1. Conduct a kitchen inspection (either at your workplace or a SBIT kitchen) to check the levels of hygiene and safety.
2. Have your workplace supervisor sign off and send to your coordinator.
Please use these ratings:
Are staff wearing the correct uniform?
Are staff wearing their uniforms to and from work?
Are staff well groomed?
Are change rooms available for staff?
Do staff use hand washing sink, antibacterial soap and wash hands at appropriate times
Hand washing sinks are not used for food preparation?
Hard surfaces including: floors, shelves, tops of surfaces/cabinets and underneath of surfaces/cabinets, fridges etc
Inside of fridges, freezers, storage cupboards, walls, light fixtures and ceilings?
Appliances cleaned, well maintained and functioning correctly?
Ventilation shafts,/extractor fans cleaned, well maintained and functioning correctly?
Are they clean and well maintained, items, raised above floor, removed from cardboard and cartons free from vermin and pest infestation?
Bins are in good condition and are emptied and cleaned regularly?
Correct method of washing and use of detergents?
Dish washing and rinsing temperatures correct?
Are efforts made to avoid cross contamination?
Is all food prep equipment being thoroughly cleaned and sanitised before their next use?
No evidence vermin (droppings, food packaging with teeth marks etc.)?
Adequate fly screens installed?
Screens covering ventilator shafts?
No visible cracks or holes in the walls, floor or behind appliances?
Are all staff aware of their legal responsibilities?
Emergency stop buttons and isolation switch operational?
All electrical equipment dry and clear of water with current testing and tag, no double adapters?
Electrical wiring/conduit and extension cords in good condition/fixed in position?
Indicating lights working correctly, good lighting over work stations?
In place and legible I.e. Emergency stop button, do not operate, on/off, exit lights/signs?
Machine guards attached and are used?
Maintenance carried out, no apparent damage to equipment or danger to users?
Emergency exits/passage clear, emergency procedures manual in place?
Hose reels, call points and fire extinguishers in good condition?
Location and condition of first aid kit?
Storerooms clear of rubbish, slipping/tripping hazards removed?
Hazardous/chemical storage, safe and secure and away from food?
Safety hazard report submitted?