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Food Safety Hygiene Audit
20-point food safety hygiene checklist. Rate Pass/Fail → Get report.
Branch Inspection
Rate Pass/Fail. ⭐ criteria = critically important.
0/20 scored
Kitchen
Prep surfaces clean, no old food residue ⭐ Critical
Cutting boards separated raw/cooked, color-coded ⭐ Critical
Trash bins have lids, lined, emptied on time
No insects or rodents in kitchen area ⭐ Critical
Frying oil temperature within standard (<180°C) ⭐ Critical
Service Area
Tables & chairs clean, wiped after each guest
Glasses/plates/cutlery no stains, no chips
Menu clean, no stains
Beverage station clean, tools organized
Restroom
Toilet clean, no bad odor
Soap, paper, hand towels available
Floor dry, not slippery
Staff
Clean uniform, tidy hair, wearing apron
Proper handwashing before food prep ⭐ Critical
No jewelry when preparing food
Regular health check certificate on file
Storage & Preservation
Fridge 0-5°C, freezer ≤-18°C ⭐ Critical
Ingredients labeled with date, strict FIFO ⭐ Critical
No food stored on the floor
Dry storage ventilated, no moisture/mold
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