Information
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Document No.
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KITCHEN, DOCK & STORES AUDIT
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Team appearance, PPE and professionalism
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Staff are presentable with correct uniform, shirt tucked in and apron worn?
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Use of gloves is evident including cut gloves. Regularly changed throughout service and between food handling and cleaning duties
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Hats / hair nets are worn and hair management program is in place (long hair and facial hair)
Food Safety
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Evidence of food sampling program as per HACCP guidelines for both Breakfast and Dinner services. Samples should be of high risk food items and kept for 4 weeks
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Temperature test logs for truck deliveries maintained. Incoming goods both fresh and frozen can be demonstrated as in acceptable range
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Re-heating and Cooling temperature logs are maintained and compliant inclusive of corrective actions where necessary
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All catering equipment is maintained in a serviceable condition and replaced as required. Eg. Kitchen utensils, whisks etc.
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All back of house Coolroom, Fridges and Freezers temperature recording as required
Venue Safety
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Fire Safety systems are in place and functional (in the absence of hard infrastructure are extinguishers and blankets tagged and in date)
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Are Emergency Evacuation plans in prominent locations with relevant emergency contact details available
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Are all equipment and appliances tested and tagged - are tags within current date range
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Are emergency exit door unimpeded and operational - is exit lighting working
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Are all chemicals stored in the correct manner - is bunding/locker storage and MSDS available
Kitchen inspection - All areas
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Walls and Ceilings shall be kept in a clean grease-free condition, washed and wiped clean as required
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Cleaning Schedules are in place and all tasks are signed off as and when completed
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Kitchen Cutting boards are sanitised daily as per HACCP requirements
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All kitchen shelving is clean and dust free
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Dishwashers are cleaned and maintained in accordance HACCP requirements
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Preparation Benches are cleaned and sanitised after each service period - benches to be free from general clutter
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Drains and grease traps to be cleaned at least weekly with hot water and disinfectants
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Exhaust Canopy surrounds are cleaned as required but no less than once per week
Prep and Defrost Fridges
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Fridge floors, walls, and doors should be clean and disinfected regularly to maintain a hygienic and clean condition
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All pre-prepared crib items, salads etc should be covered and labelled as per HACCP requirements
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No raw meat or fish products are stored in the same fridge as cooked product if a risk of contamination is possible
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Pastries / Pies (varied assorted flavours) minimum four selections to include a vegetarian pie or sausage roll.
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Bakery products - A selection of sliced breads as per scope plus fresh baked rolls, bread wraps, Pita breads plus a gluten free choice to be made available daily.
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Selection of appropriate "sandwich ingredients shall be provided that are fresh and innovative. Suitable range of pickles, chutneys condiments etc also provided for residents to prepare their own sandwiches/rolls.
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Selection of individual salad items such as sliced tomato, beetroot, sliced cucumber, sliced red onion, Fresh shredded lettuce, pineapple rings, hardboiled eggs, sliced cheese, mung beans, snow peas, carrot and celery sticks etc (Non-prescriptive).
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Salads - Potato, Coleslaw Garden, and Pasta daily (Varied within scope ie; Tuscan Potato vs Spiced Potato Salad).
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Chefs Choice Salad (daily special)
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Fresh fruit- Rotated seasonal choices
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Yoghurt - A selection of Flavoured Yoghurt - one must be Natural
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Cheese - selection of sliced and grated
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Daily Special meals "Created By You" displayed attractively with appropriate food labeling attached.
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Snack Items - Rotational selection of Fruit & Nut mix, Cup 'a' Soup, Packet Noodles, Cakes, Muffins, Cookies etc must also be made available for residents to take.
