggs, ice handling and FSA E coli controls, layout and segregation, structure, equipment, staff areas and pest control. It also reviews cleaning and dishwashing routines, records and training, staff knowledge, health and safety, licensing, accessibility and fire safety.

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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.

Template
NSF Food Safety Checklist Stonegate 2023
This NSF Checklist for Stonegate 2023 is a comprehensive food safety audit template for hospitality venues. It covers hygiene practices, personal protective equipment, handwashing, stock control, delivery checks, storage, defrosting, preparation, cooking, cooling, reheating, freezing, hot and cold holding, display, service, thermometer use, foreign object prevention, glass and crockery handling, raw egg standards, ice handling, and FSA E coli guidance. It also includes layout and segregation, structural standards for walls, floors, ceilings, lighting, drainage, fridges and freezers, equipment, pest control, cleaning and dishwashing, documentation, training, allergens, health and safety, licensing, equality, and fire safety checks.
by Kyle Perkins, from the Community
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Template
NSF Checklist - Stonegate 2023
This NSF checklist helps Stonegate teams assess food safety and operational compliance across the kitchen and front of house. It covers hygiene practices, PPE, handwashing, stock control and labelling, temperature management for chilled, frozen, cooking, cooling, reheating, and holding, defrosting, display standards, service practices, and prevention of foreign object contamination. It includes guidance on eggs, ice handling, E. coli controls, layout and segregation, structural integrity, lighting, ventilation, drainage and plumbing, refrigeration, equipment condition, guest and staff facilities, pest control, cleaning and dishwashing. It also checks documentation, staff knowledge on food safety and allergens, general health and safety, licensing, equality, fire safety, and emergency procedures.
by Kyle Perkins, from the Community
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Template
Food Safety and Hygiene Audit Template
Use this detailed food safety and hygiene audit template to review personal hygiene, purchase and delivery, stock control, defrosting, food preparation, washing produce, cooking, cooling, reheating, freezing, hot holding and cold display. It also covers final service, temperature checks, foreign object prevention, glass and crockery handling, raw shell eggs, ice handling, E coli controls, layout and segregation, premises upkeep, pest control, cleaning and dishwashing. Beyond kitchen practices, it includes confidence in management, staff training, health and safety, licensing, fire safety, means of escape and active monitoring to help hospitality teams maintain compliance and standards.
by Enablement Team, from the Community
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Template
NSF Checklist Stonegate November 2023
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.
by Kyle Perkins, from the Community
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NSF Practise Audit Checklist

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