Title Page
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Site conducted
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Conducted on
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Prepared by
Store GM Kitchen Audit
PAPERWORK
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Q1: Is the weekly due diligence document available and completed fully ?
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The company specific paperwork should all be in one place. Look for daily completion of all sections including temperatures & times completed. Do the temperatures recorded actually correlate to the equipment? do visual check. Are opening & closing checks been completed satisfactory?
FOOD STORAGE
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Q2: Are food items stored correctly, dated & labelled ?
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Q3: No evidence of high risk foods defrosting at room temperature?
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Spot check 3 Items. Fridges look for BB dates & day dot stickers. Dry stores look at BB dates & use by dates on slow moving lines. Fridges check opened sauces & packaging is it in date & labelled correctly as per packaging guidelines. Grab & Go check BB dates. High Risk Frozen foods should be defrosted in the fridge not at room temperature. Raw & cooked food seperated
CLEANING
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Q4 Sanitiser, blue roll & clean cloths are available and in regular use
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Q5: Is the cleaning schedule being completed ?
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Q6: Is cleaning equipment clean & available?
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Spray bottles should be filled , contact areas should be sprayed and left for 30 secs before wiping. Has the cleaning schedule been signed? Check items against the schedule. Are mops, brushes etc. clean and in working order?
PERSONAL HYGIENE
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Q7: Are food handlers washing their hands and appropraite hair covering being worn?
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Q8: Is the correct uniform being worn including aprons in food prep areas?
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Q9: Have personal items being stored away in designated areas?
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Staff should be washing hands regularly but especially after touching high risk foods. Hair nets should be worn during food preparation. Staff should not be wearing outdoor clothes, jewellery, false nails & false eye lashes
SAFETY
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Q10: Any examples of hazzards that would fall under Slips, Trips & Falls catergory?
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Look for equipment not stored correctly, damaged or obstructed areas, leaks. Is the wet floor sign available
