Brakspear Kitchen Audit

Have all kitchen staff employed longer than 1 week passed level 2 health and safety and BFH course ? Is there evidence on site ?

Are all temperature records well organised and readily accessible in one place (shield book) ?

Does the site have Allergen information for all current dishes readily available?

Is Chef's Daily Audit completed daily and duly signed by kitchen staff and management?

Do temperature records include ALL fridges, freezers and displays?

Are records completed daily?

If site hosts functions, is a banquet & buffet sheet completed for each?

Are delivery temps correct?

Are storage temps at 5c or below ?

Is all food cooked or reheated to 75c

Is bulk cooked rice refrigerated within 90mins of coming off the boil & never left at room temp thereafter?

Is stock kept above 63c on hob & refrigerated within 90mins when taken off?

Are all other bulk cooked dishes refrigerated within 90 mins of cooking and do the cooling records indicate this ?<br>

Are cooked foods at risk of contamination from raw?

Are kitchen staff wearing clean protective clothing, white chef jackets, black trousers , hats for long hair , kp t shirts ?

Is there a printed kitchen spec book available and on site and relevant to the current running menu ?

Are soap and paper towels available at the hand wash basin?

Can staff demonstrate the correct method for washing hands?

Is a clean probe thermometer available and in use?

Does the probe thermometer calibrate correctly in melting ice?

Are probe wipes available in the kitchen?

Are all foods within "use by" date?

Is day dot system being correctly used? ( day of production +2)

Can staff demonstrate correct method for cleaning worktops, sanitizer available & contact time known?

Are red tongs available & used only for handling red meat & first flip whilst cooking?

Are other tongs available for removing seared or cooked meat from griddle?

Are chopping boards in good condition?

Is a clean red handled knife and chopping board provided exclusively for raw prep?

Is any preparation of raw meat or unwashed vegetables completed whilst kitchen is trading?

If béarnaise or hollandaise sauce is prepared is it fresh at start of each session & thrown away after 4 hours?

Are walls clean?

Are floors clean under equipment?

Are fridge seals clean and in a good state of repair ?

Is equipment clean including handles and controls?

Is all kitchen equipment safe to use and well maintained ?

Has pest contractor visited within 10 weeks?

Have pest contractor recommendations been completed / actioned?

Is insectocutor clean?

Are all cleaning products from Zenith?

Are staff changing area and staff w/c clean and tidy?

Is bin store clean and free of grease and litter?