1.1 - Is the external door to the kitchen locked?
1.2 - Is the external door used for ventilation to the kitchen?
1.3 - Is there any security device fitted to the external kitchen door?
1.4 - Is there a window or viewing panel fitted in or adjacent to the external kitchen door?
2.1 - Are there any windows in the kitchen?
2.2 - Do the windows open?
2.3 - Are window openings fitted with fly screens?
2.4 - Is there any form of ventilation / extraction system installed in the kitchen?
2.5 - Is the ventilation / extraction system cleaned on a regular basis?
2.6 - Is ventilation / extraction system serviced on a regular basis?
2.7 - Is there any means of monitoring temperature in the kitchen?
2.8 - Is there any means of controlling temperature in the kitchen?
3.1 - Do all staff know the evacuation route out of the building and where the fire assembly point is?
3.2 - is there appropriate amount of FFE available?
3.3 - Is there a deep fat fryer in use in the kitchen?
3.4 - Is there a wet chemical fire extinguisher in the kitchen?
4.1 - Is there adequate storage available?
4.2 - Is this storage close to the point of delivery?
4.3 - Is the store room fitted with suitable shelving?
4.4 - Is there a chill room/walk in fridge/freezer?
4.5 - Is there adequate means of escape from walk in fridge/freezer?
5.1 - Is there adequate access/egress through the kitchen?
6.1 - Is suitable first aid equipment available?
6.2 - Are there arrangements in place for providing first aid?
7.1 - Is the floor type suitable for the environment?
7.2 - Is the floor free from defects?
7.3 - Are spillage procedures in place?
8.1 - Are there adequate lighting levels in the kitchen?
9.1 - Do all doors operate correctly?
9.2 - Are walls/ceilings in a good state of repair?
10.1 - Are all fixed metal benches earthed?
10.2 - Do all mobile benches have working brakes?
10.3 - Are benches in a good state of repair?
11.1 - Are guards fitted to all machines?
11.2 - Are warning/operating procedures displayed adjacent to the machines?
11.3 - Is equipment adequately maintained?
11.4 - Is adequate warning signage displayed where approriate?
12.1 - Is there adequate room for storage on bins within the kitchen?
12.2 - Is there easy access to external bin area from the kitchen?
12.3 - Is there adequate provision for dealing with waste oil?
13.1 - Is safety footwear available and in use?
13.2 - Is appropriate PPE available?
13.3 - Is PPE in use where required?
14.1 - Is the gas supply adequately maintained?
14.2 - Is the fixed wiring adequately maintained?
14.3 - Is all portable equipment adequately maintained?
14.4 - Are user checks carried out on all portable electrical equipment?
14.5 - Are emergency stops available for the gas/electric and do all staff know the location?
14.6 - Are isolation valves fitted for water and do all staff know the locations?
14.7 - Is there a process in place for dealing with Bain Maries?
15.1 - Are MSDS's & COSHH assessments available to staff for all hazardous products in use?
15.2 - Are all products suitably labelled and stored?
15.3 - Is PPE available for specific products?
16.1 - Do all staff undergo induction training (inc. Temp. staff)?
16.2 - Is all staff training recorded?
17.1 - Is there a system in place for reporting defects?
17.2 - Are school emergency procedures shared with the kitchen staff?
17.3 - Is there good communication with the school?
18.1 - Is there a dedicated dining area?
18.2 - What type of dining equipment is in use?
18.3 - Who is responsible for setting up the equipment?
18.4 - Who is responsible for cleaning the equipment?
18.5 - Who is responsible for putting equipment away?
18.6 - Is the dining equipment maintained (and by whom)?
18.7 - Is there adequate time allowed for setting up/stripping down dining equipment?
18.8 - Are catering staff trained to set up/strip down dining room equipment?
18.9 - Is there adequate storage for dining equipment?