Fed Kitchen Audit - duplicate

• Premise Name

  Select
• Location
  Address

• Conducted on

  Date

• Inspected by

Staff Training

• Do all staff have training records on site?

  Yes

  No

  N/A

• Has level 2 Food hygiene training been carried out within the last 3 years?

  Yes

  No

  N/A

• Has allergen training, HACCP training, Logbook training, H and S Risk assessments, Method Statements and COSHH been carried out?

  Yes

  No

  N/A

Personal Hygiene

• Are personal items stored in lockers or away from the kitchen?

  Yes

  No

  N/A

• Observe frequency of hand washing

• Do staff change into uniform upon arrival at work and adhere to hygiene policy?

  Yes

  No

  N/A

• Are all staff wearing a uniform which is suitable, clean and offers protection for the job role?

  Yes

  No

  N/A

• Is long hair tied back, a hairnet, and/or hat worn?

  Media

Cold/Hot Holding & Service

• Is all cold/hot holding equipment in a good state of repair and kept clean?

  Media

• Is all hot food being held at a temperature of at least 63 degrees C?

  Yes

  No

  N/A

• Probe the food being held and record the temperature

  Media

• Are hot holding service temperatures being recorded?

  Media

• Is all cold food being held at a temperature of at least 5 degrees C or below? (logbook section 5)

  Yes

  No

  N/A

• Probe the food that is being held cold and record the temperature

Transportation of Food

• How is food transported to fed kitchens?

• How is it packaged, and does it look good on arrival?

  Media

• Probe food and record

Allergens

• Is all food correctly labelled with allergen labels including- Product name, date opened/produced, frozen on (if applicable) used by date, relevant allergens identified, defrost date (if applicable)?

  Yes

  No

  N/A

• Are all allergen free food stored in sealable containers, above allergen containing products to prevent cross contamination?

  Yes

  No

  N/A

• Is the allergen matrix on display by the service hatch? If not Where is it displayed?

• Is there a record for children with dietary requirements/allergen needs on display or in a file in the kitchen or by the service hatch?

Logbook

• Is the logbook being filled out properly, and is it up to date?

• Are temperature probes calibrated and recorded?

• Signed off by

  Sign