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?

18.6 - 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?