Hall & Prior Internal Food Safety Audit for cook on site 2023

• Internal Kitchen Audit for Cook on site Facility

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

undefined

• Good

  Fair

  Poor

  N/A

• SUMMARY: Total score more than 90% needed for a pass, Areas of concern, point by point and corrective action to be taken by whom and when: 1. Quality Control: An internal kitchen audit helps ensure that the kitchen operations are meeting the established standards of quality. It allows for a thorough review of food preparation, handling, storage, and overall hygiene practices. Identifying any deviations from the set standards helps maintain consistency and ensures the delivery of high-quality food to customers. 2. Compliance and Safety: Regular audits help ensure compliance with local health and safety regulations. By assessing the kitchen's adherence to proper sanitation, food handling, and safety protocols, potential hazards can be identified and rectified promptly. This helps prevent foodborne illnesses, accidents, and any legal or regulatory issues that may arise due to non-compliance. 3. Cost Control: Conducting audits can contribute to cost control measures within the kitchen. By assessing inventory management, portion control, and waste management practices, areas of inefficiency or excessive spending can be identified. This information enables the kitchen management to make informed decisions and implement strategies to minimize costs and maximize profitability. 4. Process Improvement: Audits provide an opportunity to review kitchen processes and identify areas for improvement. By analyzing workflow, equipment functionality, and staff training needs, the audit can help streamline operations, enhance productivity, and identify any training gaps that may exist. This continuous improvement approach helps maintain a competitive edge and ensures the kitchen is running efficiently. In summary, conducting internal kitchen audits helps maintain quality standards, ensures compliance with regulations, controls costs, improves processes, and safeguards the brand's reputation. It is a proactive approach that supports the smooth and successful operation of a food service establishment.

1.Staff on Duty

• Take photo, and names

  Select Take staff members photo click next button

  • Take staff members photo click next button

2.Staff Training

• All kitchen staff have completed their mandatory training within the last 12 months?

  Yes

  No

  N/A

• Food saftety training for food handlers dates?

  Yes

  No

  N/A

3. Monthly compliance forms

• Compliance forms are assesable?

  Yes

  No

  N/A

• Are they legible

  Yes

  No

  N/A

4.Cleaning

• Morning Cleaning Schedule - signature verified and cleaning duties signed of daily?

  Yes

  No

  N/A

• Afternoon Cleaning Schedule - Kitchen signature verified and cleaning duties signed of daily ?

  Yes

  No

  N/A

• Rotational Cleaning Schedule - Kitchen signature verified and cleaning duties signed of as they are completed?

  Yes

  No

  N/A

5.Daily Cooking & Reheating Temperature Form

• Daily Food Safety Record breakfast signed daily-Temperatures taken daily : hot >60c , cold <5C ?

  Yes

  No

  N/A

• Daily Food Safety Record breakfast two items off different textures are tested and recorded ?

  Yes

  No

  N/A

• Daily Food Safety lunch record signed daily-Temperatures taken daily : hot >60c , cold <5C ?

  Yes

  No

  N/A

• Daily Food Safety Record lunch two items off different textures are tested and recorded?

  Yes

  No

  N/A

• Daily Food Safety Record dinner signed daily-Temperatures taken daily : hot >60c , cold <5C ?

  Yes

  No

  N/A

• Daily Food Safety Record dinner two items off different textures are tested and recorded?

  Yes

  No

  N/A

• Food cooled within 2 hours from 60 degrees to 21 degrees and within a further 4 hours from 21 degrees to 5 degrees. (Use of shallow containers) Documented proof.

  Yes

  No

  N/A

• Cooked and cooled potentially hazardous foods reheated to more than 75 degrees. Doucmented proof

  Yes

  No

  N/A

• Thermometer utilised and accurate to +- 1 degree? Correct wipes used.?

  Yes

  No

  N/A

• Calabration records ( how many Thermomtors?)

  Yes

  No

  N/A

6.Appliance temperatures

• Appliance temperature worksheets are completed daily ?

  Yes

  No

  N/A

• Appliance temperature worksheets any discrepancies are actioned?

  Yes

  No

  N/A

7. Goods Receivable

• Goods received form Is completed daily?

  Yes

  No

  N/A

• Goods received form Yes or No are used in the Quality & Packaging Check.

  Yes

  No

  N/A

• Goods received form relevant satisfactory boxes are filled in? IE milk temperature is needed but not for bread.

  Yes

  No

  N/A

8.Compliance.

• Defrost records?

  Yes

  No

  N/A

• Daily cooking temperture records?

  Yes

  No

  N/A

• Cold food prepration records?

  Yes

  No

  N/A

• Blast chiller records?

  Yes

  No

  N/A

• Corrective,preventative actions record?

  Yes

  No

  N/A

9. Kitchen

• Good

  Fair

  Poor

  N/A

• Is the kitchen door clean with no paint peeling or visible dirt?

  Yes

  No

  N/A

• Kitchen floor including under the work benches and equipment are clean?

  Yes

  No

  N/A

• Lighting and ventilation adequate?

  Yes

  No

  N/A

• Food items within the kitchen are stored safely I.e. Off the floor, not over stocked and sealed?

  Yes

  No

  N/A

• Fixtures, fittings, equipment and utensil are clean?

  Yes

  No

  N/A

• Walls and tiles are clean with no cracks and free from dirt and marks?

  Yes

  No

  N/A

• Is the ceiling clean and no visible marks and no cobwebs?

  Yes

  No

  N/A

• Food contact surfaces are clean and sanitised?

  Yes

  No

  N/A

• Surfaces smooth, impervious and easy to clean?

  Yes

  No

  N/A

• Is the hand wash basin clean with warm water, soap ,paper towels and a foot operated bin near by?

  Yes

  No

  N/A

• Are the work benches clean and organised?

  Yes

  No

  N/A

• Are pots and pans clean and stored in the right manner?

  Yes

  No

  N/A

• Food is protected from possible contamination and stored appropriately?

  Yes

  No

  N/A

• The bins are clean inside and out with no food residue or any visible dirt?

  Yes

  No

  N/A

• Are the shelves clean?

  Yes

  No

  N/A

• Is the oven clean ?

  Yes

  No

  N/A

• Is the Bain Marie Clean?

  Yes

  No

  N/A

• The sinks are clean and maintained properly?

  Yes

  No

  N/A

• Hot and cold water supply to all basins

  Yes

  No

  N/A

• Stick blender is clean with no food residue around blades and machine?

  Yes

  No

  N/A

• Exhaust canopy cleaned and well maintained?

  Yes

  No

  N/A

• Pest control and records?

  Yes

  No

  N/A

10.Dishwasher

• The dishwasher is clean and de scaled regularly and no visible dirt or food debris?

  Yes

  No

  N/A

• The dishwasher rinse temperature is above 82?

  Yes

  No

  N/A

• Are the chemical pumps working?

  Yes

  No

  N/A

11. Freezer

• Good

  Fair

  Poor

  N/A

• The freezer temperature is -15 or below?

  Yes

  No

  N/A

• The freezer is in good condition ?

  Yes

  No

  N/A

• Is the floor / base of the freezer clean with no food items stored on the floor?

  Yes

  No

  N/A

• Are the freezer walls or sides clean with no visible dirt or any food splashes?

  Yes

  No

  N/A

• Shelves are clean and in good condition?

  Yes

  No

  N/A

• Food is protected from possible contamination and stored appropriately?

  Yes

  No

  N/A

• Food items are clearly labelled with date opened and use by date ?

  Yes

  No

  N/A

• No food or boxes stored on floors and all within date?

  Yes

  No

  N/A

• Raw meats are stored on bottom shelves?

  Yes

  No

  N/A

12.Staff

• Staff are wearing appropriate uniform and clean ?

  Yes

  No

  N/A

• Staff are not wearing excess jewellery, nail polish, false nails,

  No

  Yes

• Good hygiene practices are followed?

  Yes

  No

  N/A

• Gloves are worn while preparing and serving food ?

  Yes

  No

  N/A

• Staff have no personal belongings in the dry stores?

  No

  Yes

• Are all staff wearing hair nets ? making sure hair nets cover all hair no fringes, or pony tails showing

  Yes

  No

  N/A

• Are paper forms which are displayed in the kitchen, displayed appropriately? I.e. plastic sleeve, laminated

  Yes

  No

  N/A

• Did you observe staff washing hands ?

  Yes

  No

  N/A

13.Cold room/fridge

• Is cold room/fridge in good condition and clean outside?

  Yes

  No

  N/A

• Is cold room below 5 degrees ?

  Yes

  No

  N/A

• Is the floor of the cold room or base of the fridge clean with no food items stored on floor?

  Yes

  No

  N/A

• Food in cold room/fridge is protected from contamination and stored appropriately?

  Yes

  No

  N/A

• Raw and cooked foods separation, food off floors.

  Yes

  No

  N/A

• Products are within use by dates ?

  Yes

  No

  N/A

• Are shelves in good condition?

  Yes

  No

  N/A

• Are shelves and walls of cold room/ fridge clean ?

  Yes

  No

  N/A

• Food items are clearly labelled with date opened and use by date?

  Yes

  No

  N/A

• Raw meats are stores on the bottom shelves?

  Yes

  No

  N/A

• Any thawing is done on the bottom shelves and labelled clearly?

  Yes

  No

  N/A

14.Outside bin area

• Bins are not over flowing and no rubbish is on the floor?

  No

  Yes

• Area is clean, neat, and hazard free?

  Yes

  No

  N/A

• No signs of pest in area ?

  No

  Yes

• Floors are able to be effectively cleaned ?

  Yes

  No

  N/A

15.Grease trap

• Is grease trap externally clean and maintained?

  Yes

  No

  N/A

16.Serving equipment

• Are the food service trollies clean ( including wheels, handles, and bases)?

  Good

  Fair

  Poor

  N/A

• The plastic thermal equipment is clean, air dried, free from moisture and impervious ?

  Yes

  No

  N/A

• All crockery is clean and free from chips and abrasions?

  Yes

  No

  N/A

• Correct serving scoopers are being used as per regeneration guide?

  Yes

  No

  N/A

• Tea trolleys are clean ( including wheels, handles, and bases ) and any plastic thermals serve ware is moisture free?

  Yes

  No

  N/A

• Tea trolleys are in good working order, and free from rust?

  Yes

  No

  N/A

17.Cleaning equipment

• Mops, brooms, dustpans,are stored correctly and clean?

  Yes

  No

  N/A

• No chemicals stored in kitchen?

  No

  Yes

18.Dry stores

• Is dry store door clean with no paint peeling?

  Yes

  No

  N/A

• Is floor clean and all food stored off the floor?

  Yes

  No

  N/A

• Is ceiling clean with no visible marks or any cobwebs?

  Yes

  No

  N/A

• Walls and tiles are clean with no cracks and free from dirt and marks?

  Yes

  No

  N/A

• Food is protected from possible contamination and stored appropriately?

  Yes

  No

  N/A

• All food is labelled clearly with date opened and use by date?

  Yes

  No

  N/A

• food stored in correct envivomental conditions ( eg. cool,dry not in direct sunlight)

  Yes

  No

  N/A

• All food has monthly colour dot on as per Hall and Prior policy?

  Yes

  No

  N/A

• Are shelves clean and in a good sate of repair?

  Yes

  No

  N/A

19. Meal service

• Are the plates warm?

  Yes

  No

  N/A

• Was the temperature of the food taken?

  Yes

  No

  N/A

• What was the temperature of the food? Take temp of all diet types. Was it all above 65 degrees?

  Yes

  No

  N/A

• Was the food served in accordance with the regeneration file? Plates wiped clean?

  Yes

  No

  N/A

• Did the kitchen staff send the food trolley by trolley?

  Yes

  No

  N/A

• What was the temperature of the soup? Was it above 65 degrees?

  Yes

  No

  N/A

• What was the temperature of the sauce, was it above 60 degrees?

  Yes

  No

  N/A

• What was the temperature of the food when it left the kitchen was it above 65 degrees?

  Yes

  No

  N/A

• If a salad was served was the temperature below 10 degrees?

  Yes

  No

  N/A

• Was the temperature of the desserts below 5 degrees and did it go on the trolley at the last minute?

  Yes

  No

  N/A

• Was the temperature of the regular diet above 65 degrees when served to the resident??

  Yes

  No

  N/A

• Was the temperature of the Soft and Bite size diet above 65 degrees when served to the resident?

  Yes

  No

  N/A

• Was the temperature of the minced and moist above 65 degrees when served to the residents?

  Yes

  No

  N/A

• Was the temperature of the puree diet above 65 degreess when served to the resident

  Yes

  No

  N/A

• Was the mined and moist meal served the same as the menu ( regular diet)

  Yes

  No

  N/A

• Was the Puree meal served the same as the menu ( regular diet)

  Yes

  No

  N/A

• Was there more than one choice for all menu types? If so what were they?

  Yes

  No

  N/A

• How long did it take for service and how many residents.?

  How Many & How long

• Any obesvations

• Add media

  Media