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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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
This weekly kitchen audit checklist helps hospitality teams evaluate food safety and kitchen operations across key areas. It covers worker hygiene, handwashing, uniforms, and personal practices; dry storage standards, FIFO use, labeling, and chemical segregation; large equipment cleanliness and maintenance; refrigeration and freezer temperatures and logs; safe food handling, thawing, cross-contamination prevention, and utensil use; utensil and surface sanitation and air-drying; hot holding temperatures and protections; three-compartment sink setup and sanitizer verification; waste storage and disposal; and pest control. Use it to standardize inspections, identify issues, capture corrective actions, and maintain compliance across kitchens.
by Sarah Burns, from the Community
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Template
Food Safety General Checklist
This food safety general checklist helps teams ensure food is stored, handled, prepared, and served safely. It covers personal hygiene, cross-contamination prevention, equipment and surface sanitation, thawing and cooking temperatures, refrigerator and freezer checks, dry storage rules, dishwashing and three-compartment sink setup, waste handling, and pest control. Use it to document temperatures, record corrective actions, and capture inspector details and signatures to support HACCP and regulatory compliance.
by Tom Cooper, from the Community
Downloads: 0
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Template
Daily Food Safety Audit Checklist
Use this daily food safety audit checklist to standardize kitchen checks and keep operations compliant. Verify staff hygiene, hand washing facilities, wound care, and tool use. Check storage segregation, proper labeling and date tags, food coverage, and storage off the floor. Monitor refrigerator and freezer temperatures, hot and cold holding, and maintain HACCP records. Review cleaning and sanitation of work surfaces, machines, chopping boards, and waste bins. Confirm thermometer calibration, pest free areas, and availability of sanitizer, gloves, and paper towels.
by Mathrudathan Palissery, from the Community
Downloads: 30+
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Template
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
Downloads: 0
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Service Kitchen Audit Checklist

With SafetyCulture you can

Digitize team workflows

Reduce manual errors

Create and share inspection reports

About author

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Pinnacle Risk Management Kitchen Audit Checklist

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FSJC Food Service Inspection Checklist

You might also like

Pinnacle Risk Management Kitchen Audit Checklist

Food Safety General Checklist

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FSJC Food Service Inspection Checklist