KSA SG 2022

• Site

• Date

  Date

• Prepared by

• Kitchen Manager

• General Manager

COSSH

• Correct COSSH Signage in Kitchen

  1

  0

• Chemicals Stored In Correct Bottles

  1

  0

• Chemicals Stored Correctly

  1

  0

• Suitable PPE Available

  1

  0

• Any Unathourised Chemicals on Site

  1

  0

• Staff aware on 2 Stage Cleaning Process

  1

  0

• Staff Aware of Contact times for Sanitiser

  1

  0

Food Labelling

• Is a current Labelling / Shelf Life Guide on Display

  1

  0

• Is all food being given correct shelf life

  1

  0

• Is the Dat Dot System being adhered to

  1

  0

• Is there Evidence of Relabelling

  1

  0

• Is there any out of date food present

  1

  0

• Are Product Labels being used Correctly

  1

  0

Food Storage

• All all Fridges/Freezers at Correct Temp

  1

  0

• Do Staff Memebers know the min/max temp fridges and freezers should be

  1

  0

• Do Staff know procedure if Units drop below correct temperature

  1

  0

• Is food stored off the floor and on suitable trays

  1

  0

• Is food stored in appropriate sealed covers/ containers

  1

  0

• Are Containers Clean and free of previous labels

  1

  0

• Is all decanted food labelled correctly with product label. Item/Batch Code/Best Before

  1

  0

• Are all units free from excess ice build up

  1

  0

• Are all Units Clean and tidy

  1

  0

• All door seals in good repair

  1

  0

• Is Fridge Layout compliant with FSMS

  1

  0

• Is there evidence of Stock Rotation (FIFO)

  1

  0

• Dry Store Clean and in Good Order

  1

  0

• All Shelving Free off Rust

  1

  0

• Is any cardboard Stored in Fridges (exc Egg Box)

  1

  0

• All items in cellar in date and rotated

  1

  0

• Ice Machine clean

  1

  0

• All portion pots in good condition and free from previous day dots

  1

  0

• If borrowing from another site is it safely transported ( cool box)

  1

  0

Personal Hygiene

• All staff in Clean/ Correct Uniform

  1

  0

• All Jewellery removed as compant policy

  1

  0

• Is hand wash sink correctly stocked

  1

  0

• All Sink have Correct Sinage & Hot/Cold Running Water

  1

  0

• Staff Aware of Procedure for no hot water

  1

  0

• Hand Wash Procedure available next to hand wash sink

  1

  0

• Are Staff washing hands when needed and correctly

  1

  0

• No Peronal belongings in food areas

  1

  0

• Spare White Coat & Hat for Visitors

  1

  0

• Visitors weraing protective clothing

  1

  0

• Is a first Aid and Burns Kit Avaialble

  1

  0

Food Specs

• Is the food Spec Manual Up to Date. Cookbook and at a Glance Guide available.

  1

  0

• Food Cooked to Spec

  1

  0

• Food Presented to Spec

  1

  0

• Correct Crockery Available for current menu and Enough available for busy periods

  1

  0

• Is cooked food being cooled in the correct time

  1

  0

• Is food being bought from only nominated suppliers

  1

  0

• Is food being hot held at correct temp and disgarded in correct time period

  1

  0

• If Staff food being stored is it clearly labelled as such

  1

  0

• Is an up to date prep and par list available

  1

  0

• Does KM know where to get information to make par lists

  1

  0

• Is food being served within 15 minutes

  1

  0

• Is there evidence of portion control

  1

  0

• Are Working Scales available and in Use

  1

  0

Kitchen Equipment

• All Equiupment in good working order

  1

  0

• All maintenance jobs on Pronett

  1

  0

• All PMV's up to date and chased if overdue

  1

  0

• Flooring in good condition

  1

  0

• Ceiling clean

  1

  0

• Walls and Doors Clean

  1

  0

• Microwaves Clean and Free of Debris (inc Roof)

  1

  0

• All Equipment clean and free of debris

  1

  0

• Does Dishwasher reach required temp

  1

  0

• Is Dishwash Clean and free from grime build up

  1

  0

• All Bin Clean

  1

  0

• Grill and Griddle Clean and free of Debris

  1

  0

• Filters Clean

  1

  0

• Hot Hold Clean inside and out

  1

  0

Policeis & Procedures

• Is food being cooked to correct temperature

  1

  0

• Are working probes / spare probe / probe wipes available

  1

  0

• Is food being defrosted correctly

  1

  0

• Is food being cooled down correctly

  1

  0

Deliveries

• Are deliveries being correctly marked off

  1

  0

• Deliveries being recorded in Kitchen Diary

  1

  0

• Are deliveries being put away within 30 mins

  1

  0

• Are delivery notes stored away neatly with APOS print out attached

  1

  0

• Is Km familiar with Brakes Quality Complaints procedure

  1

  0

Cross Contamination

• All Chopping boards availble and in good condition

  1

  0

• All Tongs available and in good condition

  1

  0

• Designsated Raw area available and fullt stocked

  1

  0

Kitchen Diary

• Has the front cover been filled out

  1

  0

• Has GM and KM signed front of diary

  1

  0

• Is the diary being filled out correctly each day with out gaps

  1

  0

• Is Waste being recorded

  1

  0

• Has end of week page been filled out correctly and signed off

  1

  0

• Probes Colabated Weekly

  1

  0

Stocks

• Are Weekly Stock Checks being completed

  1

  0

• Are Daily Linechecks being carried out

  1

  0

Rep

• Is Target Repscore being achieved

  1

  0

Sign Off

• Name and Signature

  Sign

NSF

• Last Visit

  Date

• Result

  Green

  Amber

  Red

• FSHR

EHO

• Last Visit

  Date

• Result

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• FSHR

Stock

• Result

  Green

  Amber

  Red

• Last Audit

  Date

• Stock Since Last Audit