Weekly Kitchen Audit - Housing Manager - 2023 (4 weeks)

• Site conducted

  Select

• Prepared by

• Housing Manager

• Chef

• Conducted on:

  Date

• Confirmation that the weekly food safety record book has been complete by the chefs with no gaps, validated and signed off by the RLM.

  Yes

  No

  N/A

• Conducted on:

  Date

• Confirmation that the weekly food safety record book has been complete by the chefs with no gaps, validated and signed off by the RLM.

  Yes

  No

  N/A

• Conducted on:

  Date

• Confirmation that the weekly food safety record book has been complete by the chefs with no gaps, validated and signed off by the RLM.

  Yes

  No

  N/A

Information, Instruction & Training

• Food Allergen Procedure in place

  Yes

  No

  N/A

• Are customers dietary requirements and allergens sheets within date (check sample of 3)

  Yes

  No

  N/A

• Have all staff completed allergen training – check certificate dates

  Yes

  No

  N/A

• Weekly Record Book in place

  Yes

  No

  N/A

• Operating Manuals in place

  Yes

  No

  N/A

• Dietary Requirements in place

  Yes

  No

  N/A

• Waste Records in place

  Yes

  No

  N/A

• Staff Fire Procedure – Laminated & Visible

  Yes

  No

  N/A

• Food & Hygiene certificates displayed

  Yes

  No

  N/A

• Are relevant food hygiene signs and posters on display in the food area/s? Allergen posters, menus state allergen traces?

  Yes

  No

  N/A

Equipment

• Is a digital thermometer with a probe and sanitising wipes available to record temperatures?

  Yes

  No

  N/A

• Has the thermometer been calibrated monthly and a record kept?

  Yes

  No

  N/A

• Are repairs and maintenance managed effectively and are records available?

  Yes

  No

  N/A

• Are Equipment service records in date and available?

  Yes

  No

  N/A

• Where food is transported are there satisfactory arrangements to prevent cross contamination of food and ensure adequate temperature control?

  Yes

  No

  N/A

Food Supplies & Deliveries

• Are all food deliveries made by the nominated suppliers?

  Yes

  No

  N/A

• Are delivery checks recorded?

  Yes

  No

  N/A

• Are stock takes in place and managed effectively?

  Yes

  No

  N/A

• Is the Ordering/Budget managed effectively?

  Yes

  No

  N/A

Storage

• Are all stored products stored correctly, labelled and within date codes?

  Yes

  No

  N/A

• Are all stored goods stock rotated effectively?

  Yes

  No

  N/A

• Do all fridges, freezers, chill rooms have the operating temperatures displayed?

  Yes

  No

  N/A

• Are all fridge, freezers, chill rooms operating at their specified temperature?

  Yes

  No

  N/A

• Are the operating temperatures checked at least twice daily and recorded?

  Yes

  No

  N/A

• Do records indicate that correct temperatures are achieved?

  Yes

  No

  N/A

Cross Contamination

• If food stored appropriately and protected from contamination?

  Yes

  No

  N/A

• Are high risk foods stored appropriately?

  Yes

  No

  N/A

• Are there designated areas where high risk foods are prepared separately?

  Yes

  No

  N/A

• Are colour coded equipment in place and used appropriately?

  Yes

  No

  N/A

• Are equipment and surfaces easily cleanable?

  Yes

  No

  N/A

• Are food/hand contact surfaces sufficiently sanitised between use?

  Yes

  No

  N/A

• Do food handlers wash and dry hands sufficiently?

  Yes

  No

  N/A

• Do all cleaning chemicals have labels, stored appropriately, COSHH RA’s and Data sheets

  Yes

  No

  N/A

Personal Hygiene

• Are all staff wearing sufficient PPE?

  Yes

  No

  N/A

• Is staff personal hygiene satisfactory?

  Yes

  No

  N/A

• Are the correct first-aid facilities in place and checked accordingly?

  Yes

  No

  N/A

• Is the illness of food handlers reported in line with policy and procedure and records up to date?

  Yes

  No

  N/A

• Are there sufficient wash-hand basins and drying facilities for food handlers?

  Yes

  No

  N/A

Cooking & Re-heating

• Are cooking and re-heating temperatures of food logged?

  Yes

  No

  N/A

• Is food cooled in a suitable area or using appropriate equipment?

  Yes

  No

  N/A

• Are the time periods for cooling food monitored?

  Yes

  No

  N/A

• If leftover food is reused is the food cooled appropriately and temperatures of food checked and recorded?

  Yes

  No

  N/A

Cleaning

• Is there an effective cleaning schedule in place?

  Yes

  No

  N/A

• Is the cleaning monitored by manager and records maintained?

  Yes

  No

  N/A

• Is there designation of cleaning equipment for specific areas?

  Yes

  No

  N/A

• Are there sufficient sinks to adequately clean food and wash equipment?

  Yes

  No

  N/A

• Is the dishwasher maintained effectively?

  Yes

  No

  N/A

Pest Control

• Is an adequate pest control contract in place?

  Yes

  No

  N/A

• Have all pest problems been dealt with effectively?

  Yes

  No

  N/A

• Are all pest control contractor visits recorded and available?

  Yes

  No

  N/A

• Are all Fly Screens and Electronic Fly Exterminators clean, in place and positioned correctly?

  Yes

  No

  N/A

Waste Disposal

• Are there sufficient waste bins with close fitting lids and pedals available?

  Yes

  No

  N/A

• Is waste removed from the kitchen daily?

  Yes

  No

  N/A

• Is oil and cooking fate disposed of correctly?

  Yes

  No

  N/A

Fixtures & Fittings

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

  Yes

  No

  N/A

• Is the level of lighting in the food area adequate?

  Yes

  No

  N/A

• Are ventilation filters cleaned/replaced regularly?

  Yes

  No

  N/A

• Is the drainage system inspected and cleaned?

  Yes

  No

  N/A

Complaints

• Are comprehensive records and outcomes of all complaints logged?

  Yes

  No

  N/A

• Lessons learnt have been shared and actions taken?

  Yes

  No

  N/A

Inspections

• Is a copy of the latest EHO inspection available and displayed?

  Yes

  No

  N/A

• Have all EHO inspections been carried out?

  Yes

  No

  N/A

Miscellaneous

• Are staff able to deal with food content queries?

  Yes

  No

  N/A

• Are appropriate risk assessments in place?

  Yes

  No

  N/A

• Oven gloves are in good repair and fit for purpose

  Yes

  No

  N/A

• Burns kit and first aid kit checks undertaken

  Yes

  No

  N/A

• Date:

  Date

• Auditor Signature:

  Sign

• Housing Manager Signature:

  Sign

• Chef Signature:

  Sign