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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
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Are all equipment surfaces clean
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Are all fridge/freezer seals and handles clean, in place and intact
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Are all high levels clean (Canopy, gullies, ceiling and lights)
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Are all meal streams clean
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Are all microwaves clean
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Are all wheels and castors clean
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Are the fryers clean
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Is the char-grill clean
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Is the hot holding equipment clean
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Is the plate warmer clean and in good condition
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Is the pot wash and sink area clean and tidy
Food Safety
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Are all products correctly rotated
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Are all products correctly labelled
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We're all food items found to within their best before date's
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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
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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
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Are the thermometers calibrated
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Are separate facilities available for handling raw and cooked products, and is there any risk of cross contamination. Ref 3.2.2 Div 3
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Are cool rooms, freezers set to the correct temperatures for storing potentially hazardous food - Ref 3.2.2 Div 3 Clause 6
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Are temperatures recorded at all stages of preparation Ref 3.2.2 Div 3 Clause 6
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Are the processes in place for receiving potentially hazardous food, 5c or below. Ref 3.2.2 Div 3
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Are dispensed products reaching core temperature whilst on site. Ref 3.2.2 Div 3 Sub 8
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Are hot holding temperatures being recorded correctly and guidelines followed. Ref 3.2.2 Div 3 Sub 8 (5)(a)
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Are hand washing facilities accessible, fully stocked. Ref 3.2.2 Div 4 Sub 1
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Are hand wash guidelines being followed by the staff on duty. Ref 3.2.2 Div 4 Sub 1
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Are all staff wearing a correct and clean uniform Ref 3.2.2 Div 4 Sub 15 1(c)
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Is there a temperature measuring device readily accessible, Ref 3.2.2 Div 6
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Can it accurately measure the temperature of potentilly hazardous food to +/- 1c?
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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
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Are Accurate records kept in relation to supplies
Maintenance Ref 3.2.2 Div 5
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Is the kitchen equipment well maintained
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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
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Does the kitchen have the correct PPE. Is it being used
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Are SOP's in place and are being adhered to
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Were there any food products out of date
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Are there pest control measures in place
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Does the kitchen have defrost and prep lists in place and being adhered to
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Is food wastage being entered regularly
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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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