Information

  • Sussex Healthcare Internal kitchen Audit

  • Document No.

  • Client / Site

  • Conducted on

  • Wayne Brumwell

  • Personnel

Personal Hygiene

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

  • Are staff wearing suitable protective footwear?

  • Hair restraints are worn?

  • Employees wear clean and proper uniform?

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

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

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

  • Are there adequate first aid facilities?

  • 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?

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

  • Hand sinks are clean, unobstructed and operational?

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

Food Preperation

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

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

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

  • Procedures are in place to prevent cross-contamination?

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

  • 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?

Hot Holding

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

  • Hot holding is clean?

  • 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?

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

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

  • Food is protected from contamination?

Refrigerator and Freezer

  • Refrigerators are kept clean and organized?

  • Do the freezers need defrosting?

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

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

  • Food is protected from contamination?

  • Cardboard/wooden containers not used in refridgerators

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

  • Thermometers are available and accurate?

  • Refrigerator and freezers are kept clean and neat?

  • Proper chilling procedures are used?

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

  • The FIFO method of inventory management is used?

Food Storage and Dry Storage

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

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

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

  • All food is labeled with name and received date?

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

  • The FIFO method is used?

  • Are all allergen products stored properly?

  • Food is protected from contamination?

  • There are no bulging or leaking canned goods?

Cleaning and Sanitizing

  • All food surfaces are clean?

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

  • Is there adequate personal protective equipment for cleaning tasks?

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

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

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

  • Dishwasher is working properly?

  • Water temperatures are correct for wash and rinse?

  • Are there separate toilets for kitchen staff?

  • Are the toilets being cleaned and well maintained?

Utensils and Equipment

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

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

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

  • Work surfaces and utensils are clean?

  • Thermometers are cleaned and sanitized after each use?

  • Probe calibration record?

  • Are probe/thermometer wipes being used?

  • Can opener is clean and rust free?

  • Drawers and racks are clean and tidy?

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

Large Equipment

  • Is the cooker being cleaned regularly?

  • Is the blender clean and in good order?

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

  • Extractor fans and filters are clean?

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

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

  • Is all equipment in good working order?

Rubbish Storage and Disposal

  • Recyclables are removed from the kitchen to a designated area

  • Kitchen rubbish bins are kept clean?

  • Do all waste bins have lids?

  • Rubbish bins are emptied as necessary?

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

  • Is used oil disposed of in the correct way?

Pest Control

  • No evidence of pests is present?

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

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

  • Records kept?

Paper work evidence

  • Are Fridge temperatures documented?

  • Are cooking temperatures documented?

  • Are cooling and reheating temperatures documented?

  • Are Freezer temperatures documented?

  • Are hot-holding temperatures documented?

  • Are frozen delivery temperatures documented?

  • Are chilled and dry goods delivery temperatures documented?

  • Are opening and closing checks documented?

  • Are there people we support meetings?

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

  • Are all allergies documented?

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

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

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

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

  • Is there a cleaning of the extractor fans certificate?

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

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

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

Maintenance

  • Are fly screens in place and in good repair?

  • Is there an annual gas safety check?

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

  • Have all reported maintenance issues been dealt with satisfactory?

Menu's

  • Does the menu reflect the people we support?

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

  • Are fresh seasonal produce being used where possible?

  • Is frozen produce kept to a bare-minimum?

  • Is the current menu nutritionally balanced?

Dining experience

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

  • Is there adequate crockery and cutlery?

  • Are dining tables being supplied with condiments?

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

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

Knowledge

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

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

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

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

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

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

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

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

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

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

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

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