Food Safety Standards 3.2.2 and 3.2.3
Kitchen Cleanliness Standards Ref 3.2.2 Div 5
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Are all kitchen walls and floors clean

Are all equipment surfaces clean

Are all fridge/freezer seals and handles clean, in place and intact

Are all high levels clean (Canopy, gullies, ceiling and lights)

Are all meal streams clean

Are all microwaves clean

Are all wheels and castors clean

Are the fryers clean

Is the char-grill clean

Is the hot holding equipment clean

Is the plate warmer clean and in good condition

Is the pot wash and sink area clean and tidy

Food Safety
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Are all products correctly rotated

Are all products correctly labelled

We're all food items found to within their best before date's

Can staff demonstrate knowledge in all aspects of food safety/hygiene to the correct level when questioned Ref 3.2.2 Div 2 Clause 3 Sub Clause 1

When cooling cooked potentially hazardous food within two hours from 60°C to 21°C and within a further four hours – from 21°C to 5°C Ref 3.2.2 Div 3 Clause 5

Cooling within two hours - 60°C to 21°C
Cooling within four hours -21°C to 5°C

Are the thermometers calibrated

Are separate facilities available for handling raw and cooked products, and is there any risk of cross contamination. Ref 3.2.2 Div 3

Are cool rooms, freezers set to the correct temperatures for storing potentially hazardous food - Ref 3.2.2 Div 3 Clause 6

Are temperatures recorded at all stages of preparation Ref 3.2.2 Div 3 Clause 6

Are the processes in place for receiving potentially hazardous food, 5c or below. Ref 3.2.2 Div 3

Are dispensed products reaching core temperature whilst on site. Ref 3.2.2 Div 3 Sub 8

Are hot holding temperatures being recorded correctly and guidelines followed. Ref 3.2.2 Div 3 Sub 8 (5)(a)

Are hand washing facilities accessible, fully stocked. Ref 3.2.2 Div 4 Sub 1

Are hand wash guidelines being followed by the staff on duty. Ref 3.2.2 Div 4 Sub 1

Are all staff wearing a correct and clean uniform Ref 3.2.2 Div 4 Sub 15 1(c)

Is there a temperature measuring device readily accessible, Ref 3.2.2 Div 6

Can it accurately measure the temperature of potentilly hazardous food to +/- 1c?

Are there suitable chemicals PPE in food preparation areas during service

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Food receipt Ref 3.2.2 Div 3 Clause 5

Are Accurate records kept in relation to supplies

Maintenance Ref 3.2.2 Div 5

Is the kitchen equipment well maintained

Are all fixtures, fitting and equipment of a standard of cleanliness where there is no accumulation of -(a) Food waste; (b) Dirt; (c) Grease or (d) other visible matter

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Critical focus
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Does the kitchen have SDS's

Does the kitchen have the correct PPE. Is it being used

Are SOP's in place and are being adhered to

Were there any food products out of date

Are there pest control measures in place

Does the kitchen have defrost and prep lists in place and being adhered to

Is food wastage being entered regularly

Are there fridge/freezers layout plans in place and are they being adhered to

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Action points from today's visit
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General comments
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Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.