Hygiene Standard

This Food Hygiene audit checklist can be customized to ensure compliance with Personal Hygiene and Food hygiene standards in the kitchen/ back of house/retail settings.

Hygiene Standard



Hygiene Wear & Wash

1. Are all staff wearing coats properly? Top button done up completely?


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2. Are hygiene staff wearing only red collar coats?


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3. Hair coverage - is everyone's hair covered fully? List those who do not have good hair coverage. Are beard snoods being worn correctly - facial hair fully covered


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4. Is everyone's hair covered fully? Who are the once not having good hair coverage?


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5. Are bread snoods being worn correctly & facial hair covered?


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6. Is the tray wash staff wearing green colour apron only?


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7. Are all clean utensils fully immeresed into sanitising solution?


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8. Are clean trays are stored upside down and are visually clean, no food debris?


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9. Are clean trays and utensils are stored separately without mixing the dirty and clean utensils?


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10. Are clean trays or utensils passed through complete clean hatch to assembly?


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Hygiene Standards

1. Is water drianed from tray wash machine at the end of each shift?


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2. Is only disposal food handled by hygiene staff?


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3. Is correct colour coded cleaning equipment is used and it is stored correctly when not in use?


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4. Are cleaning equipments (sqeeze & shovel) cleaned after use, free of food debris and dirt?


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5. Are all the chemicals and sanitiser spray bottles are clearly labelled and stored in the designated place?


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6. Are all soap and blue towels dispnesers are topped up?


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7. Is rubbish in the bins regularly cleaned?


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8. Is the rubbish hatch closed and bins in dispatch are emptied regularly without overflowing?


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9. Are check scales and scale stands in all areas cleanly maintained?


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10. Is the pump being cleaned and ensured being clean between soups?


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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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