Food Safety & Temperature Control Verification Checklist
Ensure guest safety & maintain impeccable standards! Our Food Safety & Temperature Control Verification checklist for hospitality professionals guarantees compliance & prevents foodborne illnesses. Download now for peace of mind & a flawless reputation.
This Template was installed 5 times.
Receiving & Storage
Verification of incoming food deliveries and proper storage conditions.
Date of Receiving Verification
Time of Receiving Verification
Ambient Temperature Upon Delivery (Fahrenheit/Celsius)
Packaging Condition of Delivered Food
Evidence of Proper Handling (Select all that apply)
Product Temperature Verification (at receiving)
Notes/Observations on Receiving Condition (e.g., potential spoilage, packaging issues)
Cold Storage Temperatures
Monitoring and recording refrigerator, freezer, and chilled display case temperatures.
Refrigerator Temperature Check 1 (Start of Shift)
Refrigerator Temperature (in °F)
Refrigerator Temperature (in °C)
Refrigerator Temperature Check 2 (Mid-Shift)
Refrigerator Temperature (in °F)
Refrigerator Temperature (in °C)
Freezer Temperature Check (Start of Shift)
Freezer Temperature (in °F)
Freezer Temperature (in °C)
Notes/Corrective Actions (if temperature outside range)
Hot Holding Temperatures
Verification of hot food holding temperatures and equipment functionality.
Time of Hot Holding Temperature Check
Temperature of Holding Unit 1 (e.g., Soup Kettle)
Temperature of Holding Unit 2 (e.g., Steam Table)
Temperature of Holding Unit 3 (e.g., Heat Lamp)
Holding Unit 1 Status
Holding Unit 2 Status
Corrective Actions Taken (if any)
Signature of Verifier
Cooking Temperatures
Confirmation of proper cooking temperatures for various food items.
Poultry (Chicken, Turkey): Minimum Internal Temperature (°F)
Ground Beef: Minimum Internal Temperature (°F)
Beef, Pork, Lamb Steaks/Roasts: Minimum Internal Temperature (°F)
Fish: Minimum Internal Temperature (°F)
Eggs (for immediate consumption): Minimum Internal Temperature (°F)
Cooking Method Verification (e.g., Oven, Grill, Fryer)
Notes/Observations regarding cooking temperatures and visual checks (e.g., color, texture)
Time Cooking Temperature Verified
Cooling Procedures
Evaluation of cooling methods and adherence to safe cooling guidelines.
Initial Food Temperature (Upon Removal from Cooking)
Target Cooling Temperature (e.g., Below 41°F/5°C)
Time to Reach 70°F (21°C) from Initial Temperature
Time to Reach 41°F (5°C) from Initial Temperature
Cooling Method Used:
If 'Other' Cooling Method Selected, Please Describe:
Date Cooling Procedure Observed
Time Cooling Procedure Started
Date Marking & Rotation
Ensuring proper date marking of food and First-In, First-Out (FIFO) rotation.
Number of pre-packaged items with dates checked:
Last date marking review conducted:
Date marking system used (check all that apply):
Notes on date marking discrepancies (if any):
Date marking standards being followed:
Number of items rotated (FIFO) during this verification:
Describe FIFO rotation procedures observed:
Equipment Calibration
Verification of thermometer calibration and maintenance records.
Last Thermometer Calibration Date
Thermometer Reading (Calibration)
Thermometer Correction (if needed)
Calibration Standard Used
Calibration Notes (e.g., method used, observations)
Calibration Performed By:
Calibration Certificate (if applicable)
Employee Training & Practices
Assessment of employee knowledge and adherence to food safety protocols.
Which food safety topics have employees received training on (check all that apply)?
Date of last food safety training for all employees.
Number of employees who have completed food safety certification (e.g., ServSafe).
Describe the process for ensuring new employees receive initial food safety training.
How are employees reminded of key food safety practices?
Who is responsible for conducting food safety retraining?
Attach proof of employee food safety certifications (e.g., ServSafe cards).
Describe how employee adherence to food safety procedures is monitored and enforced.
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