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Food Safety Checklist Form Template

Ensure Compliance and Safety in Food Handling

Ensuring food safety is crucial, but keeping track of all necessary standards can be overwhelming. This Food Safety Checklist Form Template is designed for food business owners, managers, and safety inspectors who want to maintain the highest safety standards. By using this template, you can easily conduct thorough inspections, ensure compliance with regulations, and educate your staff on safe food handling practices, all while creating a documented record of your safety checks. Start streamlining your food safety process with our ready-to-use template.

Use this Template (FREE) Live Preview
Facility name
Site/location
Date of inspection
Inspector name
Areas inspected
Please Specify:
Deliveries are from approved suppliers
Yes
No
Not applicable
TCS foods are received at safe temperatures
Yes
No
Not applicable
Product temperatures are checked and recorded on receipt
Yes
No
Not applicable
Packaging is intact and within date at receipt
Yes
No
Not applicable
Cold storage maintains 41 F / 5 C or below
Yes
No
Not applicable
Foods are labeled and dated
Yes
No
Not applicable
Raw animal foods are stored below or separate from ready-to-eat foods
Yes
No
Not applicable
Chemicals and personal items are stored away from food and equipment
Yes
No
Not applicable
Employees wash hands at required times
Yes
No
Not applicable
No bare-hand contact with ready-to-eat foods
Yes
No
Not applicable
Allergen ingredients are identified and separated during prep and storage
Yes
No
Not applicable
Cooking temperatures meet required minimums
Yes
No
Not applicable
Hot holding maintains 135 F / 57 C or above
Yes
No
Not applicable
Cold holding maintains 41 F / 5 C or below
Yes
No
Not applicable
Cooling of cooked foods meets time and temperature requirements
Yes
No
Not applicable
Food-contact surfaces are cleaned and sanitized at required frequency
Yes
No
Not applicable
Sanitizer concentration is within the required range
Yes
No
Not applicable
Thermometers are accurate and calibrated
Yes
No
Not applicable
Handwash sinks are accessible and fully stocked (soap, paper towels, warm water)
Yes
No
Not applicable
Floors, walls, and ceilings are clean and in good repair
Yes
No
Not applicable
Any evidence of pests observed today
Yes
No
Not applicable
Employee illness reporting policy is implemented
Yes
No
Not applicable
Employees working today are symptom-free
Yes
No
Not applicable
Notes and observations
Corrective actions taken or recommended
Required records (receiving, temperature, cleaning logs) are up to date
Yes
No
Not applicable
Person in charge (PIC) acknowledgment
PIC acknowledgment date
Inspector signature
Overall compliance assessment
Poor
Below average
Average
Good
Exceptional
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Paper art illustration depicting a food safety checklist form with various food safety items and icons

When to use this form

Use this checklist for daily opening and closing checks, line checks before service, and receiving inspections. It fits restaurants, commissaries, food trucks, and school cafeterias that need clean stations, correct temps, and clear records. Supervisors can assign fixes, track trends across sites, and prep for health inspections. During internal audits, pair your records with the Onsite audit report form. If you run production or packaging, align defect checks with the Quality control inspection form. When you spot a critical risk (like failed cooking temps), submit a quick Quality alert form so the team takes immediate corrective action.

Must Ask Food Safety Checklist Questions

  1. What are the current temperatures of each refrigerator and freezer?

    Recording exact readings proves your cold chain is intact and prevents spoilage. Trend data also flags failing units early so you can service equipment or move product before loss.

  2. Are handwashing stations stocked, accessible, and used at required times?

    Soap, towels, and hot water within reach make compliance easy and reduce cross-contamination. Confirming use after restroom breaks, handling raw foods, and glove changes strengthens habits.

  3. Are raw, allergen-containing, and ready-to-eat foods stored separately and date-marked?

    Clear separation and labels prevent cross-contact and stop expired items from reaching guests. Good records also support reviews you may document in an Onsite audit report form.

  4. Are cooking, cooling, and hot-holding temperatures measured and logged for each batch?

    These checks confirm kill steps and keep food out of the danger zone. Logs create proof for inspectors and help you retrain staff where gaps appear.

  5. Are sanitizers at the correct concentration, and are food-contact surfaces cleaned and verified on schedule?

    Right dilution and contact time ensure you reduce pathogens on prep tools and stations. If results fail, raise a Quality alert form to notify leaders and trigger corrective action.

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