Sweetheart Kitchen Internal Audit Sheet

• Conducted on

  Date

• Prepared by

• Location
  Address

General Hygiene

• Access to the kitchen is clean and tidy

  Yes

  No

  N/A

• The Floor is clean without any stains or gaps

  Yes

  No

  N/A

• The Walls is clean and have no gaps

  Yes

  No

  N/A

• Ceilings are always clean and have no gaps

  Yes

  No

  N/A

• Corners, doors & doors handles are clean

  Yes

  No

  N/A

• Work surfaces, shelves & cupboards are kept clean & tidy

  Yes

  No

  N/A

• The Glass doors & windows are clean

  Yes

  No

  N/A

• Deep cleaning is carried out according to the cleaning schedule

  Yes

  No

  N/A

• Drains must be clean & free from heavy food particles

  Yes

  No

  N/A

• The quality of cleaning of utensils/ pots/ bottles must be free from carbon, greases, and food particles and kept inverted after washing at a clean and designated place

  Yes

  No

  N/A

• Garbage bins have garbage bags and are never overflowing bins. Bins should be leakproof, kept clean, covered, and emptied regularly

  Yes

  No

  N/A

• The back area is free of unwanted particles, debris, and is kept well organized

  Yes

  No

  N/A

• Use cleaned, sanitized, and calibrated probe thermometer

  Yes

  No

  N/A

• Are equipment and utensil used for cooking/ processing clean?

  Yes

  No

  N/A

• Is there absence of pest activity in the kitchen or storage area?

  Yes

  No

  N/A

Personal Hygiene

• All employees should wash and sanitize their hands before entering to the workplace and when needed during the work

  Yes

  No

  N/A

• All staff is wellgroomed, in neat uniforms, and following company standards

  Yes

  No

  N/A

• All staff is wearing face masks & gloves

  Yes

  No

  N/A

• All employees are wearing hairnets in proper way (covering ears) and facial hair (mustache/beard) is covered by a mask

  Yes

  No

  N/A

• All employees keeping their fingernails clean & short, no nail varnish are being allowed by staff in the kitchen/food preparation area

  Yes

  No

  N/A

• The staff is adhering to the food hygiene rules relating to personal hygiene

  Yes

  No

  N/A

• All employees are following the procedure for reporting illnesses of food handlers

  Yes

  No

  N/A

Storing

• Storage area, cold rooms, refrigerators area clean, free of debris, empty boxes and other refuse & well maintained & not over stocked

  Yes

  No

  N/A

• Raw Material & Food Products have been arranged / stored in rotation and uses on FIFO (First in First Out) and FEFO (First Expiry and First Out) basis and marked

  Yes

  No

  N/A

• Food product crates are stored away from the wall & above the ground

  Yes

  No

  N/A

• Are all stored products (dry, chilled and frozen) properly stored, adequately labelled and within date codes?

  Yes

  No

  N/A

• All freezers, refrigerator's, and chillers are operating properly and within specified temperature range?

  Yes

  No

  N/A

• Is there No expired items existing on storages?

  Yes

  No

  N/A

Preparation & Handling

• Is there NO risk of Cross Contamination?

  Yes

  No

  N/A

• Is there absence of risk of Physical or Chemical Contamination?

  Yes

  No

  N/A

• Cleaning materials are kept in a separate area away from food

  Yes

  No

  N/A

• Checking food temperatures regularly by metal probe thermometer

  Yes

  No

  N/A

• Food products including cooked food are always kept covered after preparation and cooking

  Yes

  No

  N/A

• Cutting boards should be in good shape and not overly worn out. Regular washing to be carried out during operational hours. Color coding to be maintained

  Yes

  No

  N/A

• Standard procedures are following while thawing and cooling process

  Yes

  No

  N/A

• Not using a single ladle to handle different sauce or products

  Yes

  No

  N/A

• Fruits and vegitables washed and sanitized according to the procedure

  Yes

  No

  N/A

• Potentially hazardous foods are cooked immediately after processing

  Yes

  No

  N/A

• All smaller containers filled from bulk containers also display correct labels

  Yes

  No

  N/A

• Crockery, cutlery, and utensils are properly washed dried, and stored at its proper place

  Yes

  No

  N/A

Maintenance

• Are chillers & freezers are clean and working properly? Chiller temperature (0°C to 4°C) freezer temperature (-18°C or less)

  Yes

  No

  N/A

• Gaskets of the chilling & freezing units are clean and not damaged

  Yes

  No

  N/A

• The pot wash area has running cold & hot water

  Yes

  No

  N/A

• All insect trappers are in working condition , effective and clean

  Yes

  No

  N/A

• The machinery and equipment are regularly inspected & maintained

  Yes

  No

  N/A

• Exhaust hoods / Fresh Air grills are clean & working effectively

  Yes

  No

  N/A

• All equipment in working order, clean & well maintained

  Yes

  No

  N/A

• All lights and electrical fittings/ switchboards, must be clean, no loose fittings & free from pest infestation/droppings and food debris

  Yes

  No

  N/A

• The heating elements of the kitchen pass is in working condition and is kept switched on during operational hours

  Yes

  No

  N/A

• Are the floors, walls, ceilings, doors, and windows, etc in a satisfactory state of repair and easily cleanable?

  Yes

  No

  N/A

Documentation

• All procedures are followed

  Yes

  No

  N/A

• All forms are maintained and recorded correctly

  Yes

  No

  N/A

Occupational Health & Safety

• Fire extinguishers are easily accessible; refilling date mentioned on them

  Yes

  No

  N/A

• First Aid Kit with all necessary medicines & ointments is available, Medicines & ointments in the First Aid Box are within the expiry date

  Yes

  No

  N/A

• The mechanical ventilation system is adequate and operating correctly

  Yes

  No

  N/A

• The lighting bright is enough, especially overwork surfaces & cookers

  Yes

  No

  N/A

• Electrical sockets and equipment are placed away from sinks and hotplates

  Yes

  No

  N/A