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Food Hygiene Inspection for Kitchen and Canteen

by Gary Pearson, from the Community

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Use this comprehensive checklist to assess food hygiene in kitchens and canteens. It covers personal hygiene, supplier checks, cold chain and storage temperatures, food preparation practices, training and certification, allergy controls, refuse and pest management, cleaning schedules, health and safety, safe use of catering equipment, and food service holding temperatures. Includes prompts for records, calibration, risk assessments, and sign-off.

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Eliminate mistakes made by paper-based processes
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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

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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.