Title Page
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Are adequate handwashing facilities in place - taps functional with hot water, soap and paper towels in dispenser?<br><br>Sinks must be unobstructed and have supplies of hot & cold water, soap and blue roll for hand drying. Blue roll in dispenser and not lying around. If no hot water supply, this is a business critical repair issue which must be addressed immediately. <br>
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Other than reasonable "working dirt" are kitchen cleaning standards adequate?<br><br>Walls, floors & equipment must be kept clean & pulled out fully to deep clean behind at least weekly. Wall/Floor junctions, behind & under equipment must be kept clean and build up of debris prevented.
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Is all food in fridges day dotted / labelled correctly?<br><br>All food should be day dotted using the correct dating system - generally day of production/defrost +3 days. Longer life items should have a date label, rather than a day dot.
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Is all food within its "use by" date?<br><br>No food past its "USE BY" date may be in the kitchen or storage units. If food has been put to one side for any reason it must be clearly labelled as not for human consumption. Best before dates should not be penalised, but best practice is not to exceed these. Any out of date food must be disposed of immediately. <br>
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Is stored food at risk of cross contamination (eg raw / cooked not properly separated)<br><br>Ideally store raw & cooked foods in separate fridges. If not store cooked above raw.<br>
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Is sanitizer available and in use? <br><br>Sanitizer is a must stock item & adequate stocking levels must be maintained<br>
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Are separate utensils / equipment available for handling raw meat (red knife, red board, red tongs, dedicated cling film dispenser) To avoid cross contamination red coloured utensils must be provided exclusively for handling raw items, including first flip on griddle. A dedicated cling film dispenser should also be provided & marked up for raw items only.
- All Items Present
- No Red Knife
- No Red Board
- No Cling Film
- No Red Tongs
- More Than 2 Missing
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Is a clean, working probe available and in use, with probe wipes available?<br><br>A probe must be provided & kept clean.
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Is the kitchen paperwork fully recorded each week & a reflection on the standards observed?Has management signed & added comments when necessary? The kitchen paperwork needs to reflect the actual standards in the kitchen, and the work undertaken. It needs to be accountable, so team members need to use initials, not simply ticks, but these initials need to reflect actual checks. Where appropriate, comments are actually needed - this may be from the chef's, for example saying they are getting low on sanitizer, or the manager, commenting on the quality of cleaning. We want to see a living document, not simply a 'tick box' exercise.
- Complete No Gaps
- Ticked
- Incomplete or Missing
- DM Signature Missing
- Signed, No Comments
- False Info
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Are there any issues shown with the pest control records?<br><br>Pest control actions must be promptly rectified to reduce risk from infestation
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Do staff know the correct procedure if a customer asks about allergens<br><br>Staff must know that the allergen data sheet must be given to any customer enquiring about an allergen & not to give any assurances about allergen content due to cross contamination risk
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Can staff locate the correct allergen sheet for current menu<br><br>Staff must align the printed allergen sheet with the current menu. If in doubt, print a fresh sheet from intranet <br>
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