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Food Safety Audit Checklist Follow Up Report

by Mia Dallo, from the Community

10+

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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Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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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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Food Safety Audit Checklist Follow Up Report

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