Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Chef on duty

FOOD DELIVERY & STORGE

Delivery

  • No unauthorised suppliers used

  • Chilled food delivered @ +8 deg C or colder

  • Frozen food delivered @ -12 deg C or colder

  • Food delivery temperatures recorded

  • Condition of delivery vehicles & driver checked & recorded

  • Deliveries not left unattended, uncovered, etc

  • Date coding & food quality checked

  • Abused or damaged goods rejected

Storage

  • Chilled/ frozen food stored without delay

  • Store room in clean & tidy condition

  • Food stored on suitable racking off the floor (6")

  • Fabric & condition of store rooms acceptable

  • Environmental factors satisfactory (temperature, etc)

Refrigerated / Freezer Storage

  • High risk chilled food stored @ or below +8 deg C

  • Frozen food storage @ -18 deg C or colder

  • Defrosted food never refrozen

  • Use by date codes transferred to containers

  • Cardboard/wooden containers not used in refrigerators

  • Glassware not used to store food in refrigerators

  • In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  • Refrigerators not stocked/overloaded

  • Strict stock rotation being observed

  • Food containers sanitised before use

  • All "open foods" kept wrapped, inc cheese, etc

  • Food not stored in open containers

  • No expires products found( milk, juice, cheese)<br>

Ambient Storage

  • Storage temperature is appropriate

  • Is storage area well lit

  • Protective light shields (diffusers) cover all light sources

  • No open dried goods

  • Food not stored near chemicals

  • Date codes transferred to decanted food

  • Strict stock rotation being observed

  • No out of date dried goods identified

EQUIPMENT

  • Chefs using recipes for batches at that moment

  • Chefs tested on serving recipe portions

  • 5 coloured chopping boards available, clean & well maintained

  • Colour code poster for chopping board displayed

  • Commis chefs able to answer "Which board?"

  • Work Bench can opener in good repair, blade clear from debris

  • Knives stored safely on magnetic racks -correctly

  • Staff using & carrying knives safely and colour coded

  • All fridges in good working order and holding temperature record

  • All stock in fridges labelled & within date - one label per container / old labels removed

  • Fridge compressor/condenser/components cleaned and free from grease

  • Fridge seals clean and free from splits/cracks

  • Shelves and runners clean and in good condition

  • Clams stored correctly in fridges - labelled, covered with damp cloth & no lid

  • Thermometers fitted in all fridges and chef is using these to record temps

  • Freezers clean &I in good working order, including lid&seals

  • No incorrect items in the freezer - eg Fish

  • Blender clean & working, cable not coiled tightly - dangerous machine sticker

  • Mixer clean and in good working order - dangerous machine sticker

  • Salamanders in good working condition and clean

  • No foil used on any equipment

  • Oven/stove-tops in good working condition and clean

  • Microwaves clean and in good working order

  • Bast chiller clean and in good working order with program sheet

  • Current recipes in use in spec book

  • Correct laminates on the wall

  • Portion photos laminated and displayed in pasta section

  • Tools for portioning present: bowl, plastic cup, 2oz ladel, large deli tub

  • Grill brushes in good working order

  • Chargrill in good working order and clean

  • Fryer cleaning tool present and in good working order

  • If Fry Low in use - chef can demonstrate how to filter and clean oil

  • Fryer clean and in good working order, including under cupboard baskets

  • Chefs know when and how to clean fryer safely

  • Oven clean and in good working order, inside clean/grease free

  • Pasta boiler clean and in good working order/descaled including baskets and underneath

  • Boiler has been seasoned - do the chefs know how much to put in

  • Bain Marje in good working order, clean and grease free - dangerous machine sticker

  • Working digital and manual scales available

  • All dry products in date and being rotated

  • All food labelled, stock rotated - FIFO

  • All food within best before date

  • All food stored in clean containers in correct shelves, fish/meat separate

FOOD PREPARTION

Sanitisation

  • Adequate supplies of sanitiser available & used

  • Correct application of sanitiser & staff appropriately trained

  • Chopping boards, knives, slicers, etc, sanitised / washed after use

  • Detergent sanitiser used in dishwasher or correct manual washing methods used- 3 compartment sink) quat 146 solution @ 400ppm

Initial Food Preparation

  • Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

  • Disposable towels used to wipe down food surfaces

  • Frozen food defrosted under refrigerated conditions

  • Cold food refrigerated between preparation & service

  • High risk foods kept out of refrigerated conditions as short as possible during preparation

  • All high risk foods not left unattended e.g. During breaks

  • All food prepared with minimum delay

Per-cooking & Reheating

  • No unnecessary per-cooking

  • If hot food has to be per-cooked are suitable control measures in place & strictly followed

  • If cold food has to be pre-cooked are suitable control measures in place & strictly followed

  • All hot foods chilled quickly

TEMPERATURE CONTROL

Cold Food

  • Display units not overloaded

  • Food on display kept below +8 deg C or 4 hour rule applied

  • Leftover food from display above +8 deg C disposed of

  • Buffets out for a Maximum time of 4 hours

Hot Food

  • All high risk food cooked to a core temperature of @ least 75 deg C

  • Hot food display temperature kept above 63 deg C

  • Hot food from display never reheated

Temperature Monitoring Procedures

  • Dish machine final rinse temperature @ 180 degrees

  • Probe wipes available

  • Temperature test medium available in all refrigerators & used

  • Probe used to check fridge & freezer temperatures

  • Frequency check in line with company procedures (or at least twice a day)

  • Probe calibrated monthly & checks recorded

  • Probe breakdown procedures in place

  • Action taken for unsatisfactory product temperatures

Temperature Records

  • Food deliveries (chilled & frozen)

  • All refrigerators

  • All freezers

  • High risk hot food core temperatures

  • Cold food display / salad service units (if applicable)

  • Records kept for at least 3 months

  • Hot food display/ service units (if applicable)

FOOD QUALITY / TO SPECIFICATION

  • STARTER - Delivered within 7 minutes?

  • Item(s) ordered

  • MAIN COURSES - Delivered within 10 minutes?

  • Item(s) ordered

  • DESSERTS - Delivered within 7 minutes?

  • Item(s) ordered

  • Item(s) sampled

Food Service

  • Delays between preparation & service kept to a minimum

  • Cold food refrigerated between preparation & service

  • Adequate protection for display avoiding contamination

  • Food covered where possible

  • Display units cleaned & sanitised after use

  • Display units cleaned & sanitised after use

  • If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours

  • Left over meat / fish is not re-used in other made up dishes

  • 4 hour rule taken into account

  • Glass / crockery containers or other items avoided

  • Glass breakage procedures understood & operated

Loose Fittings

  • Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

  • Notice boards not positioned above or in close proximity to food preparation areas

  • No drawing pins on notice boards

Wood, Packing Materials, Cloths, Wire Wool, etc

  • Wooden handled equipment not in use

  • Crude outer packaging not on food preparation surfaces

  • No worn / frayed cloths, tea towels, etc

  • Wire-wool, brillo pads, metal scourer, etc not in use

KITCHEN - General

  • Safety equipment available and in use, eg Goggles and masks

  • Chef able to recite company business, documents

  • Staff aware of evacuation procedure, codeword, meeting point

  • Chef on duty and staff competent in the procedures for gluten free

  • Wet floor sign available and in good condition

  • Separate wash hand/utensil/prep sinks clearly defined and notices up

  • Staff observed to be using recipes/correctly portioning all the time

  • Prep items checked to spec

  • All dirty laundry in bags and off the floor / recorded

  • Clean laundry stored neatly on shelves

  • Correct quantity of laundry available

  • In dirty laundry no "abused" aprons/jackets/cloths - nothing heavily soiled

Personal Hygiene Standards

  • All food handlers issued and trained in good hygiene guidance

  • Finger nails are short, unpolished & clean

  • Good personal hygiene practices being followed (seen @ time of inspection)

Bad Habits

  • Staff not eating or drinking in food rooms

  • Staff not coughing / sneezing over food, etc

  • Staff not fondling hair, picking nose, scratching, etc

Clothing

  • Clean protective over-clothing worn

  • Over-clothing not worn outside work

  • Personal clothing stored appropriately

Hair

  • Suitable head covering provided & worn for all working within the food preparation area & food rooms

  • Long hair properly tied back, including waiting staff

Hand Washing

  • Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

  • Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  • "All employee must Wash their hands" notices displayed in WC areas

  • Bacterial soap provided at all wash hand basins

  • Disposable paper towels provided & used to dry hands

  • Only approved jewellery worn

Handling Food

  • Serving spoons / Utensils used wherever possible

Wounds

  • Open sores, cuts, or splints & bandages on hands are completely covered while handling food.

  • No open wounds, sores, etc noted.

Staff illness

  • Management fully aware of procedures to follow in the event of staff illness

Pre employment Screening

  • Pre-employment questionnaires completed

  • Report of infection declaration forms signed

KITCHEN ADMINISTRATION

  • Rota displayed in kitchen and managers office

  • Cleaning Rotas available and being used

  • Kitchen log book complete - no gaps, all sheets in use

  • Ordering being done in printed sheets not remotely

  • Prep lists available to demonstrate per levels and stock control

  • Copy of ID - current visa/eligibility

  • Completed starter checklist

  • Job description signed

  • Contract signed

  • Practical recipe tests in use

  • PSN Toolbox training quiz completed and signed off - eg knife drill, slips and falls

  • Essentials; H&S; COSHH; Dangerous Machinery; Fire

  • All delivery notes neatly filed in office in Goods Recieved File / Invoices copied

  • All fish invoices show all the batch numbers for mussels / prawns

  • Previous stock takes filled neatly in the office - closing stock value, count sheet

  • Filling of temperature record sheets being done

  • Staff drinking out of plastic cups ONLY - no glass or paper

  • Daily wastage being recorded on sheet signed

  • Top wastage hardness tests available in folder (Jan/Mar/May/July/Sept/Nov)

  • HR system file matches hard copy of file chosen and copy is in employee file

Maintenance & Pest Control

Maintenance

  • Defect reporting system in place

  • System for auctioning urgent defects in place

Pest Control

  • Pest control contract in operation

  • Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc

  • Un-screened windows / doors kept closed

  • No active infestation noted

Food Hygiene training

  • Managers & all food handling staff fully trained in appropriate safety & hygiene requirements

  • Details recorded on personal training files

  • Photocopies of certificates, etc available & held on file

Food Safety Policy Training

  • Managers and all food handling staff fully trained & details recorded on training forms, etc

  • Photocopies of certificates, etc available & held on file

  • Available for each member of staff

  • Completed, dated, signed & up to date

  • Food hygiene training given during introduction

CLEANING

Cleaning schedule, etc

  • Cleaning schedule on display & implemented

  • Schedule monitored daily & checks recorded

  • Deep cleaning records retained

  • All cleaning staff fully trained &competent to carry out specialist works

  • Photographic evidence available following extract duct deep cleaning

Cleaning Standards

  • Utensils store age appropriate

  • Cleaning equipment colour coded

  • Floors & walls / floor / equipment junctions

  • Wall surfaces to hand height (low level)

  • High level areas (who's responsibility)

  • Cooking equipment, including ovens, grills, fryers, etc

  • Internal surfaces of refrigerators &freezers

  • Refrigerator & freezer doors seals

  • Food preparation equipment, e.g. Food slicers, mixers, etc

  • Food preparation surfaces, including chopping boards

  • Cooking utensils

  • Crockery

  • Drink dispensers, ice machines & post mix machines

  • Wash hand basins & sink units

  • Overall effectivity

Miscellaneous, Reports, Records, etc.

Refrigeration & Maintenance Records

  • Microwave emission test records available

  • Refrigeration maintenance contract in place

  • Doh inspection reports available & action points if any rectified

  • Cooking oil stored in bundled area

  • Waste oil disposed of through recognised contractor

  • Out of date or unfit food appropriately disposed

  • Glass breakage procedure in place & operated

Dishwasher area

  • Dishwasher clean and in good repair - including behind

  • Extraction above dishwasher clean

  • Detergent, rinse aid, degreaser and sanitiser feeding correctly

  • All crockery/cutlery clean and free from streaks/chips

  • Plastic tubs free from all old label and cracks

  • All chemicals in correctly labelled containers - not faded

  • Sanitiser available in each work section

  • C-Pull containers / antibacterial soap dispensers full

  • Pot wash/ Prep sinks clean and free from grease

  • Hose in good working order - not leaking/cracked

  • Hot and cold water available / taps clean and secure

Waste Management

  • Have all waste products been identified & assessed

  • Disposed of through authorised waste disposal company

  • Are duty of care waste transfer notes available & held on file

Sanitary Provision

  • Provision of adequate facilities for staff

  • Provision of adequate facilities for others

  • Clean

  • Provision of suitable washing / drying facilities

  • Hot & cold running water

Changing Rooms

  • Adequate facilities provided

FABRIC & STRUCTURE

Kitchen Structure

  • Managers washes hands and puts hat on entering the kitchen

  • Drains/Gully's clean and safe

  • All rubbish bins clean and in good condition

  • Service lift clean, in good condition and operating safely (Glos. Road only)

  • Walls/Tiles/ Stainless steel sledding clean and in good condition

  • Ceiling in good condition and clean

  • Floor clean and in good condition including under/behind equipment and corners

  • All electrical sockets in good condition

  • Work tops/Benches clean and in good condition

  • Bench - legs/wheels/underneath trims clean

  • Extraction canopy working adequately- paper test passed and clean inside/out

  • Lights inside canopy in good working order, all bulbs lit

  • Filters put through machine daily/ changed quarterly/ records

Additional Observations

Supplementary Recomendations

  • Signature of Chef on Duty

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