Sussex Healthcare Internal kitchen Audit

• Sussex Healthcare Internal kitchen Audit

• Document No.

• Client / Site

• Conducted on

  Date

• Wayne Brumwell

• Personnel

Personal Hygiene

• Have all food handlers undergone food hygiene awareness or basic food hygiene training?

  Yes

  No

  N/A

• Are staff wearing suitable protective footwear?

  Yes

  No

  N/A

• Hair restraints are worn?

  Yes

  No

  N/A

• Employees wear clean and proper uniform?

  Yes

  No

  N/A

• Fingernails are short unpolished and clean "no artificial nails worn"?

  Yes

  No

  N/A

• Jewelry is limited to a plain ring, such as a wedding band?

  Yes

  No

  N/A

• Hands are washed properly, frequently and at appropriate times?

  Yes

  No

  N/A

• Are there adequate first aid facilities?

  Yes

  No

  N/A

• Burns, wounds, sores or scabs, or splints and on hands are bandaged or blue waterproof plaster and completely covered with a foodservice glove while handling food?

  Yes

  No

  N/A

• Eating, drinking, chewing gum, smoking or using tobacco are allowed only in designated areas?

  Yes

  No

  N/A

• Hand sinks are clean, unobstructed and operational?

  Yes

  No

  N/A

• Hand sinks are stocked with soap, disposable towels and warm water. Hand washing poster is present?

  Yes

  No

  N/A

Food Preperation

• Equipment, utensils and contact surfaces are properly washed, rinsed and sanitized before and after every use?

  Yes

  No

  N/A

• Frozed food is thawed under refrigeration or cold running water?

  Yes

  No

  N/A

• Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible?

  Yes

  No

  N/A

• Procedures are in place to prevent cross-contamination?

  Yes

  No

  N/A

• Food is handled with suitable utensils, such as single use gloves or tongs?

  Yes

  No

  N/A

• Food is cooked to the required safe internal temperature for the appropriate time. (75 degrees Celsius for at least 30 seconds)The temperature is tested with a calibrated food thermometer?

  Yes

  No

  N/A

Hot Holding

• Are all foods and raw ingredients purchased from the normal suppliers? (Exceptions-fresh fish, bakery products and fresh fruit and vegetables)

  Yes

  No

  N/A

• Hot holding is clean?

  Yes

  No

  N/A

• Food is heated to the required safe internal temperature before placing in hot holding? Hold holding units are not used to reheat Potentially hazardous foods?

  Yes

  No

  N/A

• Hot holding unit is pre-heated before hot food is placed in unit?

  Yes

  No

  N/A

• Temperature of hot food being held is at at or above 63 degrees Celsius?

  Yes

  No

  N/A

• Food is protected from contamination?

  Yes

  No

  N/A

Refrigerator and Freezer

• Refrigerators are kept clean and organized?

  Yes

  No

  N/A

• Do the freezers need defrosting?

  Yes

  No

  N/A

• Is raw meat stored at the bottom of fridge in a container to minimize cross-contamination?

  Yes

  No

  N/A

• Temperature of cold food being held between 1-5 degrees Celsius

  Yes

  No

  N/A

• Food is protected from contamination?

  Yes

  No

  N/A

• Cardboard/wooden containers not used in refridgerators

  Yes

  No

  N/A

• Are temperatures of fridges and freezers monitored and recorded twice daily?

  Yes

  No

  N/A

• Thermometers are available and accurate?

  Yes

  No

  N/A

• Refrigerator and freezers are kept clean and neat?

  Yes

  No

  N/A

• Proper chilling procedures are used?

  Yes

  No

  N/A

• All food is properly wrapped, labeled and correctly dated?

  Yes

  No

  N/A

• The FIFO method of inventory management is used?

  Yes

  No

  N/A

Food Storage and Dry Storage

• Food is stored at least 6" off floor? (including oil)

  Yes

  No

  N/A

• Temperature of dry storage area kept at 10-21 degrees Celsius?

  Yes

  No

  N/A

• Ambient air temperature is monitored and documented at beginning and end of each shift?

  Yes

  No

  N/A

• All food is labeled with name and received date?

  Yes

  No

  N/A

• Open bags of food are stored in containers with tight fitting lids and labeled and dated accordingly?

  Yes

  No

  N/A

• The FIFO method is used?

  Yes

  No

  N/A

• Are all allergen products stored properly?

  Yes

  No

  N/A

• Food is protected from contamination?

  Yes

  No

  N/A

• There are no bulging or leaking canned goods?

  Yes

  No

  N/A

Cleaning and Sanitizing

• All food surfaces are clean?

  Yes

  No

  N/A

• Chemicals are clearly labeled and stored away from food and food related supplies?

  Yes

  No

  N/A

• Is there adequate personal protective equipment for cleaning tasks?

  Yes

  No

  N/A

• Are all hand sinks fitted with a soap and paper towel dispenser?

  Yes

  No

  N/A

• Does the cleaning schedules reflect the cleanliness of kitchen and stores?

  Yes

  No

  N/A

• Are all hand washing sinks fitted with a soap and paper towel dispenser?

  Yes

  No

  N/A

• Dishwasher is working properly?

  Yes

  No

  N/A

• Water temperatures are correct for wash and rinse?

  Yes

  No

  N/A

• Are there separate toilets for kitchen staff?

  Yes

  No

  N/A

• Are the toilets being cleaned and well maintained?

  Yes

  No

  N/A

Utensils and Equipment

• All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses?

  Yes

  No

  N/A

• Small equipment and utensils are washed, sanitized and air dried?

  Yes

  No

  N/A

• Is all equipment, baking trays and utensils in good, clean working order with no rust or chips?

  Yes

  No

  N/A

• Work surfaces and utensils are clean?

  Yes

  No

  N/A

• Thermometers are cleaned and sanitized after each use?

  Yes

  No

  N/A

• Probe calibration record?

  Yes

  No

  N/A

• Are probe/thermometer wipes being used?

  Yes

  No

  N/A

• Can opener is clean and rust free?

  Yes

  No

  N/A

• Drawers and racks are clean and tidy?

  Yes

  No

  N/A

• Clean utensils are handled in manner to prevent contamination of areas that will be in direct contact with food or a persons mouth?

  Yes

  No

  N/A

Large Equipment

• Is the cooker being cleaned regularly?

  Yes

  No

  N/A

• Is the blender clean and in good order?

  Yes

  No

  N/A

• Food slicer is broken down, clean and sanitized before and aftervevery use?

  Yes

  No

  N/A

• Extractor fans and filters are clean?

  Yes

  No

  N/A

• Is the food mixer clean and in good working order?

  Yes

  No

  N/A

• Is the fryer kept clean and oil filtered and changed regularly?

  Yes

  No

  N/A

• Is all equipment in good working order?

  Yes

  No

  N/A

Rubbish Storage and Disposal

• Recyclables are removed from the kitchen to a designated area

  Yes

  No

  N/A

• Kitchen rubbish bins are kept clean?

  Yes

  No

  N/A

• Do all waste bins have lids?

  Yes

  No

  N/A

• Rubbish bins are emptied as necessary?

  Yes

  No

  N/A

• Waste food is emptied regularly and disposed of in the correct way?

  Yes

  No

  N/A

• Is used oil disposed of in the correct way?

  Yes

  No

  N/A

Pest Control

• No evidence of pests is present?

  Yes

  No

  N/A

• Is there is a regular schedule of pest control by a license contractor

  Yes

  No

  N/A

• Is there a insect killer installed in kitchen and when was it last emptied?

  Yes

  No

  N/A

• Records kept?

  Yes

  No

  N/A

Paper work evidence

• Are Fridge temperatures documented?

  Yes

  No

  N/A

• Are cooking temperatures documented?

  Yes

  No

  N/A

• Are cooling and reheating temperatures documented?

  Yes

  No

  N/A

• Are Freezer temperatures documented?

  Yes

  No

  N/A

• Are hot-holding temperatures documented?

  Yes

  No

  N/A

• Are frozen delivery temperatures documented?

  Yes

  No

  N/A

• Are chilled and dry goods delivery temperatures documented?

  Yes

  No

  N/A

• Are opening and closing checks documented?

  Yes

  No

  N/A

• Are there people we support meetings?

  Yes

  No

  N/A

• Are there pictorial menus available for the people we support?

  Yes

  No

  N/A

• Are all allergies documented?

  Yes

  No

  N/A

• Are weight charts for the people we support documented and up to date?

  Yes

  No

  N/A

• Are special dietary requirements documented for the people we support?

  Yes

  No

  N/A

• Has the safer food better business guide been filled in?

  Yes

  No

  N/A

• Are risk assessments up to date relevant and signed by all kitchen staff and home manager?

  Yes

  No

  N/A

• Is there a cleaning of the extractor fans certificate?

  Yes

  No

  N/A

• Are there weekly/monthly and quarterly cleaning schedules being monitored and documented?

  Yes

  No

  N/A

• Are there meal-check (feedback) forms being used and documented accordingly?

  Yes

  No

  N/A

• When was the last environmental health report and what was the outcome?

  Yes

  No

  N/A

Maintenance

• Are fly screens in place and in good repair?

  Yes

  No

  N/A

• Is there an annual gas safety check?

  Yes

  No

  N/A

• Are all the wall, floors, doors and ceilings free from dirt or debris?

  Yes

  No

  N/A

• Have all reported maintenance issues been dealt with satisfactory?

  Yes

  No

  N/A

Menu's

• Does the menu reflect the people we support?

  Yes

  No

  N/A

• Is there an alternative choice menu for the people we support?

  Yes

  No

  N/A

• Are fresh seasonal produce being used where possible?

  Yes

  No

  N/A

• Is frozen produce kept to a bare-minimum?

  Yes

  No

  N/A

• Is the current menu nutritionally balanced?

  Yes

  No

  N/A

Dining experience

• Are dining tables provided with clean, ironed table cloths and napkins?

  Yes

  No

  N/A

• Is there adequate crockery and cutlery?

  Yes

  No

  N/A

• Are dining tables being supplied with condiments?

  Yes

  No

  N/A

• Is there fruit bowls and bread baskets being provided in the dining area?

  Yes

  No

  N/A

• Are there daily and alternative choice menus being displayed on dining tables?

  Yes

  No

  N/A

Knowledge

• Do you know how long you can keep food in a hot plate?

  Yes

  No

  N/A

• Do you know the minimum temperature that food can be kept in hot-holding?

  Yes

  No

  N/A

• Do you know how long buffet food can be left out?

  Yes

  No

  N/A

• Do you Know what H.A.C.C.P stands for?

  Yes

  No

  N/A

• Do you know what C.O.S.H.H stands for?

  Yes

  No

  N/A

• Do you know the maximum amount of time allowed to cool cooked foods before putting in a fridge?

  Yes

  No

  N/A

• Do you know the ideal temperature that bacteria grows? (the danger zone)

  Yes

  No

  N/A

• Do you know what the temperature should be for re-heated foods?

  Yes

  No

  N/A

• Do you know the minimum core temperature that food must be cooked at?

  Yes

  No

  N/A

• Do you know the maximum temperature a fridge should be?

  Yes

  No

  N/A

• Do you know what the minimum temperature of a freezer should be kept at?

  Yes

  No

  N/A

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