This Warren Group Sonic Food Safety Audit checklist supports restaurant teams in verifying core food safety controls across daily operations. Sections cover imminent health risks, water availability and temperatures, cleaning and sanitizing procedures, chemical storage and labeling, equipment and utensil cleanliness, and handwashing access. It guides employee health and hygiene practices, glove use, and handwashing stock. Time and temperature controls include refrigeration at 41°F or below, proper cooking and hot holding, and thermometer calibration. Good retail practices address contamination prevention, allergen cross-contact, product dating and labeling, and packaging use. Pest management standards, licenses, ILTs, and trap monitoring are included. Documentation requirements encompass cold, cooking, and hot-holding logs, receiving records, training and certifications, permits, and bodily fluid cleanup readiness.
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