This restaurant quality assurance checklist covers critical food safety controls across beverage and shake stations, hot holding, raw poultry handling, prep areas, and dishwashing. Verify PHF temperatures (≤41°F cold, ≥135°F hot), cooking temps (beef/sausage 160°F, chicken 165°F), sanitizer strength (200–400 ppm), and proper handwashing and glove use. Inspect slicers, ice machines, walk-ins, and freezers for cleanliness, condition, labeling, and product dates. Check pest control, chemical storage, employee food policies, and restroom supplies. Log findings, corrective actions, and management signatures to support compliance and consistent operations.
With SafetyCulture you can
Digitize team workflows
Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.
Reduce manual errors
Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.
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.