Free checklist
Food Safety Training Checklist
The checklist (4 items)
Written as observable actions, so two trainers scoring the same shift land in the same place. In CrewSharp this is the Prep / Food Safety station in the Restaurant / QSR starter set, filed under Back of House, and every item here is editable.
- 1Washed hands and changed gloves at the right timesCritical
- 2Date-labeled and stored product at safe tempsCritical
- 3Kept sanitizer buckets at the right strength
- 4Followed prep recipes and portioning
Print it, score it on a clipboard, or open it in Sheets. No email required.
What usually goes wrong
Handwashing and glove changes at the right times is critical and required, and it is the hardest item to observe honestly because it happens dozens of times a shift. Watching for one clean instance is not the same as confirming the habit.
The items a good total should not outweigh
- Washed hands and changed gloves at the right times
- Date-labeled and stored product at safe temps
When to sign someone off
A workable bar for this station: no critical items missed, a score above a line you set for Prep / Food Safety specifically rather than one number for the whole building, and observed on more than one shift with at least one of them busy. Then date it, so it can expire.
That last part is the one people skip. A sign-off with no date cannot be re-checked, which means a year later you have a record that says somebody was ready once.
Other restaurant / qsr checklists
The rest of the set, if you are building out the whole floor rather than one position.
Common questions
Should food safety be its own station or part of every checklist?
Both, and they do different jobs. The specific behaviours belong on this checklist so they can be observed and scored deliberately. The habits then show up as items on the stations where they actually happen, which is where a lapse gets caught.
What should be on a food safety checklist?
The 4 items above cover it: washed hands and changed gloves at the right times, date-labeled and stored product at safe temps, kept sanitizer buckets at the right strength, and the rest of the list. Keep it in that range. Fewer and a pass proves very little; many more and trainers stop finishing it during a real shift.
Which items should count as critical?
On this station, 2 items are marked critical: washed hands and changed gloves at the right times; date-labeled and stored product at safe temps. Missing one means not ready, regardless of the total score, because these are the failures that cannot be corrected after the fact.
Scoring it is the part that lasts
Run this Prep / Food Safety checklist on a tablet between rushes and CrewSharp keeps the rest: who is signed off, when it was last checked, and which item your crew misses most.
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