John Atkins

12 point Stable kitchen check

12 key points for checking on every site visit, make notes and provide images to support your findings. Feed back to the chef on duty

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Title Page

Conducted on
Prepared by
Chef Signature
Location

1. Was all food labelled & in date?
2. Did the kitchen appear clean and tidy?
3. Were the fridges & freezers clean and well organised?
4. Were risks of cross contamination (bacteria & allergens) controlled?
5. Were wash basins fully stocked with blue roll, soap & hot water?
6. Were food handlers wearing clean washable over clothing?
7. Were the microwaves & ovens clean and in good working order?<br>
8. Has Trail been completed & at up-to-date for time of visit?
9. Were temperature probes & probe wipes available?
10. Was allergen information available for the current menu?<br><br>
11. Was Sanitiser available & being used?
12. Is there good food focus on social media ? (3 out of the last 12 instagram posts)

John Atkins

12 point Stable kitchen check

12 key points for checking on every site visit, make notes and provide images to support your findings. Feed back to the chef on duty

Use this Template

Print as PDF

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.