Template

Restaurant Food Safety SOP Audit Template

by Jason LeGroulx, from the Community

20+

This SOP audit template helps restaurant teams review and document critical food safety and guest experience standards. Use it to verify cooking temperatures (74 C chicken, 71 C beef) and hot holding at or above 60 C, maintain twice-daily temperature checks with 30 days of records, and confirm FIFO is followed. Assess food quality against brand recipes, portioning and timing, and ensure clean trays for every order. Evaluate cleanliness from entrance to dining room and restrooms, proper handwashing and glove changes, updated allergy guidance, and compliant uniforms. Ideal for routine SOP reviews and consistent operations.

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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

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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
Restaurant SOP Audit Template 2023
This SOP audit template helps restaurant teams assess food safety, product quality, and guest experience. Review cooking and hot-holding temperatures for chicken and beef, verify twice-daily temperature logs and FIFO stock rotation, and confirm recipes and portioning are followed. Check fryer timing, clean trays, and overall cleanliness of entrances, dining areas, restrooms, and front line. Evaluate handwashing and glove changes, stocked handwash stations, and availability of an updated allergy guide. Ensure staff wear approved uniforms and greet guests consistently to maintain brand standards.
by Jason LeGroulx, from the Community
Downloads: 10+
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Template
Restaurant SOP Checklist and Food Safety Template
This restaurant SOP checklist template streamlines front- and back-of-house operations and food safety. It covers personal hygiene, uniforms, handwashing, bar and dining room readiness, equipment cleaning and sanitizing, pest control, and thermometer use and calibration. It guides the flow of food from purchasing and receiving through storage, thawing, preparation, cooking, holding, cooling, and service with temperature logs. It also includes HACCP training, employee orientation, self-inspections, program verification, and thorough record-keeping to support compliance and consistent quality.
by Mohamed Firas Hamzaoui, from the Community
Downloads: 10+
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Template
Sweetheart Kitchen Food Safety Checklist
This food safety and hygiene checklist for Sweetheart Kitchen helps food service teams maintain compliance and quality across the facility. It covers licensing, ventilation and air quality, structural upkeep, lighting, and approved pest control. Cleaning and disinfection practices are detailed with correct water temperatures, chemical concentrations, and contact times. The checklist reinforces clean food-contact and hand-contact surfaces, proper water supply and drainage, and sourcing from approved suppliers. Staff requirements include valid health cards, personal hygiene, and accessible, well-maintained handwashing, toilet, and changing facilities. Temperature controls include correct thawing, rapid reheating to 75°C, hot holding at 60°C or above, cooling from 60°C to 20°C within 2 hours and 20°C to 5°C within 4 hours, and cold holding at 5°C or below. It also addresses protection from contamination, storage, transport, and handling of expired or recalled foods.
by Noel Dela Vega Razon, from the Community
Downloads: 20+
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Template
Hot and Cold Holding and Cooking Temp Checks
This practical template helps restaurant and food service teams record twice daily temperature checks for hot holding units, cold chillers, and cooked items. Verify hot holding above 63 C, chillers below 8 C, and cooking targets of 80 C for at least 6 seconds or 75 C for 30 seconds. Use it to document AM and PM checks across bain maries, holding cabinets, and salad chillers, support HACCP, and maintain food safety compliance.
by Iain MacPherson, from the Community
Downloads: 0
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Restaurant Food Safety SOP Audit Template

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