Hotel Kitchen Quality Audit Report (HACCP)

This hotel kitchen quality assurance audit report template helps hospitality teams assess food safety and operational standards across back-of-house areas. Sections cover HACCP policy and documentation, temperature control for storage, hot holding, and deliveries, probe checks, cleaning schedules, and hygiene. Evaluate food storage and labeling, stock rotation, recipes, taste and presentation, and portion consistency. Review staffing, uniforms, training, and knowledge. Inspect equipment including refrigeration, cookers, fryers, dishwashers, extraction and ventilation, and general machinery. Capture guest feedback and scores, and verify statutory certificates such as electrical, PAT, gas, emergency lighting, fire safety, pest control, and duct cleaning. Conclude with manager comments, action plans, improvement notes, and next audit due dates to drive continuous compliance and quality.