This follow up food safety audit checklist supports cafe and bakery teams in verifying compliance with key standards. It covers personal hygiene, proper handwashing, dishwashing, dry and cold storage practices, temperature control and monitoring, and the 2/4 hour rule. Sections include food preparation area cleanliness, allergen control, labeling, FIFO, equipment and floor sanitation, waste segregation, and pest control. It also provides guidance on refrigeration checks, acceptable temperature ranges such as 0 to 5 C for chillers and around minus 18 C for freezers, corrective actions when foods are in the danger zone, and audit scoring with sign off for managers and chefs.
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