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
