Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Weekly Check List Kitchen

  • Ensure all high risk foods in fridges and freezers have correct USE BY date?

  • Check all contact points for cleanliness eg light switches, door handles, paper and soap dispensers, bins and exteriors

  • Check all foods in fridges and freezers are covered

  • Ensure no mixed foods are held in one container

  • Ensure cooked food is stored above raw food

  • Check hand wash, no food waste and is being used paper in bin and wet

  • Check glass policy is active and no drinking glasses in kitchen

  • Check cleanliness of work surfaces, wall, floors and behind equipment

  • Have all staff got foundation food hygiene certificate?

  • Are staff aware of the essentials of food hygiene and reporting illness ?

  • Check for pests, check insecticutor works, unbinned waste, ingress points

  • Check probe calibration is being recorded

  • Check fridges 0-5oC freezers -18 to -23 and are recorded

  • Check all high risk food delivery temps are recorded

  • Check all meat joints cooking/cooling is recorded

  • Is all buffet cooking/cooling recorded?

  • Is all batch cooking/cooling recorded?

  • Check buffets recorded on out of control record sheet

  • Date of inspection

  • Signature of inspector

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