Audit

Select date
Delivery of incoming goods

Approved suppliers used

Supplier listing up to date

Food transport in a clean and tidy state

Appropriate packaging used in transportation with legible dates

Record 1 Incoming Goods completed with every delivery

Food temperatures taken for high risk items

Frozen goods delivered in a solid state

Eggs delivered refrigerated and clean

Refrigerator Monitoring

Record 2 Temperature Log Sheet Main Kitchen filled twice daily

Record 2 Temperature Log Sheet Back Kitchen filled in twice daily

Stock stored covered and labelled in refrigerators

Door seal clean and in good order main cool room

Door seal clean and in good order back refrigerator

Thawing

Thawing of frozen food conducted correctly

Dry Storage

Dry storage items stored off the ground

Stock correctly being rotated

No chemicals stored in dry store

Containers being used - best before / used by dates.

Cold storage

Raw and cooked food stored correctly

Food items covered

Stock rotated correctly

Cool room clean

Cool room fans clean

Stock stored off cool room floor

Raw and cooked food stored correctly

Frozen Storage

Food items covered

Stock rotated correctly

Freezer Clean

Stock stored off freezer floor

Temperature of Food at Service

Record 4 Temperature of Food filled in for lunch and dinner

Record 5 Soup Temperature filled out nightly

Calibration

Record 6 Thermometer Calibration filled out

Cleaning

Record 7 Main Kitchen filled out daily

Main Kitchen clean at time of inspection

Internal and External Audits

Items from previous audits completed

Blast Chilling / Cooling

Hot items being cooled correctly

Food Recall

Food recall procedure in place

Food Preparation and Equipment

Kitchen equipment and tools in good repair

Colour coded chopping boards being used correctly

Waste area clean

Equipment and benches being sanitised

2/4hr being followed whilst preparing food

Exhaust Fans clean

Chemicals stored correctly with MSDS

Dishwasher working effectively

Pest Control

Pest control program in place

Personal Hygiene Practices

Correct food handling techniques being used at time of audit

Coloured band aids available

Staff aware of illnesses that excludes them from food handling

Staff Training

Training attended as per training calendar

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.