Restaurant Food Safety

Complete this checklist at least once per day during active service. Record all temperatures and correct any failures before continuing operations.

~15 min

Progress0% Complete

Record hot holding temperatureTarget: 60°C to 85°C

Record cold holding temperatureTarget: 1°C to 5°C

Thermometers calibrated

Raw foods separated from ready-to-eat

FIFO rotation applied

Expired items removed

Handwashing supplies stocked

Sanitizer concentration verified

Food safety notes or issues