Template

University Catering Services Audit Checklist

by University of Reading Catering, from the Community

10+

This university catering services audit checklist supports campus dining teams in assessing food safety and operational compliance. It covers food safety management and HACCP, delivery checks, dry goods, chilled and frozen storage, date coding, and stock rotation. Preparation and sanitization practices include separation of raw and cooked foods, rapid chilling, reheating, and safe defrosting. The checklist guides temperature monitoring, display and service hygiene, glass breakage procedures, and contamination controls. It reviews personal hygiene, hand washing, illness reporting, maintenance, and pest control. Cleaning schedules, deep cleans, and standards are included, along with waste management, sanitary facilities, changing rooms, and fabric and structure. Health and safety topics include COSHH, accidents and near misses, equipment checks, risk assessments, first aid, electrical testing, manual handling, fire equipment, and hazard resolution.

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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
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University Catering Services Audit Checklist

With SafetyCulture you can

Digitize team workflows

Reduce manual errors

Create and share inspection reports

About author

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