Title Page

  • Site

  • Conducted on

  • Audit carried out by

Kitchen and BOH - Food Safety

Purchasing and delivery

  • Are all deliveries for the week checked on arrival? (Temperature checks, packaging, use by/best before dates, quality) and marked on temperature record sheets?

  • Are and chilled/frozen deliveries stored appropriately within 30 minutes?

  • Is all food purchased from approved, reputable suppliers only?

Food Surface Areas

  • Safe food handling practices seen on site? (Frequent hand washing of food handlers, sanitiser and blue roll available)

  • Wash hand basins fully stocked with hot and cold water, antibacterial soap and blue roll/paper towels available?

  • Food items stored correctly - 4 hour rule understood (ask a chef on duty) and high risk foods stored correctly?

  • Contact surfaces (food surfaces, floors, walls and ceilings) within kitchen area clean and well maintained?

  • No evidence of pests and all outside doors/windows shut to prevent access?

  • Evidence of appropriate temperature monitoring? Daily fridge/freezer, burger and hot food checks, cooling records.

  • Fitness to work policy understood and adhered to? (Ask a chef on duty what they would do if they suspected they had food poisoning/ ask kitchen manager the process if a chef suspects they have food poisoning)

  • Adherence to company uniform? Jewellery policy, clean uniform, hat, smoking policy etc.

Chilled and Frozen Storage - walk in fridge, chest freezers etc.

  • Organised stock rotation and storage? External packaging removed, defrosting in designated areas etc.

  • Clear separation and knowledge of high risk items stored here?

  • Evidence of appropriate temperature monitoring? Daily temperature checks.

  • Cleanliness and good condition of interior floor, walls and racking?

  • Foods inside are covered correctly, dated and within shelf life?

Dry Store

  • All contact surfaces (including floors, walls, ceilings and shelving) within area well maintained?

  • Products here stored safely? High risk separation, items off floor etc.

  • Clear and effective stock rotation here? FIFO

  • Temperature safe for storage of ambient products? Less than 20 degrees c.

Pot Wash Area

  • All contact surfaces (including floors, walls, ceilings and shelving) within area well maintained?

  • Goggles, gloves and mask available and in useable condition for chemical handling?

  • Clean colour coded mops and buckets in use for respective cleaning areas, separate one for toilet use?

Equipment

  • Probe in use? Accurate and in good working order?

  • Probe wipes available?

  • Dishwasher in good condition? No leakages, limescale or debris build up?

  • Microwave clean and in good condition? No cracks, no glass plates and industry standard?

  • Chopping boards and kitchen utensils in use and hygienic condition?

  • Chefs knives in use and are hygienic and safe to use?

Burger Checks

  • Burger utensils in use and being used correctly?

  • Medium and medium-well temperatures correct? (Ask a chef on duty)

  • Cooking in busy periods process understood?

  • Burgers stored separately in a all fridges?

Prepared Items

  • Sufficient levels of preparation available and in good condition? No over prepping.

  • Salad items washed appropriately?

Cooked Food Check

  • Choose a dish to check from the following:

  • Colour:

  • Temperature:

  • Feedback:

Bar

Purchasing and delivery

  • Are and chilled/frozen deliveries stored appropriately within 30 minutes?

  • Is all food purchased from approved, reputable suppliers only?

Bar Surface Areas

  • Safe food handling practices seen on site? (Frequent hand washing of food handlers, sanitiser and blue roll available)

  • Wash hand basins fully stocked with hot and cold water, antibacterial soap and blue roll/paper towels available?

  • Contact surfaces (food surfaces, floors, walls and ceilings) within bar area clean and well maintained?

  • Any evidence of pests?

  • Fitness to work policy understood and adhered to? (Ask a Team member on duty what they would do if they suspected they had food poisoning/ ask manager the process if a member of staff suspects they have food poisoning)

  • Adherence to company uniform? Jewellery policy, clean uniform, smoking policy etc.

Bar Chilled and Frozen Storage

  • Organised stock rotation and storage? External packaging removed, FIFO

  • Evidence of appropriate temperature monitoring? Daily fridge/freezer temperature checks.

  • Bar fridge/freezers clean and in good condition?

  • Any fruit, juice and milk inside covered correctly, dated and within shelf life?

Storeroom

  • All contact surfaces (including floors, walls, ceilings and shelving) within area well maintained and storeroom generally clean and tidy?

  • Clear and effective stock rotation here? FIFO

  • Temperature safe for storage of ambient products? Less than 20 degrees c.

Equipment

  • Glass washer in good condition? No leakages, limescale or debris build up?

  • Chopping boards, knives and bar utensils in use and in a safe, hygienic condition?

  • Coffee machine and grinder clean and in good condition? Spray arm, no leakages etc.

  • Coffee Brew Log completed each day?

  • Ice machine clean and in good condition? No mould, limescale, clean scoop, seals etc.

Health and Safety

Premises

  • Good overall cleanliness of restaurant internal and external including clean highchairs?

  • Toilets clean?

  • Good organisation and cleanliness of staff areas?

  • Internal and external bin areas clean?

Heath and Safety

  • Safe practice for storage and disposal of broken glass/crockery?

  • Any items stored on shelving compromising safety?

  • All dangerous equipment has signage, carried and used appropriately and unplugged when not in use?

  • Wet floor signs in use?

  • First aid boxes correctly stocked (blue plasters, dressings etc.) and where they should be?

  • Smoking policy adhered to and appropriate external smoking area managed?

  • Disability access managed effectively and all assisting equipment in good working order?

  • Evidence of safe and effective manual handling?

Fire Safety

  • Fire escape routes and exits clearly identified and free from obstruction? Fire exit doors not locked.

  • Any fire doors wedged open?

  • 6 monthly team fire evacuation drill carried out and recorded?

  • Evidence of weekly/monthly fire safety equipment testing and appropriate records maintained?

  • Boiler room free from storage? No combustible or flammable items including chairs, paint, old equipment etc.

  • Manager's Fire Risk Assessment completed and any issues addressed?

Cleaning Facilities

  • Effective cleaning checklist for both FOH and BOH in place and monitored by management?

  • Cleaning equipment and chemicals stored correctly and well maintained? Data sheets available and notices displayed?

Paperwork

Training and Development

  • Relevant induction and training records for all staff? (E-learning 100% complete)

  • Level 2 food safety records available for managers and kitchen team?

Documentation and Record Keeping

  • Knowledge of Food Safety and Health and Safety Manuals - accident reporting, AFPs, EHOs (ask manager on duty)

  • Pest control management - regular visits, all recommendations auctioned and signed off?

  • All of the following Legal notices displayed - A3 Health and Safety Poster, Employer's Liability, Health and Safety Policy, Fitness to Work, Emergency Plan, Site Specific Risk Assessments, First Aid Poster.

  • All appropriate Safety Inspection Certificates available? Flue, ventilation, electric, gas, lift, pressure systems etc.

  • Maintenance records kept - plug sockets, cables, PAT testing etc.

Maintanance

  • Any minor maintenance issues identified?

  • Any major maintenance issues identified?

Other

  • Any other comments or observations?

  • Signature

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.