Information
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Document No.
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Audit Title
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Student Name:
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Student Number:
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Student Email:
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Name of Workplace/Site of Assessment:
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Location
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Conducted on
Student Assessment Task instructions 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: Excellent-1 Good-2 Poor-3 N/A-not applicable
Personal hygiene:
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Are staff wearing the correct uniform?
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Are staff wearing their uniforms to and from work?
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Are staff well groomed?
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Are change rooms available for staff?
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Do staff use hand washing sink, antibacterial soap and wash hands at appropriate times
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Hand washing sinks are not used for food preparation?
Cleanliness of kitchen:
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Hard surfaces including: floors, shelves, tops of surfaces/cabinets and underneath of surfaces/cabinets, fridges etc
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Inside of fridges, freezers, storage cupboards, walls, light fixtures and ceilings?
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Appliances cleaned, well maintained and functioning correctly?
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Ventilation shafts,/extractor fans cleaned, well maintained and functioning correctly?
Storage areas:
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Are they clean and well maintained, items, raised above floor, removed from cardboard and cartons free from vermin and pest infestation?
Garbage disposal system:
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Bins are in good condition and are emptied and cleaned regularly?
Washing up procedure:
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Correct method of washing and use of detergents?
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Dish washing and rinsing temperatures correct?
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Are efforts made to avoid cross contamination?
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Is all food prep equipment being thoroughly cleaned and sanitised before their next use?
Vermin control:
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No evidence vermin (droppings, food packaging with teeth marks etc.)?
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Adequate fly screens installed?
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Screens covering ventilator shafts?
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No visible cracks or holes in the walls, floor or behind appliances?
Australian food act:
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Are all staff aware of their legal responsibilities?
Electrical:
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Emergency stop buttons and isolation switch operational?
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All electrical equipment dry and clear of water with current testing and tag, no double adapters?
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Electrical wiring/conduit and extension cords in good condition/fixed in position?
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Indicating lights working correctly, good lighting over work stations?
Signage:
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In place and legible I.e. Emergency stop button, do not operate, on/off, exit lights/signs?
Mechanical:
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Machine guards attached and are used?
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Maintenance carried out, no apparent damage to equipment or danger to users?
Fire fighting equipment:
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Emergency exits/passage clear, emergency procedures manual in place?
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Hose reels, call points and fire extinguishers in good condition?
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Location and condition of first aid kit?
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Storerooms clear of rubbish, slipping/tripping hazards removed?
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Hazardous/chemical storage, safe and secure and away from food?
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Safety hazard report submitted?
Signatures
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Supervising chefs name/signature:
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SRTO name/signature:
Assessment Outcome:
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Satisfactory
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Unsatisfactory
