Use this detailed food safety and hygiene audit template to review personal hygiene, purchase and delivery, stock control, defrosting, food preparation, washing produce, cooking, cooling, reheating, freezing, hot holding and cold display. It also covers final service, temperature checks, foreign object prevention, glass and crockery handling, raw shell eggs, ice handling, E coli controls, layout and segregation, premises upkeep, pest control, cleaning and dishwashing. Beyond kitchen practices, it includes confidence in management, staff training, health and safety, licensing, fire safety, means of escape and active monitoring to help hospitality teams maintain compliance and standards.
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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.