Information

  • Location being audited:

  • Premises Address:

  • Date of audit:

  • Auditee:

  • Other staff involved in audit:

  • Auditor:

General Notes

Section 1 - Security

  • 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?

Section 2 - Windows / Ventilation

  • 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?

Section 3 - Fire

  • 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?

Section 4 - Storage

  • 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?

Section 5 - Access / Egress

  • 5.1 - Is there adequate access/egress through the kitchen?

Section 6 - First Aid Procedures

  • 6.1 - Is suitable first aid equipment available?

  • 6.2 - Are there arrangements in place for providing first aid?

Section 7 - Slips / Trips

  • 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?

Section 8 - Lighting

  • 8.1 - Are there adequate lighting levels in the kitchen?

Section 9 - Doors / Walls / Ceilings

  • 9.1 - Do all doors operate correctly?

  • 9.2 - Are walls/ceilings in a good state of repair?

Section 10 - Workbenches

  • 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?

Section 11- Equipment

  • 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?

Section 12- Waste

  • 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?

Section 13- PPE

  • 13.1 - Is safety footwear available and in use?

  • 13.2 - Is appropriate PPE available?

  • 13.3 - Is PPE in use where required?

Section 14 - Gas / Electric / Water

  • 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?

Section 15 - COSHH

  • 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?

Section 16 - Training

  • 16.1 - Do all staff undergo induction training (inc. Temp. staff)?

  • 16.2 - Is all staff training recorded?

Section 17 - Communication with School

  • 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?

Section 18 - Dining Area

  • 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?

Sign Off

  • Auditee Signature

  • Auditor Signature

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