Categories
Institutional
HACCP
Daily Audit
This checklist ensures canteen operations meet food safety standards for high-volume service, including temperature control, hygiene, and allergen management.
Canteen Team
Canteen Manager
Overall responsibility
Cook
Food prep and temps
Server
Hygiene and portioning
QA
Random audits
Service Standards
Objective: Zero food safety incidents in canteen operations.
Due date: Every service
Status: Active
- ✓ Hot food ≥63°C | Cold ≤5°C
- ✓ Allergens labeled per tray
- ✓ Hand washing observed
Risk in Volume
High throughput increases risk of temperature abuse, cross-contact, and hygiene lapses — all preventable with structure.
Take your Food Safety expertise to the next level.
Get started with Biolimentar today and simplify Food Safety Compliance like never before.