Type of school?
Who is responsible for building maintenance?
Name of area co-ordinator?
1.1 - Is the external door to the kitchen locked?
1.2 - Is the external door used for ventilation to the kitchen?
1.3 - Is there any security device fitted to the external kitchen door?
1.4 - Is there a window or viewing panel fitted in or adjacent to the external kitchen door?
2.1 - Are there any windows in the kitchen?
2.2 - Do the windows open?
2.3 - Are window openings fitted with fly screens?
2.4 - Is there any form of ventilation / extraction system installed in the kitchen?
2.5 - Is the ventilation / extraction system cleaned on a regular basis?
2.6 - Is ventilation / extraction system serviced on a regular basis?
2.7 - Is there any means of monitoring temperature in the kitchen?
2.8 - Is there any means of controlling temperature in the kitchen?
3.1 - Do all staff know the evacuation route out of the building and where the fire assembly point is?
3.2 - is there appropriate amount of FFE available?
3.3 - Is there a deep fat fryer in use in the kitchen?
3.4 - Is there a wet chemical fire extinguisher in the kitchen?
4.1 - Is there adequate storage available?
4.2 - Is this storage close to the point of delivery?
4.3 - Is the store room fitted with suitable shelving?
4.4 - Is there a chill room/walk in fridge/freezer?
4.5 - Is there adequate means of escape from walk in fridge/freezer?
5.1 - Is there adequate access/egress through the kitchen?
5.2 Are regular checks carried out throughout the day to ensure access routes are kept clear.
6.1 - Is suitable first aid equipment available?
6.2 - Are there arrangements in place for providing first aid?
7.1 - Is the floor type suitable for the environment?
7.2 - Is the floor free from defects?
7.3 - Are spillage procedures in place?
8.1 - Are there adequate lighting levels in the kitchen?
9.1 - Do all doors operate correctly?
9.2 - Are walls/ceilings in a good state of repair?
10.1 - Is there a dedicated dining area?
10.2 - What type of dining equipment is in use?
10.3 Who is responsible for setting up the equipment?
10.4 Who is responsible for cleaning the equipment?
10.1 Who is responsible for putting equipment away?
10.6 - Is the dining equipment maintained (and by whom)?
10.7 Is there adequate time allowed for setting up/stripping down dining equipment?
10.8 Are catering staff trained to set up/strip down dining room equipment?
10.9 - Is there adequate storage for dining equipment?
11.1 - Are guards fitted to all machines?
11.2 - Are warning/operating procedures displayed adjacent to the machines?
11.3 - Is equipment adequately maintained?
11.4 - Is adequate warning signage displayed where approriate?
11.5 Are all fixed metal benches earthed?
11.6 Do all mobile benches have working brakes?
11.7 Are benches in a good state of repair?
11.8 Is there a process in place for dealing with Bain Maries?
11.9 When moving Baine Maries fully loaded with food, is it done by two people?
12.1 - Is there adequate room for storage on bins within the kitchen?
12.2 - Is there easy access to external bin area from the kitchen?
12.3 - Is there adequate provision for dealing with waste oil?
13.1 - Is safety footwear available and in use?
13.2 - Is appropriate PPE available?
13.3 - Is PPE in use where required?
14.1 - Is the gas supply adequately maintained?
14.2 - Is the fixed wiring adequately maintained?
14.3 - Is all portable equipment adequately maintained?
14.4 - Are user checks carried out on all portable electrical equipment?
14.5 - Are emergency stops available for the gas/electric and do all staff know the location?
14.6 - Are isolation valves fitted for water and do all staff know the locations?
15.1 - Are MSDS's & COSHH assessments available to staff for all hazardous products in use?
15.2 - Are all products suitably labelled and stored?
15.3 - Is PPE available for specific products?
16.1 - Do all staff undergo induction training (inc. Temp. staff)?
16.2 - Is all staff training recorded?
16.3 - Date of last training?
17.1 - Is there a system in place for reporting defects?
17.2 - Are school emergency procedures shared with the kitchen staff?
17.3 - Is there good communication with the school?