Compatibility · Hospitality & Restaurant
Compliance & Safety
11 document types. Every file you add to this department is filed against one of them — that filing is what routes a question to the right document instead of searching a pile.
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Alcohol server permit documents
Records showing that staff who serve or sell alcohol hold the state-required server training certification and permit.
What it’s used for
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Allergen protocols
Written rules for how a kitchen and service team handle guest food allergies, from ordering through delivery to the table.
What it’s used for
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Equipment safety data sheets (SDS/MSDS)
Manufacturer-supplied safety sheets for the chemicals and equipment-related substances kept on site, listing hazards, handling rules, and first aid steps.
What it’s used for
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Fire safety manuals
A written guide covering how a restaurant or hotel prevents fires, maintains fire equipment, and evacuates guests and staff safely.
What it’s used for
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Food safety SOPs
Written step-by-step procedures telling kitchen staff how to handle, cook, cool, and store food safely.
What it’s used for
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Hazard analysis and critical control points (HACCP) docs
A food safety plan that maps where hazards can occur in food handling and sets the controls, limits, and checks at each critical step.
What it’s used for
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Health department compliance standards
A written guide to the health code rules a food business must follow to pass inspection and stay licensed.
What it’s used for
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Inspection reports (past and recent)
A file of past and current health, fire, and safety inspection reports for a food or lodging operation, showing what inspectors found on each visit.
What it’s used for
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Local licensing documentation
The set of city or county permits and licenses a food or lodging business must hold and display to operate legally.
What it’s used for
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OSHA requirements
A summary of the federal workplace safety rules a restaurant or hotel must follow to protect staff and pass inspections.
What it’s used for
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ServSafe training certificates
Proof that a food worker or manager passed an accredited food safety course and exam, kept on file for inspections.
What it’s used for
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