Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Personal Hygeine
Uniform
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Are all kitchen team members in full uniform?
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Full uniform should be worn at all times including, a hat, a jacket, trousers, a apron, safety shoes.
Kitchen team members must present themselves in a clean and tidy manner at the start of each working day/shift
Uniform must be worn during working hours
Uniform
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Are the kitchen team members uniforms in good condition.
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Team members Unicom must be in condition. Uniforms should be of a suitable size and free of rips and holes.
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Are the kitchen teams uniforms freshly laundered
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Team members uniforms must be laundered before starting work.
The washing machine must be used on a 95 degree wash
Uniforms must not be washed with cleaning cloths or mop heads.
Uniform
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Are their provisions for the team members to store their uniforms?
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Team members should have lockers / storage facilities to ensure their uniform can be stored in a hygienic manor.
Uniform
Hand Washing
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Are hand wash facilities in good working order?
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Hand was sinks must have the following:
Hot fresh water
Anti Bacteria Soap
Hand Drying facilities (must be disposable or a hot air dryer)
Hand Washing
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Are the team washing their hands correctly?
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Team members must was their hands effectively.
Attention must be paid to the palms, fingers, the back of the hands the nails and in between fingers
Hand Washing
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Is the colour coding system in place for tongs, chopping boards and knives?
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All kitchen team members must understand and follow a colour coding system for chopping boards, knives and tongs.
Colour coding
Food Preperation & Storage
Food Storage
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Is fresh produce washed prior to Preperation?
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Fresh produce must be washed in fresh running water prior to preparation. This must include the following
Tomatoes
Cucumbers
Iceberg lettuce
Mushrooms
Citrus fruit (including bar fruit)
Washing fresh produce
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Is food handled, prepared, stored and covered in such a way, so as to prevent a risk of contamination?
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To reduce the risk of contamination all food must be covered.
Raw foods must be kept separate to cooked and ready to eat foods
Working Practices
Cleaning
Cleaning
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Are there unsatisfactory levels of cleaning posing a contamination risk
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Cleaning standards should be suitably maintained in order to remove the potential of food stuffs
Cleaning
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Is cleaning effectively managed
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The cleaning schedule should be followed and good standards of cleaning applied in order to maintain appropriate standards of cleanliness
Cleaning
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Is sanitizer being used effectively (contact time 2 minutes)
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Sanitizer should be left on for a minimum of 2 minutes to ensure eliminate the risk of contamination
Cleaning
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Working Practices
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Ready to eat, chilled food is held at ambient temperature for longer than is necessary
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Ready to eat chilled foods must not be held at ambient temperatures during preparation for more than 2 hours.
Any food which has been held for longer than 2 hours at ambient should be immediately temperature checked and disposed of if above 8c in order to maintain food safety and quality
Working Practices
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Core temperature of 75c or hotter is achieved - except otherwise stated permitted variances
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Foods must be cooked or reheated to a minimum temperature of 75c in order to maintain food safety
Working Practices
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Food has been cooled to a temperature of 8c within 4 hours and recorded
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Food must be cooled to below 8c within 4 hours in order to maintain food safety and legal compliance.
Ensure cooling foods are labeled according to instructions.
Product - Start Time of cooling - End time of cooling
Working Practices
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Food is hot held at a temperature above 63c
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High risk foods (previously chilled) are displayed above 8c for longer than 4 hours
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High risk foods held above 8c for 4hours or longer must be disposed of in order to maintain food safety
Working Practices
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Raw food is stored separate from ready to eat foods
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Foods must not be put at risk of contamination at any stage.
Raw foods must be kept separate from cooked and ready to eat foods at all times in order to prevent cross contamination
Working Practices
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All chilled foods are labeled as per the whitbread labelling guide
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All chilled foods should be stored and labeled as per the whitbread labelling guide to ensure food safety
Working Practices
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Food fallen below 63c must be consumed or discarded within 2 hours
Working Practices
