Kitchen Equipment Inspection Form

• • Inspections need to be carried out at least once a week
  • In case of hazardous situations, inspections need to take place on a daily base
  • All food preparation and associated storage areas must be inspected
  • Any faults and weaknesses need to be reported to Management
  • A copy of each completed inspection checklist needs to be filed together with a record of action taken to correct the faults

• Areas inspected

• Conducted on

  Date

• Inspected by

• Location
  Address

Cleanliness

• Is access to the kitchen clean and tidy?

  Yes

  No

  N/A

• Are work surfaces, shelves & floor kept clean & tidy?

  Yes

  No

  N/A

• Are walls & ceilings clean & in good condition and clean? (not cracked, chipped or peeling)

  Yes

  No

  N/A

• Are glass doors & windows spotless clean?

  Yes

  No

  N/A

• Are equipment, crockery & utensils cleaned thoroughly after use?

  Yes

  No

  N/A

• Is stewarding section clean and tidy?

  Yes

  No

  N/A

• Are sinks and drains working properly? (not blocked or smelling)

  Yes

  No

  N/A

• Is (deep) cleaning carried out according to cleaning schedule ? Are logs filled in and signed?

  Yes

  No

  N/A

• Is the goods delivery area kept clean & free from clutter?

  Yes

  No

  N/A

• Are all kitchen employees wearing clean outer garments, and effective hair restraints?

  Yes

  No

  N/A

• Are dirty cloths, towels and aprons put away correctly?

  Yes

  No

  N/A

Disposal of Waste

• Are waste food & other waste removed from the kitchen at least once per day?

  Yes

  No

  N/A

• Is waste cooking oil & fat disposed of correctly? (via a specialist collection agent)

  Yes

  No

  N/A

• Is waste stored in a bin or similar container with a tightly fitting lid?

  Yes

  No

  N/A

• Are waste bins clean?

  Yes

  No

  N/A

• Are broken glass & other sharp waste put in a puncture-proof container or wrapping before disposal into a bin?

  Yes

  No

  N/A

• Are refuse bins kept at a distance from the kitchen?

  Yes

  No

  N/A

• Are refuse bins emptied regularly? (according to waste disposal contract)

  Yes

  No

  N/A

• Are trolleys for moving heavy or large loads clean and in good shape?

  Yes

  No

  N/A

Food Hygiene

• Is food from an approved source (licensed food establishment)? Is food is in sound condition properly labeled?

  Yes

  No

  N/A

• Is cold chain respected during food delivery?

  Yes

  No

  N/A

• Upon receipt, are foods checked for proper temperatures, spoilage, contamination, and adulteration? Dented cans are not used, and all food packages are intact. (check logs)

  Yes

  No

  N/A

• Is cooked & raw food stored & prepared separately?

  Yes

  No

  N/A

• Is food stored in clean containers and correctly labeled?

  Yes

  No

  N/A

• Are all foods, food equipment, and utensils stored a minimum of 15 cm above the floor?

  Yes

  No

  N/A

• Are Foods dated/stored in a manner that ensures “first in, first out” ?

  Yes

  No

  N/A

• Are refrigerators & freezers clean & working properly? (freezer temperature -18 C or less)

  Yes

  No

  N/A

• Are other cool storage areas below 8 °C?

  Yes

  No

  N/A

• Is the temperature of food display cabinets checked regularly?

  Yes

  No

  N/A

• Are potentially hazardous/ready-to-eat foods held for more than 24 hours marked with “preparation date” and “disposition date”?

  Date

• Is an accurate metal probe thermometer used to check food temperatures regularly?

  Yes

  No

  N/A

• Are cooked/prepared foods rapidly cooled/reheated to the proper internal temperature and within the proper time frame?

  Yes

  No

  N/A

• Is frozen food thawed properly?

  Yes

  No

  N/A

• Are cutting boards correctly used by their colour?

  Yes

  No

  N/A

• Are cutting boards and knifes sanitized after each use?

  Yes

  No

  N/A

• Is oil for deep frying changed regularly (note when last carried out)

  Yes

  No

  N/A

Pest Control

• Are kitchen, service & storage areas regularly checked for pest (mice, insects, etc) infestations? (note date of last check & name of pest control company)

  Yes

  No

  N/A

• Are pest control visits made out of hours e.g. at night? (note arrangements for this)

  Yes

  No

  N/A

• Are fly screens in place at all opening windows & vents?

  Yes

  No

  N/A

• Are electric fly killer units in working order & maintained regularly?

  Yes

  No

  N/A

Staff Toilets and Washing Facilities

• Is access to staff toilets clean and unobstructed, are floors clean?

  Yes

  No

  N/A

• Are toilets and washbasins clean and in working order?

  Yes

  No

  N/A

• Are hot and cold (or warm) running water, soap and paper towels (or other cleaning/hand drying facilities) provided in the toilets?

  Yes

  No

  N/A

• Are the lockers provided for staff clothing & bags clean and tidy?

  Yes

  No

  N/A

• Is the rest area where staff can sit, eat & drink clean, ventilated and tidy?

  Yes

  No

  N/A

Ventilation

• Are cooking smells & steam removed from the kitchen?

  Yes

  No

  N/A

• Is there a supply of fresh air with no draughts?

  Yes

  No

  N/A

• Are mechanical extract ventilation systems checked & maintained annually?

  Yes

  No

  N/A

Lighting

• Is the lighting bright enough, especially over work surfaces & cookers?

  Yes

  No

  N/A

• Are steps, stairs & storerooms properly lit?

  Yes

  No

  N/A

• Are light shades & diffusers clean & in good condition?

  Yes

  No

  N/A

Slips, Trips and Manual Handling

• Is the floor in a good condition? (no cracks, bumps or worn bits)

  Yes

  No

  N/A

• Is the floor free from obstructions? (such as boxes or rubbish)

  Yes

  No

  N/A

• Are floor surfaces clean?

  Yes

  No

  N/A

• Are spills cleared up immediately?

  Yes

  No

  N/A

• Are ‘caution – wet floor’ signs used when floors have been washed?

  Yes

  No

  N/A

• Are staff wearing suitable closed-in, slip resistant shoes?

  Yes

  No

  N/A

• Are steps & stools provided where needed?

  Yes

  No

  N/A

• Are steps & stools in safe condition? (not broken or wobbly)

  Yes

  No

  N/A

• Have manual handling risks been assessed & controlled? (check risk assessment records)

  Yes

  No

  N/A

Fire Precautions

• Are fire exits & escape routes free of obstructions?

  Yes

  No

  N/A

• Are fire doors clearly marked & kept closed?

  Yes

  No

  N/A

• Do fire door closing mechanisms operate properly?

  Yes

  No

  N/A

• Are vision panels in doors unobstructed?

  Yes

  No

  N/A

• Are fire extinguishers provided and tested annually?(check last test date on label)

  Yes

  No

  N/A

• Are fire blankets provided & checked annually? (check last test date on label)

  Yes

  No

  N/A

• Have staff been trained in use of fire blankets? (check training records)

  Yes

  No

  N/A

• Are up to date fire action notices displayed where staff can read them? (what to do in event of fire & fire assembly points)

  Yes

  No

  N/A

• Can fire alarms be heard in all areas, including storerooms and toilets?

  Yes

  No

  N/A

• Are fire drills carried out at least once per term? (check fire evacuation records)

  Yes

  No

  N/A

• Are ‘no smoking’ rules followed? (look for cigarette butts)

  Yes

  No

  N/A

Machinery and Equipment

• Are staff trained to use & clean food preparation equipment safely? (check training records)

  Yes

  No

  N/A

• Is machinery and equipment regularly inspected & maintained? (fixed equipment every six months)

  Yes

  No

  N/A

• Is there a procedure for reporting faulty machinery or equipment & taking it out of use until mended? (note details of this procedure)

  Yes

  No

  N/A

• Is dangerous machinery operated with guards in place? (e.g. mincers, bacon slicers, potato chippers, food mixers)

  Yes

  No

  N/A

• Are these dangerous machines only operated by trained staff over the age of 18?

  Yes

  No

  N/A

Electrical Safety

• Are electrical sockets and equipment placed away from sinks and hotplates?

  Yes

  No

  N/A

• Is electrical equipment regularly inspected and tested?

  Yes

  No

  N/A

• Is portable electrical equipment tested every 3 years – check test labels

  Yes

  No

  N/A

• Does all electrical equipment pass visual inspection?

  Yes

  No

  N/A

Visual Inspection of Equipment

• Switch off and disconnect (unplug) equipment before inspecting. Then look for danger signs

  Yes

  No

  N/A

• Is the cable covering intact?

  Yes

  No

  N/A

• Damage to the plug - is the casing intact and pins straight?

  Yes

  No

  N/A

• Is the lead intact without any joins?

  Yes

  No

  N/A

• The outer covering of the cable is gripped where it enters the plug or equipment - see if the coloured insulation or copper of the internal wires are completely covered

  Yes

  No

  N/A

• The plug, equipment or socket is free from indications of overheating (eg brown burn marks)

  Yes

  No

  N/A

• Label any faulty equipment with ‘do not use’ signs & take out of use until checked by an electrician. Encourage other staff to report any faults or damaged equipment

  Yes

  No

  N/A

Gas Safety

• Are gas appliances regularly checked & serviced by qualified fitters? (every six months)

  Yes

  No

  N/A

• Are staff trained to use gas appliances safely? (check training records)

  Yes

  No

  N/A

• Do staff know what to do in a event of a gas leak? (turn off gas supply, evacuate the area, notify Estates department immediately)

  Yes

  No

  N/A

Chemicals

• Are all chemicals clearly labelled? (e.g. cleaning materials, disinfectants, detergents, pest killers)

  Yes

  No

  N/A

• Are chemicals stored separately and away from food

  Yes

  No

  N/A

• Have staff been trained to use these chemicals safely? (check training records)

  Yes

  No

  N/A

• Do staff know what to do in an emergency?

  Yes

  No

  N/A

Protective Clothing

• Are rubber or plastic gloves provided to protect against skin damage from hot water, detergents, disinfectants & other chemicals?

  Yes

  No

  N/A

• Are cotton inner-gloves available for handling broken glass & other sharp waste material?

  Yes

  No

  N/A

• Are padded gloves available for handling broken glass and other sharp waste material?

  Yes

  No

  N/A

• Is eye protection (goggles or visors) provided where there is a danger of eye damage from splashes or machinery?

  Yes

  No

  N/A

• Are heatproof gloves or gauntlets provided for taking dishes in & out of hot ovens?

  Yes

  No

  N/A

• Is all protective clothing replaced as soon as it is worn out or damaged?

  Yes

  No

  N/A

• Are clean hair coverings (caps, snoods etc.) provided when needed?

  Yes

  No

  N/A

First Aid

• Are up to date posters displayed with names & locations of trained first aiders?

  Yes

  No

  N/A

• Are first aid boxes clearly marked and fully stocked?

  Yes

  No

  N/A

Accidents and Illness

• Are accidents reported in an accident book & on the Swiss International Accident Report Form? (check accident book and records)

  Yes

  No

  N/A

• Are near misses & illnesses caused by work also recorded? (check accident book and records)

  Yes

  No

  N/A

• Do staff report symptoms which may cause food poisoning? (diarrhoea, vomiting, skins rashes, boils, fever, discharges from ear or nose)

  Yes

  No

  N/A

• Is there a procedure for referring employees with these symptoms, for a medical opinion on their fitness for work?

  Yes

  No

  N/A

• Other Hazards/Notes

Sign Off

• Completed by (Name and Signature)

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