Weekly Food Audit

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Weekly Check List Kitchen

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

• Check all foods in fridges and freezers are covered

  Yes

  No

  N/A

• Ensure no mixed foods are held in one container

  Safe

  At Risk

  N/A

• Ensure cooked food is stored above raw food

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

• Have all staff got foundation food hygiene certificate?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Safe

  At Risk

  N/A

• Check probe calibration is being recorded

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Check all high risk food delivery temps are recorded

  Yes

  No

  N/A

• Check all meat joints cooking/cooling is recorded

  Safe

  At Risk

  N/A

• Is all buffet cooking/cooling recorded?

  Yes

  No

  N/A

• Is all batch cooking/cooling recorded?

  Yes

  No

  N/A

• Check buffets recorded on out of control record sheet

  Yes

  No

  N/A

• Date of inspection

  Date

• Signature of inspector

  Sign