Title Page

  • House Name

  • Prepared by

  • Conducted on

  • Duty Manager and Chefs on shift

Temperature Checking

  • Are probe wipes located and in use (Check for moisture on next wipe available) Witness the wipes being used during the visit

  • Are there at least two clean probes in use, numbered and calibrated

  • Are meals being probed before service/after cooking? - There should be adequate recording of meals probed on the daily record sheet.

Labelling Check

  • Open 2 fridges and check that correct labels are in use - both red labels and day dots <br>

  • No out of date or unlabelled stock - If any items OOD then check remaining storage areas

  • Check one freezer for batch cooked items for correct labelling. If incorrect check remaining freezers

  • Check no raw meat or fish has been frozen in house

Cleanliness Check

  • Is the kitchen equipment cleaned correctly and to the correct standard? Check Microwaves, Hobs, Ovens, Fryers, Toasters, grills and griddles. Ensure handles are also being cleaned correctly.

  • Are canopies and filters are cleaned to the correct standard?

  • Are walls, floors (including under stations and equipment), ceilings, light fittings clean?

  • Are all hygiene surfaces, shelves and storage areas and pot wash cleaned correctly and in good hygienic condition?

  • Are fridges and freezers cleaned correctly including seals and handles?

Hygiene Check

  • Hand Wash sink correctly signed and stocked with Antibacterial soap, hot water and blue towel

  • During visit did you witness the chefs washing hands at any time - must wash hands between prepping items.

  • Kitchen teams must be in Chefs whites, Head covering in use and non slip footwear with a non porous upper.

  • Are the correct cleaning chemicals available and in use?

  • Are chopping boards clean and in good order? Are there enough for business needs (minimum 2 of each colour Red, yellow, green)

  • Does the kitchen have the correct PPE for use when cleaning?

Paperwork

  • Daily record sheets - Ask the chefs for the daily record sheets for the week and cleaning schedules! Are they available and correctly completed? If not check two further weeks.

  • Are Jelly pots in use and being used correctly?

  • Are all of the management team checking the kitchen and daily signing the daily record sheet?

  • Does the evidence in the kitchen and cleaning schedules support the weekly hygiene audit completed properly and actioned?

  • Check daily and weekly cleaning schedule against actual evidence in the kitchen. Do they match?

  • Has the site ran any buffets/carveries in the last month? If so ask to see the records? Are they correctly and fully completed?

Property and Structure

  • Check the following and record any issues. Paintwork on doors and ceiling, damaged or cracked tiles, floor surface is safe an intact, Light fittings are working, secure and in place.

Pest Control

  • Has there been a pest visit in the last 2 months and has action from the last visit been resolved?

  • Record date of last visit

  • Are Electric fly killers working and fly screens present on all external doors/windows?

  • Are there signs of pest activity? If yes are the required actions being dealt with at an appropriate rate?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.