Run Salad Bar Allergen and Sneeze Guard Audit — Free

Allergen Labeling and Disclosure

All major allergens are clearly labeled for each self-service item critical (required)

Check that each salad bar item has a visible label identifying major allergens present in the food or ingredients.

Yes No N/A

Labels match the food currently displayed critical (required)

Verify that labels are accurate for the exact items in the pan or container and have not been left from a previous product.

Yes No N/A

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.

Yes No N/A

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.

Yes No N/A

Cross-contact controls are in place at the salad bar critical (required)

Check for controls such as separate utensils, dedicated pans, or signage reminding guests to use one utensil per item.

Yes No N/A

Sneeze Guard Condition

Sneeze guard fully covers exposed food display area critical (required)

Confirm the guard protects the food from customer cough/sneeze exposure across the full service area.

Yes No N/A

Sneeze guard is clean, intact, and free of cracks or chips critical (required)

Inspect for cleanliness, damage, clouding, sharp edges, or other conditions that reduce effectiveness or create a hazard.

Yes No N/A

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.

Yes No N/A

No gaps or access points allow direct contamination of exposed food critical (required)

Check for side openings, missing panels, or service gaps that could allow coughing, sneezing, or hand contact with food.

Yes No N/A

Utensil Rotation and Availability

Each food item has a dedicated serving utensil critical (required)

Confirm there is one utensil per item or per clearly compatible group, with no shared utensil between allergen-containing and allergen-free foods.

Yes No N/A

Utensils are clean and free from visible food residue critical (required)

Inspect spoons, tongs, ladles, and forks for cleanliness before and during service.

Yes No N/A

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.

Yes No N/A

Utensil rotation occurs when contamination is observed or during scheduled intervals critical (required)

Confirm staff replace utensils at the required frequency and immediately when dropped, contaminated, or moved between items.

Yes No N/A

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.

Yes No N/A

Displayed food has been refreshed within the required time limit critical (required)

Check that items are replaced or refreshed before the facility's maximum display time is exceeded.

Yes No N/A

Old product is removed before new product is added critical (required)

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.

Yes No N/A

Food appearance supports safe and appealing service

Check for wilting, discoloration, excess liquid, dried edges, or other signs that the item should be replaced.

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Run: Salad Bar Allergen and Sneeze Guard Audit

Allergen Labeling and Disclosure

Sneeze Guard Condition

Utensil Rotation and Availability

Food Refresh Timing and Presentation

Get your results