Template

Service Kitchen Audit Checklist

by Fernando Asencio, from the Community

This service kitchen audit checklist helps restaurant teams verify readiness at the start of the PM shift. It covers food storage (FEFO, labeling, off-floor storage), refrigerator and freezer maintenance (thermometers, target temperatures, cleanliness), food preparation controls (cross-contamination prevention, proper thawing, hot-hold temps), sanitation (three-compartment sink setup, sanitizer levels, air-drying), employee hygiene, pest and chemical controls, and safety checks (exits, wiring, licenses, certifications, bathrooms). HACCP logs are included for equipment temperatures, chemical disinfection, hot-hold items, thermometer calibration, and receiving. Use this template to standardize inspections, improve food safety, and maintain compliance.

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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
Pinnacle Risk Management Kitchen Audit Checklist
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FSJC Food Service Inspection Checklist
This comprehensive food service inspection checklist supports monthly reviews of kitchen and cafeteria operations to reduce risk and ensure compliance. It covers environmental sanitation, restrooms, storage practices, hazardous chemical handling with PPE and SDS, electrical safety and lockout tagout, first aid and AED readiness, fire extinguishers and alarms, marked exits and clear egress routes, and routine safety drills. Food safety sections verify temperature control from storage through service, proper thawing, dating and rotation, visible thermometers, safe utensil storage, and posted ServSafe certifications. Sanitation items assess food and nonfood contact surfaces, sneeze guards, and dishwashing processes including chemical ratios, temperatures, test strips, and three compartment sink use. Hood maintenance, placement under suppression, and walk in cooler and freezer labeling and logs are included. Use this tool to document findings, assign corrective actions, and maintain ongoing compliance with FDA Food Code and OSHA references.
by Donica Bigelow, from the Community
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Service Kitchen Audit Checklist

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