RESTAURANT FOOD SAFETY CHECKLIST TEMPLATE

Created by ChecklistGuro (https://checklistguro.com)

--- RECEIVING & STORAGE ---
[ ] Delivery Date
[ ] Temperature of Refrigerated Goods (°F)
[ ] Temperature of Frozen Goods (°F)
[ ] Packaging Condition (Intact, Damaged, Compromised)
[ ] Supplier Name
[ ] Check for: (Signs of pests, Broken seals, Expiration dates, Damage to packaging)
[ ] Receiver Signature

--- COLD STORAGE ---
[ ] Refrigerator Temperature (in °F)
[ ] Freezer Temperature (in °F)
[ ] Refrigerator Door Seals Condition (Excellent, Good, Fair, Poor - Requires Repair)
[ ] Freezer Door Seals Condition (Excellent, Good, Fair, Poor - Requires Repair)
[ ] Foods Properly Labelled? (Dates Included, Contents Clearly Identified)
[ ] Last Temperature Log Date
[ ] Notes on any issues or corrective actions

--- DRY STORAGE ---
[ ] Storage Temperature (°F)
[ ] FIFO System Followed? (Yes, No, N/A)
[ ] Evidence of Pests? (Rodents, Insects, Other, None)
[ ] Details of Pest Evidence (if any)
[ ] Last Pest Control Service Date
[ ] Storage Area Cleanliness (Excellent, Good, Fair, Poor)
[ ] Photo of Storage Area (Optional)

--- FOOD PREPARATION ---
[ ] Internal Cooking Temperature (Poultry)
[ ] Internal Cooking Temperature (Beef/Pork)
[ ] Handwashing Observed? (Yes, No)
[ ] Gloves Used Appropriately? (Yes, for raw foods, Yes, for ready-to-eat foods, No, N/A)
[ ] Notes on Cross-Contamination Prevention
[ ] Produce Washed Properly? (Yes, No)

--- COOKING & HOLDING ---
[ ] Chicken Internal Temperature (F)
[ ] Beef Internal Temperature (F)
[ ] Fish Internal Temperature (F)
[ ] Cooling Method Used (Ice Bath, Blast Chiller, Walk-in Cooler, Other)
[ ] Time Food Removed from Heat
[ ] Holding Temperature (F)
[ ] Date Food was Cooked

--- DISHWASHING & SANITATION ---
[ ] Water Temperature (Incoming)
[ ] Sanitizer Concentration (ppm)
[ ] Dish Machine Wash Cycle Time (seconds)
[ ] Dish Machine Rinse Temperature (°F)
[ ] Dish Machine Functioning Correctly? (Yes, No)
[ ] Areas of Dishwashing Area Cleaned? (Floors, Walls, Drains, Surfaces)
[ ] Last Chemical Level Check

--- EMPLOYEE HYGIENE ---
[ ] Handwashing Time (seconds)
[ ] Gloves Used? (Yes, No)
[ ] Handwashing Supplies Available? (Soap, Water (Hot & Cold), Paper Towels, Hand Sanitizer)
[ ] Hair Restraint Used? (Yes, No)
[ ] Comments/Observations on Employee Hygiene

--- PEST CONTROL ---
[ ] Temperature of traps (if applicable)
[ ] Signs of Pest Activity Observed? (Rodents, Insects, Birds, Other, None)
[ ] Specific areas where pests were spotted (if any)
[ ] Date of last professional pest control service
[ ] Detailed notes on pest control observations and actions taken
[ ] Pest Control Method Employed (if any) (Trapping, Baiting, Insecticide Spray, None)

--- EQUIPMENT MAINTENANCE ---
[ ] Last Preventative Maintenance Date (Ovens, Fryers, etc.)
[ ] Refrigerator Temperature (Fahrenheit)
[ ] Dishwasher Water Temperature (Fahrenheit)
[ ] Ice Machine Sanitized? (Yes, No)
[ ] Notes on Equipment Condition/Issues
[ ] Hood Filters Clean? (Yes, No)
[ ] Gas Line Pressure (PSI)

--- WASTE MANAGEMENT ---
[ ] Quantity of Food Waste Generated (lbs)
[ ] Date of Last Waste Container Cleaning
[ ] Time of Scheduled Waste Collection
[ ] Waste Disposal Method (Landfill, Composting, Rendering, Other)
[ ] If 'Other' disposal method selected, please specify:
[ ] Condition of Waste Containers (Good, Fair, Needs Repair, Damaged)
[ ] Notes on waste management issues or improvements needed:

--- END OF TEMPLATE ---
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