Weekly Kitchen Audit - Housing Manager - 23

Food Allergen Procedure in place

Weekly Record Book in place

Operating Manuals in place

Dietary Requirements in place

Waste Records in place

Staff Fire Procedure – Laminated & Visible

Food & Hygiene certificates displayed

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

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

Has the thermometer been calibrated monthly and a record kept?

Are repairs and maintenance managed effectively and are records available?

Are Equipment service records in date and available?

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

Are all food deliveries made by the nominated suppliers?

Are delivery checks recorded?

Are stock takes in place and managed effectively?

Is the Ordering/Budget managed effectively?

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

Are all stored goods stock rotated effectively?

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

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

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

Do records indicate that correct temperatures are achieved?

If food stored appropriately and protected from contamination?

Are high risk foods stored appropriately?

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

Are colour coded equipment in place and used appropriately?

Are equipment and surfaces easily cleanable?

Are food/hand contact surfaces sufficiently sanitised between use?

Do food handlers wash and dry hands sufficiently?

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

Are all staff wearing sufficient PPE?

Is staff personal hygiene satisfactory?

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

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

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

Are cooking and re-heating temperatures of food logged?

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

Are the time periods for cooling food monitored?

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

Is there an effective cleaning schedule in place?

Is the cleaning monitored by manager and records maintained?

Is there designation of cleaning equipment for specific areas?

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

Is the dishwasher maintained effectively?

Is an adequate pest control contract in place?

Have all pest problems been dealt with effectively?

Are all pest control contractor visits recorded and available?

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

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

Is waste removed from the kitchen daily?

Is oil and cooking fate disposed of correctly?

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

Is the level of lighting in the food area adequate?

Are ventilation filters cleaned/replaced regularly?

Is the drainage system inspected and cleaned?

Are comprehensive records and outcomes of all complaints logged?

Lessons learnt have been shared and actions taken?

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

Have all EHO inspections been carried out?

Are staff able to deal with food content queries?

Are appropriate risk assessments in place?

Oven gloves are in good repair and fit for purpose

Burns kit and first aid kit checks undertaken