This weekly audit checklist supports kitchens and food production teams in maintaining food safety and hygiene. It covers raw ingredient storage, packaging areas, general cleanliness, chemical storage to GMP, stock rotation and expiry checks, product labeling and batch coding, and safe packing times. It also includes amenities and handwashing, personal hygiene standards such as hair nets, clean aprons, glove changes, and no jewelry, along with pest infestation evidence checks. Production controls include clean and sanitized equipment, correct production zones, completed production sheets, use of single-use gloves and bags, and proper ingredient containers.
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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.