Food Safety Audit

Can staff access a copy of the Food Safety Policy

Are staff using 'Safer Foods, Better Business' systems?

Are all surfaces intact, clean, and free from hazards?

Are appropriate pest control measures in place where required? E.g., fly screens, fly killer lamp, door curtains, bait stations.

Is PPE available for person(s) entering and using the kitchen? E.g., aprons, head wear, masks, beard guards etc.

Are cleaning chemicals used in the kitchen identifiable, stored away from food and appropriate for safe decontamination of food surfaces?

Is there a separate handwashing sink at an appropriate temperature with liquid, soap and paper towels

Are all fixtures and fittings in a good state of repair?

Are all appliances clean and in a good state of repair?

Are fridges and freezers at safe temperatures in the coldest part? Below 5 degrees for fridges and below -18 degrees for freezers.

Are food storage areas clean and food stored appropriately in fridges and stores?

Is all precooked food labelled and dated?

Is there evidence to demonstrate good stock control?

Are food fridges free from medications and samples?

Are walls and ceilings clean and intact?

Is flooring intact and free from spillages and defects?

Is information available on the allergens in meals/foods?

Are high risk foods kept separate to reduce the risk of contamination?

Are there different coloured chopping boards for food preparation of different food types?

Is information available for food consistency?

Are specialist cups and appliances in place as per care plans to support fluid and nutrition?

Is the main catering kitchen extraction inspected and cleaned as per TR19 protocol? (Cooking 6 hours a day = 1 yearly inspection, cooking 6-12 hours a day = twice yearly inspection)

Are all pan, utensil and crockery storage areas clean?

Is information available for any special medical, religious or preference diets?

Is all waste managed effectively, foot operated bins, lids in place, appropriate storage, and collection of waste oils, external bins have lids.

Are staff suitably trained to manage food safety? (Chef - Level 3 trained, Food handlers - Level 2 trained?)

Are all knives stored suitably?

Do staff have access to the knife safety procedures?