Template

Rixos Food Safety Audit Checklist

by Umreena Baba, from the Community

Use this Rixos food safety audit checklist to assess hotel kitchens against GHP and hygiene standards. Items include facility conditions, staff hygiene, receiving checks, chiller and freezer temperature control, dry storage, FIFO and labeling, preparation and thawing practices, cooking, reheating and holding temperatures, cooling records, equipment maintenance and calibration, detailed cleaning and disinfection schedules, chemical management with MSDS, and integrated pest control. Ideal for hospitality teams standardizing food safety across properties.

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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.

Template
Daily Food Safety and Hygiene Inspection Checklist
Use this daily checklist to assess food safety and hygiene in kitchens and food facilities. Verify personal hygiene, kitchen cleaning, receiving and storage practices, and monitored temperatures. Check controls for thawing, cooking, cooling, hot and cold holding, and reheating. Record maintenance issues, pest control, and waste management, with fields for completion and validation.
by Ramil Polenio, from the Community
Downloads: 10+
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Template
Food Safety and Hygiene Kitchen Inspection
This hotel kitchen inspection template helps teams uphold rigorous food safety and hygiene standards across back of house operations. It guides reviews of cleanliness and deep cleaning schedules, premises condition, and equipment maintenance. Sections cover good hygiene practices, hand washing, and personal hygiene of food handlers. Storage controls include dry store setup, chiller and freezer housekeeping, labeling, FIFO, and segregation. Critical control points are verified for cooking, reheating, cooling, hot and cold holding, and overall temperature control. The checklist also addresses pest control, waste management, thermometer availability and calibration, staff training and records, pot and dish wash operations, and ice machine sanitation. Designed for hotel and restaurant kitchens, it supports compliance and consistent audit documentation.
by Shiva Kumar, from the Community
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Template
Hotel Kitchen Food Safety Audit Checklist
Use this master audit checklist to identify and control food safety risks in hotel kitchens. Sections cover probe thermometers and calibration, thawing, preparation, cooking and reheating temperatures, cooling and hot holding, cold and frozen storage, labeling and FIFO, hygiene and sanitation, dishwashing and heat logs, chemical handling and SDS, facility maintenance, staff health and hygiene, uniforms and gloves, allergen management, chlorination for produce, pest control, waste management, and ice machine SOPs. Includes forms for logging temperatures, cleaning schedules, verification, and corrective actions, with options to add media and signatures for evidence and accountability.
by Jayne MacDougall, from the Community
Downloads: 10+
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Template
Food Safety Audit Checklist - Ver. 5
This Food Safety Audit Checklist Ver. 5 helps restaurants and food service teams assess compliance across policy and management, delivery and receiving, storage, hygiene and sanitation, equipment maintenance, pest control, personal hygiene, food handling and preparation, thawing, cooking, cooling, reheating, hot and cold holding, and waste management. Use it to verify temperature controls, labeling, allergen management, cleaning schedules, equipment condition, and record keeping. The checklist supports staff training, continuous improvement, and documentation for regulatory and brand standards across multiple locations.
by Kyrt Ryxl Llarenas, from the Community
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Rixos Food Safety Audit Checklist

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