This internal audit checklist helps teams assess hygiene and Halal compliance across food production and catering operations. It covers personal hygiene, common areas, staff and visitor entrances, toilets, washing areas, receiving, storage, and multiple prep rooms including fruits and vegetables, seafood, meat, cold kitchen, hot kitchen, and packing. Checks include FEFO, temperature control, chiller and freezer maintenance, cleanliness, PPE, equipment integrity, pest control, record keeping, and documentation. The Halal section verifies supplier status, availability of certificates, proper sign-off of high-risk deliveries by Muslim staff, and prevention of non-Halal food in kitchen areas.
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
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.