Food Safety Kitchen Supervisor Walkthrough

Are food production, food storage and staff rooms clean? No spills or dirt in cool rooms, freezers, fridges, staff locker rooms?

Are the lights, walls, floors, ceilings, doors, windows, covings, shelving, electrical conduits, air vents, air curtains clean and in good working order? eg- no mould, cracks, damage

Are there any items that require maintenance?

Is all food in the pantries protected from the possibility of contamination?

Are dry goods areas and storage containers clean and maintained?

Is stock rotation taking place?

Is stock stacked correctly to maintain integrity of the product?

Are all shelving units stacked appropriately? Eg. Items not over stacked, no OSH risks, items and shelving clean, cross-check with reference photos (Cooks area, salad bay, pot wash)

Is all food labelled appropriately for identification purposes? eg- use by dates, open dates, product name

Is there any glass jars or bottles in use?

Are white coats and aprons clean and appropriately stored?

Are all CCP forms available and being filled in correctly?

Are all cleaning schedules available and completed?

Are the fridge seals clean and in good working order?

Is there any potential foreign object contamination? eg- pins, broken equipment in use, rivets/bolts

Is the hand washing policy being observed?

Are any staff observed wearing jewellery, false nails, nail polish?

Are hair nets and beard nets being worn correctly?

Are people observed wearing gloves and complying with the glove use policy?

Are there any pest sightings?

Are blue band-aids readily available for use?

Are sanitiser bottles readily available?

Are the hand washing basins easily accessible, operating and have soap, paper towel & a bin at them?

Are there any personal items being stored outside designated areas?