ARC Kitchen Standards Audit 23/24

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

Dry Stores

• Are the dry stores generally clean and tidy?

  Yes (2)

  No

  N/A (2)

• Are products stored correctly? e.g. Allergens in air tight containers etc.

  Yes (2)

  No

  N/A (2)

• Are stock par levels correct?

  Yes

  No

  N/A

Walk-in/Chest Freezer

• Are they generally clean and tidy?

  Yes (2)

  No

  N/A (2)

• Are prepped items stored and labelled correctly?

  Yes (3)

  No

  N/A (3)

• Are products in date and stock rotated correctly?

  Yes (3)

  No

  N/A (3)

• Are they well maintained? e.g. Floors intact, shelves free from rust

  Yes

  No

  N/A

• Are par levels correct?

  Yes

  No

  N/A

Walk-in Fridge

• Is it generally clean and tidy?

  Yes (2)

  No

  N/A (2)

• Are prepped items stored and labelled correctly?

  Yes (3)

  No

  N/A (3)

• Are products in date and stock rotated correctly?

  Yes (3)

  No

  N/A (3)

• Are they well maintained? e.g. Floors intact, shelves free from rust

  Yes

  No

  N/A

• Are par levels correct?

  Yes

  No

  N/A

Service fridges:

• Are they generally clean and tidy?

  Yes (2)

  No

  N/A (2)

• Are prepped items stored and labelled correctly?

  Yes (3)

  No

  N/A (3)

• Are products in date and stock rotated correctly?

  Yes (3)

  No

  N/A (3)

• Are they well maintained? Doors, seals etc

  Yes

  No

  N/A

• Are par levels correct?

  Yes

  No

  N/A

Service freezers:

• Are they generally clean and tidy?

  Yes (2)

  No

  N/A (2)

• Are prepped items stored and labelled correctly?

  Yes (3)

  No

  N/A (3)

• Are products in date and stock rotated correctly?

  Yes (3)

  No

  N/A (3)

• Are they well maintained? Doors, seals etc

  Yes

  No

  N/A

• Are par levels correct?

  Yes

  No

  N/A

Kitchen maintenance & energy:

• Is equipment turned on at the correct time, as needed? I.e. twenty minutes before first use.

  Yes (2)

  No

  N/A (2)

• Is all equipment being looked after and cleaned?

  Yes (2)

  No

  N/A (2)

• Pull out a fryer - is it clean under and around? Are the team looking after them?

  Yes (2)

  No

  N/A (2)

• Is all equipment working as it should?

  Yes

  No

  N/A

• Has all broken equipment or equipment that needs replacing been reported to maintenance?

  Yes (2)

  No

  N/A (2)

• Is the dishwash machine and potwash area clean and tidy?

  Yes (2)

  No

  N/A (2)

• Is the kitchen itself well maintained. Floors/walls/ceilings etc?

  Yes

  No

  N/A

• Are the canopies and filters clean?

  Yes (2)

  No

  N/A (2)

• Is the kitchen generally clean and tidy?

  Yes (2)

  No

  N/A (2)

Mapal training:

• Have all new starters in the kitchen been inducted?

  Yes

  No

  N/A

• Have all kitchen team completed Level 2 food safety?

  Yes

  No

  N/A

• Have all kitchen team completed health & safety level 2?

  Yes

  No

  N/A

• Have all kitchen team completed allergens course?

  Yes

  No

  N/A

• Have all kitchen team completed 'working in a kitchen'?

  Yes

  No

  N/A

• Have all relevant kitchen team had their frytech training signed off?

  Yes

  No

  N/A

• Have all chefs completed workbook 1&2, dish sign off and chef knowledge test (if applicable)?

  Yes

  No

  N/A

• Has the Head Chef completed all relevant training?

  Yes (2)

  No

  N/A (2)

Food safety:

• Do all handwash sinks have hot water, soap & blue roll in dispensers?

  Yes (2)

  No

  N/A (2)

• Is there a Food Safety Management File on site and up to date?

  Yes (3)

  No

  N/A (3)

• Are blue disposable aprons available for raw preparation?

  Yes

  No

  N/A

• Can a chef tell you how to clean down a section after carrying out raw preparation?

  Yes (2)

  No

  N/A (2)

• Are sanitiser sprays in use and on all sections?

  Yes (2)

  No

  N/A (2)

• Are colour code procedures being followed?

  Yes (2)

  No

  N/A (2)

• Are all chopping boards in good condition?

  Yes

  No

  N/A

• Are all chefs wearing full uniform?

  Yes

  No

  N/A

• Are all uniforms in good condition?

  Yes

  No

  N/A

• Are chefs cleaning as they go?

  Yes (2)

  No

  N/A (2)

• Are temp probes working and probe wipes to hand?

  Yes (2)

  No

  N/A (2)

• Has Trail been completed correctly?

  Yes (2)

  No

  N/A (2)

• Has TPM tracker on Trail been filled in correctly?

  Yes

  No

  N/A

• Is waste oil being collected and records kept?

  Yes

  No

  N/A

BOH

• Are corridors and fire exits clear?

  Yes (2)

  No

  N/A (2)

• Is the staffroom clean and tidy?

  Yes

  No

  N/A

• Is the office clean and tidy?

  Yes

  No

  N/A

• Is the Bin area clean and tidy?

  Yes (2)

  No

  N/A (2)

• Are other BOH areas clean and tidy?

  Yes

  No

  N/A