Template

Restaurant Operations Control Audit Checklist

by Deanna Johnson, from the Community

This restaurant operations control audit checklist helps managers verify daily compliance across food safety, temperature controls, sanitation, and equipment upkeep. It covers hot and cold holding standards, proper thawing and cooking temperatures, cleanliness of utensils and food contact surfaces, pest and sewage checks, and correct chemical handling. The audit also tracks handwashing, personal hygiene, team training, staffing and deployment, delivery team practices, and documentation such as health inspections and ops checklists. Use it to maintain consistent quality, reduce risk, and ensure a certified food safety manager is on shift.

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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

About author

Community

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
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This Restaurant Operations Control Audit template helps managers and supervisors verify daily execution across food safety, sanitation, equipment performance, temperature control, and staffing. Items include holding temperatures, handwashing, chemical labeling, pest control, training, restroom and sink supplies, storage practices, marination and breading procedures, and certified manager presence. Use it to standardize inspections, track issues, and sustain compliance.
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Restaurant Operations Control Audit Checklist

About author

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