Template

Shelbys Canada Food Safety Cross Contamination Checklist

by Jason LeGroulx, from the Community

10+

This checklist helps restaurant teams prevent cross contamination and maintain food safety. It covers cooking and holding temperatures for chicken and beef, proper thawing, reheating, and hot holding, use of separate utensils, and FIFO rotation with clear dating for received, thawed, and prepared items. It prompts twice-daily temperature logs with action plans, fridge and freezer thermometers, and sourcing from approved vendors. Sanitation steps include correct 2- or 3-sink washing, 200 ppm sanitizer with test strips, regular bucket changes, and cleaning of food-contact surfaces. It also checks handwashing, glove changes, hair restraints, pest-free conditions, and not mixing old with new or hot with cold products.

With SafetyCulture you can

Digitize team workflows

Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.

Reduce manual errors

Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.

Create and share inspection reports

Generate inspection reports and share them with your team and stakeholders to keep everyone informed.

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
Shelbys Canada Food Quality and Safety Audit
This food quality and safety audit template for Shelbys Canada helps restaurant teams verify critical controls and product standards. It covers hot and cold holding temperatures, correct cooking thresholds for chicken and beef, safe thawing, FIFO rotation, date coding, and thermometer checks. It prompts completion of temperature logs and requires Safe Food Handlers certification on shift. Cross contamination prevention includes proper handwashing, glove changes, sanitizing procedures, sanitizer strength at 200 ppm, and pest-free conditions. Product quality checks span meats, fresh vegetables, sauces, fryer oil, rice, falafel, portioning, presentation, and holding below the chill line, with guest safety considerations.
by Jason LeGroulx, from the Community
Downloads: 20+
Get
Template
Kitchen Food Safety Inspection
Use this digital checklist to run daily kitchen food safety inspections across personal hygiene, food preparation and handling, hot and cold holding, receiving and storage, cleaning and sanitizing, and pest control. Verify handwashing, hair restraints, glove use, and illness exclusion. Check thawing, cooking with calibrated thermometers, cooling, and holding at safe temperatures like 140 F hot and 41 F cold. Monitor fridge and freezer logs, labeling, dating, and FIFO. Confirm three compartment sink setup, sanitizer concentration, air drying, and clean hoods and filters. Inspect garbage areas, doors, and evidence of pests, and record corrective actions. Add photos and notes, assign actions with due dates, capture a digital signature, and export reports.
by Daniel McCready, from the Community
Downloads: 20+
Get
Template
Food Safety Plan Checklist
This food safety plan checklist helps kitchens and cafes verify critical controls across cooking, heating, holding, and hygiene. It covers cold holding temperatures for sandwich displays and prep fridges, cleaning and sanitising of work surfaces and equipment, handwashing station readiness, floor safety and spill control, and operational procedures to prevent cross contamination. General food safety items include correct sanitizer concentration, calibrated thermometers and probe wipes, FIFO storage and date labelling, approved chemicals, and proper separation of chemicals from food and paper products. Facilities standards address clean drains, walls, vents, and trash areas, as well as backflow protection on threaded connections. Equipment and utensils maintenance, regular cleaning and sanitising of food contact surfaces, and employee hygiene requirements such as uniforms, hair restraint, and no jewellery are also included.
by Kitchens @ Oxley Village Grocer, from the Community
Downloads: 0
Get
Template
Food Safety Audit Checklist and SOP
This Food Safety Audit template helps restaurants and food service teams verify cooking, holding, and storage temperatures; validate equipment performance; enforce sanitation and hygiene; prevent cross-contamination; manage pest control; maintain logs and documentation; and ensure compliance with ServSafe and local health regulations. Sections cover cooking and holding temperatures, refrigeration and freezer checks, operational procedures, general food safety and cleaning, employee hygiene, and regulatory records, with critical points and corrective actions.
by José Fernando Buenrostro Fernández, from the Community
Downloads: 0
Get

Shelbys Canada Food Safety Cross Contamination Checklist

With SafetyCulture you can

Digitize team workflows

Reduce manual errors

Create and share inspection reports

About author

You might also like

Shelbys Canada Food Quality and Safety Audit

Kitchen Food Safety Inspection

Food Safety Plan Checklist

Food Safety Audit Checklist and SOP

You might also like

Shelbys Canada Food Quality and Safety Audit

Kitchen Food Safety Inspection

Food Safety Plan Checklist

Food Safety Audit Checklist and SOP