Title Page
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Manager and Baker on Duty
Time Management
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Is there a daily baking schedule/matrix?
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Adherence to Food Flow
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Bakers efficiency (understanding what needs to be completed and done in timely manner)
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Speed goods go out on display (once baked/prepped)
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Products going out at correct times (morning, late morning, lunch, afternoon tea)
Quality
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Recipe Book (Kitchen folder) present, up to date and in use
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Bakers adherence to recipes
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Proofing & Baking (able to recognise over/under proofed or baked products)
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Food presentation (BMG, sandwiches, breakfast, baking, savouries)
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Kitchen scale (available, in good condition and correct weights recorded)
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Enough produce around the store for purchase (BMG, packed products, cakes, salads, sandwiches, savouries)
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Adhere to display guidelines (correct labels, correct use of equipment, overlook & feel)
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Food Rotation (products rotated regularly throughout the day, correct offer throughout the day)
Stock Management
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Enough ingredients ordered to fulfil daily production (is there too much or too little)
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NO OUT OF DATE PRODUCTS - products with earlier UB dates being used first and rotated correctly
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Food labelling (ingredients labelled with product name, date and use by date)
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Food packing and storage (stored in clean containers and original packaging removed once opened)
Cleanliness
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Weekly cleaning rota available & relating to store needs
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Adhered to cleaning rota (checked daily and signed by Kitchen Team Member and Manager on Duty - is it genuine?
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Attention to detail around the kitchen (storage, bins, walls, celiling, shelves, equipment)
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Work benches and floor (in particular the corners)
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Bench fridge and surroundings (shelves, racks, door, seals, bottom)
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Oven and surroundings (clean/deep clean, handles)
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Proofer and surroundings (clean/deep clean, racks, doos, seals, under handle)
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Trolleys/trays/pans/utensils/hob
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Standing fridge/freezer/milk fridge
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Dishwasher - inside and surroundings
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Sinks and surroundings (sinks clear of crockery and dirty dishes, plug hole area)
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Cleanliness during the shift - clean as you go (while prepping food and during production)
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Storage rooms and cupboards (space behind the shelves, all goods off the floor)
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FOH equipment and display areas (fridges, ice machine, bread slicer, panini grill)
Food Safety
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Thermometers (available, working, calibrated)
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Temperature recorded daily (for soup, sausage rolls, etc.)
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Appropriate use of equipment (knife handling, cutting boards, cross contamination, no broken equipment or reported to Manager)
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Correct uniform (gloves, hat, jacket, trousers, apron, shoes; chef whites clean and available)
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Blue paper, soap, detergent available in the dispensers
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Fridge temperatures FOH/BOH below 8C; freezer below -15C; soup and hot chocolate kettles above 63C
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Salad/cake fridge and drinks fridge below 8C
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Correct products in chill fridge
Deliveries
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Deliveries received and unpacked in timely manner (MEP, bread, CK, dairy, drinks)
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Invoices checked against deliveries (any extra/missing items reported)
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Deliveries on time (reported if not)
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Goods handled and stored correctl
General Needs
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First aid kit, burn kit, blue plasters stocked up and available
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Fire extinguishers and fire blankets available and in good working order
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All equipment in good working order (is anything broken)
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Any equipment not required discarded (i.e. not working or damaged)
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Correct equipment purchased for everyday needs/operations (utensils)
Additional Notes
Auditor's Signature
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Sign once Audit completed
