Devonshire MANAGERS MONTHLY KITCHEN HYGIENE CHECKLIST

Inspect U bends, joints and pipework under all sinks for mould/food debris.

Check pipework, walls and flooring behind and under cooking range, fryers, griddle, fridges, freezers for debris build up

Inspect floor covering for soundness, note tears, or if covering coming away from wall interface.

Check no clothing, footwear or non food items are present in dry stores.

Check drystore shelving and floors for spillage/food debris.

Inspect internally, roof of dishwasher for detergent waste.

Inspect internally, roof of ice machines for mould.

Inspect fridge, freezer, heating cabinet and microwave doors for cleanliness, check inside units, including seals. for food debris.

Inspect all hand contact points such as towel and soap dispensers, door handles, switches and sockets, external surfaces of bins, door push bars etc. for cleanliness.

Check knife rack, blitzers, food processors, crockery and cutlery for food waste.

Check for pest presence/insectocutor works, and pest ingress points.

Inspect all wash areas and sink tops, ensure clean and free from mould at wall interface.

Check extraction hood and grease filters for cleanliness.

Check flies are removed from insectocuters and light fittings.

Check work surfaces are clean and undamaged, run finger underneath to check for grease/debris.

Inspect walls and ceiling for holes, cracks, or plaster damage.

Check wall and ceiling surfaces are cleaned as required, wall surfaces up to 1 metre above work surfaces (food prep areas) should be wiped clean daily.

Check sanitiser, probe wipes, soap and hand drying facilities are present and used.

Check used chef whites or cloths are stored in a lidded bin.

Check mops are clean, not immersed in dirty water, and also stored outside food prep areas.

Check no laminates or posters on kitchen walls, they can harbour bacteria.

Check external bins are suitable and sufficient for requirement, and no debris on floor of bin storage area