Food and Beverage Audit Checklist

Creating a Food and Beverage Audit Checklist using eAuditor Audits & Inspections (a mobile auditing platform for inspections) is a great way to ensure that your food and beverage operations are compliant with safety, hygiene, and quality standards. Below is a basic framework for building an audit checklist tailored to the food and beverage industry:

1. General Information

• Audit Date: [Date]
• Auditor Name: [Name]
• Location: [Location]
• Department: [Department]

2. Facility Cleanliness and Hygiene

• 2.1. Kitchen and Preparation Areas
  • Are work surfaces clean and sanitized?
  • Are kitchen floors clean and free from spills?
  • Dispose garbage properly and frequently.
  • Is there adequate ventilation in the kitchen?
  • Are cleaning schedules for equipment and surfaces up to date?
• 2.2. Restrooms
  • Are restrooms clean and well-maintained?
  • Equip restrooms and washing facilities with soap and drying methods.
  • Inspect restrooms for cleanliness.
• 2.3. Dining Areas
  • Are tables, chairs, and floors clean?
  • Does facility empty garbage bins regularly?
  • Is the environment well-lit and free of odors?

3. Food Storage and Handling

• 3.1. Food Storage
  • Are raw and cooked foods stored separately?
  • Make sure to organize Food storage areas, keep them clean, and free from pests.
  • Monitor and record storage temperatures
• 3.2. Refrigeration and Freezer Units
  • Are refrigerators/freezers operating at correct temperatures?
  • Are units clean and free of frost buildup?
  • Is there no overstocking of food in units?
• 3.3. Inventory Control
  • Is food properly labeled with expiration dates?
  • Does facility follow FIFO (First In, First Out) procedures ?
  • Does facility discard expired or spoiled items immediately?

4. Food Preparation and Safety

• 4.1. Cross-Contamination Prevention
  • Use separate cutting boards for raw and cooked foods?
  • Do employees use gloves when handling food directly?
  • Do employees follow handwashing protocols?
• 4.2. Cooking Practices
  • Are food temperatures being checked regularly during preparation?
  • Is the proper temperature maintained for cooking high-risk foods (meat, poultry, etc.)?
  • Are proper procedures in place for cooling hot foods?
• 4.3. Allergen Control
  • Are allergens clearly labeled on the menu?
  • Has allergens been stored separately to avoid contamination?
  • Are staff trained in allergen awareness and cross-contact prevention?

5. Employee Hygiene and Safety

• 5.1. Employee Health
  • Are sick employees prohibited from working in food prep areas?
  • Are staff aware of symptoms reporting requirements?
• 5.2. Personal Hygiene
  • Have the employees been wearing appropriate uniforms and head coverings?
  • Are handwashing protocols followed after bathroom breaks and before handling food?
  • Are nails trimmed and jewelry removed during food prep?
• 5.3. PPE Usage
  • Are employees using proper protective equipment (gloves, masks, etc.)?
  • Is PPE in good condition and replaced regularly?

6. Equipment and Utensil Management

• 6.1. Equipment Maintenance
  • Are cooking appliances and equipment in proper working order?
  • Does facility document regular maintenance of equipment?
  • Are temperature gauges and thermometers calibrated and functioning?
• 6.2. Utensils and Dishes
  • Does facility clean and sanitize utensils and dishes properly after each use?
  • Are there any damaged or broken items that need replacing?
  • Does facility store utensils in a way that prevents contamination?

7. Pest Control

• 7.1. Visual Inspection
  • Are there any signs of pests (rodents, insects, etc.)?
  • Are traps and pest control measures in place and checked regularly?
• 7.2. Pest Control Logs
  • Does facility document pest control inspections and up to date?
  • Is there any history of pest-related issues in the past month?

8. Waste Management

• 8.1. Garbage Disposal
  • Do employees empty waste bins regularly?
  •  Are bins been covered and properly labeled (e.g., food waste, recycling)?
  • Are disposal areas clean and pest-free?
• 8.2. Hazardous Waste
  • Are hazardous cleaning chemicals stored away from food areas?
  • Is there a proper system in place for the disposal of hazardous materials?

9. Compliance and Documentation

• 9.1. Certifications and Licenses
  • Are food handler certificates up to date?
  • Are safety and hygiene certificates current?
• 9.2. Inspection Reports
  • Are previous inspection reports available and properly filed?
  • Did facility correct any past violations?

10. Customer Satisfaction and Feedback

• 10.1. Customer Complaints
  • Does facility document and address customer complaints promptly?
  • Is there a system in place for resolving food-related issues?

11. Final Review and Comments

• Notes/Comments: [Additional Comments]
• Sign-off by Auditor: [Signature]
• Date of Next Audit: [Scheduled Date]

Key Features for eAuditor Audits & Inspections Food and Beverage Audit Integration 

1. Real-time Data Entry: Enable real-time data capture during audits via eAuditor Audits & Inspections’ mobile platform.
2. Automated Reports: Use eAuditor Audits & Inspections to generate automated PDF reports once the checklist is completed.
3. Action Assignment: Assign tasks based on audit findings directly to team members with eAuditor Audits & Inspections’ action assignment feature.
4. Scheduled Audits: Schedule regular Food and Beverage Audit and send reminders through the eAuditor Audits & Inspections system.
5. Data Analytics: Track Food and Beverage Audit trends and recurring issues using eAuditor Audits & Inspections’ dashboard to identify patterns in food safety compliance.

This framework can be customized to fit your specific business or operational needs and can be implemented directly into eAuditor Audits & Inspections.