Kitchen Audit Checklist for Pubs and Restaurants
by Jill Legane, from the Community
This kitchen audit checklist is designed for pubs and restaurants to verify food safety and operational standards across the premises. It covers cleanliness of doors, walls, ceilings, floors, shelving, prep areas, and storage; equipment condition and temperatures for fryers, ovens, grills, hobs, fridges and freezers; dishwasher operation and sanitation; handwash facilities; stock control and labeling in fridges and freezers; dry goods storage and rotation; due diligence records including temperature logs, cleaning schedules, signage, allergen menus, and evacuation procedures; probe calibration; fire safety equipment; and pest control records.
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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.