Georgia Food Safety Checklist Generator

Build a personalized, printable inspection checklist that meets Georgia Rule 511-6-1 and county add-ons. Check items, add your own, and export to PDF in seconds.

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Chef checking food safety checklist in Georgia commercial kitchen

Why Every Georgia Kitchen Needs a Living Checklist

Georgia adopts the FDA Model Food Code but layers on Rule 511-6-1 plus county interpretations. A “living” checklist—one you update as menus, equipment, or staff shift—helps keep pace with changing demands. Health inspectors score on a 100-point scale; a single nine-point deduction can drop your grade from A to B, impacting customer confidence and online reviews. Critical control points such as cold-holding ≤41 °F and sanitizer concentration (50–100 ppm chlorine or per manufacturer) remain constant, yet local rules tweak water-heater thresholds, variance paperwork, and even sneeze-guard height.

A standardized list trains new hires, streamlines opening duties, and documents “active managerial control.” By printing the list for each shift—and stashing a digital PDF copy—you create a paper trail inspectors love. Pair the generator below with our inspection guide for a full self-audit workflow.

How the Generator Works

  1. Select Categories. Expand Cold Holding, Cleaning & Sanitizing, and more. Check the tasks that apply to your operation.
  2. Add Custom Items. Need a reminder to calibrate a sous-vide bath? Use the “Add custom item” box inside any category.
  3. Generate & Print. Click Generate Printable Checklist. Your browser opens the print dialog—choose Landscape or Portrait and “Save as PDF” if you’d like a digital copy.
  4. Reuse & Revise. The tool saves your selections in localStorage. Reload the page and your progress stays until you click Clear & Start Over.

Tasks flagged as critical under Georgia code—such as hot-holding ≥135 °F—are bolded in the final printout so line cooks tackle top-risk factors first.

Interactive Checklist Generator

Clear & Start Over

Sample Critical Control Points Explained

Below are high-risk tasks Georgia inspectors flag most. Dig deeper in our sanitizer calculator and inspection walkthrough.

ItemGA CodeAcceptable Range / Action
Cold Holding§.04(6)(d)41 °F or below
Hot Holding§.04(6)(e)135 °F or above
Quat Sanitizer§.07(3)200–400 ppm (per label)

Export & Share Options

Most browsers treat Print → Save as PDF as a virtual printer. After clicking Generate Printable Checklist, pick PDF, name the file (for example, Kitchen-AM-20250717.pdf), and save to a shared drive. Supervisors can then annotate corrective actions directly in Adobe or preview on tablets during line checks.

Prefer paper? Print two copies: one laminated for posting by the hand-sink and one loose copy for daily filing. Use a highlighter for incomplete tasks—helpful proof during county reinspections. You can also paste the list into scheduling software or embed in your digital log system.

Frequently Asked Questions

Georgia DPH does not publish a one-size-fits-all list. Instead, inspectors carry a 45-item scoring sheet referencing Rule 511-6-1. Our generator mirrors those points and lets you add operation-specific tasks.

Aim for at least once per shift. Many operators run a pre-opening “AM list” and a mid-shift audit before dinner rush. Pair this with a monthly mock inspection using our violation cheat-sheet.

The tool simply prints what you select. Unchecked items are left off, so tailoring the list avoids clutter. If you share kitchens with multiple concepts, save separate PDFs per menu.

Yes. Generate a PDF for each shift (AM, PM, Overnight) and label accordingly. LocalStorage holds only your latest on-page settings, so export each version before clearing.

No, GeorgiaFoodCert is an independent educational resource. However, the checklist aligns with state and county code sections and is widely accepted by inspectors as supporting documentation.

Related Resources

Regular self-audits lower surprise deductions. Compare your results with our most-cited violations list and tighten procedures before the inspector knocks.