Title Page

  • Location
  • Conducted on

  • Inspected by

CK Audit

General

  • Are all crew members inducted to the kitchen and is there an accurate register of kitchen inductions?

  • Have trip, slip and fall hazards been eliminated?

  • Has an emergency response drill been conducted in the kitchen in the last 6 months?

  • Request to sight crews previous JSA's and ensure all approvals, signature and crew sign off's in order. Is the paperwork compliant?

  • Is there a current Emergency Response Plan in the kitchen

  • Are workers aware of proper site specific emergency procedures?

  • Are all hazardous conditions monitoring equipment in place?

Hygiene

  • Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination

  • Do you have separate sinks for dish washing and hand washing?

  • Bacterial soap provided at all wash hand basins

  • Disposable paper towels provided & used to dry hands

  • Do workers change into protective clothing before work?

  • Do workers keep their hair back and/or wear a hair net or hat?

  • Clothing and personal effects stored away from products in a proper manner

  • Are crew free from jewellery

Kitchen

  • Have you got colour coded chopping boards?

  • Do you follow safe thawing practices?

  • Do you have separate preparation areas for raw and ready to eat foods to prevent cross contamination?

Floors, Wall, Ceilings, Lighting and Ventilation

  • Floors clean, well maintained and in good repair

  • Are rubber mats in good condition and free from damages

  • Walls, ceilings and windows clean. Well maintained and in good repair

  • Adequate lighting and ventilation provided throughout the facility

  • Light fixtures have approved safety covers

  • Exhaust ventilation filters are clean and well maintained

Equipment and Utensils

  • Food contact surfaces washed, rinsed and sanitised before using, at least every 4 hours when not in use

  • Non-Food contact surfaces visibly clean and in good repair

  • All equipment (i.e.) stoves, grilld, refrigerators, tables, sinks, ect. cleaned and well maintained

  • Do your fridges and freezers have thermometers?

  • Do you use food probes and keep them clean and calibrated?

  • Multi- service utensils are being washed and sanitised by one of the following methods:

  • Single service utensils are properly stored and dispensed

  • All multi-service utensils are clean, properly stored, maintained and dispensed

  • Damaged or unapproved utensils have been repaired or replaced

Refrigerator / Freezer

  • Food stored on suitable racking off the floor

  • Defrosted food never refrozen

  • Use by date codes transferred to containers

  • Food not stored in open containers

  • Strict stock rotation being observed

  • Food containers sanitised before use

Dining

  • Is there sufficient space between tables

  • Are highchairs available for patrons

  • Is adequate wet floor signage available

Stockroom

  • Are cutlery and crockery products stored safely and securely

  • Have all electrical items been correctly tested and tagged and updated in the applicable register

  • Is stockroom free from any slips, trips or falls on flooring.

  • Are heavy items stored near the bottom of racks

  • Is stockroom equipped with a proper fire extinguisher?

  • Are emergency exit clearly marked?

Ware Washing

  • High-temp dish machines minimum washing temp of 151°F/66°C rinse temp 179°F/82°C for 10 seconds

  • Low-temp dish machine minimum wash and rinse temp of 130°F to 150°F/50°C to - 66°C. with chlorine sanitizer solution at a Minimum 100ppm.

  • Manual sink ware washing minimum wash, rinse, sanitizing sink water temp 11 3°F/45°C.<br>Sanitizing solution minimum chlorine 1 00mg/L; Quat. 200mg/L; or Iodine 12.5 – 25mg/L (ppm) Soak for 2 minutes

  • Wiping clothes clean, sanitized, stored and maintained properly

Garbage and Waste

  • Trash containers are lined with insect and vermin-proof disposable plastic bag at all times.

  • Plastic bags are tied before being placed in outside trash bin. Bin lids are kept closed.

  • Outside premises and refuse areas are clean, sanitized, illuminated by light and well maintained.

  • Frequency of garbage removal adequate to maintain premises in a sanitary condition.

Pest Control

  • Adequate protection against the entrance of insects, vermin, rodents, dust and fumes.

  • Outside doors and screen doors are self-closing and closures are in acceptable working order.

  • Keep all areas free of debris, moisture, and visable soil and well lit.

  • Working with a licensed pest control company.

Safety Equipment

  • Inspections being performed on all fire extinguishers and blankets at least every 6 months?

  • Are all fire extinguishers free of damage, rust and in good condition?

  • Is fire fighting equipment readily available and crew trained? Verify crew understanding of Extinguisher Types - Class of Fire and safe use of extinguisher.

  • Is there an extinguisher for oil storage placed in a good location?

  • Where applicable are fire suppression systems inspected? Tagged and certificates in register?<br>

  • Are functional fire extinguishers accessible

  • Trauma kit available and stocked, located in administration office and location identified with sticker

  • Is emergency alarm system/ sprinkler systems regularly inspected and recorded on register?

  • Is there a proper eyewash station available with correct signage?

Documentation

  • Is there standard work procedures readily available for crew member review?

  • Can the crew indicate where the Standard Operating Procedures or Safe Work Instruction Method's are?

  • Can the crew explain what hazards are associated with the kitchen and surrounding environment?

  • Can the crew explain how the emergency response plan works and what to do in an emergency?

  • Is there Safety Data Sheets readily available for crew members to review?

  • Are registers complete, correct and up to date?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.