Food Quality Control Checklist

Use this Food Quality Control Checklist to inspect ingredients, storage, preparation, and hygiene practices, ensuring safety, consistency, and compliance.

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Food & Hospitality
Food Quality Control Checklist

Customer Feedback & Adjustments

Ingredient Quality & Storage

Food Preparation & Handling

Cooking & Quality Consistency

Food Storage & Cooling

Packaging & Serving

Hygiene & Food Safety

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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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Food Quality Control Checklist

Use this Food Quality Control Checklist to inspect ingredients, storage, preparation, and hygiene practices, ensuring safety, consistency, and compliance.

1. Are customer complaints regarding food quality recorded and addressed promptly?

2. Are customer preferences, allergies, and dietary restrictions considered when preparing food?

3. Are customer satisfaction surveys or feedback forms offered to monitor food quality?

4. Are regular tastings or quality checks conducted to ensure product consistency?

5. Is there a system for tracking trends in customer complaints to make necessary adjustments?

1. Are all ingredients inspected upon delivery for freshness and proper packaging?

2. Are perishable items stored at the correct temperature (refrigerated or frozen)?

3. Are dry ingredients stored in a cool, dry, and pest-free environment?

4. Are ingredients labeled with expiration dates and used within safe periods?

5. Is the FIFO (First In, First Out) method applied to stock rotation?

1. Are all food preparation areas cleaned and sanitized before use?

2. Are staff members using separate cutting boards for raw and cooked foods?

3. Is food handled with gloves or utensils to avoid direct contact?

4. Are food items properly thawed at safe temperatures, not at room temperature?

5. Are cooking temperatures regularly checked using a food thermometer?

1. Are cooking methods and times consistently followed for each dish?

2. Is food cooked to the proper internal temperature to ensure safety?

3. Are portion sizes consistent to maintain quality and cost control?

4. Are all dishes visually appealing and presented according to restaurant standards?

5. Are seasoning and flavor profiles consistent for all menu items?

1. Are hot foods cooled down within two hours to the appropriate temperature (below 41°F/5°C)?

2. Are leftovers stored in covered containers and labeled with date and time?

3. Is food refrigerated promptly and stored in proper containers to avoid contamination?

4. Is storage equipment (freezers, refrigerators) regularly checked and maintained?

5. Is food stored off the floor to prevent contamination?

1. Is food packaging sealed and marked with the product information, preparation date, and expiry date?

2. Are packaged foods properly insulated to maintain temperature during delivery?

3. Is food served at the correct temperature, hot or cold, to customers?

4. Are portion sizes consistent across all meals served?

5. Is the presentation of the food attractive and aligned with menu standards?

1. Are kitchen staff trained in food safety and sanitation procedures?

2. Is handwashing conducted before food preparation, after handling raw ingredients, and after using the restroom?

3. Are sanitation schedules for equipment, surfaces, and utensils followed strictly?

4. Are food safety practices, such as allergen management, implemented in food handling?

5. Are staff using appropriate personal protective equipment (PPE) such as gloves and aprons?