Template

Cold Storage Internal Audit Checklist

by Flavor Producers, from the Community

This cold storage internal audit template helps manufacturers and food facilities verify temperature control and GMP compliance across refrigerated areas. It covers policy and temperature requirements, maintenance of temperature logs, rack and shelving hygiene, freezer and refrigerator readings, and handling of refrigerated materials in transit. Auditors assess responsibilities, GMP adherence, device calibration, cleanliness, off-floor storage, food safety contingency plans for power loss, and availability of backup refrigeration. The checklist also reviews quality controls to minimize time above allowable ranges, reevaluation of suspect product, ERP identification of refrigerated items, security of electronic records, and record retention. Findings are classified as minor, major, or critical with corrective actions, follow-ups, and pass/fail criteria.

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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.

Template
Food Safety Audit - Dairy Department
This Food Safety Audit for the Dairy Department helps grocery and food retail teams verify critical controls and hygiene. It covers housekeeping and storage standards, walk-in cooler cleanliness, product storage at least 6 inches off the floor, temperature monitoring for refrigerated, frozen, and hot foods, and checks for temperature abuse. The audit includes thermometer calibration and cooler temperature logs, FIFO rotation and date labeling, display case function and cleanliness, and prevention of cross-contamination between raw and ready-to-eat items. Use built-in fields to record product temperatures, note outdated items, and capture required signatures.
by Sunshine Silvers, from the Community
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Template
Food Safety Audit for Natural Foods Department
This food safety audit template helps natural foods and deli departments verify compliance with key standards. It covers housekeeping and storage practices, required logs such as thermometer calibration and cooler temperature records, and critical food handling controls including thermometer use, temperature monitoring, and glove policy. It guides checks on FIFO rotation, dating and labeling of products, and proper stocking and sanitation of refrigerated and frozen display cases. It also includes bulk bin hygiene, allergen signage, and final review and signatures for accountability.
by Sunshine Silvers, from the Community
Downloads: 10+
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Template
Pace Food Safety Verification 2023
This Pace Food Safety Verification 2023 checklist helps restaurant teams assess critical controls across the operation. Topics include cooking temperature checks for beef, chicken, fish, eggs, and breakfast items; time and temperature control for safety of refrigerated products; handwashing facilities and procedures; sanitizer concentration and utensil cleaning; contamination prevention and hygienic practices; chemical storage and pest management; storage standards for frozen and refrigerated products; shelf life labeling; hot holding; pyrometer calibration; approved sourcing; employee illness reporting and return to work; staff training and certifications; records review and health inspections; and allergen management. Use this template to verify compliance and take corrective action quickly.
by Kristi Taggart, from the Community
Downloads: 10+
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Template
Refrigerated Storage Log
This refrigerated storage log helps teams record and verify cold holding temperatures to reduce bacterial growth and protect ready-to-eat foods. Capture date and time, location or unit ID, equipment type such as cooler or freezer, monitored temperature, and condition checks including FIFO maintained. Keep units at 4°C or colder, avoid overloading, separate raw and ready-to-eat food, and place prepared food into cold holding quickly. Requires twice-daily checks with daily verification and submission, plus weekly computer monitor reports for each refrigerator or freezer. Includes spaces for staff and supervisor signatures for accountability.
by W Unknown, from the Community
Downloads: 0
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Cold Storage Internal Audit Checklist

With SafetyCulture you can

Digitize team workflows

Reduce manual errors

Create and share inspection reports

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Food Safety Audit - Dairy Department

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