Information

  • Audit Title

  • Conducted on

  • Owner

  • Master

  • Chief Cook

  • Second Cook

  • Prepared by

  • Place

Galley

  • Stove clean

  • Stove needs to be thoroughly cleaned after each service

  • Oven clean

  • Oven needs to be thoroughly cleaned.

  • Crockery clean

  • Dishwasher is in impeccable condition and working correctly

  • Prepared food should be kept above 65°C or below 4°C

  • Defrosting operations should be done in the refrigerator in a temperature between 0°C and 4°C

  • First aid kit available

  • Fire blanket available

  • Fire extinguisher available and lifted from the floor

  • All sinks to be fully operational with hot/cold water at each faucet

  • Hand washing sinks have cold/hot water and stocked with paper/towels/soap dispencer

  • All sinks drain properly. Floor drains and floor sinks are in good working order and cleaned routinely

  • Plumbing in good repair

  • Required sinks are present and available for use

  • Coloured cutting boards available / being used correctly

  • Hazardous substances (chemicals/cleaning supplies ) are properly labeled and stored away from products

  • Chemicals, other than sanitizers are not to be used on food preparation surfaces

  • Cleaning equipment and soiled linens are properly stored

  • Damaged or unlabeled food products are properly stored for disposal or returned to supplier

  • Ventilation hoods clean

  • Cupboards outside clean

  • Cupboards inside clean

  • Chopping board clean and desinfected after use

  • Garbage containers clean

  • Garbage containers covered

  • Cooking pots/pans clean

Kitchen appliances

  • Slicing machine clean

  • Clean slicing machine - risk for cross contamination/bacteria growth

  • Mixer clean

  • Tin opener clean

  • Coffee maker clean

Test results

  • Bacteriological test of working surface ok

  • Bacteriological test of china ok

  • Frying pan: quality oil ok

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