Single logo
LoginSign Up

Restaurant Health and Safety Compliance Audit Checklist

A detailed checklist for auditing health and safety compliance in restaurants, covering areas such as food safety practices, workplace safety measures, emergency preparedness, and sanitation procedures.

Restaurant Health and Safety Compliance Audit Checklist

by: audit-now
4.2

Get Template

About This Checklist

Maintaining rigorous health and safety standards is paramount in the restaurant industry to protect both customers and staff. This comprehensive Restaurant Health and Safety Compliance Audit Checklist is designed to help restaurant owners, managers, and safety officers evaluate and ensure adherence to health regulations and safety protocols. By focusing on key areas such as food handling practices, workplace safety measures, emergency preparedness, allergen management, and sanitation procedures, this checklist aids in creating a safe dining environment, reducing risks, and maintaining compliance with local and national health standards in the hospitality sector.

Learn more

Industry

Hospitality

Standard

Food Safety and Workplace Standards

Workspaces

Restaurants

Occupations

Restaurant Manager
Health and Safety Officer
Food Safety Consultant
Operations Director
Quality Assurance Specialist
1
Is the restaurant compliant with sanitation standards as per FDA Food Code?

Select the compliance status.

To ensure that the restaurant adheres to required sanitation practices to prevent foodborne illnesses.
2
What is the current temperature of the refrigeration units?

Enter temperature in degrees Fahrenheit.

To ensure food is stored at safe temperatures to prevent spoilage and foodborne illnesses.
Min: 32
Target: 35
Max: 40
3
Is there a proper allergen management system in place?

Select the allergen management status.

To ensure that the restaurant can manage allergens effectively to protect patrons with allergies.
4
Has all staff received emergency preparedness training?

Indicate whether training has been completed.

To ensure that staff are prepared to handle emergencies effectively.
5
Are proper food handling practices being followed?

Select the compliance status for food handling practices.

To verify that staff are adhering to safe food handling protocols to prevent contamination.
6
Describe the procedures for reporting food safety incidents.

Provide a detailed description of the procedures.

To ensure that there is a clear process in place for reporting any food safety issues.
7
How many handwashing stations are available for staff use?

Enter the number of available handwashing stations.

To ensure that there are enough facilities for staff to maintain hygiene standards.
Target: 3
8
What was the date of the last health inspection?

Enter the date of the last health inspection.

To track compliance and ensure timely follow-up on any issues identified during inspections.
9
Is all necessary safety equipment readily available for staff?

Select the availability status of safety equipment.

To ensure that employees have access to safety equipment to minimize workplace hazards.
10
Have all employees completed safety training?

Indicate whether safety training has been completed.

To ensure that all staff are trained to recognize and mitigate workplace hazards.
11
Describe the emergency response plan in place for accidents or incidents.

Provide a detailed description of the emergency response plan.

To ensure there is a clear and effective emergency response strategy.
12
How many first aid kits are available in the restaurant?

Enter the number of first aid kits available.

To ensure that there are sufficient resources for addressing injuries and emergencies.
Target: 2
13
Are all ingredients used in the kitchen fresh and within their expiration dates?

Select the freshness status of ingredients.

To ensure that only fresh ingredients are utilized to maintain food quality and safety.
14
What is the temperature of cooked foods being served?

Enter the temperature in degrees Fahrenheit.

To ensure that cooked foods are maintained at safe serving temperatures.
Min: 140
Target: 165
Max: 180
15
Describe the procedures implemented for quality control of food items.

Provide a detailed description of the quality control procedures.

To ensure there are established practices in place to maintain food quality.
16
What was the date of the last food quality audit?

Enter the date of the last food quality audit.

To track compliance and ensure timely follow-up on any quality issues identified during audits.
17
Are staff members demonstrating courteous behavior towards customers?

Select the courtesy level observed.

To evaluate the level of customer service and ensure a positive dining experience.
18
What percentage of orders were accurately fulfilled?

Enter the percentage of accurately fulfilled orders.

To ensure that the restaurant is maintaining high standards in order accuracy.
Min: 90
Target: 95
Max: 100
19
Describe the mechanism in place for collecting customer feedback.

Provide a detailed description of the feedback collection process.

To ensure that customer opinions are valued and used for service improvements.
20
What was the date of the last customer satisfaction survey conducted?

Enter the date of the last customer satisfaction survey.

To track efforts in assessing customer satisfaction and making necessary adjustments.

FAQs

Restaurants should conduct a comprehensive health and safety audit monthly, with daily checks on critical areas like food temperatures and sanitation. More frequent audits may be necessary in high-risk areas or during peak seasons.

Key areas include food storage and handling practices, personal hygiene standards, kitchen and dining area sanitation, workplace safety measures, allergen management protocols, emergency response procedures, pest control, and staff health and safety training.

The restaurant manager, a designated safety officer, or a certified health and safety consultant should be responsible for these audits. They should have thorough knowledge of local health codes, food safety regulations, and workplace safety standards.

Audit results can be used to identify areas of non-compliance, implement corrective actions, update safety protocols, enhance staff training programs, improve emergency preparedness, and demonstrate due diligence during official health inspections.

Strict adherence to health and safety standards can significantly reduce the risk of foodborne illnesses and accidents, enhance customer confidence, improve staff morale and retention, prevent costly shutdowns or fines, and contribute to a positive reputation in the competitive restaurant industry.

Benefits

Ensures compliance with health and safety regulations

Reduces the risk of foodborne illnesses and workplace accidents

Enhances customer trust and restaurant reputation

Minimizes potential legal liabilities and insurance costs

Improves overall operational standards and staff awareness