SIHG Kitchen Audit

• Document No.

• Audit Title

• Venue

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Cleanliness

• Are kitchen floors clean?

  Yes

  No

  N/A

• Are kitchen walls clean?

  Yes

  No

  N/A

• Are all contact points clean?

  Yes

  No

  N/A

• Are all equipment surfaces clean?

  Yes

  No

  N/A

• Are all high level areas (including Canopy, Gullies, Ansul Taps, Lights & Celings) clean?

  Yes

  No

  N/A

• Are all service fridges/freezers clean?

  Yes

  No

  N/A

• Are all the front lines clean?

  Yes

  No

  N/A

• Are all the microwaves clean?

  Yes

  No

  N/A

• Are all the walk-in fridges and freezers clean?

  Yes

  No

  N/A

• Are all wheels and casings clean?

  Yes

  No

  N/A

• Are all fryers clean?

  Yes

  No

  N/A

• Is all cutlery and cutlery polisher clean and polished?

  Yes

  No

  N/A

• Is all other kitchen equipment clean? (Toaster/Panini machine etc.)

  Yes

  No

  N/A

• Is Bain Marie clean?

  Yes

  No

  N/A

• Any spills cleaned up?

  Yes

  No

  N/A

• Is plate warmer clean and in good condition?

  Yes

  No

  N/A

• Is pot wash and sink area clean and tidy?

  Yes

  No

  N/A

Critical Focus

• Has Kitchen been deep cleaned this week

  Yes

  No

  N/A

• Were there any food products found out of date?

  Yes

  No

  N/A

• Was there evidence found indicating artificial extension of shelf life?

  Yes

  No

  N/A

Food Safety (HACCP)

• Are all products correctly labelled?

  Yes

  No

  N/A

• Were all food items found to be within their documented shelf life?

  Yes

  No

  N/A

• Are hand washing facilities accessible, fully stocked and displaying the correct notices?

  Yes

  No

  N/A

• Are hand washing guidelines being followed by all staff on duty?

  Yes

  No

  N/A

• Are separate facilities available for handling raw & cooked products and is there no risk of cross contamination?

  Yes

  No

  N/A

• Are there food probs, in use and clean?

  Yes

  No

  N/A

• Are temperatures being monitored and recorded correctly?

  Yes

  No

  N/A

• Are all foods stored safely?

  Yes

  No

  N/A

• Are all staff wearing clean, correct uniform?

  Yes

  No

  N/A

Stock Control

• Are up to date build-to/prep levels in place to help drive sales, and are they being adhered to?

  Yes

  No

  N/A

• Has food wastage been regularly entered onto pos and reports being utilised?

  Yes

  No

  N/A

• Are all food stock control measures in place?

  Yes

  No

  N/A

• Are all hot holding guidelines being followed and levels displayed, up to date and being followed?

  Yes

  No

  N/A