Checklists LibraryFood Safety Checklist for Restaurants

HoReCa

10/1/2025

Food Safety Checklist for Restaurants

A Food Safety Checklist for Restaurants helps managers and staff keep kitchens compliant and safe every day. Instead of relying on memory, it lays out clear steps for receiving deliveries, storing food at the right temperatures, preparing and cooking meals safely, and maintaining proper sanitation. Each task has a simple standard — like “refrigerators at 41°F or below” or “cutting boards sanitized between uses” — so employees know exactly what to check.

The checklist also reinforces employee hygiene and dining-area safety. From proper handwashing and clean uniforms to pest control and sanitized tables, it covers both back-of-house and front-of-house routines. By documenting temperatures, sanitizer levels, and cleaning schedules, restaurants create a reliable record that can be used in audits, inspections, or internal reviews.

For supervisors, it provides accountability and consistency. Issues can be logged immediately, corrective actions tracked, and photo evidence added if using a mobile app. Printable PDF versions work well for smaller teams, while digital versions allow time-stamped entries, number logging, and instant reporting.

Keeping this checklist in daily use reduces health risks, improves customer confidence, and ensures the restaurant is always inspection-ready. Whether for a single location or across a chain, it turns food safety from a one-time effort into a structured routine.

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Deliveries inspected for correct temperature

Check

Record temperature of refrigerated delivery (°F)

Number

Packaging intact and free from damage

Check

All items labeled with delivery date

Check

Upload photo of received delivery labels

Media

Dry storage organized, no items on floor

Check

Chemicals stored separately from food

Check

Note any rejected items or issues

Text

Walk-in cooler temperature recorded

Number

Freezer temperature recorded

Number

FIFO system followed (old stock in front)

Check

Upload photo of cooler shelves organization

Media

Expired products found and discarded

Check

Note any malfunctioning units

Text

Handwashing station stocked (soap, towels)

Check

Employees wash hands before food handling

Check

Separate cutting boards for raw/cooked foods

Check

Food-contact surfaces sanitized before prep

Check

Record sanitizer concentration (ppm)

Number

Upload photo of sanitized prep area

Media

Note any cross-contamination risks observed

Text

Cooked food reaches safe minimum temperature

Check

Holding units maintain food at ≥ 135°F

Check

Thermometers cleaned/sanitized between uses

Check

Note any corrective actions for undercooked food

Text

Hot food cooled from 135°F to 70°F within 2 hrs

Check

Food cooled from 70°F to 41°F within 4 hrs

Check

Cold holding units maintain ≤ 41°F

Check

Upload photo of cooling food in storage

Media

Note any cooling procedure deviations

Text

Daily cleaning schedule followed

Check

Utensils washed, rinsed, sanitized properly

Check

Dish machine sanitizer concentration tested

Number

Trash bins emptied and liners replaced

Check

Restrooms clean and fully stocked

Check

Upload photo of sanitized dishwashing area

Media

Note any sanitation concerns or missed areas

Text

Uniforms and aprons clean

Check

Hair restraints (hats, nets) worn

Check

No jewelry worn on hands/arms during prep

Check

Gloves changed between tasks

Check

Upload photo of handwashing signage

Media

Note any hygiene policy violations

Text

No evidence of pests (droppings, gnaw marks, insects)

Check

Doors and windows sealed properly

Check

Pest control service log updated

Check

Upload photo of pest monitoring traps

Media

Describe any pest activity observed

Text

Ready-to-eat food handled with utensils/gloves

Check

Buffets/self-service stations monitored

Check

Hot/cold holding temps maintained at service

Check

Tables and chairs sanitized between guests

Check

Upload photo of service line setup

Media

Note any service-related safety concerns

Text

All corrective actions documented

Check

Supervisor review completed

Check

Upload final inspection photo (kitchen overview)

Media

Number of issues identified in this inspection

Number

Additional comments or incidents

Text

Food Safety Checklist for Restaurants

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