1.3.2 a, b Daily Kitchen, Packaging, vegetable, butchery and Pastry Open & Close Checklist

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

Information

• What type of check is this?

  Open

  Close

  Spot Check

  Other

• Remember to attach photos to any negative responses below.

Kitchen

• Is the flooring in good condition and clean? (including under equipment on cook line)

  Yes

  No

  N/A

• Are the walls clean?

  Yes

  No

  N/A

• Is the ceiling clean?

  Yes

  No

  N/A

• Are all lights clean and working?

  Yes

  No

  N/A

• Is dish wash sink area clean?

  Yes

  No

  N/A

• Are chillers and freezers clean and free from ice build up?

  Yes

  No

  N/A

• Is all food covered, labelled & in date?

  Yes

  No

  N/A

• Waste Bins are empty and clean?

  Yes

  No

  N/A

• Ingredient Bins are empty and clean?

  Yes

  No

  N/A

• Wash hand wash facilities clean and available?

  Yes

  No

  N/A

• Is table and filter free from grease and stains?

  Yes

  No

  N/A

• Work surfaces are clean, and were cleaned with the correct cleaning products?

  Yes

  No

  N/A

• Ensure PPE is available to protect against cold temperatures.

  Yes

  No

  N/A

• Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor for ice build up, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads. Tag out if any noted. <br>

  Safe

  At Risk

  N/A

• Check lock in alarm and area around door is accessible and alarm is working.

  Yes

  No

  N/A

• Check all knives in the department are safely stored on magnetic knife holder and not on benches or in sink of water.

  Safe

  At Risk

  N/A

• Complete random check of two team members for their awareness not to walk around department with a knife and use of PPE when using a knife.

  Safe

  At Risk

  N/A

• Check to ensure that there are no knives left unattended on benches in the department.

  Safe

  At Risk

  N/A

• Check availability of wet floor signs for isolating any hazards.

  Safe

  At Risk

  N/A

• Check drain grates for damage.

  Safe

  At Risk

  N/A

Kitchen Equipment

• Chillers and freezers are clean and operational?

  Yes

  No

  N/A

• Cookers are clean and operational?

  Yes

  No

  N/A

• Dishwasher is clean and switched off?

  Yes

  No

  N/A

• Fryers are cleaned and oil is cycled as required?

  Yes

  No

  N/A

• Ovens are clean and switched off?

  Yes

  No

  N/A

• Gas hob is clean and off?

  Yes

  No

  N/A

• Insect light trap is cleaned, empty and switched off?

  Yes

  No

  N/A

• Shelving space and trolleys are clean and clear of clutter?

  Yes

  No

  N/A

• All PPE is stored properly, ready for use, clean and in good condition? (gloves, aprons, goggles etc)

  Yes

  No

  N/A

• Blast chillers are clean and operational

  Yes

  No

  N/A

• Check lock in alarm and area around door is accessible and alarm is working.

  Yes

  No

  N/A

• Check all knives in the department are safely stored on magnetic knife holder and not on benches or in sink of water.

  Safe

  At Risk

  N/A

• Complete random check of two team members for their awareness not to walk around department with a knife and use of PPE when using a knife.

  Safe

  At Risk

  N/A

• Check to ensure that there are no knives left unattended on benches in the department.

  Safe

  At Risk

  N/A

• Check availability of wet floor signs for isolating any hazards.

  Safe

  At Risk

  N/A

• Check drain grates for damage.

  Safe

  At Risk

  N/A

• Is extraction hood clean and in good condition?

  Safe

  At Risk

  N/A

• Ingredient Bins are empty and clean?

  Safe

  At Risk

  N/A

• All stainless steel tables and stations reset?

  Yes

  No

  N/A

• Are cutting boards clean and safe?

  Yes

  No

  N/A

Packaging Area

• All unused food plastics cleared?

  Yes

  No

  N/A

• All stainless steel tables and stations reset?

  Yes

  No

  N/A

• All packaging area equipment and utensils clean and in good condition?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Floor swept?

  Yes

  No

  N/A

• Work surfaces are clean, and were cleaned with the correct cleaning products?

  Yes

  No

  N/A

• Lights all functional? Switched off for end of day?

  Yes

  No

  N/A

• Bins are empty and clean?

  Yes

  No

  N/A

• Ensure PPE is available to protect against cold temperatures.

  Yes

  No

  N/A

• Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor for ice build up, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads. Tag out if any noted. <br>

  Yes

  No

  N/A

• Check lock in alarm and area around door is accessible and alarm is working.

  Yes

  No

  N/A

• Check all knives in the department are safely stored on magnetic knife holder and not on benches or in sink of water.

  Safe

  At Risk

  N/A

• Complete random check of two team members for their awareness not to walk around department with a knife and use of PPE when using a knife.

  Safe

  At Risk

  N/A

• Check to ensure that there are no knives left unattended on benches in the department.

  Safe

  At Risk

  N/A

• Check availability of wet floor signs for isolating any hazards.

  Safe

  At Risk

  N/A

• Check drain grates for damage.

  Safe

  At Risk

  N/A

• Wash hand wash facilities clean and available?

  Safe

  At Risk

  N/A

• Table Scales clean and operational?

  Safe

  At Risk

  N/A

• Blast chillers are clean and operational

  Safe

  At Risk

  N/A

• Chillers and freezers are clean and operational?

  Safe

  At Risk

  N/A

• Shelving space and trolleys are clean and clear of clutter?

  Safe

  At Risk

  N/A

• Is sealing machine clean and operational?

  Safe

  At Risk

  N/A

• Are cutting boards clean and safe?

  Safe

  At Risk

  N/A

Pastry Area

• Baking machines are clean and operational

  Yes

  No

  N/A

• Chillers and freezers are clean and operational?

  Yes

  No

  N/A

• All PPE is stored properly, ready for use, clean and in good condition? (gloves, aprons, goggles etc)

  Yes

  No

  N/A

• Insect light trap is cleaned, empty and switched off?

  Yes

  No

  N/A

• All unused food plastics and nylons cleared?

  Yes

  No

  N/A

• Was hand wash facilities clean and available?

  Yes

  No

  N/A

• Are tables and filter free from grease and stains?

  Yes

  No

  N/A

• Work surfaces are clean, and were cleaned with the correct cleaning products?

  Yes

  No

  N/A

• Shelving space and trolleys is clean and clear of clutter?

  Yes

  No

  N/A

• Are the walls clean?

  Yes

  No

  N/A

• Bins are empty and clean?

  Yes

  No

  N/A

• Is the flooring in good condition and clean? (including under equipment in baking room)

  Yes

  No

  N/A

• Ensure PPE is available to protect against cold temperatures.

  Yes

  No

  N/A

• Check lock in alarm and area around door is accessible and alarm is working.

  Yes

  No

  N/A

• Complete random check of two team members for their awareness not to walk around department with a knife and use of PPE when using a knife.

  Safe

  At Risk

  N/A

• Check to ensure that there are no knives left unattended on benches in the department.

  Safe

  At Risk

  N/A

• Check availability of wet floor signs for isolating any hazards.

  Safe

  At Risk

  N/A

• Check drain grates for damage.

  Safe

  At Risk

  N/A

• Is extraction hood clean and in good condition?

  Safe

  At Risk

  N/A

• Ingredient Bins are empty and clean?

  Safe

  At Risk

  N/A

• All stainless steel tables and stations reset?

  Safe

  At Risk

  N/A

• Wash hand wash facilities clean and available?

  Yes

  No

  N/A

• Table Scales clean and operational?

  Yes

  No

  N/A

• Shelving space and trolleys are clean and clear of clutter?

  Yes

  No

  N/A

• Are cutting boards clean and safe?

  Yes

  No

  N/A

Vegetable Section

• Blending machines are clean and operational

  Yes

  No

  N/A

• Chillers and freezers are clean and operational?

  Yes

  No

  N/A

• All PPE is stored properly, ready for use, clean and in good condition? (gloves, aprons, goggles etc)

  Yes

  No

  N/A

• Insect light trap is cleaned, empty and switched off?

  Yes

  No

  N/A

• Was hand wash facilities clean and available?

  Yes

  No

  N/A

• All unused, boxes, plastic buckets and nylons cleared?

  Yes

  No

  N/A

• Are tables and filter free from grease and stains?

  Yes

  No

  N/A

• Work surfaces are clean, and were cleaned with the correct cleaning products?

  Yes

  No

  N/A

• Shelving space and trolleys are clean and clear of clutter?

  Yes

  No

  N/A

• Are the walls clean?

  Yes

  No

  N/A

• Bins are empty and clean?

  Yes

  No

  N/A

• Is the flooring in good condition and clean? (including under equipment in vegetable room)

  Yes

  No

  N/A

• Ensure PPE is available to protect against cold temperatures.

  Yes

  No

  N/A

• Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor for ice build up, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads. Tag out if any noted. <br>

  Safe

  At Risk

  N/A

• Check lock in alarm and area around door is accessible and alarm is working.

  Yes

  No

  N/A

• Check all knives in the department are safely stored on magnetic knife holder and not on benches or in sink of water.

  Safe

  At Risk

  N/A

• Complete random check of two team members for their awareness not to walk around department with a knife and use of PPE when using a knife.

  Safe

  At Risk

  N/A

• Check availability of wet floor signs for isolating any hazards.

  Safe

  At Risk

  N/A

• Check drain grates for damage.

  Safe

  At Risk

  N/A

• All stainless steel tables and stations reset?

  Safe

  At Risk

  N/A

• Wash hand wash facilities clean and available?

  Safe

  At Risk

  N/A

• Shelving space and trolleys are clean and clear of clutter?

  Safe

  At Risk

  N/A

• Are cutting boards clean and safe?

  Safe

  At Risk

  N/A

Meat and Fish Cutting Area

• Meat cutter machines are clean and operational

  Yes

  No

  N/A

• Meat mincer machines are clean and operational

  Yes

  No

  N/A

• Fish cutter machines are clean and operational

  Yes

  No

  N/A

• Chillers and freezers are clean and operational?

  Yes

  No

  N/A

• All PPE is stored properly, ready for use, clean and in good condition? (gloves, aprons, goggles etc)

  Yes

  No

  N/A

• Insect light trap is cleaned, empty and switched off?

  Yes

  No

  N/A

• Was hand wash facilities clean and available?

  Yes

  No

  N/A

• All unused, boxes, plastic buckets and nylons cleared?

  Yes

  No

  N/A

• Are tables and filter free from grease and stains?

  Yes

  No

  N/A

• Work surfaces are clean, and were cleaned with the correct cleaning products?

  Yes

  No

  N/A

• Shelving space and trolleys is clean and clear of clutter?

  Yes

  No

  N/A

• Are the walls clean?

  Yes

  No

  N/A

• Bins are empty and clean?

  Yes

  No

  N/A

• Is the flooring in good condition and clean? (including under equipment in butcher room)

  Yes

  No

  N/A

• Check earmuffs available for team operating bandsaw.

  Safe

  At Risk

  N/A

• Check emergency stop button is working and accessible.

  Safe

  At Risk

  N/A

• Check to ensure only trained team are using bandsaw. Ensure bandsaw is in a location where operator is not likely to get knocked. Ensure no loose clothing is been worn. Operating instructions on display.

  Safe

  At Risk

  N/A

• Ensure PPE is available to protect against cold temperatures.

  Safe

  At Risk

  N/A

• Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor for ice build up, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads. Tag out if any noted. <br>

  Safe

  At Risk

  N/A

• Check all knives in the department are safely stored on magnetic knife holder and not on benches or in sink of water.

  Safe

  At Risk

  N/A

• Complete random check of two team members for their awareness not to walk around department with a knife and use of PPE when using a knife.

  Safe

  At Risk

  N/A

• Check to ensure that there are no knives left unattended on benches in the department.

  Safe

  At Risk

  N/A

• Check that guard prevents access to blade, check team are aware to keep hands away from slicer while slicer is operating.

  Safe

  At Risk

  N/A

• Check Slicer including guards for any damage and ensure team are wearing two mesh gloves when cleaning and turn off the power.

  Safe

  At Risk

  N/A

• Check to ensure blade is at zero when machine not in use.

  Safe

  At Risk

  N/A

• Check availability of wet floor signs for isolating any hazards.

  Safe

  At Risk

  N/A

• Check drain grates for damage.

  Safe

  At Risk

  N/A

• All stainless steel tables and stations reset?

  Yes

  No

  N/A

• Are cutting boards clean and safe?

  Yes

  No

  N/A

Sign Off

• Auditor full name and signature

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