Kitchen check-list

All staff meet the expected requirements of personal hygiene and wear the correct uniform and safety clothing ?

Staff is familiar with all the equipment in the kitchen ?

Staff is briefed prior to each shift and are clear on their duties and responsibilities for service and cleaning ?

Staff know all hygiene and safety procedures at all times ?

Do all employees wear hair restrains ?

Do employees follow food and safety procedures ?

Initial preparation is completed efficiently and items are stored correctly until required ?

Staff correctly notes all fridges temperatures Am/pm shifts ?

Breakages are recorded and careless breakages are noted and action taken ?

Waste disposal facilities are effectively use ?

The label is accordingly with the product ?

Staff knows all hygiene and safety procedures at all times ?

Equipment is kept in a clean and safe state at all times ?

Dishwasher machine is checked for cleanliness before,maintained and noted ?

Water is changed at least twice a day and is at the correct temperatures at all times ?

Daily, weekly,monthly and deep cleaning schedules for all kitchen areas are displayed and filled accordingly by staff ?

Cook matrice are up to date and displayed ?

All refrigeration ,cooking and holding temperatures are monitored and filled in the displayed schedule as required ?

All food within best before date are being rotated ?

Are freezer,refrigerator and dishwasher temperatures checked and recorded ?

Only designed cleaning cloths and material are used ?

No food stored on the floor including oil !

Raw food and hight risk food segregated ?

All units have working thermometers ?

All food being defrosted is refrigerated, covered and labelled ?

Interiors,hand contact surfaces clean and in good condition ?

All fridges and storage areas are left in a clean and tidy manner ?

Shelving is safe and not overloaded !

Wash basins are cleaned and have supplies of soap and paper towels ?

Are all work stations cleaned and sanitized after use ?

Disposable aprons and gloves are available for raw preparation?

Floors are thoroughly cleaned and mopped ?

There is no evidence of relabelling ?

All rubbish is removed from kitchen and disposed correctly ?

All chopping boards are used and after cleaned sterillized correctly ?

All food items are correctly covered,labeled and placed in the appropriate fridge/storage areas ?

All fridges are working and operating at the correct temperatures ?

The filters are clean and free from grease ?

Are chemicals stored away from food ?

Fryers are turned off and covered ?

Power points are disconnected, where necessary ?

Extraction fan is switched on “low” when is no longer needed ?