INTERNAL AUDIT

Kitchen Organised and Controlled?

Kitchen clean and tidy?

Hand wash facilities fully stocked?

All staff wearing correct uniform?

Appropriate staff levels for service?

All invoices has been accepted and any discrepancies has been dealt with?

Hospitality is up to date?

Appropriate prep levels ?

All items in stock ?

All map box labelled correctly ?

Are they kept clean ?

Are the floors around and underneath kept clean ?

Any maintenance issues ?

Table clean and tidy ?

All in good working order ?

Dustbins locate at suitable points in kitchen ?

Out of date food-no food present illegally past use by, re-labelled or shelf life extended ?

Food storage - foods stored appropriately (covered,separation,allergen controls).

Defrosting & cooling - all foods being defrosted and cooled correctly ?

Temperature control- sufficient monitoring and recording of temperatures?

Persona hygiene - high standards of <br>'food handler' personal hygiene(including hand washing) ?

Pest control - evidence of management and understanding?