Templates
Restaurant hygiene checklist

Restaurant hygiene checklist

Use this checklist to stay on top of food safety and conduct in-depth restaurant hygiene inspections.

Use this template with Lumiform

The Lumiform application helps frontline teams uphold internal standards effortlessly.
  • Customize this template or build your own
  • Fill out templates via mobile app
  • Assign and track corrective actions
  • Get reports and analyse your data
Prices start from ░░░ per month
Book a demo
Learn more
or Download template as PDF
Restaurant hygiene checklist

Use this checklist to stay on top of food safety and conduct in-depth restaurant hygiene inspections.

Use this template with Lumiform

The Lumiform application helps frontline teams uphold internal standards effortlessly.
  • Customize this template or build your own
  • Fill out templates via mobile app
  • Assign and track corrective actions
  • Get reports and analyse your data
Prices start from ░░░ per month
Book a demo
Learn more
or Download template as PDF

A restaurant hygiene checklist supports you in maintaining consistent food safety standards and preventing contamination risks in your establishment. This template covers five critical areas: food preparation, handling practices, cleaning protocols, equipment maintenance, and employee health.

The US Centers for Disease Control and Prevention (CDC) found that food workers wash their hands only once out of three times that they should, such as after handling raw animal products or dirty equipment. This highlights the urgent need for systematic hygiene monitoring. When health inspectors arrive unannounced, the checklist ensures you’re better prepared, giving you confidence that you regularly assess and document critical safety points.

Related categories

Preview of the template
Page 1
Food Preparation Area
Are food preparation surfaces cleaned and sanitized regularly?
Are cutting boards in good condition and properly cleaned?
Are sinks equipped with warm running water, soap and disposable towels?
Are food storage areas clean, dry and free from pests?
Are all food items stored at the appropriate temperatures?
Food Handling Practices
Do food handlers wash their hands frequently?
Are food handlers wearing clean aprons/uniforms?
Are food handlers using clean utensils and equipment?
Are food handlers avoiding bare-hand contact with ready-to-eat foods?
Are leftover foods properly stored and labeled with date?
Cleaning and Sanitation
Are cleaning schedules and procedures documented?
Are cleaning chemicals stored properly and out of reach?
Are cleaning tools and equipment maintained in good condition?
Are waste disposal areas clean and covered?
Are floors, walls and ceilings clean and in good repair?
Equipment and Facilities
Are all equipment and utensils in good working order?
Are refrigerators and freezers maintaining proper temperatures?
Are pest control measures in place and effective?
Are adequate hand washing stations available and accessible?
Are restrooms clean, well-stocked and ventilated?
Employee Health and Hygiene
Do all food handlers have valid health certificates?
Are food handlers free of any infectious diseases?
Do food handlers practice good personal hygiene habits?
Are food handlers trained on proper hygiene protocols?
Are illness and injury reporting procedures in place?

Frequently asked questions

What are the most critical items on the restaurant hygiene checklist to focus on?

Food temperature monitoring and handwashing practices deserve special attention as they directly prevent foodborne illness. Storage separation (preventing cross-contamination) and sanitization of food-contact surfaces are also crucial checkpoints that health inspectors look at closely during official visits.

What documentation should you maintain alongside completed restaurant hygiene checklists?

Keep records of corrective actions taken when issues are identified, equipment maintenance logs, staff training certificates, and temperature monitoring sheets. These supporting documents demonstrate systematic management of food safety and provide crucial evidence during health inspections or if incidents occur.

What should you do if you identify critical violations while using the hygiene checklist?

Address high-risk violations immediately by correcting the issue, documenting what happened, investigating root causes, and providing targeted staff training. For temperature violations, either reheat or rechill food to safe temperatures or discard items that have remained in the danger zone too long.

Can you customize this hygiene checklist for your specific restaurant?

Yes, you can adapt this template by adding sections relevant to your specific equipment, menu items, or local health regulations. Consider your restaurant’s unique risk factors, such as specialty preparation methods or unusual ingredients that may require additional monitoring points.

This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.