Production Kitchen Audit - duplicate

• Premise Name

  Select
• Location
  Address

• Conducted on

  Date

• Inspected by

Staff Training

• Do all staff have training records on site?

  Yes

  No

  N/A

• Has level 2 Food hygiene training been carried out within the last 3 years?

  Yes

  No

  N/A

• Has allergen training, HACCP training, Logbook training, H and S Risk assessments, Method Statements and COSHH been carried out?

  Yes

  No

  N/A

EHO Inspections

• When was the last EHO inspection, score and actions?

Allergen Compliance

• Has the daily allergen confirmation sheet been completed (logbook section 4)?

  Yes

  No

  N/A

• Has the weekly allergen product check sheet been completed? (Weekly logbook check)

  Yes

  No

  N/A

• Is all food correctly labelled with allergen labels including - Product name, date opened/produced, frozen on(if applicable), Use by date, Relevant allergens identified, defrosted on date (if applicable)?

  Yes

  No

  N/A

• Are all allergen free food stored in sealable containers, above allergen containing products, to prevent cross contamination?

  Yes

  No

  N/A

• Is the allergen matrix on display by the service hatch? If not where is it displayed? Take photo

  Yes

  No

  N/A

• Is there a record for children with dietary requirements/allergen needs on display, or in a file in the kitchen or service hatch?

  Yes

  No

  N/A

• Is there a purple chopping board available for allergen use?

  Yes

  No

  N/A

General Compliance

• Does the kitchen have 2 temperature probes?

  Yes

  No

  N/A

• Are they calibrated monthly and recorded in the logbook? (1st page of the logbook)

  Yes

  No

  N/A

• Is the fridge display showing <5 degrees C? Check logbook for record keeping?

  Yes

  No

  N/A

• Probe items in the fridge and record the temperature

• Is the freezer display showing <-18 degrees C? Check logbook for record keeping?

  Yes

  No

  N/A

• Probe items in the freezer and record the temperature

  Media

• Does the kitchen have a sterilising sink? If so, Is the temperature recorded once per week?

  Yes

  No

  N/A

• Does the kitchen do their own laundry, and how?

  Yes

  No

  N/A

Personal Hygiene

• Are personal items stored in lockers or away from the kitchen?

  Yes

  No

  N/A

• Observe frequency of hand washing

• Do staff change into uniform upon arrival at work and adhere to hygiene policy?

  Yes

  No

  N/A

• Are all staff wearing a uniform which is suitable, clean and offers protection for the job role?

  Yes

  No

  N/A

• Is long hair tied back, a hairnet, and/or hat worn?

  Media

Delivery and Receipt of goods

• Are all deliveries checked upon receipt for damage and delivery temperatures and recorded? (logbook section 4)

  Yes

  No

  N/A

• Are there any unauthorised suppliers being used?

  Yes

  No

  N/A

Food Storage - Fridges

• Is the correct procedure in place for food storage in fridge? I.e. RTE at the top and raw at the bottom

  yes

• Is the labelling of food sign displayed in the kitchen?

  Yes

  No

  N/A

• Is all food stored in sealable containers to prevent cross contamination?

  Yes

  No

  N/A

• No food has exceeded its use by date, unless an extension has been provided by Educatering direct from the manufacturer?

  Yes

  No

  N/A

• Are all fridge seals clean and in good state of repair?

  Yes

  No

  N/A

• Is the fridge clean and organised? Has this been recorded in the weekly managers checks in the logbook?

  Yes

  No

  N/A

Food Storage - Freezers

• Are all freezer seals clean and in a good state of repair?

  Yes

  No

  N/A

• No Food has exceeded its use by date unless an extension has been provided by Educatering direct from the manufacturer?

  Yes

  No

  N/A

• Is the freezer clean and well organised? Has this been recorded in the weekly managers checks in the logbook?

  Media

Food Storage - Dry store/ambient

• Is the dry storage area clean and in a good state of repair?

  Yes

  No

  N/A

• Has all opened dry food been decanted into a suitable sealable container and labelled correctly?

  Yes

  No

  N/A

• Is all dry food stored to prevent cross contamination?

  Yes

  No

  N/A

• No food has exceeded its use by date unless an extension has been provided by Educatering, direct from the manufacturer?

  Yes

  No

  N/A

Food Preparation

• Are the correct hand washing procedures in place prior to preparing food?

  Yes

  No

  N/A

• Is there a designated food preparation sink, with appropriate signage?

  Yes

  No

  N/A

• Does the kitchen practice clean as you go, to prevent cross contamination?

  Yes

  No

  N/A

• Is there a designated area for raw meat preparation?

• Do staff wear gloves and disposable aprons when handling raw meat?

  Yes

  No

  N/A

• Does the kitchen use colour coded chopping boards for specific tasks, and are they in good state of repair?

  Yes

  No

  N/A

• Is all food prepartion equipment clean and in good state of repair?

  Yes

  No

  N/A

Cooking

• High risk food is cooked to a temperature of 75 degrees C for 30 seconds?

  Yes

  No

  N/A

• Is this being recorded? (Logbook - section 5)

  Yes

  No

  N/A

• Do staff have a good understanding of acrylamide and are aware of the procedures in place?

  Yes

  No

  N/A

• Is the Educatering recipe pack being adhered to? (logbook - Production sheet)

  Yes

  No

  N/A

• Are portion sizes being followed, as per the recipe manual? (Logbook - production sheet)

  Yes

  No

  N/A

• Is today's menu well presented? Does it look and taste good? Carry out a taste test if possible and take photos

  Media

• Is food waste being recorded in the logbook daily?

  Yes

  No

  N/A

Cold/Hot Holding & Service

• Is all cold/hot holding equipment in a good state of repair and kept clean?

  Media

• Is all hot food being held at a temperature of at least 63 degrees C?

  Yes

  No

  N/A

• Probe the food being held and record the temperature

  Media

• Are hot holding service temperatures being recorded?

  Media

• Is all cold food being held at a temperature of at least 5 degrees C or below? (logbook section 5)

  Yes

  No

  N/A

• Probe the food that is being held cold and record the temperature

Transportation of Food (Feeder Kitchens only)

• How is food transported to dining centres?

• How is it packaged?

Cooling and reheating (Feeder Kitchens only)

• Is all food cooled down to a core temperature of <8 degrees C in 90 minutes and recorded? (logbook section 7)

  Yes

  No

  N/A

• Is all reheated foods heated to a core of 75 degrees C for 30 seconds, and recorded? (Logbook - section 5)

  Yes

  No

  N/A

Pest Control

• Is there any evidence of pests? (droppings, gnaw marks, Smear marks on walls etc...)

  Yes

  No

  N/A

• Are the external bins covered, and on concrete/tarmac?

  Yes

  No

  N/A

• Are all windows that can open screened?

  Yes

  No

  N/A

• Is there an electric fly killer in place and working?

  Yes

  No

  N/A

Cleaning and Premises

• Are the daily and weekly cleaning records in the Logbook being completed?

  Yes

  No

  N/A

• Is there an acceptable level of cleanliness in the kitchen, e.g. under edges of work surfaces, floors, under and behind fridges & freezers, fridge and freezer doors seals, etc?

  Yes

  No

  N/A

• When was the kitchen last deep cleaned?

• When was the last extraction canopy and duct cleaning carried out?

• General Housekeeping – Are good standards in place to avoid slips, trips and falls, e.g. is there clear passageways (no trailing cables, boxes or containers) to, and through all doorways, even floor surfaces, etc?

  Yes

  No

  N/A

Signage - Are the following signs displayed in the kitchen or associated areas?

• Now wash your hands

  Media

• Allergen Labelling

  Media

• Handwash Sink

  Media

• Utensil Wash Sink

  Media

• Cleaning in progress/Wet Floor

  Media

• No Smoking

  Media

• Health and Safety Law Poster

  Media

• First Aid

  Media

• Fire Safety Procedure

  Media

Fabrication

• Are lights, drains, grease traps, ventilation & fly screens acceptable?

  Yes

  No

  N/A

• Are walls, floors and surfaces in good condition?

  Yes

  No

  N/A

• Any evidence of cracked wall tiles, floor lifting or excessively worn, flaking paint, etc?

  Yes

  No

  N/A

• Is there a plan in place for fixing any issues?

  Yes

  No

  N/A

Health and Safety, Cleaning and Coshh

• Is the first aid box well stocked and do they know who to go to in the event of an accident?

  Yes

  No

  N/A

• Do staff put out/put away dining equipment at lunchtime and is the risk assessment up to date?

  Yes

  No

  N/A

• Are the staff aware of what to do in the event of a fire?

• Signed off by

  Sign