Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

FIRST IMPRESSION

  • Is the kitchen clean

  • Hand wash basin clean

  • Hot water in correct temperature (above 50'c, below 55'c)

  • Disposable hand towel available

  • Antibacterial soap available

WALK IN FRIDGE/FREEZER

  • In correct temperature Fridge below 5'c<br> Freezer below -18'c

  • Lights in working condition

  • Door seals in good condition

  • Sanitising in place

  • Food separation in place raw/ready to eat

  • All food in date

  • Correct labels in use

  • All food covered

  • Glass items stored on bottom

  • Is it clean

FREEZERS

  • In correct temperature - below -18'c

  • Door seals in good condition

  • All food in date

  • Original labels available on food removed from packaging

  • Correct labels in use

  • All food from designated suppliers only

  • Is it clean

DRY STORE

  • All food in date

  • Glass items stored on bottom shelve

  • All open/decanted allergens stored in airtight containers

  • Correct labels in use

  • Is it clean

LINE FRIDGES/FREEZERS

  • Demonstrate how do you deal with allergens tickets

  • In correct temperature fridge below 5'c<br> freezer below -18'c

  • Door seals in correct temperature

  • Food separation in place ( raw/ ready to eat)

  • All food in date

  • Correct labels in use

  • Is all food covered ( only morning or in between services)

  • All glass stored on bottom

  • Is it clean

  • Is it in good working condition

EQUIPMENT MAINTENANCE

  • CHARGRILLE CLEAN

  • Is it clean

  • Is it in good working condition

  • Grill map filled in and on display

  • Clean untensils

  • All wheels under the line clean

  • All colour coded equipment available

  • Chopping boards stored correctly

  • All heating lamps in good working condition

  • Clean filters and canopy hood

  • Is all equipment used correctly

DISH WASHING AREA

  • TRAYS AND TAPS

  • Clean dishwasher

  • All red spot chemicals in use

  • Colour coded J cloths in correct use

  • Is the area clean

TEAM SAFETY KNOWLEDGE- ask team members

  • CELLAR CHECK

  • M&B policy's in place and followed

  • Designated raw prep area- is the team aware of how to use it

  • Disposable glowers and aprons availabel

  • PPE Equipment available

  • Two stage cleaning in place- let the team explain the process

  • Sanitising - let the team explain the process, include FOH

  • Can the team explain Grill mapping policy

PERSONAL HYGIENE

  • Staff Room Toilets

  • Correct uniforms including hats

  • Clean as you go policy in place

  • Regular hand washing taking place

  • Team members wearing safety shoes

  • Jewellery policy followed

FIRE SAFETY

  • Boiler room free of clutter

  • Fire doors closed/ free of clutter

  • Fire extinguishers in designated areas

  • Fire blankets available

BIN AREA

  • Is the area clean and tidy

  • Is recycle policy followed ( where appropriate)

  • All bin lids closed

DUE DILIGENCE

  • Is it filled out correctly

  • All signed as per instructions

  • All checks carried out in appropriate time

  • RBM checks completed

  • NSF report signed and action plan followed <br>

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