Information

  • Site conducted

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

FIRST IMPRESSION

  • Is the Changing room and Team toilet clean

  • Hand wash basin clean

  • Antibacterial soap available

  • Disposable hand towel available

  • Hot water in correct temperature (above 48'c, below 55'c)

  • Is the Floor clean

Line Fridges

  • In correct temperature Fridge below 8'C<br> Freezer below -18'C

  • Is it clean

  • Door seals in good condition

  • Food separation in place raw/ready to eat

  • All food in date

  • Correct labels in use

  • All food covered - outside of service time

  • Is the fridge glass free?

DRY STORE

  • All food in date

  • Glass items stored on bottom shelve

  • All open/decanted allergens stored in airtight containers

  • Are allergens stored on the bottom?

  • Correct labels in use

  • Is it clean

  • Shelves and Racking clean, in good condition, no paint crack

  • Are original labels available (for de-canted items)

Walk-in Fridge

  • In correct temperature fridge below 8'C or bellow

  • Door seals in good condition?

  • Food separation in place ( raw/ ready to eat)

  • All food in date

  • Correct labels in use

  • Is all food covered

  • Is the fridge Glass free

  • Is it clean (under and behind the shelves)

  • Is the racking in good condition, no cracked paint etc.

  • Is it in good working condition

EQUIPMENT MAINTENANCE

  • Is it clean

  • Is it in good working condition

  • Clean untensils

  • All wheels under the line clean

  • All colour coded equipment available

  • Chopping boards stored correctly (raw/ready to eat separately)

  • Chopping boards in good good and clean condition

  • All heating lamps in good working condition

  • Are Fridge/freezers vents clean and free from dust

DISH WASHING AREA

  • Clean dishwasher (inside, behind, under...)

  • All red spot chemicals in use (correct detergent etc)

  • Pipe work clean

  • Is the area clean

  • Any crockery/equipment left from the night before?

  • Is the racking in good condition, no cracked paint etc.

TEAM SAFETY KNOWLEDGE- ask team members

  • Designated raw prep area- is the team aware of how to use it

  • Disposable gloves and aprons available

  • PPE Equipment available

  • Two stage cleaning in place- let the team explain the process

  • Can the team explain the process for handling allergen order?

PERSONAL HYGIENE

  • Is the team wearing correct/clean uniform (Jacket, Apron, Trousers, Shoes, Tea towel/Oven cloth)

  • Clean as you go policy in place

  • Regular hand washing taking place

  • Jewellery policy followed ( only play wedding ring allowed)

FIRE SAFETY

  • Boiler room free of clutter

  • Fire doors closed/ free of clutter

  • Fire extinguishers in designated areas

  • Fire blankets available

BIN AREA

  • Is the area clean and tidy

  • All bin lids closed

DUE DILIGENCE

  • Is it filled out correctly

  • All signed as per instructions

  • All checks carried out in appropriate time

  • SureFoot report signed and action plan followed

Food Quality

  • Are all ingredients stored and looked after correctly?

  • Is the business achieving Food quality score?

  • Is all food prepped to specification?

  • Is full menu available today?

  • Is all food served on correct crockery?

  • Is food delivered in reasonable time?

  • Is food delivered at the correct temperature?

  • Is all food served to spec?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.