Food safety audit and inspection checklist-Excel-PDF-template-word-free

Food-safety-hygiene-audit-inspection-checklist-Excel-PDF-template-word-free

Here is a comprehensive food safety audit checklist:

I. Food Handling and Preparation

1. Are food handlers trained on proper hygiene practices?

2. Are food handlers wearing proper attire (hats, gloves, etc.)?

3. Are raw and ready-to-eat foods separated?

4. Are foods handled and stored at proper temperatures?

5. Are utensils and equipment cleaned and sanitized regularly?

II. Food Storage and Disposal

1. Are foods stored in clean, covered containers?

2. Are foods labeled with date and contents?

3. Are expired or spoiled foods removed from storage?

4. Are waste and recyclables disposed of properly?

5. Are chemical and cleaning supplies stored separately from food?

III. Cleaning and Sanitizing

1. Are floors, walls, and equipment cleaned regularly?

2. Are cleaning solutions used according to manufacturer's instructions?

3. Are sanitizers used according to manufacturer's instructions?

4. Are utensils and equipment sanitized after cleaning?

5. Are high-touch areas (e.g. door handles, light switches) cleaned and sanitized regularly?

IV. Pest Control

1. Are there signs of pest activity (e.g. rodents, cockroaches)?

2. Are pest control measures in place (e.g. traps, bait stations)?

3. Are pest control records maintained?

4. Are food and food-contact surfaces protected from pests?

5. Are waste and recyclables stored in pest-proof containers?

V. Water, Plumbing, and Waste

1. Is the water supply safe and potable?

2. Are plumbing fixtures (e.g. sinks, toilets) in good repair?

3. Are waste and recyclables disposed of properly?

4. Are sewage and drainage systems functioning properly?

5. Are backflow preventers installed and maintained?

VI. Equipment and Utensils

1. Are equipment and utensils in good repair?

2. Are equipment and utensils cleaned and sanitized regularly?

3. Are equipment and utensils stored properly?

4. Are temperature control devices (e.g. thermometers) calibrated and accurate?

5. Are food-contact surfaces made of non-toxic materials?

VII. Record Keeping and Training

1. Are food safety records maintained (e.g. temperature logs, cleaning schedules)?

2. Are employees trained on food safety procedures?

3. Are employees trained on allergens and allergen control?

4. Are employees trained on proper handwashing techniques?

5. Are food safety policies and procedures available to employees?

VIII. Regulatory Compliance

1. Are food safety regulations and standards met (e.g. HACCP, FDA)?

2. Are food safety certifications and permits up-to-date?

3. Are food safety inspections and audits conducted regularly?

4. Are corrective actions taken to address food safety issues?

5. Are food safety policies and procedures reviewed and updated regularly?

This checklist is not exhaustive, and you should adjust it according to your specific food service operation and local regulations. Regular food safety audits can help identify potential hazards and ensure compliance with regulations.

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