KITCHEN HYGIENE AUDIT

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Kitchen

DRY STORE ROOM

• Store room in clean & tidy condition

  Yes

  No

  N/A

• Raw materials are stored on suitable racking off the floor above 6"

  Yes

  No

  N/A

• Raw materials are stored in closed containers & labled

  Yes

  No

  N/A

• Strict stock rotation is being observed

  Yes

  No

  N/A

• FIFI & FEFO is being observed

  Yes

  No

  N/A

• No loose items kept in gunny bags

  Yes

  No

  N/A

• Vegetables are segregated & stored in racks/bins/crates

  Yes

  No

  N/A

• All open foods kept wrapped

  Yes

  No

  N/A

• SOP's being followed for pre preparation

  Yes

  No

  N/A

• No out of date raw material identified

  Yes

  No

  N/A

• All raw materials are reputed brands with quality certification like ISI/FSSAI/AGMARK/ISO/HACCP/FPO/MMPO

  Yes

  No

  N/A

• All raw materials are sorted throughly before use

  Yes

  No

  N/A

• Appropriate temperature, adequate lighting & ventilation are available

  Yes

  No

  N/A

• No flaking paint, cracks, damage in store room

  Yes

  No

  N/A

• No chemicals are stored in store rooms

  Yes

  No

  N/A

FRIDGES

• Refrigerator /chiller is clean & good condition

  Yes

  No

  N/A

• Are all lights in the fridges in good order and working

  Yes

  No

  N/A

• Do temp records include all fridges

  Yes

  No

  N/A

• Fridges showing correct temperature

  Yes

  No

  N/A

• Is all raw meat separated from cooked meat

  Yes

  No

  N/A

• Is all cooked meat stored above raw items

  Yes

  No

  N/A

• Is raw chicken stored on the bottom shelve of the fridge

  Yes

  No

  N/A

• Is all the raw meat in date

  Yes

  No

  N/A

• Are all prepped items date doted

  Yes

  No

  N/A

• Yes

  No

  N/A

FREEZERS

• Is the freezer running at correct temperature

  Yes

  No

  N/A

• Are all decanted items stored with original label and covered

  Yes

  No

  N/A

• Are all items in date

  Yes

  No

  N/A

• Are the freezers clean

  Yes

  No

  N/A

• Are the lights all working and in good order

  Yes

  No

  N/A

COOKING AREA

• Sinks & washing area not obstructed

  Yes

  No

  N/A

• Treated water is used for cooking

  Yes

  No

  N/A

• Equipment - chopping boards, knives, slicers etc are in good condition

  Yes

  No

  N/A

• Equipment cleaned before & after use

  Yes

  No

  N/A

• cooking ranges, equipment & work surfaces are in good condition

  Yes

  No

  N/A

• Vegetarian food prepared separately

  Yes

  No

  N/A

• Is raw meat prep area available

  Yes

  No

  N/A

• No chipped, broken or cracked utensils / vessels used for cooking

  Yes

  No

  N/A

• Are chopping boards in good condition

  Yes

  No

  N/A

• Colour coded system in place for chopping boards

  Yes

  No

  N/A

• Are colour coded knives available

  Yes

  No

  N/A

• GMP being followed to avoid cross contamination

  Yes

  No

  N/A

• Are all contact surfaces clean and sanitised

  Yes

  No

  N/A

• Cleaned towels are used in food preparation area

  Yes

  No

  N/A

• All cooked food is covered

  Yes

  No

  N/A

• Stainers/cooking ladles in good condition.

  Yes

  No

  N/A

• Used oil stored correctly

  Yes

  No

  N/A

• Extraction system cleaned & maintained

  Yes

  No

  N/A

• Saftey measures followed when the gas range is lit

  Yes

  No

  N/A

• Adequate lighting provided

  Yes

  No

  N/A

• No signs of pest activity in area

  Yes

  No

  N/A

FOOD DISPATCH AREA

• Are there aprons and gloves available

  Yes

  No

  N/A

• No food particle spillage found dispatch area

  Yes

  No

  N/A

• Stainless steel containers are used to carry cooked food

  Yes

  No

  N/A

• All food containers properly covered & wrapped

  Yes

  No

  N/A

• Insectocutor is operational & clean

  Yes

  No

  N/A

• Containers are handled properly while loading food

  Yes

  No

  N/A

FOOD QUALITY

• Consistent food quality is maintained

  Yes

  No

  N/A

• Weekly menu shared

  Yes

  No

  N/A

• Effective response on feedback quality

  Yes

  No

  N/A

• No complaints in this week

  Yes

  No

  N/A

POT WASH AREA

• Adequate water & lighting is provided

  Yes

  No

  N/A

• No cracks/damage to the walls

  Yes

  No

  N/A

• Is the wall behind the sinks and washing machine clean

  Yes

  No

  N/A

• Is the dish washer clean and in good order

  Yes

  No

  N/A

• Are sinks clean

  Yes

  No

  N/A

• Is the water running at correct temperature

  Yes

  No

  N/A

• Trapped drain gullies provided

  Yes

  No

  N/A

• Method of cleaning & handling of chemicals is appropriate to ensure no contamination of food occurs

  Yes

  No

  N/A

• Are all chemicals available and topped up in correct dispensers

  Yes

  No

  N/A

• Are all chemicals available and topped up in correct dispensers

  Yes

  No

  N/A

• Segregation of dry & wet waste is being observed

  Yes

  No

  N/A

• Adequate racks are provided to stack washed equipment

  Yes

  No

  N/A

HYGIENE & SANITATION

• Kitchen and staff rest areas are clean

  Yes

  No

  N/A

• Can staff demonstrate correct method of sanitising surfaces

  Yes

  No

  N/A

• Are floors clean under equipment

  Yes

  No

  N/A

• Are all fridge and freezer seals clean

  Yes

  No

  N/A

• Is insecticutor clean

  Yes

  No

  N/A

• Is a clean probe thermometer available and in use

  Yes

  No

  N/A

• Are probe wipes available

  Yes

  No

  N/A

• Is equipment clean including handles and controls

  Yes

  No

  N/A

• Hand wash basin is provided

  Yes

  No

  N/A

• Are colour codet J cloths available and in use

  Yes

  No

  N/A

• Wet garbage is stored away from food area

  Yes

  No

  N/A

• Adequate dust bins with lids are provided in all areas

  Yes

  No

  N/A

• Pest control routine in place

  Yes

  No

  N/A

• No active infestation noted

  Yes

  No

  N/A

• Air curtain/screen/vertical blinds are used to avoid entry of dust & flies

  Yes

  No

  N/A

PERSONAL HYGIENE

• Are the chefs wearing correct uniform & PPE

  Yes

  No

  N/A

• Staff hold current health certificates?

  Yes

  No

  N/A

• No staff found with illness

  Yes

  No

  N/A

• Good personal hygiene practice being followed

  Yes

  No

  N/A

• Staff not fondling hair, picking nose, ears, scracting, etc

  Yes

  No

  N/A

• Proper uniform & PPE is worn in kitchen as well as service area

  Yes

  No

  N/A

• Soap provided at all hand wash areas

  Yes

  No

  N/A

• Do staff wash their hands properly

  Yes

  No

  N/A

• All staff are well groomed

  Yes

  No

  N/A

• Finger nails are short , unpolished & clean

  Yes

  No

  N/A

• Only approved jewelry worn- wedding ring,brass bangles

  Yes

  No

  N/A

• Open sores, cuts on hands/arms are completely covered while handling food with blue plasters

  Yes

  No

  N/A

AMENITIES

• First aid box in place

  Yes

  No

  N/A

• No out of date materials in first aid box

  Yes

  No

  N/A

• Fire extinguisher is in place and serviced annually

  Yes

  No

  N/A

• All equipment is maintained and in good condition with periodic service

  Yes

  No

  N/A

• No loose fittings, nuts, bolts,screws,drawing pins,etc seen above food preparation areas

  Yes

  No

  N/A

• Notice board is provided & positioned away from food preparation area

  Yes

  No

  N/A

GENERAL SAFTEY

• Floor in good condition

  Yes

  No

  N/A

• Spillage procedure in place

  Yes

  No

  N/A

• Gas safety shut off in place and accessible

  Yes

  No

  N/A

• Adequate training given to staff

  Yes

  No

  N/A

• Good hygiene signages in place

  Yes

  No

  N/A

• No unused items are stored near food preparation area

  Yes

  No

  N/A

• Are all the bins clean and in good order

  Yes

  No

  N/A

• Bins are emptied as necessary

  Yes

  No

  N/A

• Is bin store free of litter

  Yes

  No

  N/A

• Fire procedure in place

  Yes

  No

  N/A

DOCUMENTS

• Food premises registration document available

  Yes

  No

  N/A

• All license are renewed & displayed

  Yes

  No

  N/A

• Pest Control evidence is maintained

  Yes

  No

  N/A

• Equipment service reports available

  Yes

  No

  N/A

• Current Gas Safety Certificate in place

  Yes

  No

  N/A

• PAT testing in date and completed for all items

  Yes

  No

  N/A

• Are all temp records readily available and in one place

  Yes

  No

  N/A

• Is chefs Daily Audit completed and signed off by staff and management

  Yes

  No

  N/A

• Are temps records completed daily

  Yes

  No

  N/A

• Are storage temps less than 8C

  Yes

  No

  N/A

• Is all food cooked or reheated to 75C

  Yes

  No

  N/A

• Are hazard analysis sheets displayed in kitchen (HACCP)

  Yes

  No

  N/A

• Is delivery being checked and temperature probed

  Yes

  No

  N/A

• Are risk assessments in place for premises

  Yes

  No

  N/A

• Are Equipment and Activities risk assessments in place

  Yes

  No

  N/A

• Are COSHH assessments in place

  Yes

  No

  N/A

• Are SSOW in place

  Yes

  No

  N/A

• Are risk assessments reviewed and signed off by staff

  Yes

  No

  N/A

• Is a fire risk assessment in place

  Yes

  No

  N/A

• Staff training records available

  Yes

  No

  N/A

• Food Hygiene Certificates Displayed

  Yes

  No

  N/A

• Is there a rota in the kitchen available week + 1

  Yes

  No

  N/A