New Starter Induction Checklist (Free)
Checklist – Induction (New Starter)
Induction is the new starter’s first impression of how seriously you take food safety – make it thorough. Nobody works unsupervised until this checklist is complete and signed.
Be specific and honest in every field; vague records help nobody during an investigation. If a field doesn’t apply, write N/A rather than leaving it blank.
1. Document control
| Field | Details |
|---|---|
| Document title | Checklist – Induction (New Starter) |
| Document no. | [QA-FORM-013] |
| Version | [1.0] |
| Effective date | [YYYY-MM-DD] |
| Prepared by | [Name / Title / Date] |
| Approved by | [Name / Title / Date] |
| Review date | [YYYY-MM-DD] |
1. New starter details
- Name: | Start date: [YYYY-MM-DD] | Role: | Department:
- Buddy/trainer assigned: [Name]
2. Induction topics
| # | Topic | Covered? (Y/N) | Date | Trainer initials |
|---|---|---|---|---|
| 1 | Site hygiene rules: handwashing, clothing, jewellery, illness reporting | |||
| 2 | HACCP awareness: CCPs relevant to the role | |||
| 3 | Allergen awareness relevant to the role | |||
| 4 | Cleaning and chemical safety basics | |||
| 5 | Foreign body controls (glass, sharps, jewellery policy) | |||
| 6 | What to do if something goes wrong (who to tell) | |||
| 7 | Emergency procedures and evacuation | |||
| 8 | Role-specific task training (see competency assessment) |
3. Sign-off
The sign-off means ‘I understand and I can do it’ – not ‘I sat through it’. Test understanding with a few questions, especially for CCP and allergen roles.
- New starter confirms understanding: [Signature / date]
- Trainer confirms competence for supervised work: [Signature / date]
- Cleared for unsupervised work? [Y/N – date] | Authorized by: [Name]
Approval and control
| Role | Name | Signature | Date |
|---|---|---|---|
| Prepared by | [Name] | [Signature] | [Date] |
| Reviewed by (QA) | [Name] | [Signature] | [Date] |
| Approved by | [Name] | [Signature] | [Date] |
Keep completed forms for Retain for employment plus [3 years]. at [defined location] – and make sure someone besides you knows where that is.
General use: This template contains no country-specific laws or regulator names and suits any food business — restaurant, catering, food manufacturing, retail, or food service. Adapt temperature limits, legal references, and record-retention periods to your local regulations. Provided by GIFSQ · v1.0 · September 2026