RBM Kitchen Checklist

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

1.Inspection follow up - Review any reports received since last inspection

• All External Audit e.g. EHO & CMI & Safety Technicians - Record date of last visit (found within section 18 of the Business Due Dilligence)

  Yes

  No

  N/A

• All actions have been completed and non compliance continues to be addressed

  Yes

  No

  N/A

• All corrective training has been recorded in the training shorts folder

  Yes

  No

  N/A

• All reports filed in section 18 of the Business Due Dilligence file

  Yes

  No

  N/A

• 1.2 Record Date of last Visit

  Yes

  No

  N/A

• Any reported issues, including house keeping reccomendations, are being adequately managed and suported by additional due dilligence paperwork.

  Yes

  No

  N/A

1.3 Last RBM Checklist

• Ensure any actions identified during the last RBM visit have been completed.

  Yes

  No

  N/A

2. Kitchen Inspection

• 2.1 All wash hand Basins are clean and provided with hot water (at a safe temperature), bacterial soap and paper towels/roll.

  Yes

  No

  N/A

• 2.2 Verify that cleaning is satisfactory by performing a check and cross referencing to the cleaning schedules.

  Yes

  No

  N/A

• Is everything clean and free from grease, dirt and food debris

  Yes

  No

  N/A

• 2.3 Check the date when the ducting was last cleaned by contractors - is this adequate?

  Yes

  No

  N/A

• 2.4 is the cleaning equipment and chemicals adequate and in good condition?

  Yes

  No

  N/A

• 2.5 is the kitchen floor safe i.e. not geasy and/or wet or damaged and any problems reported?

  Yes

  No

  N/A

• Is there a minimum of 2 working probes and sanitised wipes available and in use?

  Yes

  No

  N/A

• 2.6 Are all foods within "use by" or best before date?

  Yes

  No

  N/A

• 2.7 Is the date coding policy being adhered to?

  Yes

  No

  N/A

• Day dots & Labels in use?

  Yes

  No

  N/A

• 2.9 Plastic aprons are being used for handling raw foods

  Yes

  No

  N/A

• 2.10 Are the team wearing the correct and clean uniforms adhering to the Jewellery Policy?

  Yes

  No

  N/A

• 2.11 Observe the team's personal hygeine practises are they of a satisfactory standard?

  Yes

  No

  N/A

2.12 Ask a team member a food safety related question - record the response & any required actions

• Question/Response

  Yes

  No

  N/A

3. Due Diligence Documentation

• 3.1 All Documents completed to date? Corrective actions recorded?

  Yes

  No

  N/A

• Manager checks have adequate detail with appropriate follow - up?

  Yes

  No

  N/A

• Wk1 review is complete and actioned by Manager?

  Yes

  No

  N/A

• 3.2 Is validation for all Food Safety Level 2 training completed?

  Yes

  No

  N/A

• 3.3 If Appicable, are all house recipes documented as per HACCP requirements?

  Yes

  No

  N/A

4. Brand Specific checks

• 4.1 Steak Passports - Check all processes and record any requirement actions

  Yes

  No

  N/A

• 4.2 Check Harvester brand specific processes and record any actions

  Yes

  No

  N/A

• 4.3 Communication boards in use and relevant

  Yes

  No

  N/A

5. Staff Areas

• 5.1 Staff changing room areas clean & tidy

  Yes

  No

  N/A

• 5.2 Staff Washroom facilities acceptable - Handwash, Hand drying, wastage

  Yes

  No

  N/A

6. Heath & Safety

• 6.1 Nominated First Aiders

  Yes

  No

  N/A

• 6.2 Correct Signage on Notice Boards

  Yes

  No

  N/A

• 6.3 Check 3 team training files

  Yes

  No

  N/A

7. Maintenance Log

• 7.1 Damaged fridge seals

  Yes

  No

  N/A

• 7.2 Equipment Issues

  Yes

  No

  N/A

RBM & LHM Sign Off

• I have checked the business standards and can confirm that I am satisfied that compliance is being maintained or that clear required actions are identified in the "Action Plan"

  Yes

  No

  N/A

• I Have followed up on all previously identified actions and all are complete

  Yes

  No

  N/A