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

  • Food separation in place raw/ready to eat

  • Sanitising in place

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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.