Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

KItchen Cleanliness

  • Are all kitchen walls & floors clean?

  • Are all contact points clean?

  • Are all equipment surfaces clean?

  • Are all fridge/freezer seals & handles lean,in place and intact?

  • Are all fridge/freezers clean and well organised?

  • Are all high levels clean? ( canopy,gullies,ansul,ceiling and lights)

  • Are all mealstreams clean?

  • Are all the microwaves clean?

  • Are all wheels and castors clean?

  • Are the fryers clean?

  • Is all the crockery clean and in good condition?

  • Is all cutlery and the cutlery polisher clean and polished?

  • Is the chargrill clean?

  • Is the chip scuttle clean?

  • Is the clam grill clean?

  • Is the hot holding equipment clean?

  • Is the plate warmer clean and in good condition?

  • Is the pot wash and sink area clean and tidy?

  • Is the rationale clean and in good condition?

Food Safety

  • Are all products correctly rotated?

  • Are all products correctly labelled?

  • We're all food items found to be within their best before date?

  • Are hand washing facilities accessible,fully stocked and have the correct notices?

  • Are hand wash guidelines being followed by the staff on duty?

  • Are separate facilities available for handling raw and cooked products, and is there any risk of cross contamination?

  • Can staff demonstrate knowledge in all aspects of Food safety/hygiene to the correct level when questioned?

  • Is there a minimum of 2 food probes available, in use and clean?

  • Are hot holding temperatures being recorded correctly and guidelines followed?

  • Are all foods stored correctly?

  • Are all staff wearing a correct and clean uniform?

  • Are dispensed products reaching core temperature whilst on site?

  • Are there suitable chemicals and cloths in food preparation areas during service and being used?

Maintenance

  • Is the kitchen equipment well maintained?

  • Check wisdom has relevant call outs placed?

Critical focus

  • Does the kitchen have the correct PPE present? Is it being used?

  • Have all kitchen associates completed their online food hygiene and health & safety?

  • We there any food products out of date?

  • Are electric fly killers available,clean,maintained and correctly located?

  • Are all emergency release mechanisms on all walk in fridge/freezers working and in good condition?

  • Are gas safety chains connected to the relevant kitchen equipment?

  • Are step ladders to CE standard?

  • Are all areas of the kitchen DMLB being completed?

  • Is the kitchen card being used as a working document?

  • Does the kitchen have defrost and prep lists in place? And are they being adhered to?

  • Are sop's in place and are they being adhered to.

  • Is food wastage being entered regularly?

  • Are there fridge/freezers layout plans in place? And are they being adhered to?

Action points from today's visit

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  • 2.

  • 3.

  • 4.

  • 5.

General comments

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.