Hall & Prior Internal Food Safety Audit for Fresh Fields Mains section

Information

Internal Kitchen Audit for Cook on site Facility Fresh Fields Main Kitchen Mains section.
Document No.
Client / Site
Conducted on
Prepared by
Location

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.

Take photo, and names
- Take staff members photo click next button

2.Staff

Staff are wearing appropriate uniform and clean ?
Gloves are worn while preparing food ?
Staff are not wearing excess jewellery, nail polish, false nails,
Are all staff wearing hair nets? Making sure hair nets cover all hair no fringes, or ponytails showing.
Good hygiene practices are followed?
No open wounds, sores, etc noted.
Staff have no personal belongings in their work area?
Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).
Bacterial soap provided at all wash hand basins
Disposable paper towels provided & used to dry hands

3.Staff Training

All kitchen staff have completed their mandatory training within the last 12 months?
Food saftety training for food handlers dates?

4. Work Area

Are the work benches clean and organised?
Is floor clean and all food stored off the floor?
Kitchen floor including under the work benches and equipment are clean?
Fixtures, fittings, equipment and utensil are clean?
Food contact surfaces are clean and sanitised?
Lighting and ventilation adequate?
Food items within the kitchen are stored safely I.e. Off the floor, not over stocked and sealed?
Food items are clearly labelled with date opened and use by date ?
Are pots and pans clean and stored in the right manner?
Are the shelves clean?
Is the oven clean ?
Stick blender is clean with no food residue around blades and machine?
No food or boxes stored on floors and all within date?

5.Cold room/fridge for this section

Is cold room/fridge in good condition and clean outside?
Is cold room below 5 degrees ?
Is the floor of the cold room or base of the fridge clean with no food items stored on floor?
Are shelves and walls of cold room/ fridge clean ?
Are shelves in good condition?
Food in cold room/fridge is protected from contamination and stored appropriately?
Products are within use by dates ?
Stock is rotated and packed correctly?
Food items are clearly labelled with date opened and use by date?
Any thawing is done on the bottom shelves and labelled clearly?
Raw meats are stored on the bottom shelves ?

6.Goods Receivable

Goods received form Is completed daily?
Goods received form Yes or No are used in the Quality & Packaging Check.
Goods received form relevant satisfactory boxes are filled in? IE milk temperature is needed but not for bread.

7.Blast Chiller forms

Are the blast chillers clean?
Blast Chillier forms are assessable?
Are they legible
Have they been completed for the day so far?
Have they been signed by the chef on duty?

8.Food packaging and weighing

Is the chef taking the temperature of food before its modified and after its modified?
Is there any risk of cross contamination during preparation?
Was the temperature of the food taken when placed in blast chiller?
Was the temperature of the food above 65 degrees?
Was the temperature of the food taken when removed from the blast chiller?
Was the temperature of the food below 5 degrees
Was the blast chiller below 5 degrees when the food was loaded?
How long was the food in the Blast Chiller? 90 minutes is the recommendation.
Is there any food on the bench waiting to be portioned? If so was the temperature above 65 degrees or below 5 degrees?
Was the temperature of the sauce taken when it was placed in the blast chiller? Was it above 65 degrees?
Was the temperature of the sauce taken when removed from the blast chiller? Was it below 5 degrees?
Were the sauces decanted into smaller trays to go into the blast chiller to help it chill faster?
1.Check a random trolley of food items from this section in the cold room. Is the food below 5 degrees? Are the trays clean? Are the stickers put on in a central location?
2.Check a random trolley of food items from this section in the cold room. Is the food below 5 degrees? Are the trays clean? Are the stickers put on in a central location?
3.Check a random trolley of food items from this section in the cold room. Is the food below 5 degrees? Are the trays clean? Are the stickers put on in a central location?
How long did it take to portion one full dish?
High risk foods kept out of refrigerated conditions as short as possible during preparation
All high risk foods not left unattended e.g. During breaks
All food prepared with minimum delay
Any obesvations