Catering Audit Checklist

Use this Catering Audit Checklist form to inspect food safety, hygiene, equipment, and staff practices, ensuring high-quality and compliant catering operations.

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Food & Hospitality
Catering Audit Checklist

Management And Administration

Staff Presentation And Conduct

Food Safety Compliance

Food Quality And Presentation

Service Delivery

Transport And Logistics

Feedback And Improvement

Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Catering Audit Checklist

Use this Catering Audit Checklist form to inspect food safety, hygiene, equipment, and staff practices, ensuring high-quality and compliant catering operations.

1. Event bookings, contracts, and invoicing records are accurate and complete.

2. Event sheets or function orders match what was delivered.

3. Staff training and certification records are current and on file.

4. Insurance, licenses, and permits for catering operations are valid.

1. Staff wear clean, correct uniforms with hair restraints where required.

2. Staff demonstrate knowledge of the menu, ingredients, and allergens.

3. Staff interactions with guests are professional and courteous.

4. Personal hygiene and handwashing standards are followed on the floor.

1. Hot and cold holding temperatures meet the required thresholds and are logged.

2. Daily temperature and monitoring records are completed and retained.

3. Stock is rotated, labeled, and within date across storage areas.

4. Cleaning and sanitation schedules are documented and up to date.

1. Dishes are presented to the agreed standard and specification.

2. Food taste, temperature, and portion sizes meet quality expectations.

3. Menu items on offer match the published or agreed menu.

4. Packaging and labeling of transported food are correct and intact.

1. Setup was completed on time and to the agreed layout.

2. Service ran to the event timeline without avoidable delays.

3. Order accuracy and dietary or allergen requests were handled correctly.

4. Equipment and service carts were clean and in good condition.

1. Vehicles used for food transport are clean and temperature-controlled.

2. Transport temperature records are completed for high-risk foods.

3. Delivery and setup times met the agreed schedule.

1. A process is in place to collect client and guest feedback.

2. Complaints and incidents are recorded and reviewed.

3. Corrective actions from previous audits have been completed.