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Restaurant Food Safety and Hygiene Audit Checklist

A comprehensive checklist for auditing food safety and hygiene practices in restaurants, covering areas such as food handling, storage, preparation, personal hygiene, and sanitation procedures.

Restaurant Food Safety and Hygiene Audit Checklist
by: audit-now
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About This Checklist

Ensuring food safety and hygiene in restaurants is crucial for maintaining customer health, satisfaction, and regulatory compliance. This comprehensive Restaurant Food Safety and Hygiene Audit Checklist is designed to help restaurant managers, owners, and health inspectors conduct thorough assessments of food handling practices, kitchen cleanliness, and overall hygiene standards. By addressing key areas such as food storage, preparation, personal hygiene, and sanitation procedures, this checklist helps identify potential risks and ensures that your restaurant meets or exceeds industry standards for food safety.

Learn more

Industry

Hospitality

Standard

FDA Food Code

Workspaces

Restaurants

Occupations

Restaurant Manager
Food Safety Inspector
Health Inspector
Kitchen Manager
Quality Assurance Specialist

Food Safety and Hygiene Practices Assessment

(0 / 5)

1
Rate the overall cleanliness of the kitchen.

Select a cleanliness rating.

To assess the hygiene standards of the kitchen environment.
2
What is the assessed risk level for food contamination in the kitchen?

Select the risk level.

To evaluate potential risks for food safety.
3
What is the current temperature of the refrigeration units?

Enter the temperature in degrees Celsius.

To ensure that food is stored at safe temperatures to prevent spoilage.
Min: 0
Target: 4
Max: 5
4
Are sanitation procedures being followed in the kitchen?

Indicate whether sanitation procedures are followed.

To verify if proper cleaning procedures are in place to prevent contamination.
5
Are all food handlers wearing appropriate personal protective equipment (PPE)?

Select the appropriate compliance status.

To ensure that food handlers are protected and do not contaminate food.
6
Have all employees received training on food safety and hygiene?

Select the training status of employees.

To ensure that staff are well-informed about food safety practices.
7
If any sanitation issues were noted, describe them.

Provide details of any sanitation issues.

To document any sanitation concerns for follow-up actions.
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8
Is there a pest control program in place and functioning?

Select the pest control status.

To verify that measures are taken to prevent pest infestations that could contaminate food.
9
How many times did staff wash their hands during the shift?

Enter the number of handwashings.

To ensure that staff are practicing good hygiene to prevent foodborne illnesses.
Min: 0
Target: 10
Max: 50
10
Are all food items stored at appropriate temperatures?

Indicate whether food is stored properly.

To ensure that food is kept at safe temperatures to prevent bacterial growth.
11
When was the last food safety inspection conducted?

Select the date of the last inspection.

To track the frequency of inspections and ensure compliance with regulations.
12
Document any incidents related to food safety or hygiene during this audit.

Provide detailed documentation of any incidents.

To record any significant incidents for review and action.
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13
How often are kitchen surfaces cleaned and sanitized?

Enter the frequency of cleaning in times per day.

To ensure that the cleaning protocol is being followed regularly.
Min: 1
Target: 3
Max: 10
14
Are measures in place to prevent cross-contamination?

Indicate whether cross-contamination prevention measures are in place.

To verify that food safety practices are being followed to avoid contamination.
15
Are appropriate cleaning supplies readily available in the kitchen?

Select the availability status of cleaning supplies.

To ensure that staff can maintain cleanliness and hygiene effectively.
16
When is the next scheduled food safety training for staff?

Select the date of the next training session.

To ensure ongoing education and compliance with food safety regulations.
17
Describe any non-compliance issues observed during the audit.

Provide details of any non-compliance issues.

To document any issues that need to be addressed for compliance.
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18
Are employees following proper handwashing practices?

Indicate whether proper handwashing practices are being followed.

To verify that staff are practicing good hygiene to prevent foodborne illnesses.
19
How many temperature checks were conducted during food preparation?

Enter the total number of temperature checks.

To ensure that food safety protocols are being followed regarding temperature control.
Min: 0
Target: 15
Max: 50
20
Is there a system in place for managing food allergens?

Select the allergen management status.

To ensure that allergen information is communicated to prevent allergic reactions.
21
When was the last food safety training conducted for the staff?

Select the date of the last training session.

To track training frequency and ensure staff are knowledgeable about food safety.
22
Provide details of any incidents that occurred during the past week related to food safety.

Describe any relevant incidents.

To document incidents for future reference and corrective actions.
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23
Is kitchen equipment regularly maintained and in good working condition?

Indicate whether kitchen equipment is properly maintained.

To prevent equipment failures that could compromise food safety.
24
How many hand sanitizer stations are available in the kitchen?

Enter the number of hand sanitizer stations.

To ensure that hand sanitization options are accessible for staff hygiene.
Min: 0
Target: 3
Max: 10
25
Are proper waste management practices being followed in the kitchen?

Select the status of waste management practices.

To ensure that waste is disposed of properly to maintain hygiene and prevent pests.

FAQs

Restaurants should conduct internal food safety and hygiene audits at least monthly, with more frequent spot checks for high-risk areas. External audits by health inspectors typically occur annually or semi-annually, depending on local regulations.

Key areas include food storage and temperature control, food preparation practices, personal hygiene of staff, kitchen cleanliness and sanitation, pest control, and proper documentation of food safety procedures.

The restaurant manager or a designated food safety supervisor should be responsible for conducting internal audits. They should be properly trained in food safety principles and audit procedures.

Audit results can be used to identify areas for improvement, develop corrective action plans, update staff training programs, and demonstrate compliance with health regulations during official inspections.

Failing an audit can result in penalties, fines, temporary closure, damage to reputation, and potential legal issues if foodborne illnesses occur. It's crucial to address any identified issues promptly to maintain compliance and protect public health.

Benefits

Reduces the risk of foodborne illnesses and contamination

Ensures compliance with local health regulations and food safety standards

Improves overall restaurant cleanliness and hygiene practices

Enhances customer trust and satisfaction

Helps maintain a positive reputation in the hospitality industry