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Food Cross-Contamination Audit Template
Section 1: Food Handling Practices
1. Are raw and cooked foods stored separately in the refrigerator?
Yes
No
2. Are food preparation surfaces sanitized before and after use?
Yes
No
3. Are employees trained on proper food handling techniques?
Yes
No
4. Are separate utensils used for raw and cooked foods?
Yes
No
5. Is there a designated area for raw food preparation?
Yes
No
6. Are food items checked for expiration dates before use?
Yes
No
7. Are employees required to wash hands after handling raw foods?
Yes
No
8. Is food waste disposed of properly to prevent contamination?
Yes
No
9. Are food items covered during storage to prevent contamination?
Yes
No
10. Is there a system in place for tracking food recalls?
Yes
No
Section 2: Employee Hygiene and Practices
1. Do employees wear gloves when handling ready-to-eat foods?
Yes
No
2. Are employees required to wear hairnets or hats while working?
Yes
No
3. Is there a policy for employees to report illnesses?
Yes
No
4. Are handwashing stations easily accessible to employees?
Yes
No
5. Are aprons and uniforms cleaned regularly?
Yes
No
6. Do employees avoid touching their face while handling food?
Yes
No
7. Are there signs reminding employees of hygiene practices?
Yes
No
8. Is there a procedure for cleaning spills immediately?
Yes
No
9. Are food contact surfaces inspected regularly for cleanliness?
Yes
No
10. Is there a designated area for employees to eat away from food prep areas?
Yes
No
Section 3: Equipment and Maintenance
1. Is all food preparation equipment regularly cleaned and sanitized?
Yes
No
2. Are food storage containers labeled with contents and dates?
Yes
No
3. Are refrigerators and freezers maintained at proper temperatures?
Yes
No
4. Is there a maintenance schedule for kitchen equipment?
Yes
No
5. Are all food contact surfaces made of non-porous materials?
Yes
No