Kitchen Audit 2023 V2

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

RECORDS

• is Dairy records available to see

  Yes

  No

  N/A

• Is the food safety policy statement displayed on the staff 1 notice board.

  Yes

  No

  N/A

• Is the online HACCP on Alert65 complete and up to date with chef training signed-off

  Yes

  No

  N/A

• Are opening checks being completed and up to 1 date

  Yes

  No

  N/A

• Are closing checks being completed and up to 1 date

  Yes

  No

  N/A

• Are fridge temperature checks being completed and up to 1 date

  Yes

  No

  N/A

• Are Freezer temperature records being completed and up to date

  Yes

  No

  N/A

• Are Delivery checks records being completed and up to date

  Yes

  No

  N/A

• Are Cooling Temp checks records being completed and up to date

  Yes

  No

  N/A

• Are Hot holding checks records being completed and up to date

  Yes

  No

  N/A

• Are Re- heating and cooking temp checks records being completed and up to date

  Yes

  No

  N/A

• Are cleaning schedules being completed and up to date

  Yes

  No

  N/A

• Internal monthly food audit completed

  Yes

  No

  N/A

• Missing/incomplete/incorrect corrective action

  Yes

  No

  N/A

• 16 Missing/incomplete/incorrect Internal monthly food audit (if required)

  Yes

  No

  N/A

Temperature Probe

• Are there a minimum three probe available, and in good condition

  Yes

  No

  N/A

• Are Probe calibration test done on time and correctly

  Yes

  No

  N/A

• Probe wipes are available and not dry or expired

  Yes

  No

  N/A

• Are Probe stored correctly

  Yes

  No

  N/A

Personal Hygiene

• Food handlers not wearing any jwellery

  Yes

  No

  N/A

• Are all staff wearing clean Uniform and suitable footwear

  Yes

  No

  N/A

• All Food handlers healthy? show no sign of ill/ food poisoning

  Yes

  No

  N/A

• Long hair tied up

  Yes

  No

  N/A

• Food handlers unshaven

  Yes

  No

  N/A

• Food handlers taste food unhygienically

  Yes

  No

  N/A

• Blue gloves used correctly

  Yes

  No

  N/A

Wash Hand Basins & hand washing

• Wash hand basin ideally situated

  Yes

  No

  N/A

• Wash hand basin not obstructed and clean

  Yes

  No

  N/A

• Staff not using WHB for food/utensils

  Yes

  No

  N/A

• Staff not washing hands in the food wash sink

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Hot and cold water taps working fine

  Yes

  No

  N/A

• Soap and paper towels available

  Yes

  No

  N/A

• Are staff washing hands when required

  Yes

  No

  N/A

• Are staff washing hands Correctly

  Yes

  No

  N/A

Physical Contamination

• Staff clothing with pockets

  Yes

  No

  N/A

• Is electric Fly Killer working

  Yes

  No

  N/A

• Electric Fly Killer (EFK) poorly positioned

  Yes

  No

  N/A

• No glass stored in kitchen

  Yes

  No

  N/A

• Empty containers stored upright/damaged

  Yes

  No

  N/A

• Are chopping boards in good Condition

  Yes

  No

  N/A

• Damaged equipment/kitchen work surface

  Yes

  No

  N/A

• Is food kept outside in small quantities and covered

  Yes

  No

  N/A

Cross Contamination (E.coli control) - Storage/Separation

• Insufficient work space

  Yes

  No

  N/A

• No designated raw prep area

  Yes

  No

  N/A

• No insufficient separation of equipment/utensils/sinks in separate room

  Yes

  No

  N/A

• Dirty aprons stored away from kitchen area

  Yes

  No

  N/A

• Poor storage of RTE food contact equipment

  Yes

  No

  N/A

Cross Contamination (E.coli control) - Cleaning/Disinfection

• Chemicals not compliant to BS EN 1276, 13697 or equivalent

  Yes

  No

  N/A

• Two-stage cleaning process in use

  Yes

  No

  N/A

• Are all staff aware of sanitiser contact time

  Yes

  No

  N/A

50 Cleaning

• Are ceilings in good order, repair and condition

  Yes

  No

  N/A

• Are the walls in good order, repair and condition

  Yes

  No

  N/A

• Are ceilings in good order, repair and condition

  Yes

  No

  N/A

• Are all work surfaces in good order, repair and condition

  Yes

  No

  N/A

• Are all the equipment in good order, repair and condition

  Yes

  No

  N/A

• Robo Coupe Stick Blender- clean / working / good repair

  Yes

  No

  N/A

• Robo Coupe blixer - clean / working / good repair

  Yes

  No

  N/A

• Dough Machine- clean / working / good repair

  Yes

  No

  N/A

• Hot plate - clean / working / good repair

  Yes

  No

  N/A

• Stockpot cooker - clean / working / good repair

  Yes

  No

  N/A

• Grill - clean / working / good repair

  Yes

  No

  N/A

• Fryer - clean / working / good repair

  Yes

  No

  N/A

• Knives- Clean/Stored correctly

  Yes

  No

  N/A

• Chopping Boards- Clean/ Stored correctly

  Yes

  No

  N/A

• Is the dish washer clean and odour free and in good repair (check salt, detergents)

  Yes

  No

  N/A

• Microwave - clean / working / good repair

  Yes

  No

  N/A

• Hand contact surface not cleaned/sanitised

  Yes

  No

  N/A

• Food contact surface not cleaned/sanitised

  Yes

  No

  N/A

• Food contact items washed incorrectly

  Yes

  No

  N/A

• Extraction grease filters are cleaned

  Yes

  No

  N/A

• Canopy and back wall clean

  Yes

  No

  N/A

• No hot water to sink

  Yes

  No

  N/A

51 Cleaning Materials

• Enough Cleaning clothes/ blue roll

  Yes

  No

  N/A

• Are there enough sanitiser sprays

  Yes

  No

  N/A

• Is the Kitchen Cleaning schedule followed

  Yes

  No

  N/A

• Dishwasher waterAbove 82°C

  Yes

  No

  N/A

• 51.8 Access to areas restricted due to fixed equipment

  Yes

  No

  N/A

• Cleaning equipment stored correctly

  Yes

  No

  N/A

Allergens

• Allergens separated in food storage area

  Yes

  No

  N/A

• Allergen poster on display to staff

  Yes

  No

  N/A

• Allergen matrix present in the kitchen

  Yes

  No

  N/A

• Staff with good understanding of allergy information/procedures

  Yes

  No

  N/A

Cooking, reheating, hot holding and ambient displays

• Food not cooked/reheated above 75°C

  Yes

  No

  N/A

• Food not hot held above 63°C

  Yes

  No

  N/A

• Food not being cooked/reheated prior to hot holding

  Yes

  No

  N/A

• Food not discarded after 2 hours of hot holding

  Yes

  No

  N/A

• Ambient food not held for longer than 4 hours

  Yes

  No

  N/A

• No/inadequate method tracking time food is on display

  Yes

  No

  N/A

Cooling

• Food cooled within 90 minutes

  Yes

  No

  N/A

• Foodcooled in suitable area

  Yes

  No

  N/A

Defrosting

• Defrosting foods not adequately covered

  Yes

  No

  N/A

• Incorrect defrosting method used

  Yes

  No

  N/A

• Defrost liquid dripping onto other foods

  Yes

  No

  N/A

Date Labelling

• No Expired Product

  Yes

  No

  N/A

• No product beyond best before date

  Yes

  No

  N/A

• Correct Date Label on the In house-cooked product

  Yes

  No

  N/A

• Product beyond in-house date label

  Yes

  No

  N/A

• Open products not labelled

  Yes

  No

  N/A

• In-house date labelling system inadequate

  Yes

  No

  N/A

• In-house prepared food frozen no date label

  Yes

  No

  N/A

• Evidence of good stock rotation (FIFO)

  Yes

  No

  N/A

Dry Good Storage

• No Product stored on the floor

  Yes

  No

  N/A

• Open bags or no lids on products

  Yes

  No

  N/A

• Dry goods area overstocked

  Yes

  No

  N/A

• Open sauces stored in dry storage area

  Yes

  No

  N/A

• Racking not suitable

  Yes

  No

  N/A

• Racking damaged

  Yes

  No

  N/A

• 57.7 Insufficient storage space

  Yes

  No

  N/A

Refrigerated storage

• Refrigerator/display unit operating at or above 5°C

  Yes

  No

  N/A

• Refrigerator/display unit overloaded

  Yes

  No

  N/A

• Refrigeration unit requires cleaning

  Yes

  No

  N/A

• Door seals dirty

  Yes

  No

  N/A

• Product stored on the floor in the Walk in

  Yes

  No

  N/A

• Product stored uncovered

  Yes

  No

  N/A

• Product inadequately stacked

  Yes

  No

  N/A

• Raw and cooked food are separate

  Yes

  No

  N/A

Refrigerated storage equipment

• Damaged/missing fridge(s) handles

  Yes

  No

  N/A

• Damaged/missing fridge(s) seals

  Yes

  No

  N/A

• Evidence of rust to refrigerator

  Yes

  No

  N/A

• Damaged or rusting shelving

  Yes

  No

  N/A

• Condenser blocked/requires cleaning

  Yes

  No

  N/A

• Items stored on top of cold room/refrigerator

  Yes

  No

  N/A

• Coldroom opening/closing mechanism faulty

  Yes

  No

  N/A

Frozen storage

• Freezer operating at or above -18°C

  Yes

  No

  N/A

• Frozen product warmer than -12°C

  Yes

  No

  N/A

• Freezer unit overloaded

  Yes

  No

  N/A

• Door seals dirty

  Yes

  No

  N/A

• Freezer unit requires cleaning

  Yes

  No

  N/A

• Product stored on the floor

  Yes

  No

  N/A

• Product stored uncovered

  Yes

  No

  N/A

• Product inadequately stacked

  Yes

  No

  N/A

• Raw and cooked food not separate in freezer

  Yes

  No

  N/A

• Freezer requires defrosting

  Yes

  No

  N/A

Frozen storage equipment

• Damaged or missing freezer(s) handles

  Yes

  No

  N/A

• Damaged or missing freezer(s) seals

  Yes

  No

  N/A

• Evidence of rust to freezer

  Yes

  No

  N/A

• Damaged or rusting shelving

  Yes

  No

  N/A

• Condenser blocked/requires cleaning

  Yes

  No

  N/A

• Items stored on top of freezer

  Yes

  No

  N/A

• Freezer opening/closing mechanism faulty

  Yes

  No

  N/A

Sign Off

• Completed by (Name, Signature & Sign Date)

  Sign