Information
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Audit Title
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Document No.
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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
KItchen Cleanliness
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Are all kitchen walls & floors clean?
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Are all contact points clean?
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Are all equipment surfaces clean?
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Are all fridge/freezer seals & handles lean,in place and intact?
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Are all fridge/freezers clean and well organised?
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Are all high levels clean? ( canopy,gullies,ansul,ceiling and lights)
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Are all mealstreams clean?
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Are all the microwaves clean?
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Are all wheels and castors clean?
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Are the fryers clean?
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Is all the crockery clean and in good condition?
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Is all cutlery and the cutlery polisher clean and polished?
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Is the chargrill clean?
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Is the chip scuttle clean?
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Is the clam grill clean?
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Is the hot holding equipment clean?
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Is the plate warmer clean and in good condition?
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Is the pot wash and sink area clean and tidy?
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Is the rationale clean and in good condition?
Food Safety
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Are all products correctly rotated?
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Are all products correctly labelled?
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We're all food items found to be within their best before date?
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Are hand washing facilities accessible,fully stocked and have the correct notices?
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Are hand wash guidelines being followed by the staff on duty?
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Are separate facilities available for handling raw and cooked products, and is there any risk of cross contamination?
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Can staff demonstrate knowledge in all aspects of Food safety/hygiene to the correct level when questioned?
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Is there a minimum of 2 food probes available, in use and clean?
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Are hot holding temperatures being recorded correctly and guidelines followed?
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Are all foods stored correctly?
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Are all staff wearing a correct and clean uniform?
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Are dispensed products reaching core temperature whilst on site?
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Are there suitable chemicals and cloths in food preparation areas during service and being used?
Maintenance
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Is the kitchen equipment well maintained?
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Check wisdom has relevant call outs placed?
Critical focus
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Does the kitchen have the correct PPE present? Is it being used?
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Have all kitchen associates completed their online food hygiene and health & safety?
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We there any food products out of date?
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Are electric fly killers available,clean,maintained and correctly located?
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Are all emergency release mechanisms on all walk in fridge/freezers working and in good condition?
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Are gas safety chains connected to the relevant kitchen equipment?
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Are step ladders to CE standard?
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Are all areas of the kitchen DMLB being completed?
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Is the kitchen card being used as a working document?
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Does the kitchen have defrost and prep lists in place? And are they being adhered to?
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Are sop's in place and are they being adhered to.
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Is food wastage being entered regularly?
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Are there fridge/freezers layout plans in place? And are they being adhered to?
Action points from today's visit
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