Information
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Location being audited:
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Premises Address:
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Date of audit:
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Auditee:
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Other staff involved in audit:
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Auditor:
General Notes
Section 1 - Security
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1.1 - Is the external door to the kitchen locked?
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1.2 - Is the external door used for ventilation to the kitchen?
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1.3 - Is there any security device fitted to the external kitchen door?
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1.4 - Is there a window or viewing panel fitted in or adjacent to the external kitchen door?
Section 2 - Windows / Ventilation
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2.1 - Are there any windows in the kitchen?
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2.2 - Do the windows open?
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2.3 - Are window openings fitted with fly screens?
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2.4 - Is there any form of ventilation / extraction system installed in the kitchen?
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2.5 - Is the ventilation / extraction system cleaned on a regular basis?
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2.6 - Is ventilation / extraction system serviced on a regular basis?
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2.7 - Is there any means of monitoring temperature in the kitchen?
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2.8 - Is there any means of controlling temperature in the kitchen?
Section 3 - Fire
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3.1 - Do all staff know the evacuation route out of the building and where the fire assembly point is?
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3.2 - is there appropriate amount of FFE available?
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3.3 - Is there a deep fat fryer in use in the kitchen?
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3.4 - Is there a wet chemical fire extinguisher in the kitchen?
Section 4 - Storage
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4.1 - Is there adequate storage available?
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4.2 - Is this storage close to the point of delivery?
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4.3 - Is the store room fitted with suitable shelving?
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4.4 - Is there a chill room/walk in fridge/freezer?
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4.5 - Is there adequate means of escape from walk in fridge/freezer?
Section 5 - Access / Egress
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5.1 - Is there adequate access/egress through the kitchen?
Section 6 - First Aid Procedures
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6.1 - Is suitable first aid equipment available?
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6.2 - Are there arrangements in place for providing first aid?
Section 7 - Slips / Trips
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7.1 - Is the floor type suitable for the environment?
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7.2 - Is the floor free from defects?
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7.3 - Are spillage procedures in place?
Section 8 - Lighting
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8.1 - Are there adequate lighting levels in the kitchen?
Section 9 - Doors / Walls / Ceilings
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9.1 - Do all doors operate correctly?
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9.2 - Are walls/ceilings in a good state of repair?
Section 10 - Workbenches
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10.1 - Are all fixed metal benches earthed?
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10.2 - Do all mobile benches have working brakes?
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10.3 - Are benches in a good state of repair?
Section 11- Equipment
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11.1 - Are guards fitted to all machines?
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11.2 - Are warning/operating procedures displayed adjacent to the machines?
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11.3 - Is equipment adequately maintained?
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11.4 - Is adequate warning signage displayed where approriate?
Section 12- Waste
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12.1 - Is there adequate room for storage on bins within the kitchen?
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12.2 - Is there easy access to external bin area from the kitchen?
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12.3 - Is there adequate provision for dealing with waste oil?
Section 13- PPE
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13.1 - Is safety footwear available and in use?
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13.2 - Is appropriate PPE available?
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13.3 - Is PPE in use where required?
Section 14 - Gas / Electric / Water
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14.1 - Is the gas supply adequately maintained?
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14.2 - Is the fixed wiring adequately maintained?
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14.3 - Is all portable equipment adequately maintained?
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14.4 - Are user checks carried out on all portable electrical equipment?
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14.5 - Are emergency stops available for the gas/electric and do all staff know the location?
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14.6 - Are isolation valves fitted for water and do all staff know the locations?
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14.7 - Is there a process in place for dealing with Bain Maries?
Section 15 - COSHH
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15.1 - Are MSDS's & COSHH assessments available to staff for all hazardous products in use?
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15.2 - Are all products suitably labelled and stored?
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15.3 - Is PPE available for specific products?
Section 16 - Training
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16.1 - Do all staff undergo induction training (inc. Temp. staff)?
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16.2 - Is all staff training recorded?
Section 17 - Communication with School
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17.1 - Is there a system in place for reporting defects?
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17.2 - Are school emergency procedures shared with the kitchen staff?
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17.3 - Is there good communication with the school?
Section 18 - Dining Area
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18.1 - Is there a dedicated dining area?
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18.2 - What type of dining equipment is in use?
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18.3 - Who is responsible for setting up the equipment?
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18.4 - Who is responsible for cleaning the equipment?
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18.5 - Who is responsible for putting equipment away?
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18.6 - Is the dining equipment maintained (and by whom)?
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18.7 - Is there adequate time allowed for setting up/stripping down dining equipment?
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18.8 - Are catering staff trained to set up/strip down dining room equipment?
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18.9 - Is there adequate storage for dining equipment?
Sign Off
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Auditee Signature
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Auditor Signature
