Catering Audit

Does the facility operate a public cafeteria or canteen?

Refuse bins are suitable and have lids.

There are hand washing facilities separate from the catering sinks, with soap and a means to dry hands?

Knives and chopping boards are colour coded and in good condition?

Dry stock is stored off the floor and sealed?

Fridge and freezer stock is labelled with its preparation and expiry date?

Fridges and freezers are not iced up?

Cleanliness of extractor hoods/canopy and filters?

Cleanliness of ovens, hobs and microwaves?

Cleanliness of work surfaces?

Cleaning schedule in place?

Staff have food hygiene qualifications.

Preparation areas are fitted with a working insectocutor for flying insects?

There are no signs of other pests?