Title Page

  • Audit Title

  • Conducted on

  • Prepared by

  • Location

Food Safety Inspection

  • Instructions:
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    1. Answer "Yes", "No", "N/A" for the questions below.
    2. Add photos and notes by clicking on the paperclip icon.
    3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
    4. Complete audit by providing digital signature.
    5. Share your report by exporting as PDF, Word, Excel or Web Link.

Personal Hygiene

  • Employees wear clean uniforms, shoes, and adequate hair restraints

  • Fingernails are short, unpolished, and clean (no artificial nails)

  • Jewelry is limited to a plain ring, plain earrings (no dangling)

  • Hands with open wounds, scabs, or bandages are completely covered with a disposable glove while handling food

  • Eating, drinking, or chewing gum is allowed only in designated areas

  • Employees follow Rules regarding tobacco products on premises

  • Hands are washed properly, frequently, and at appropriate times

  • Hand sinks are stocked with soap, disposable towels, warm water, and hand washing signs are posted

  • Employee restrooms are operational and clean

  • Employees do not have any signs of communicable disease

Food Preparation and Handling

  • Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water

  • Thawed food is not refrozen

  • Preparation is planned so ingredients are kept out of the temperature danger zone<br>

  • Food is tasted using the proper procedure

  • Procedures are in place to prevent cross-contamination

  • Food is handled and served with suitable utensils, such as disposable gloves or tongs

  • Food is prepared in small batches to limit the time it is in the temperature danger zone<br>

  • Food is cooked to the required safe internal temperature for the appropriate time using a calibrated thermometer

  • Hot holding unit is pre-heated and food is held at 140° F or above

  • Hot holding units are not used to reheat or cook foods

  • Cold holding unit is pre-chilled and food held at 41° F or below

  • Proper cooling procedures are used

  • All food is properly covered, wrapped, labeled, and dated

  • Temperature of all refrigerated equipment is monitored and and documented at the beginning and end of each day

  • Fruits and vegetables are properly washed to prevent foodborne illness

  • Appropriate food temperatures are maintained and contamination is prevented during transportation, if applicable

  • Procedures are followed for recalled food products, when applicable

  • Thermometers are cleaned and sanitized after each use

  • Thermometers are calibrated and used properly

Receiving and Storage

  • Temperature of dry storage area is between 70 ºF and 82 ºF

  • All food and paper supplies are stored 6 inches off the floor

  • All food is labeled with delivery date and/or pack date

  • Food containers are in good condition and open bags of food are stored in labeled containers with tight fitting lids

  • The FIFO (First In, First Out) method of inventory management is used

  • Chemicals are clearly labeled and stored away from food and food-related supplies

Sanitizing Equipment, Utensils and Facilities

  • Three-compartment sink is properly set up for washing

  • Water is clean and free of grease and food particles

  • The chemical sanitizer is mixed correctly and a sanitizer strip is used to test chemical concentration

  • Equipment and utensils are allowed to air dry

  • Wiping cloths are stored in sanitizing solution while in use

  • All work surfaces, small equipment and utensils are cleaned and sanitized after use

  • Large equipment is cleaned and sanitized routinely

  • Exhaust hood and filters are clean

Pest Control

  • Kitchen garbage cans are clean and sanitized

  • Loading dock area and dumpsters are clean and odor free

  • Outside doors are closed and fly fans are operational

  • Kitchen facility is free of any evidence of pests

  • Corrective action has been implemented to eliminate pests

  • Inspected by:

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.