Elite Kitchen Audit

• Document No.

• Site

• Conducted on

  Date

• Audited by

• Location
  Address

Kitchen/Food Service Area

• Does the cleaning schedule cover all aspects required?

  Yes

  No

  N/A

• Are outside areas clean and well organised?

  Yes

  No

  N/A

• Is there evidence of the food safety management system being used effectively?

  Yes

  No

  N/A

• Is food documentation traceable from delivery to service?

  Yes

  No

  N/A

• Are probes seen as in use, sanitised to prevent cross contamination and evidence of calibration available?

  Yes

  No

  N/A

• Is cleaning equipment maintained and stored hygienically?

  Yes

  No

  N/A

• Are hand wash facilities seen in use?

  Yes

  No

  N/A

• Are cleaning schedules in place, completed and effective?

  Yes

  No

  N/A

• Is there evidence that physical, microbiological and chemical contamination is being controlled?

  Yes

  No

  N/A

• Are pot washing systems managed effectively and fit for purpose?

  Yes

  No

  N/A

• Is the latest EHO inspection report available and are all actions being addressed?

  Yes

  No

  N/A

• Are Walk in fridge and freezers clean, tidy and organised?

  Yes

  No

  N/A

• Are fridge seals hygienic and clean?

  Yes

  No

  N/A

• Is the cooking range unit clean from the front and behind?

  Yes

  No

  N/A

• Are service fridges being pulled out and cleaned behind?

  Yes

  No

  N/A

• Are date labels being used correctly and all dates in date?

  Yes

  No

  N/A

Kitchen Health & Safety - Allergen Folder

• Is the Allergen Folder readily available?

  Yes

  No

  N/A

• Have the documents been reviewed and updated?

  Yes

  No

  N/A

• Have food handling staff been trained in Allergen Awareness?

  Yes

  No

  N/A

Kitchen Health & Safety - Training

• Have kitchen staff been trained in departmental Risk Assessment?

  Yes

  No

  N/A

• Are departmental specific risk assessments readily available, up to date, reviewed, signed and dates?

  Yes

  No

  N/A

• COSHH - Are technical data sheets and respective COSHH risk assessments available for chemicals and biohazards?

  Yes

  No

  N/A

• Is all departmental PPE based on site specific risk assessments suitable for use and fit for purpose?

  Yes

  No

  N/A

Kitchen Health & Safety - Maintenance

• Is all departmental dangerous equipment suitable for purpose, in good working order and serviced as required?

  Yes

  No

  N/A

• Are departmental Maintenence issues being identified and logged and an action point created and addressed?

  Yes

  No

  N/A

Kitchen Health & Safety - Audits

• Has the previous quarterly audit been completed?

  Yes

  No

  N/A

• Are action points being completed within a reasonable timeframe?

  Yes

  No

  N/A

Kitchen Communication

Kitchen Health & Safety - Hazard Controls

• Are all chemicals stored correctly, suitably labelled and used in a safe manner?

  Yes

  No

  N/A

• Are all biohazard risks adequately controlled?

  Yes

  No

  N/A

• Are floors and walkways free from obstruction?

  Yes

  No

  N/A

• Is all electrical equipment in good repair with no poor practices visible?

  Yes

  No

  N/A

• Is there evidence of poor work equipment safety practices?

  Yes

  No

  N/A

• Does all dangerous equipment have appropriate guarding and/or safe systems in place?

  Yes

  No

  N/A

• Have specific working at height hazards been identified with adequate controls in place?

  Yes

  No

  N/A

• Is the Food Safety Policy statement signed by the General Manager?

  Yes

  No

  N/A

• Is the Food Safety Policy available in the kitchen?

  Yes

  No

  N/A

• Are food handing staff aware of the Policy?

  Yes

  No

  N/A

• Is there a HACCP in place?

  Yes

  No

  N/A

• Does the HACCP plan reflect the current menu?

  Yes

  No

  N/A

• Do all high risk foods have a HACCP?

  Yes

  No

  N/A

• Is the HACCP being implemented?

  Yes

  No

  N/A

• Do senior chefs understand HACCP?

  Yes

  No

  N/A

• Is there a cleaning schedule?

  Yes

  No

  N/A

• Is the cleaning schedule signed off?

  Yes

  No

  N/A

• Is the cleaning schedule effective?

  Yes

  No

  N/A

Food Hygiene - Structure /Equipment/Workflow

• Is the general structure of all food rooms in a good state of repair?

  Yes

  No

  N/A

• Is there a satisfactory food workflow within the food operation?

  Yes

  No

  N/A

• Is the fabric of the food rooms in a good state of repair?

  Yes

  No

  N/A

• Is the water supply in the kitchen potable?

  Yes

  No

  N/A

• Is the ice machine clean?

  Yes

  No

  N/A

• Is the ice scoop clean and stored separately?

  Yes

  No

  N/A

• Are surfaces which have direct contact with food maintained in a clean and sanitised state?

  Yes

  No

  N/A

• Is the equipment used for cleaning stored in a hygienic manner?

  Yes

  No

  N/A

• Are chef cloths clean?

  Yes

  No

  N/A

• Is there good knowledge of chemicals demonstrated by food handlers?

  Yes

  No

  N/A

• Are chemicals being used for the correct tasks?

  Yes

  No

  N/A

• Is sanitiser readily available?

  Yes

  No

  N/A

• Is sanitiser seen to be used; including the correct contact time?

  Yes

  No

  N/A

• Are dishwasher temperatures correct?

  Yes

  No

  N/A

• Are there separate sinks for pot washing and food?

  Yes

  No

  N/A

• Are the sinks adequately labelled?

  Yes

  No

  N/A

• Is there a fully stocked First Aid Kit, burns kit and eye wash?

  Yes

  No

  N/A

Food Hygiene - Personal Hygiene

• Do all senior food handlers have a Level 2 Food Hygiene Certificate?

  Yes

  No

  N/A

• Do all kitchen and food and beverage areas have an adequate amount of hand wash basins?

  Yes

  No

  N/A

• Do all wash hand basins have hot and cold running water, liquid soap and a hygienic method to dry hands?

  Yes

  No

  N/A

• Is there evidence that food handing staff are washing their hands frequently?

  Yes

  No

  N/A

• Is management aware of the food handler sickness policy?

  Yes

  No

  N/A

• Do all new staff complete a pre-employment questionnaire?

  Yes

  No

  N/A

• Do food handing staff demonstrate good standards of personal hygiene?

  Yes

  No

  N/A

• Are all food handing staff dressed appropriately?

  Yes

  No

  N/A

Food Hygiene - Control of Critical Points

• Is the pate blender stored separately and labelled?

  Yes

  No

  N/A

• Are all food deliveries inspected?

  Yes

  No

  N/A

• Are delivery records available to demonstrate traceability?

  Yes

  No

  N/A

• Are invoice numbers or delivery notes available to demonstrate traceability?

  Yes

  No

  N/A

• Are ambient products stored in an acceptable environment?

  Yes

  No

  N/A

• Are chilled products stored hygienically?

  Yes

  No

  N/A

• Are all fridges and freezers listed with temperatures monitored and recorded?

  Yes

  No

  N/A

• Are fridges operating at correct temperatures?

  Yes

  No

  N/A

• Is there evidence of good standards of date labelling?

  Yes

  No

  N/A

• Are any products out of date?

  Yes

  No

  N/A

• Are frozen products appropriately labelled and used within 6 months?

  Yes

  No

  N/A

• Is frozen food stored hygienically?

  Yes

  No

  N/A

• Are cooked products, cooked to appropriate time/temperature?

  Yes

  No

  N/A

• Are cooking temperatures monitored and recorded?

  Yes

  No

  N/A

• Are appropriate controls implemented when cooling food?

  Yes

  No

  N/A

• Is cooling food monitored and recorded?

  Yes

  No

  N/A

• Is food service undertaken in a hygienic manner?

  Yes

  No

  N/A

• Are there an adequate number of probes on site?

  Yes

  No

  N/A

• Is each probe checked for accuracy?

  Yes

  No

  N/A

• Are probe checks accurate, understood and recorded?

  Yes

  No

  N/A

Food Hygiene - Pest Control

• Is there a pest control contract on site?

  Yes

  No

  N/A

• Was the last pest control report actioned by site management?

  Yes

  No

  N/A

• Have outstanding actions been completed?

  Yes

  No

  N/A

• Is the standard of housekeeping acceptable?

  Yes

  No

  N/A

• Is there evidence of pests?

  Yes

  No

  N/A

• Is the site effectively pest proofed?

  Yes

  No

  N/A

• Are all electric fly killers in working order?

  Yes

  No

  N/A

Food Hygiene - Waste Management

• Is refuse managed hygienically within the internal food areas?

  Yes

  No

  N/A

• Is the external refuse area maintained in a hygienic manner?

  Yes

  No

  N/A