MHS - Kitchen Hygiene Inspection

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Personal hygiene

• Are all staff wearing the correct uniform?

  Yes

  No

  N/A

• Are all staff well groomed?

  Yes

  No

  N/A

• Do any staff show any indication of food, airborne or infectious diseases? Answer as safe or at risk.

  Safe

  At Risk

  N/A

• Do staff use the available hand washing sink and antibacterial soap?

  Yes

  No

  N/A

• Are staff washing their hands at the appropriate time and using the appropriate technique?

  Yes

  No

  N/A

• Are hand-washing sinks being used for food preparation? If the answer is no choose safe as your answer.

  Safe

  At Risk

  N/A

Cleanliness of kitchen surfaces

Are the following work areas and appliances correctly cleaned and sanitised, click yes or no for the following...

• Floors?

  Yes

  No

  N/A

• Shelves?

  Yes

  No

  N/A

• The tops of cabinets, fridges and other work areas?

  Yes

  No

  N/A

• Inside of fridges, freezers and storage cupboards?

  Yes

  No

  N/A

• Walls?

  Yes

  No

  N/A

• Appliances that have been cleaned and are maintained to function correctly?

  Yes

  No

  N/A

• Ventilation shafts and extraction fans.

  Yes

  No

  N/A

Storage areas Assess the following criteria as safe or at risk.

• Clean and well maintained?

  Safe

  At Risk

  N/A

• Free from vermin and pest infestation?

  Safe

  At Risk

  N/A

• All items are off the floor and located on appropriate shelving?

  Safe

  At Risk

  N/A

• Items have been removed from external cardboard packaging?

  Safe

  At Risk

  N/A

Garbage disposal systems Assess the following criteria as safe or at risk.

• Bins are emptied and cleaned regularly?

  Safe

  At Risk

  N/A

• Bins are in good condition?

  Safe

  At Risk

  N/A

Washing up procedures.

• Are the correct cleaning methods of washing and sanitising being used?

  Yes

  No

  N/A

• Are the correct cleaning and sanitising chemicals being used safely in the correct application?

  Yes

  No

  N/A

• Are the washing and sanitising temperatures correct? If heat is not being used for sanitising is the correct chemical being used in the correct dosage?

  Yes

  No

  N/A

• Is cross contamination being actively avoided? Answer as either safe or unsafe for The work practices you witness.

  Yes

  No

  N/A

• Are all food preparation equipment being thoroughly cleaned and sanitised before the next use?

  Yes

  No

  N/A

Vermin control in the kitchen

• Is there evidence of vermin and pests (for example, droppings, food packaging with teethmarks, etc.). Answer as either safe or unsafe.

  Safe

  At Risk

  N/A

• Are there adequate flyscreens installed?

  Yes

  No

  N/A

• Are ventilation shafts covered by screens?

  Yes

  No

  N/A

• Are there visible cracks or holes in walls, the floor or behind the appliances? Answer as either safe or unsafe.

  Yes

  No

  N/A

Temperature Control Checking

• Chiller temperature must be checked twice a day, before morning tea and before lunch. Record temperatures below and any comments

  Yes

  No

  N/A

• Select one item that has been reheated and test to confirm that it reaches 82 degrees C

  Yes

  No

  N/A

• Select one item that needs to be cooled from 60 degrees C to 21 degrees C in two hours or 21 degrees C to 4 degrees C in four hours

  Yes

  No

  N/A

New Zealand Food Act

• Supervisor (Supervising chef or business owner) signature.

  Sign

• Select date

  Date