Food safety audit checklist

This sizes and scores a food safety audit. Enter the areas audited from delivery to cleaning, the checklist items per area, the non-conformances found, the minutes an item takes, the staff interviewed and the minutes per interview, and the page returns the checklist items, the conformance score as a percentage, the audit minutes, the corrective actions to log and the non-conformances per area. An audit is a checklist with a score at the end; this is the checklist sized and the score computed, from your own figures.

Six areas is the shape of a kitchen

Delivery and suppliers, storage, preparation, cooking and cooling, service and hot holding, cleaning and pests: six areas cover a small food business, and a dozen items each is an audit that a manager can finish in a morning. The page counts the items and prices the minutes so the audit is scheduled as a task with a length rather than postponed as a project.

The score is a percentage so it can be compared

Five non-conformances across seventy-two items is a score the page prints as a percentage, and a percentage is what makes this quarter comparable with last. The number itself is not the point; the direction is, and a score that falls two quarters running is the signal to re-run the hazard analysis rather than re-brief the team.

Non-conformances per area says where to look

Five non-conformances spread across six areas is housekeeping; five in one area is a process that has failed. The page prints the per-area figure times ten so the cluster is visible, and every non-conformance becomes a corrective action to log with an owner and a date, which is the record the next audit checks first.