Catering audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Action points from previous audit

• Yes

  No

  N/A

Hygiene

• Impression of surrounding area of the canteen including external entrances and exits

• Services cleaned thoroughly when possible during service if not between services

  Yes

  No

  N/A

• Dining room clean pre and during the sitting

  Yes

  No

  N/A

• Cutlery, plates and cup clean and dry

  Yes

  No

  N/A

• Dishwasher and potwash area clean, tidy & organised

  Yes

  No

  N/A

• Food prep areas clean, free of hazards and cross contamination

  Yes

  No

  N/A

• Cookers, hobs, fryers, etc clean and free from spilt food

  Yes

  No

  N/A

• Sinks, hand wash, food prep sinks clean & paper dispensers full

  Yes

  No

  N/A

• Floor ,clean, dry and hazard cones in use where required

  Yes

  No

  N/A

• Other surfaces clean and free of objects ( ledges,beside/behind utilities etc)

  Yes

  No

  N/A

• Drawers clean & tidy ( free of sharp items)

  Yes

  No

  N/A

• Pans, trays, chopping boards etc clean

  Yes

  No

  N/A

• Fridge and freezers clean no food stored on the floor

  Yes

  No

  N/A

• Office area tidy

  Yes

  No

  N/A

• Staff changing room and toilets clean and tidy

  Yes

  No

  N/A

• Bins in and outside clean and tidy

  Yes

  No

  N/A

• Catering team clean and presentable wearing correct clothing and PPE

  Yes

  No

  N/A

• Hats and apron available and used for visitors into the kitchen

  Yes

  No

  N/A

Basic standards during service

• Which service was observed

  breakfast

  lunch

  dinner

• Is there an accurate upto date menu on display

  Yes

  No

  N/A

• Are dietary/ allergy options easily visible to guests ( are alternatives offered when required)

  Yes

  No

  N/A

• Is the queue being managed acceptably

  Yes

  No

  N/A

• Are all counters well displayed with different choices as per menu options ( including the salad bar

  Yes

  No

  N/A

• Is each choice labeled and visible to all age groups

  Yes

  No

  N/A

• Are staff presentable, helpful, organised and projecting a positive image

  Yes

  No

  N/A

HACCP systems

• Temp records available, accurate and upto date ( deliveries, fridges, freezers)

  Yes

  No

  N/A

• Are food samples being kept and easily identifiable to the meal they are from ( labelled correctly)

  Yes

  No

  N/A

• Do all staff have basic food hygiene

  Yes

  No

  N/A

• Are daily, weekly & other periodic cleaning tasks being programmed, completed and recorded

  Yes

  No

  N/A

• Is food being stored correctly,

  Yes

  No

  N/A

• Can you easily identify use by dates for all food ( fridge, freezer, dry store must be checked)

  Yes

  No

  N/A

• Chefs daily fridge check complete

  Yes

  No

  N/A

• Day dots on items stored in fridge

  Yes

  No

  N/A

• What was the date of the last CMI audit

  Date

• Are there any action points from previous CMI audits ( if yes please check action has been carried out)

  Yes

  No

  N/A

Food

• Is the food well presented in the hot plate

  Yes

  No

  N/A

• Is there sufficient choice, inc vegetarian

  Yes

  No

  N/A

• Served nicely, offered choice and portion sized appropriate for the person they are serving

  Yes

  No

  N/A

• Is there sufficient additional choice ( salad bar, fruit, seasoning, bread, soup etc)

  Yes

  No

  N/A

• Is the foods: Taste, texture, flavour & temperature acceptable

  Yes

  No

  N/A

Management

• Description of the atmosphere in the kitchen( your view as the assessor and the opinion of the team)

• Is the health and safety board up to date

  Yes

  No

  N/A

• Staff programme clear organised and communicated ( training schedule, days off, holiday etc)

  Yes

  No

  N/A

• STAR files upto date ( at least 2 catering assistant files and 2 senior files must be checked)

  Yes

  No

  N/A

• Reviews and development plans in place ( staff may be asked as evidence that development plan is agreed and understood)

  Yes

  No

  N/A

• Evidence of meetings held and communication methods in place to pass on information

  Yes

  No

  N/A

• Date of last incident in the kitchen

  Date

• Any lessons learnt and info passed onto staff team ( if a change came about. Following incident heck understanding from staff and if it is being implemented

• Stock takes up to date accurate and providing appropriate recorded

  Yes

  No

  N/A

• Invoice and deliver control

  Yes

  No

  N/A

• Explanation on finance proformance and where needed corrective action being taken

• Operating procedures up to date and being followed

  Yes

  No

  N/A

• Risk assessments up to date and being followed

  Yes

  No

  N/A

Guest satisfaction

• Has recent guest feedback been read communicated to staff team and where appropriate acted upon

  Yes

  No

  N/A

• Explain managements communication and information gathering techniques with our customers including the staff

• Is there a method for collecting ideas

  Yes

  No

  N/A

• Speak to guest ask about there dining experience (from queue time to finishing food

• Add signature

  Sign