Information
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Internal Kitchen Audit for Cook on site Facility Fresh Fields Main Kitchen Coldrooms and storeroom.
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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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Location
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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. Chef and Kitchen Hand in the section.
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Take photo, and names
- Take staff members photo click next button
2.Staff
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Staff are wearing appropriate uniform and clean ?
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Gloves are worn while preparing food ?
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Staff are not wearing excess jewellery, nail polish, false nails,
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Are all staff wearing hair nets? Making sure hair nets cover all hair no fringes, or ponytails showing.
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Good hygiene practices are followed?
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No open wounds, sores, etc noted.
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Staff have no personal belongings in their work area?
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Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).
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Bacterial soap provided at all wash hand basins
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Disposable paper towels provided & used to dry hands
3.Staff Training
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All kitchen staff have completed their mandatory training within the last 12 months?
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Food saftety training for food handlers dates?
4. Refrigerated/ freezer storage
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Coolroom Temperature is <5c or below?
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Is floor clean and all food stored off the floor?
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Is the cold room / fridge in good condition limits?
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Is the floor of the cold room or base of the fridge clean with no food items stored on the floor?
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Are the shelves clean and in good condition?
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Lighting and ventilation adequate?
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Food is protected from possible contamination and stored appropriately?
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Food items are clearly labelled with date opened and use by date ?
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Is the Fridge / cold room walls or sides clean with no visible dirt or food splashes?
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Any thawing is done on the bottom Shelves and labelled clearly?
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Food not stored in open containers?
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Raw meats are stored on the bottom shelves?
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Are the trollies clean with no food residue?
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Are the trolley wheels clean?
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Cardboard/wooden containers not used in refrigerators
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Frozen food storage @ -15 deg C or colder
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High risk chilled food stored @ or below +5 deg
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In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination
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Glassware not used to store food in refrigerators?
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Strict stock rotation being observed?
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Food containers sanitised before use?
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All "open foods" kept wrapped, inc cheese, etc?
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No food or boxes stored on floors and all within date?
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Is the floor of the cold room or base of the fridge clean with no food items stored on floor?
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Are shelves and walls of cold room/ fridge clean ?
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Any thawing is done on the bottom shelves and labelled clearly?
5.Dry Stores
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Is storage area well lit
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Protective light shields (diffusers) cover all light sources?
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Storage temperature is appropriate?
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No open dried goods?
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Food not stored near chemicals?
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Date codes transferred to decanted food?
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Strict stock rotation being observed?
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No out of date dried goods identified?
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Floor clean?
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Shelving clean and in good condition?
6.Goods Receivable
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Goods received form Is completed daily?
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Goods received form Yes or No are used in the Quality & Packaging Check.
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Goods received form relevant satisfactory boxes are filled in? IE milk temperature is needed but not for bread.
