How do you conduct a sanitation audit and what are typical audit criteria?

• A. Inspect cleaning schedules, equipment cleanliness, sanitization logs, handwashing compliance, storage temperatures, pest control
• B. Evaluate marketing campaigns
• C. Review beverage menus
• D. Analyze sales data

Answer: (A)

A sanitation audit focuses on verifying that hygiene practices are implemented and records show ongoing cleanliness and safety. In conducting it, you look at how cleaning is scheduled and performed, the condition of equipment and facilities, whether sanitizers are used correctly with proper concentrations and contact times, and how well staff hygiene is maintained, including handwashing and glove use. You also review storage conditions for perishable items, ensuring temperatures are kept within safe ranges, and examine pest control measures to prevent contamination. These criteria collectively show whether the operation controls common food safety risks and complies with standards. Other choices don’t address sanitation practice or safety records—marketing efforts, menu reviews, or sales data relate to business performance rather than hygiene and sanitation.