Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by: Raul T. Bolledo Jr.

  • Location
  • Personnel

Receiving Area

  • Door always close

  • Air curtain ( Clean and working properly)

  • Properly lighted and well ventilated

  • Floor ( no chipped/ broken, clean and dry)

  • Wall ( no chipped/ broken ,clean and dry)

  • Ceiling clean ,no gaps and in good condition

  • Infrared Gun (clean and in good working condition)

  • Biotherm ( for poultry and meat / calibrated and in good working condition)

  • Weighing scale available, in clean and good working condition

  • Receiving log ( Properly accomplished/ every day delivery recorded)

  • Market list available and upto date

  • Product complaint form ( available and in use)

  • No foul odor

  • Handwash sink

  • Clean and in good working condition

  • Complete set up

  • 3 compartment sink

  • Clean and in good working condition

  • Veggie wash available

  • Knife magnet available, kives in proper hierarchy

  • Cutting boards clean and sanitized, and in proper hierarchy

  • Sanitation bucket (clean and with proper chemical)

  • Greasetrap clean and no foul odor

  • Trash bin with cover

Walk in Freezer 1

  • Stock monitoring form available and updated

  • Freezer monitoring form is available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 0°F (-18 ° C)

Walk-in Chiller 1

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Product thawing log?

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

Dry Storage 1

  • Stock monitoring form available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Ceiling clean ,no gaps and in good condition

  • Storage rack clean and no rust

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and well ventilated

  • Always closed, only authorized personnel is allowed inside

  • Weighing scale available, in clean and good working condition

Sanitation Area

  • Sanitation Room

  • Clean and well organized

  • Clean Boots available

  • Clean lab gown available

  • Hairnet, face mask, disposable apron, and foot net available

  • Handwash sink

  • Clean and in good working condition

  • Complete set up

  • Trash bin with cover

  • Clean and well organized

  • Foot bath

  • Sanitizer tracking log available

  • Clean and in good working condition

  • Filled with sanitizer

Packing Area

  • Clean and well organized

  • Trash bin with cover

  • Heat sealer 1, clean and in good working condition

  • Heat sealer 2, clean and in good working condition

  • Heat sealer 3, clean and in good working condition

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Measuring pitcher , available and clean

  • Ice bath , properly set up and in use

  • Ice bath , properly set up and in use

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Prep -N- print clean and working properly

  • Blast freezer clean and in good working condition

  • Cooking and cooling log

  • Sanitation bucket (clean and with proper chemical)

Ingredients Room

  • Sanitation bucket (clean and with proper chemical)

  • Stock monitoring form available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Ceiling clean ,no gaps and in good condition

  • Storage rack clean and no rust

  • All items properly labeled with date received and properly rotated

  • Clean and well organized

  • No exposed pre- opened item

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Flour bin clean , labeled and properly covered

  • Flour bin clean , labeled and properly covered

  • Heat sealer 4, clean and in good working condition

  • Production sheet, available and updated

Walk -in Chiller 2

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Ban saw clean and in good working condition

  • Meat slicer clean and in good working condition

  • Grinder clean and in good working condition

  • Sanitation bucket (clean and with proper chemical)

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Heat sealer 5, clean and in good working condition

  • Meat cutting guide

  • Butcher knives clean and in good condition

  • Meat ruler

  • Mallet clean and sanitized

Walk-in Chiller 3

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • All items in proper hierarchy

  • Wall and floor, clean and sanitized

  • All items properly labeled and properly rotated

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Weighing scale available, in clean and good working condition

  • Sanitation bucket (clean and with proper chemical)

  • Cooking and Cooling log available

Dish Area

  • Correct /adequate apron , boots

  • Proper decoy system

  • Wall and floor clean and sanitized

  • Garbage bin with cover

  • Garbage bin with cover

  • With complete and proper chemical

  • Dish machine clean and working properly

Hot Prep Meat

  • Production sheet, available and updated

  • Walls and floor no chipped/broken, clean and no water build up

  • Ceiling clean and no gaps

  • Properly lighted and well ventilated

  • Weighing scale available, in clean and good working condition

  • Cutting boards clean and in proper hierarchy

  • Complete measuring tools

  • Burners clean and in good working condition

  • Blue flame

  • Oven clean and in good working condition

  • Oven clean and in good working condition

  • Oven clean and in good working condition

  • Pots and pans no carbon build up

  • Tasting spoons available, separated clean and used

  • Timers clean and working properly

  • Food processor clean and in good working condition

  • Beure mix clean and in good working condition

Hot Prep Sauce

  • Production sheet, available and updated

  • Walls and floor no chipped/broken, clean and no water build up

  • Ceiling clean and no gaps

  • Properly lighted and well ventilated

  • Exhaust clean and no oil dripping

  • Weighing scale available, in clean and good working condition

  • Cutting boards clean and in proper hierarchy

  • Food processor clean and in good working condition

  • Beure mix clean and in good working condition

  • Oven clean and in good working condition

  • Burners clean and in good working condition

  • Tasting spoons available, separated clean and used

  • Kettle clean and in good working condition

  • Kettle clean and in good working condition

  • Kettle clean and in good working condition

  • All items should be 6 inches off the floor

Caging Hall way

  • Clean and well organized

  • List of items for dispatch

  • List of items that pass through metal detector

  • Metal detector

  • Clean and in good working condition

  • Sanitation bucket (clean and with proper chemical)

  • All items properly labeled and properly rotated

  • Food hierachy is practiced

  • Properly lighted and well ventilated

  • All items should be 6 inches off the floor

Caging Chiller

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Storage rack clean and no rust

  • Sanitation bucket (clean and with proper chemical)

  • Walls and floor no chipped/broken, clean and no water build up

  • All items properly labeled and properly rotated

  • No expired items

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • All items should be 6 inches off the floor

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

Caging Freezer

  • Stock monitoring form available and updated

  • Freezer monitoring form is available and updated

  • Storage rack clean and no rust

  • Walls and floor no chipped/broken, clean and no water build up

  • All items properly labeled and properly rotated

  • No expired items

  • Food hierachy is practiced

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • All items should be 6 inches off the floor

  • Temperature should be at 0°F (-18 ° C)

Complete Audit

  • Door always close

  • Air curtain ( Clean and working properly)

  • Properly lighted and well ventilated

  • Floor ( no chipped/ broken, clean and dry)

  • Wall ( no chipped/ broken ,clean and dry)

  • Ceiling clean ,no gaps and in good condition

  • Infrared Gun (clean and in good working condition)

  • Biotherm ( for poultry and meat / calibrated and in good working condition)

  • Weighing scale available, in clean and good working condition

  • Receiving log ( Properly accomplished/ every day delivery recorded)

  • Market list available and upto date

  • Product complaint form ( available and in use)

  • No foul odor

  • Handwash sink

  • Clean and in good working condition

  • Complete set up

  • 3 compartment sink

  • Clean and in good working condition

  • Veggie wash available

  • Knife magnet available, kives in proper hierarchy

  • Cutting boards clean and sanitized, and in proper hierarchy

  • Sanitation bucket (clean and with proper chemical)

  • Greasetrap clean and no foul odor

  • Trash bin with cover

  • Walk in Freezer 1

  • Stock monitoring form available and updated

  • Freezer monitoring form is available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 0°F (-18 ° C)

  • Walk in Chiller 1

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Product thawing log?

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Dry Storage Room 1

  • Stock monitoring form available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Ceiling clean ,no gaps and in good condition

  • Storage rack clean and no rust

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and well ventilated

  • Always closed, only authorized personnel is allowed inside

  • Weighing scale available, in clean and good working condition

  • Sanitation Room

  • Clean and well organized

  • Clean Boots available

  • Clean lab gown available

  • Hairnet, face mask, disposable apron, and foot net available

  • Handwash sink

  • Clean and in good working condition

  • Complete set up

  • Trash bin with cover

  • Clean and well organized

  • Foot bath

  • Sanitizer tracking log available

  • Clean and in good working condition

  • Filled with sanitizer

  • Packing area

  • Clean and well organized

  • Trash bin with cover

  • Heat sealer 1, clean and in good working condition

  • Heat sealer 2, clean and in good working condition

  • Heat sealer 3, clean and in good working condition

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Measuring pitcher , available and clean

  • Ice bath , properly set up and in use

  • Ice bath , properly set up and in use

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Prep -N- print clean and working properly

  • Blast freezer clean and in good working condition

  • Cooking and cooling log

  • Sanitation bucket (clean and with proper chemical)

  • Ingredients Room

  • Sanitation bucket (clean and with proper chemical)

  • Stock monitoring form available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Ceiling clean ,no gaps and in good condition

  • Storage rack clean and no rust

  • All items properly labeled with date received and properly rotated

  • Clean and well organized

  • No exposed pre- opened item

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Flour bin clean , labeled and properly covered

  • Flour bin clean , labeled and properly covered

  • Heat sealer 4, clean and in good working condition

  • Production sheet, available and updated

  • Chiller 2

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Ban saw clean and in good working condition

  • Meat slicer clean and in good working condition

  • Grinder clean and in good working condition

  • Sanitation bucket (clean and with proper chemical)

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Heat sealer 5, clean and in good working condition

  • Chiller 3

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • All items in proper hierarchy

  • Wall and floor, clean and sanitized

  • All items properly labeled and properly rotated

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Meat cutting guide

  • Butcher knives clean and in good condition

  • Wall and floor, clean and sanitized

  • Meat ruler

  • Mallet clean and sanitized

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Hot Prep Meat

  • Production sheet, available and updated

  • Walls and floor no chipped/broken, clean and no water build up

  • Ceiling clean and no gaps

  • Properly lighted and well ventilated

  • Weighing scale available, in clean and good working condition

  • Cutting boards clean and in proper hierarchy

  • Complete measuring tools

  • Burners clean and in good working condition

  • Blue flame

  • Oven clean and in good working condition

  • Oven clean and in good working condition

  • Oven clean and in good working condition

  • Pots and pans no carbon build up

  • Tasting spoons available, separated clean and used

  • Timers clean and working properly

  • Food processor clean and in good working condition

  • Beure mix clean and in good working condition

  • Hot Prep sauce

  • Production sheet, available and updated

  • Walls and floor no chipped/broken, clean and no water build up

  • Ceiling clean and no gaps

  • Properly lighted and well ventilated

  • Exhaust clean and no oil dripping

  • Weighing scale available, in clean and good working condition

  • Cutting boards clean and in proper hierarchy

  • Food processor clean and in good working condition

  • Beure mix clean and in good working condition

  • Oven clean and in good working condition

  • Burners clean and in good working condition

  • Tasting spoons available, separated clean and used

  • Kettle clean and in good working condition

  • Kettle clean and in good working condition

  • Kettle clean and in good working condition

  • Dish Area

  • Correct /adequate apron , boots

  • Proper decoy system

  • Wall and floor clean and sanitized

  • Garbage bin with cover

  • Garbage bin with cover

  • With complete and proper chemical

  • Dish machine clean and working properly

  • Caging Hall way

  • Clean and well organized

  • List of items for dispatch

  • List of items that pass through metal detector

  • Metal detector

  • Clean and in good working condition

  • Caging Chiller

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Storage rack clean and no rust

  • Sanitation bucket (clean and with proper chemical)

  • Walls and floor no chipped/broken, clean and no water build up

  • All items properly labeled and properly rotated

  • No expired items

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • All items should be 6 inches off the floor

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Caging Freezer

  • Stock monitoring form available and updated

  • Freezer monitoring form is available and updated

  • Storage rack clean and no rust

  • Walls and floor no chipped/broken, clean and no water build up

  • All items properly labeled and properly rotated

  • No expired items

  • Food hierachy is practiced

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • All items should be 6 inches off the floor

  • Temperature should be at 0°F (-18 ° C)

Food Safety

  • Compiled records of Cooking and Cooling log

  • Linecheck Form

  • Compiled records of product complaint

  • Compiled records of spoilages

  • Compiled records of equipment monitoring forms

  • Compiled records Items that had pass through the metal detector

  • Exhzust cleaning records

  • Pestcon Reports

  • Compiled Produce washing logs

  • Product shelf life list

  • Apl List

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.