This checklist supports comprehensive food safety inspections across commercial kitchens and food service sites. It guides reviews of cool rooms, freezers, dry storage, goods receipt, and food preparation, including temperature monitoring, thawing, cooking, reheating, service, and hot holding. It covers thermometer calibration, labeling and allergens, pest control, waste management, cleaning and sanitation, maintenance, equipment condition, staff hygiene, training, and record keeping. Use it to log compliance, raise corrective actions, and verify follow-up to meet your Food Safety Program requirements.
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