Restaurant Safety Training Checklist
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Training Kickoff and Roster
Confirm the training roster
Verify ServSafe Manager certification on file
Identify the allergen-aware manager on shift
Distribute the safety policy acknowledgment
Food Handling and Hygiene
Train on glove use and bare-hand contact rules
Demonstrate the 20-second handwashing standard
Walk through the cooling log procedure
Cover allergen ticket protocol on the line
Review FIFO rotation in the walk-in
Equipment Handling and PPE
Demonstrate safe slicer and mandoline operation
Walk through cut-glove and apron requirements
Review fryer oil change and filtration safety
Confirm hood suppression inspection is current
Chemical Safety and SDS
Locate the SDS binder with the team
Test three-bay sink sanitizer concentration
Review degreaser and oven cleaner handling
Verify chemical storage is below food zones
Emergency Response
Walk evacuation routes and assembly point
Conduct a Class K extinguisher demonstration
Run a kitchen burn and laceration first-aid drill
Review the foodborne illness complaint script
Confirm the first aid kit is fully stocked
Slip, Trip, and Fall Prevention
Review wet-floor signage and spill response
Confirm slip-resistant footwear policy
Inspect floor mats at dish pit and line
Sign-Off and Records
Run an end-of-training competency check
Schedule remediation for any failed sections
GM signs off on the training cycle
