NSF Audit Checklist

NSF Food Safety Audit Checklist for food businesses to assess hygiene, storage, and handling practices, ensuring compliance with NSF standards.

Download as free PDF

GET A DEMO
SIGN UP TO USE TEMPLATE
SIGN UP

NSF Audit Checklist



Documentation And Management Systems

1. A documented food safety management system based on HACCP is in place and current


Photo Comment

2. Temperature records for the review period are complete with no missing entries


Photo Comment

3. Cleaning schedules are signed off for all required areas and shifts


Photo Comment

4. Staff food safety and allergen training records are current for everyone on shift


Photo Comment

5. Due diligence records such as fridge, freezer, and cooking checks are completed daily


Photo Comment

6. Corrective actions from the previous audit have been closed and recorded


Photo Comment

7. Supplier and delivery records confirm goods came from approved suppliers


Photo Comment

8. Probe calibration checks are recorded at the required frequency


Photo Comment
Personal Hygiene And Staff Practices

1. Staff wash their hands at the required times using the correct method


Photo Comment

2. Wash hand basins have hot and cold running water, soap, and paper towels


Photo Comment

3. Wash hand basins are used only for handwashing and are not blocked


Photo Comment

4. Staff wear clean, complete uniforms with appropriate hair restraints


Photo Comment

5. Cuts and wounds are covered with visible blue waterproof dressings


Photo Comment

6. Staff report illness and do not work while unwell with symptoms


Photo Comment

7. Jewellery and personal items are kept away from food areas


Photo Comment
Deliveries And Storage

1. Deliveries are checked for temperature, date, and condition on arrival


Photo Comment

2. Chilled foods are stored at or below 8°C


Photo Comment

3. Frozen foods are stored at or below minus 18°C


Photo Comment

4. Stock is rotated on a first-in, first-out basis


Photo Comment

5. All open and prepared foods are labelled with a use-by or use-within date


Photo Comment

6. No food is stored beyond its use-by date


Photo Comment

7. Raw foods are stored below and separate from ready-to-eat foods


Photo Comment

8. Dry goods are stored off the floor in a clean, organised area


Photo Comment
Temperature Control

1. Cooked food reaches a core temperature of 75°C or an equivalent time and temperature combination


Photo Comment

2. Hot held food is kept at or above 63°C


Photo Comment

3. Cold display food is kept at or below 8°C


Photo Comment

4. Cooling of cooked food follows the approved time and temperature method


Photo Comment

5. Reheated food reaches a core temperature of 75°C


Photo Comment

6. Food held outside safe temperatures beyond the permitted time is discarded


Photo Comment

7. A clean, calibrated probe thermometer is available and used with probe wipes


Photo Comment
Food Preparation And Cross-Contamination

1. Separate colour-coded boards and equipment are used for raw and ready-to-eat foods


Photo Comment

2. Raw and ready-to-eat foods are prepared in separate areas or at separate times


Photo Comment

3. Food is defrosted safely in a chilled environment, not at room temperature


Photo Comment

4. High-risk foods such as cooked rice and eggs are handled per procedure


Photo Comment

5. Fruit and vegetables are washed before preparation


Photo Comment

6. Preparation surfaces are cleaned and sanitised between tasks


Photo Comment
Allergen Management

1. Allergen information is available and accurate for every dish


Photo Comment

2. Pre-packed for direct sale foods are labelled with a full ingredient list and emphasised allergens


Photo Comment

3. Allergen information is updated when recipes or ingredients change


Photo Comment

4. Allergenic ingredients are stored and prepared to prevent cross-contact


Photo Comment

5. Staff can explain how an allergen order is handled from order to service


Photo Comment

6. A process is in place to communicate allergen orders to the kitchen


Photo Comment
Cleaning And Sanitation

1. A documented cleaning schedule is in place and followed


Photo Comment

2. Sanitiser is used at the correct concentration and contact time


Photo Comment

3. Cleaning chemicals are labelled and stored away from food


Photo Comment

4. Food contact surfaces are cleaned and disinfected using a two-stage method


Photo Comment

5. The dishwasher or glasswasher reaches the required wash and rinse temperatures


Photo Comment

6. Cleaning equipment such as cloths and mops is clean and stored correctly


Photo Comment
Structure, Facilities, And Pest Control

1. Floors, walls, and ceilings are in good repair and easy to clean


Photo Comment

2. Drainage runs freely with no standing water or backflow


Photo Comment

3. Ventilation and extraction are working and free of grease build-up


Photo Comment

4. Lighting is adequate and fittings are intact and shatterproof where required


Photo Comment

5. There is no evidence of pest activity in food or storage areas


Photo Comment

6. A pest control programme is in place with records of visits and actions


Photo Comment

7. External doors and windows are proofed against pest entry


Photo Comment
Equipment And Maintenance

1. Refrigeration and freezer units run at the correct temperature


Photo Comment

2. Equipment is clean, in good working order, and free of damage


Photo Comment

3. Faulty equipment is reported, logged, and taken out of use where unsafe


Photo Comment

4. Probes, gauges, and thermometers are maintained and accurate


Photo Comment

5. Food contact equipment is in sound condition with no rust or damage


Photo Comment
Health, Safety, And Fire

1. Fire exits and escape routes are clear and unobstructed


Photo Comment

2. Fire extinguishers and fire fighting equipment are in date and accessible


Photo Comment

3. The extraction hood and any fire suppression system are within their service date


Photo Comment

4. A stocked first aid kit is available and accessible


Photo Comment

5. Required licences and food business registration are in place and displayed


Photo Comment

6. Gas and electrical equipment has current safety certification


Photo Comment

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.

Is this sample what you are looking for?
Sign up to use & customize this template, or create your own custom checklist.

NEW! Try generating a custom checklist with our free AI tool:

AI spark green AI CHECKLIST CREATOR

Easy inspection app for your digital checklists

  • Conduct inspections anytime, anywhere - even offline
  • Capture photos as proof of compliance or areas needing attention
  • Instantly generate and share detailed reports after the inspections
  • Assign & track follow-up tasks, view historical trends on a centralized dashboard
GET A DEMO
START FREE TRIAL
GoAudits care app