Template

Visit on Board Catering Audit Checklist

by Marcello Mensi, from the Community

10+

Use this onboard catering audit template to assess galley hygiene, equipment condition, refrigerator and freezer rooms, dry stores, and general sanitation on a vessel. Validate temperature control, FIFO and FEFO stock rotation, labeling, allergen separation, cleaning schedules, handwashing facilities, PPE, and cross contamination prevention. Sections cover kitchen tools, storage conditions, expiry tracking, waste management, and compliance checks to maintain food safety standards at sea.

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With SafetyCulture you can

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

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.

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Crew Catering Inspection Report

Use this Crew Catering Inspection Report to evaluate crew catering operations against food safety and HACCP standards. The checklist covers daily self-inspections, refrigerator and hot-hold temperature monitoring, contamination controls, stock rotation and storage, personal hygiene and handwashing, cleaning and sanitising, chemical handling, pest prevention, and maintenance of equipment and facilities. Record findings, note deficiencies, assign corrective actions, and verify compliance to maintain safe, consistent catering service.

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Get

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This catering kitchen hygiene audit checklist helps caterers and food service teams assess compliance across the full operation. It covers entrance controls, raw material and vegetable storage, preparation areas, food production, dishwashing, personal hygiene, food transportation, waste management, general facility management, and statutory compliance. Items include PPE use, handwashing, pest control, FIFO and FEFO practices, calibrated refrigeration, cross contamination prevention, equipment maintenance, temperature recording, cleaning schedules, and required licenses and training. Use this template to standardize inspections and document corrective actions.

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Visit on Board Catering Audit Checklist

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Crew Catering Inspection Report

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