Weekly Food Audit Checklist

This weekly food audit checklist helps restaurants and commercial kitchens verify food safety compliance. It covers storage and segregation of raw and cooked foods, correct use-by dating, food coverage, and safe placement of cooked items above raw. It includes checks for handwashing facilities and practices, glass policy enforcement, and cleanliness of work surfaces, walls, floors, and behind equipment. Staff training and illness reporting awareness are verified. Pest control observations include insectocutor operation and waste management. Temperature management is emphasized: fridge 0–5°C, freezer −18 to −23°C, delivery temperatures, and probe calibration. Cooking and cooling records are reviewed for meat joints, buffets, and batch cooking. The template also prompts audit details such as title, date, location, and inspector signature.