Quality, Standards, Cleanliness & Development

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Module 1 Personal Hygiene

• Uniform - Hat, Chef Jacket, Trousers, Apron

  Yes

  No

  N/A

• Uniform Laundered Correctly

  Yes

  No

  N/A

• Visitors to the kitchen have a white coat and hat

  Yes

  No

  N/A

• Hand Washing Obseved

  Yes

  No

  N/A

• Soap! Hot & Cold Water & Hand Towels

  Yes

  No

  N/A

• Fitness to Handle Food Form

  Yes

  No

  N/A

• El box training complete within 90 days

  Yes

  No

  N/A

Food Hygiene Practices

• Correct use of coloured tongs correctly

  Yes

  No

  N/A

• Knives sharp and clean

  Yes

  No

  N/A

• Coloured knives used correctly

  Yes

  No

  N/A

• Correct use of coloured chopping boards

  Yes

  No

  N/A

• Sinks used for correct purpose

  Yes

  No

  N/A

• Correct use of coloured clothes

  Yes

  No

  N/A

• Sanitised bottle full and in use

  Yes

  No

  N/A

• Use of correct coloured broom

  Yes

  No

  N/A

• Use of correct coloured mop

  Yes

  No

  N/A

• Levels of Cleaning to standard

  Yes

  No

  N/A