Food Safety Checklist for Hotels

Ensure impeccable food safety standards & guest satisfaction! Our Hotel Food Safety Checklist template guides your team through every step, from kitchen hygiene to allergen management. Download now & protect your reputation.

This Template was installed 2 times.

Receiving & Storage

1 of 10

Check incoming food deliveries for proper temperature, damage, and expiration dates. Verify storage conditions meet health code requirements.

Delivery Date

Delivery Temperature (°F)

Packaging Condition

Expiration Dates Verified?

Items Received

Quantity Received

Notes/Comments

Food Preparation

2 of 10

Ensure proper handwashing practices, use of sanitized equipment, and adherence to cooking temperatures.

Chicken Internal Temperature (F)

Beef Internal Temperature (F)

Fish Internal Temperature (F)

Knife Sharpening Status

Cutting Board Sanitization - Check all that apply

Date of Last Ingredient Rotation

Any unusual observations during prep?

Cooking & Holding

3 of 10

Monitor cooking temperatures for all meats, poultry, and seafood. Verify food is held at safe temperatures during service.

Chicken Internal Temperature (°F)

Beef Internal Temperature (°F)

Fish Internal Temperature (°F)

Time Food Removed from Oven

Holding Temperature (°F)

Date Food Removed from Heat

Holding Time (Minutes)

Food Type

Serving & Display

4 of 10

Check serving temperatures and prevent contamination during food presentation.

Temperature of Hot Holding Units (°F)

Temperature of Cold Holding Units (°F)

Buffet Food Protection (e.g., sneeze guards)

Food Properly Labeled?

Time of Display Temperature Check

Notes on Display Area Conditions

Cleaning & Sanitation

5 of 10

Verify proper cleaning and sanitizing of all food contact surfaces and equipment.

Sanitizer Concentration (ppm)

Date of Last Chemical Cleaning

Time of Last Chemical Cleaning

Surfaces Cleaned (Check all that apply)

Notes on Cleaning Procedure or Any Issues Found

Cleaning Solution Used

Pest Control

6 of 10

Inspect for signs of pests and verify pest control measures are in place.

Last Pest Control Service Date

Number of Bait Stations Checked

Evidence of Pests Observed?

Description of Pest Activity (if any)

Location of Pest Activity (e.g., kitchen, storage room)

Photo Evidence (if applicable)

Employee Health & Hygiene

7 of 10

Confirm employees adhere to personal hygiene standards and report any illness.

Did employee wash hands before starting work?

Clean Uniform?

Last Illness Date (if applicable)

Symptoms Observed (if any)

Gloves Used When Appropriate?

Jewelry Restrictions Followed?

Waste Management

8 of 10

Ensure proper disposal of food waste and garbage.

Quantity of Food Waste (lbs/kg)

Date of Waste Disposal

Time of Waste Disposal

Description of Waste Materials

Waste Disposal Method

Container Condition

Waste Disposal Location

Date Marking & Rotation

9 of 10

Verify accurate date marking and FIFO (First In, First Out) rotation of food items.

Date Received

Date Prepared (if applicable)

Expiration/Use-By Date

Date Marking Method

Quantity Received

Rotation Method

Storage Location (for traceability)

Documentation & Record Keeping

10 of 10

Maintain records of temperature logs, cleaning schedules, and other relevant food safety information.

Date of Inspection

Time of Inspection

Temperature Log - Fridge 1 (in °F)

Temperature Log - Freezer (in °F)

Sanitation Schedule Followed?

Attach relevant photos (e.g., temperature logs)

Notes/Comments/Corrective Actions Required

Inspector Signature

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