AOM Kitchen Check

Title Page

Food Safety

Hand wash basin - (Clean sink & taps, hot water, paper towel and anti-bacterial soap present)
Are all food handlers in correct clothing. (Clean / acceptable / full Chefs whites/ apron / hats)
Are walls / floors / ceilings clean & in good condition (checking under & behind units / equipment)
Is the kitchen canopy clean with clean filters in place
Are the fryers clean / oil being changed
Are microwaves, ovens and additional cooking equipment clean (carbon free, clear of food debris, check handles)
Are all fridges & freezers clean (check seals, food debris,handles and hinges)

All food to be labelled & in date (Day dot = day of defrost + number of permitted days)
Is all food covered (check for plastic lids, cling film in place - excluding fruit no food should be uncovered)
Are all foods stored in the correct location (fridge / freezer, dry store & no food stored directly on the floor)
Are refrigerated foods separated correctly ('raw' physically separated from 'ready to eat')
Stock rotation - Is stock in date order ( First Expired / First Out)
Are all fridges and freezers operating correctly (fridges 1-7'C, Freezers below -18'C)
Are there 2 working food probes and sanitised probe wipes available
Are deliveries being put straight away (Visible check & review of delivery notes)
Are raw meat preparation areas clearly marked and correctly used (no cross contamination)
Has food been left out at ambient temperature to defrost
Is there evidence of hot food being probed (if core temp not reach 75'C what action was taken - excluding steak)
Is their evidence of raw foods being washed before use (e.g. all salads, herbs, garnishes)
Is there evidence of 3 stage cleaning process in use on work surfaces (clean, sanitise / contact time, dry)
Did food handlers wash their hands after touching raw foods & before completing other tasks
Check all sauces are labelled correctly using guidance on product ( i.e once opened use within 21days)

Has the Kitchen Record Book been fully completed and signed
Are all cleaning records up to date and reflect standards observed today
Are only COSHH approved chemicals in use
Have all food products been purchased from nominated suppliers
If food purchased locally has the 'Purchase of Goods Policy' been followed (e.g. supplier, temp, records)
Was your impression that the standards & paperwork seen today have sufficiently satisfied an EHO inspection

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