Restaurant Safety Training Checklist

Quarterly safety training run by the GM and Executive Chef covering food handling, equipment, chemicals, emergency response, and slip prevention. Use this for new-hire onboarding and the refresher cycle that keeps the team inspection-ready.

Use this workflow
1

Training Kickoff and Roster

  1. Confirm the training roster
  2. Verify ServSafe Manager certification on file
  3. Identify the allergen-aware manager on shift
  4. Distribute the safety policy acknowledgment
2

Food Handling and Hygiene

  1. Train on glove use and bare-hand contact rules
  2. Demonstrate the 20-second handwashing standard
  3. Walk through the cooling log procedure
  4. Cover allergen ticket protocol on the line
  5. Review FIFO rotation in the walk-in
3

Equipment Handling and PPE

  1. Demonstrate safe slicer and mandoline operation
  2. Walk through cut-glove and apron requirements
  3. Review fryer oil change and filtration safety
  4. Confirm hood suppression inspection is current
4

Chemical Safety and SDS

  1. Locate the SDS binder with the team
  2. Test three-bay sink sanitizer concentration
  3. Review degreaser and oven cleaner handling
  4. Verify chemical storage is below food zones
5

Emergency Response

  1. Walk evacuation routes and assembly point
  2. Conduct a Class K extinguisher demonstration
  3. Run a kitchen burn and laceration first-aid drill
  4. Review the foodborne illness complaint script
  5. Confirm the first aid kit is fully stocked
6

Slip, Trip, and Fall Prevention

  1. Review wet-floor signage and spill response
  2. Confirm slip-resistant footwear policy
  3. Inspect floor mats at dish pit and line
7

Sign-Off and Records

  1. Run an end-of-training competency check
  2. Schedule remediation for any failed sections
  3. GM signs off on the training cycle