Kitchen Audit

Are kitchen using food safety booklets to record due diligence checks

Are adequate hand washing facilities in place-taps functional with hot water, soap and paper towels in dispenser

Can staff list when hands must be washed<br>Toilet<br>Handling raw food<br>Handling refuse<br>Before starting work<br>After smoking/eating<br>Handling mobile phone<br>

Observe team. Do the kitchen team demonstrate good hand washing technique, turning off taps with blue roll

Other than reasonable "working dirt" are floors clean and free of debris

Are walls, canopy and other areas clean free of grease build up

Is all other equipment clean and free from grease/debris/dirt build up, including handle/controls

Are fridges and freezers clean

Is all food in fridges day dotted/labelled correctly

Is all food within its "use by date"

Is all food covered to prevent contamination

Is stored food at risk of cross contamination (e.g. Raw/cooked not properly separated): no risk of cross contamination

If any food has been frozen in house, is it correctly labelled?: all frozen food labelled correctly

Is there any cooked or high risk food defrosting at ambient temperature?: all food defrosting under refrigeration

Can the kitchen team correctly describe the 2 stage clean process?: correct steps given

Is sanitizer available

Do the team know the contact time for sanitizer

Are separate utensils/equipment available for handling raw meat handling ( red knife, red board, red tongs, dedicated cling film dispenser): all items present

Are othe tongs (silver/yellow handled) available and in use for handling cooked meat

Is any raw meat prep carried out whilst the kitchen is trading? (NB: Decanting from packaging is not counted as prep): no prep during trade or dedicated area for raw prep

Is a clean, working probe available and in use, with probe wipes available

Is the weekly probe calibration sheet being completed

Does the probe calibrate correctly in ice

Are kitchen staff wearing clean kitchen uniform(not normal outdoor clothes)

Is all cooking equipment in suitable repair?: all working order

Is all refrigeration equipment in suitable repair

Are chopping boards in good condition

Is the general structure of the kitchen -floors, walls and ceiling, in suitable repair

Are all other areas used for storage in good repair

Is there a risk of physical domination e.g. From broken storage containers, or bits and bobs on shelving

Are all kitchen records accessible and well organised?: records well organised

Does the cleaning schedule reflect the actual standards observed, good match, cleaning schedule in use

Is the kitchen paperwork fully recorded each week, with additional comments from manager and team showing good control of the kitchen.<br>Check current period book + previous period

Has the kitchen paper work been correctly signed off every week by the general manager

Do temp records include all fridges, freezers and displays

Are fridge storage temps 8oc or below

Is a buffet sheet completed for all buffet/functions in the functions record book

Are delivery temps being properly recorded

Do cook / reheat temps achieve minimum of 75oc : temps being recorded correctly

Is a raw poultry cook temp recorded every day

Where food is cooked and chilled for later reheat, are records being completed and 90 minute rule followed

Are there any issues shown with the pest control records

Do all the kitchen team have BFH level 2 certification in their file

Do the kitchen team understand the Greene King sickness/ staff exclusion policy

Is the team changing area clean and tidy

Is the bin storage area clean and free of grease and litter