Salad Bar Allergen and Sneeze Guard Audit

Inspection template for verifying salad bar allergen labeling, sneeze guard condition, utensil rotation, and food refresh timing.

Allergen Labeling and Disclosure

• All major allergens are clearly labeled for each self-service item
  Check that each salad bar item has a visible label identifying major allergens present in the food or ingredients.
• Labels match the food currently displayed
  Verify that labels are accurate for the exact items in the pan or container and have not been left from a previous product.
• Allergen-free or special-diet items are segregated and identified
  Confirm that items marketed as allergen-free, gluten-free, or vegetarian are separated to reduce cross-contact risk and are clearly identified.
• Ingredient or allergen reference is available to staff and customers
  Verify that a binder, digital menu, or posted reference is available for ingredient verification and customer questions.
• Cross-contact controls are in place at the salad bar
  Check for controls such as separate utensils, dedicated pans, or signage reminding guests to use one utensil per item.

Sneeze Guard Condition

• Sneeze guard fully covers exposed food display area
  Confirm the guard protects the food from customer cough/sneeze exposure across the full service area.
• Sneeze guard is clean, intact, and free of cracks or chips
  Inspect for cleanliness, damage, clouding, sharp edges, or other conditions that reduce effectiveness or create a hazard.
• Sneeze guard is positioned at an effective height and angle
  Verify the guard is installed and adjusted so it provides a practical barrier without obstructing safe service.
• No gaps or access points allow direct contamination of exposed food
  Check for side openings, missing panels, or service gaps that could allow coughing, sneezing, or hand contact with food.

Utensil Rotation and Availability

• Each food item has a dedicated serving utensil
  Confirm there is one utensil per item or per clearly compatible group, with no shared utensil between allergen-containing and allergen-free foods.
• Utensils are clean and free from visible food residue
  Inspect spoons, tongs, ladles, and forks for cleanliness before and during service.
• Utensils are stored or replaced to prevent handle-to-food contact
  Verify utensil placement does not allow handles, grips, or resting surfaces to contact exposed food.
• Utensil rotation occurs when contamination is observed or during scheduled intervals
  Confirm staff replace utensils at the required frequency and immediately when dropped, contaminated, or moved between items.

Food Refresh Timing and Presentation

• Food refresh time is documented for each displayed item
  Verify the time each pan or tray was placed on display is recorded or otherwise traceable.
• Displayed food has been refreshed within the required time limit
  Check that items are replaced or refreshed before the facility's maximum display time is exceeded.
• Old product is removed before new product is added
  Verify that pans are not topped off in a way that mixes old and new product unless the SOP explicitly allows it and controls are in place.
• Food appearance supports safe and appealing service
  Check for wilting, discoloration, excess liquid, dried edges, or other signs that the item should be replaced.