Pinnacle Risk Management Kitchen Audit Checklist
by Sarah Burns, from the Community
This weekly kitchen audit checklist helps hospitality teams evaluate food safety and kitchen operations across key areas. It covers worker hygiene, handwashing, uniforms, and personal practices; dry storage standards, FIFO use, labeling, and chemical segregation; large equipment cleanliness and maintenance; refrigeration and freezer temperatures and logs; safe food handling, thawing, cross-contamination prevention, and utensil use; utensil and surface sanitation and air-drying; hot holding temperatures and protections; three-compartment sink setup and sanitizer verification; waste storage and disposal; and pest control. Use it to standardize inspections, identify issues, capture corrective actions, and maintain compliance across kitchens.
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Digitize team workflows
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Create and share inspection reports
Generate inspection reports and share them with your team and stakeholders to keep everyone informed.
About author
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.