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FSBH24A Food Safety Inspection - Main Kitchen
FSBH24A Food Safety Inspection - Main Kitchen
Jaclyn Huntley

FSBH24A Food Safety Inspection - Main Kitchen

This form is to be used monthly to check that good hygiene practices are being followed at Bendigo Hospital.

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Free FSBH24A Food Safety Inspection - Main Kitchen Checklist

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Title Page

  • FSBH24A Food Safety Inspection - Main Kitchen (Version 4.0, Issued 23/10/19)

  • Conducted on

  • Prepared by

Part 1: Loading Dock, Goods Receipt & Chemical Storage

Bin Cold Room

  • Door, walls, floor in good condition - no holes, no signs of mould or rust

  • Bin cold room clean and tidy - no accumulated rubbish or food scraps

  • Air temperature 5C or colder

Chemical Room

  • Roller door, walls, floor in good condition

  • Chemical room clean and tidy, no spillage

Dehydrator Room

  • Walls, floor in good condition

  • Dehydrator room clean and tidy, no accumulated rubbish or debris

  • Equipment in good condition

Loading Dock

  • Loading dock maintained in a tidy state

  • Entry points to building are pest-proofed

  • No build-up of litter or debris around loading dock and entry points

CCP 1: Goods Receipt

  • Hand basin unobstructed and in good repair with warm water, paper towel and soap available

  • Goods receipt area clean, tidy, no clutter, no wood entering processing areas

  • Delivery temperatures of all PHF checked and recorded on FSBH02 Incoming Goods Log (check invoices today).

  • Temperatures on receipt are all within critical limits

  • Staff checking deliveries can explain importance of goods receipt, the CCP number and can name the critical limits (hard frozen/<5C)

  • Staff uniform compliant and hands washed at appropriate times

  • PHF placed into correct storage area with no delays

  • Single-use items (e.g. packaging) protected from contamination in containers with lids

eWater Plant Room

  • Walls, floor, door in good condition

  • eWater records have been completed correctly (check current records in eWater room)

  • Shelving and surrounds is clean with no accumulated clutter

  • eWater dilutions correct (use test strip)

Cleaners Room

  • Walls, floor, door in good condition

  • Cleaning equipment is in good condition

  • Cleaner's cupboard and sink are in good condition - no signs of rust or mould

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 2: Main Storage Rooms

Dry Storage

  • Walls and floors in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving clean and in good condition

  • All containers and tubs in good condition - no cracks, splits or damage

  • All decanted goods are clearly labelled and within best before date

  • All decanted goods in pest proof containers with lids

  • No personal items or clutter stored in dry storage

  • Good stock rotation practices in place - older best before dates to the back

  • Allergen hazards are controlled - e.g. foods stored separately - not mixed in one container etc.

CCP2: Dispatch Coolroom

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • Coolroom maintaining food at 5C or colder

  • Door, handles and seals clean and in good condition

  • Walls and floor in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving in good condition - no cracks or mould

  • Coolroom clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All food securely covered

  • All food clearly labelled and within use-by date

CCP3: Bulk Freezer

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • All food hard frozen - no signs of thawing

  • Door, handles and seals clean and in good condition

  • Walls and floors in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • No excessive build up of ice in freezer

  • Shelving in good condition - no cracks or mould

  • Freezer clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All food securely covered

  • All food clearly labelled and within use-by date

  • Good stock rotation practices

CCP2: Defrost Coolroom

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • Coolroom maintaining food at 5C or colder

  • Door, handles and seals clean and in good condition

  • Walls & floors in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving in good condition - no cracks or mould

  • Coolroom clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All food securely covered

  • All food labelled correctly (items with longer than 2 day thaw date labelled with pull date, thaw date and use-by date)

Meat, Poultry and Dairy Coolroom

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • Coolroom maintaining food at 5C or colder

  • Door, handles and seals clean and in good condition

  • Walls & floors in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving in good condition - no cracks or mould

  • Coolroom clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All food securely covered

  • All food correctly labelled

CCP2: Fruit and Vegetable Coolroom

  • Documentation completed correctly (FSBH03a Cold Storage Temperature Log) and all temperatures within critical limits (check current logsheet)

  • Coolroom maintaining food at 5C or colder

  • Door, handles and seals clean and in good condition

  • Walls & floor in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving in good condition - no cracks or mould

  • Coolroom clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All unwashed or raw items stored below ready-to-eat foods

  • Fresh produce in good condition, no mould, water clean

  • All food labelled clearly

    • Compliant
    • Non-Compliant
    • N/A

Hallway

  • Hallway in good condition, no cracked tiles or other damage sighted

  • Hallway walls, ceiling, floors, drain clean -no clutter accumulating

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 3: Preparation Room, Storage & Kitchen Entry

Preparation & Assembly Room

  • Hand basin has warm water, paper towel, soap and is unobstructed

  • Floors and walls in good repair

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving and benches in good repair

  • All benches clean and sanitised, drip lines clean (no build-up under edge)

  • Meat slicer in good repair

  • Meat slicer clean, no meat or grease residues remaining

  • Area free of potential contaminants (e.g. rust, broken utensils, fruit boxes on processing benches, overspray from dirty washing sinks to clean prepared salad etc.)

  • Staff wash hands and change gloves appropriately

  • Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

CCP4: Sanitising Fresh Produce

  • Salad processing and washing equipment in good repair

  • Salad processing and washing equipment is visibly clean and has been sanitised

  • Pre-Operational Hygiene Checks completed (check current record)

  • Sanitising Log completed, dilution (100ppm) and soak time (1min) within limits

  • Staff can describe why sanitising is a CCP, and can tell you the critical limits (dilution rate and soak time)

  • Staff wash hands and change gloves appropriately

  • Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

In-Process Coolroom

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • Coolroom maintaining food at 5C or colder

  • Door, handles and seals clean and in good condition

  • Walls and floors in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving in good condition - no cracks or mould

  • Coolroom clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All food securely covered or trolleys covered with trolley covers

  • All food or trolleys correctly labelled

  • All cook/chill food blast chilled prior to storing in in-process coolroom

Kitchen Entry

  • Walls, tiles, floors in good condition - no broken tiles

  • Ceiling in good repair, lighting adequate and covered

  • Sinks and urns in good condition, no mould or rust

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 4: Scullery & Wash Areas

Wash area - Kitchen

  • All tiles intact and in good repair

  • All seals clean and free of mould

  • No water pooling

Scullery

  • Wash area and sinks in good repair - no broken tiles, no rust, no mould on seals

  • Walls in good repair - no mould or damage to surface, non-porous

  • Ceiling in good repair, lighting adequate and all lights covered

  • Floor in good repair, no broken tiles or damage

  • Drains clean and no pooling of water

  • Dishwasher splash guards in place, clean and in good repair

  • Dishwasher conveyor belt clean and in good repair

  • Dishwasher rinse cycle 82C or hotter (record temperature)

  • Dishwasher Logs completed and within limits (82C or hotter rinse cycles)

  • Dishes/utensils protected from contamination after washing and sanitising

  • Staff wash hands and change gloves appropriately

  • Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 5: Main Kitchen Cook/Chill Processes

Pump Station and Tumble Chiller Area

  • Kettles clean and in good repair

  • CCP 5: Cooking Staff can describe the critical limits for extended shelf life cooking and why these are important (e.g. 90 or hotter for 10 minutes, pumped at 85C or hotter)

  • CCP6: Chilling: Chilling staff can describe the chilling critical limits for extended shelf life products (e.g. to 5C or colder within 2 hours of cooking)

  • Canopy clean and extraction fans working adequately

  • Pump station attachments stored in a sanitary area

  • Bagging equipment clean and in good repair

  • Bags stored in a container with a lid - protected from contamination before use

  • Tumble chiller clean and in good repair

  • Floor and walls around tumble chiller and kettles are clean, no build-up of food or debris

  • Ceiling in good repair, lighting adequate and covered

  • Extended shelf life cook/chill records completed correctly and within limits (check current records)

  • Staff can explain the importance of the cook/chill step, the critical limits, and what action to take if temperatures do not reach 5C in 2 hours (e.g. reducing shelf life to 5 days)

  • Staff wash hands correctly and change gloves at appropriate times

  • Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

Dessert & Vegetable Preparation Area

  • Walls and floors in good repair, no damage

  • Ceiling in good repair, lighting adequate and covered

  • Cooking station equipment clean and in good repair

  • Ovens clean and in good repair, all seals intact

  • Benches clean and sanitised, driplines clean with no build-up of food debris underneath

  • Shelving clean and any food or equipment protected from contamination

  • Mixer in good repair - no rust or paint chipping that is likely to contaminate food

  • Mixer base, guard and attachments clean, no build-up of food debris

  • Stick blender clean and in good repair - blades intact, no food debris

  • Robotcoupe clean and in good repair - dismantle seals and ensure no food debris present

  • Texture modification occurs in batches - no longer than 40 minutes per batch

  • Dry storage items in separate containers with tightly fitting lids

  • Dry storage items clearly labelled and allergen management controls in place

  • No personal items (keys/mobile phones etc.) stored in processing areas

  • Handwash basins have warm water, soap and paper towel and are not obstructed

  • Staff wash hands and change gloves appropriately

  • Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

Ovens

  • Floors and walls around ovens in good repair, no damage

  • Ceiling in good repair, lighting adequate and covered

  • All ovens clean

  • Ovens in good repair, seals intact

  • Floors & walls around ovens are clean and in good repair

  • CCP5: Cooking - Staff can describe the critical limits for cooking and reheating (75C or hotter) and why this is important

Blast Chillers

  • All blast chillers clean, no sign of mould or build up of food debris

  • Blast chiller door seals intact

  • Blast chillers in good repair

  • Cook/Chill Records Documented for all batches today and within limits

  • Staff can describe the critical limits for blast chilling, and display knowledge of why this step is important

Hand Basins

  • All hand basins adequately stocked with warm water, soap and paper towel

  • Staff wash their hands on entry to kitchen, and between tasks

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 6: Sandwich Preparation Room

Hallway

  • Walls, floors and drains in good repair - no cracked tiles

  • Ceiling in good repair, lighting adequate and all lights covered

  • Area clean and free of potential contaminants

Sandwich Room

  • Walls and floors in good repair, no damaged tiles

  • Ceiling in good repair, lighting adequate and covered

  • Floors clean with no build-up of food debris

  • Pre-Operational Hygiene Check completed

  • Sandwich Preparation Log completed and within critical limits

  • Hand basin stocked with paper towel, soap, warm water and not obstructed

  • Staff wash hands and change gloves at appropriate times

  • Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

Larder Walk-In Coolroom

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • Coolroom maintaining food at 5C or colder

  • Door, handles and seals clean and in good condition

  • Walls and floors in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving in good condition - no cracks or mould

  • Coolroom clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All food securely covered

  • All food correctly labelled with prepared date and use-by date

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 7: Plating Room Main Storage Units

Larder Walk-Through Coolroom

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • Coolroom maintaining food at 5C or colder

  • Door, handles and seals clean and in good condition

  • Walls and floors in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving in good condition - no cracks or mould

  • Coolroom clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All food securely covered

  • All food correctly labelled with prepared date and use-by date

Roll-In Beverage Coolroom

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • Coolroom maintaining food at 5C or colder

  • Door, handles and seals clean and in good condition

  • Walls and floor in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving in good condition - no cracks or mould

  • Coolroom clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All food securely covered

  • All food correctly labelled with prepared date and use-by date

Chilled Coolroom

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • Coolroom maintaining food at 5C or colder

  • Door, handles and seals clean and in good condition

  • Walls and floor in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, lighting adequate and all lights covered

  • Shelving in good condition - no cracks or mould

  • Coolroom clean - including all shelving and underneath lowest shelves

  • Fan in good condition - clean, no mould, no drips

  • All food securely covered

  • All food correctly labelled with prepared date and use-by date

Plating - Dry Storage Room

  • Walls and floor in good condition - no holes, cracks, mould or peeling paint

  • Ceiling in good repair, air curtain clean, lighting adequate and all lights covered

  • Shelving clean and in good condition

  • All goods in sealed packaging

  • No personal items or clutter stored in dry storage

  • Allergen hazards are controlled - e.g. foods stored separately - not mixed in one container etc.

Freezer 1 and 2

  • Documentation completed correctly and all temperatures within critical limits (check current logsheet)

  • All food hard frozen - no signs of thawing

  • Door, handles and seals clean and in good condition

  • No excessive build up of ice in freezer

  • Racks in good condition - no cracks or mould

  • Freezer clean - including all shelving and base

  • Internal fan in good condition - clean, no mould, no drips, no build up of dust/dirt

  • All food securely covered

  • All food clearly labelled and within use-by date

  • Good stock rotation practices

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 8: Plating Line

Plating Line Area & Staff

  • Walls and floors in good repair - no broken tiles or peeling paint

  • Ceiling in good repair, air curtains clean, lighting adequate and covered

  • Hand basins stocked with soap, paper towel, warm water available and basin not obstructed

  • Staff practicing good hygiene, washing hands and changing gloves appropriately

  • Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

  • All PHF under refrigeration until ready to be plated

  • Plating Logs completed and within limits

  • Trays, containers, lids, utensils in good repair

  • Trays, containers, lids, utensils clean

  • Allergen management procedures in place to prevent cross-contamination during plating

QCP1: Plating/Portion

  • Water spray used correctly, refilled start of shift with clean water in clearly labelled bottle

Chilled Bain Marie

  • Chilled Bain Marie holding food at 5C or colder?

  • Chilled Bain Marie clean and in good repair

  • Unit not overstocked - all PHF items within coldwell

  • Plated meals placed on tray without delay (i.e. not on top of chilled bain marie longer than 5 mins)

Cold Display Fridge 1

  • Display fridge 1 holding food at 5C or colder

  • Temperatures documented are within limits

  • Fridge is clean and in good repair, including all shelves and base

  • All food is covered securely and labelled clearly

Cold Display Fridge 2

  • Display fridge 2 holding food at 5C or colder

  • Temperatures documented are within limits

  • Fridge is clean and in good repair, including all shelves and base

  • All food is covered securely and labelled clearly

Cold Display Fridge 3

  • Display fridge 3 holding food at 5C or colder

  • Temperatures documented are within limits

  • Fridge is clean and in good repair, including all shelves and base

  • All food is covered securely and labelled clearly

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 9: Rethermalisation and Distribution

Dispatch Room

  • Dispatch room walls and floors in good repair

  • Ceiling in good repair, lighting adequate and all lights covered

  • Dispatch room, fittings and equipment clean

  • No clutter in dispatch room

  • No dust building up along wall and equipment edges

CCP7 Rethermalisation, & Internal Transport

  • End of rethermalisation temperatures documented correctly

  • Rethermalisation temperatures 75C or hotter

  • Staff can describe the critical limits for rethermalisation, and why this is important

  • Staff wash their hands when appropriate

  • Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

  • Trolleys in good repair, seals intact

  • Trolleys clean

  • All food securely covered prior to transport

  • AGV transport scheduled and occurs without delay once 6th trolley ready for transport

  • AGV transport less than 20 minutes (or otherwise documented on Transport Log)

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 10: CCP8 - Dispatch & External Transport

Dispatch & External Transport

  • Transport trolleys, containers clean and in good condition

  • PHF transported under temperature control, 5C or colder

  • Dispatch and transport times and temperatures monitored by staff and recorded, all within limits

  • External transport staff can explain the importance of dispatch and transport CCP and know critical limits

Truck Inspection

  • Interior of vehicle is clean

  • Internal walls and ceiling in good repair, smooth and non-porous

  • Floors non-porous and in good condition, free of rust

  • Vehicle is refrigerated - 5C or colder

  • Doors in good condition, seals intact

  • Digital thermometer and alcohol wipes available for driver

Notes/Observations

    • No further notes
    • Further observations made, see notes and/or photos

Part 11: Monthly Schedules Check

  • Pest control contractor has visited, service reports filed and CAR raised if required

  • Approved Suppliers List is up to date - all certificates within expiry dates

  • Food Samples have been collected and results received within last month

  • Environmental Swabs completed and results received within last month

  • Probes have all had calibration checks within last month

  • Quality Checks completed for this month

Part 11: Summary

  • This month's internal food safety inspection identified the following trends in non-compliances (tick the top three):

    • Cleaning
    • Sanitising
    • Kitchen Maintenance (Walls, Floors, Ceiling etc.)
    • Equipment Maintenance (Utensils, Appliances etc.)
    • Staff Hygiene
    • Skills & Knowledge
    • Waste Management
    • Allergen Management
    • Calibration
    • Documentation
    • Product Identification and Labelling
    • Verification Processes (Micro tests etc.)
    • Storage of Non-Food Items
    • Storage of Chemicals
    • Glass, Ceramics, Hard Plastic, Wood, Cardboard Controls
    • Pest Control

  • Will corrective actions need to be raised?

    • No non-compliances were identified at the time of this inspection
    • No, all non-compliances were minor and were closed-out during the audit. Refer to notes within the inspection report for actions taken.
    • Yes, some non-compliances were identified that need to be assessed for the root cause and require follow-up
    • Yes, non-compliances were identified as a repeating issue from last inspection and will need to be escalated with management
    • Yes, non-compliances were identified that pose an IMMEDIATE RISK TO FOOD OR FOOD CONTACT SURFACES

  • Name & Signature of Person Conducting Inspection:

  • Date & Time Inspection Completed

FSBH24A Food Safety Inspection - Main Kitchen
Jaclyn Huntley

FSBH24A Food Safety Inspection - Main Kitchen

This form is to be used monthly to check that good hygiene practices are being followed at Bendigo Hospital.

Use this Template
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.

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