Audit

AIM: to determine whether departmental activities are carried out according to accepted industry standards and that maintenance standards are met to ensure equipment, premises and fittings are in good working order.
The audit is designed as an easy reference to the accepted hygiene standards based on the following:
* Food safety standards code 3.2.2 and 3.2.3
* Food and drug act
* ACHS Guidelines
* Infection Control Standards and Guidelines
* Western Hospital Food Safety Program
* Western Hospital cleaning schedules
Select date

Auditor:

Catering Staff. (Observe staff in kitchen)

Hands washed with soap and water as per infection control guidelines (e.g. before starting or re-commencing food handling, handling food, wearing gloves, after going to toilet, handling raw ingredients, eating or drinking, coughing sneezing, disposing of waste, handling anything else other than the food)

Hands are kept clean, nails are natural, short and clean (no polish or artificial nails)

Staff wearing hair/head overs within the kitchen premises, containing all hair.

Uniforms are clean, shoes covered, clean and neat.

Jewelry - only plain wedding ring, plain pierced earrings and wrist watches being worn.

Staff with any infections, illness are identified and removed from area

Staff have no exposed skin problems

Staff avoid rubbing their faces or touching their hair

Staff toilet and hand basin available and clean

Soap and drying facilities present for handwashing.

Pantry

Floor clean and dry

Walls, door and vents clean

All shelving and cupboards clean and dry

Containers adequately labelled and sealed

No food items left open to air

No perishable food items stored at floor level

Items within "use by" date limit and being rotated

No evidence of pest and pest control system used

Items stored correctly according to manual handling code of practice

Chemicals stored separately from food

Crockery Store Room

Floors clean and dry

Walls, door and vents clean

All shelving and cupboards clean and dry

All crockery clean and dry

All glasses clean and dry

All cutlery clean and dry

All crockery and glasses free of chips and cracks

Items stored correctly according to manual handling code of practice

Goods Entrance

Walls, doors and floor clean

Insect zapper clean

Passageway clear of obstructions

Cold Rooms

Door seals intact

Doors kept closed when not in use

Temperature gauge visible and showing 1-4 C

A monthly check is carried out to ensure that the electronic temperature alarm is operational

Fan is in working order

Walls, doors, floors and shelving are clean and dry

No items are stored at floor level

Items stored correctly according to manual handling code of practice

Storage allows full circulation for air and cleaning to occur

Items within "use by" date limit and being rotated

Different food categories stored separately, e.g areas for fresh dairy produce, meat (cooked and uncooked) fruit and vegetables, ensuring non contamination and freshness

Dairy produce, meats and prepared foods are completely covered or if unable to cover should be at no risk of coming into contact with raw food or drips from raw food

Notice for recommended operating temperature visible

Procedure for action to be taken in case of high temperature is in place

Germicidal ultra violet light fixture is fitted and working

Unit is free from rust/corrision

No evidence of dripping from ceiling

Lights are covered or non shattering globes used

Freezer

Door seals intact

Doors kept closed when not in use

Temperature gauge visible and showing minus 18 C

A monthly check is carried out to ensure that the electronic temperature alarm is operational

Fan is in working order

Walls, doors, floors and shelving are clean and dry and build up of ice

No items are stored at floor level

Items stored correctly according to manual handling code of practice

Storage allows full circulation for air and cleaning to occur

All items to be dated, either with "use by" date limit or date of freezing.
Recommended storage life:
12 months - lean meat, vegetables, baked yeast and bread.
8 months - whole poultry
6 months - mince meat, fish, oysters
4 months - fatty meat
1 month - prawns

Items being rotated

Food adequately covered and sealed.

Notice for recommended operating temperature visible

Procedure for action to be taken in case of high temperature is in place

Unit is free from rust/corrision

No evidence of dripping from ceiling

Condensation trays under units are regularly emptied

Food Preparation and Service area

Floor is clean and dry. No cracks or damage

Tiles and walls clean. Grouting in good condition

Ceilings and vents clean, no cracks or damage

Washing up sinks and taps clean

Work benches are clean and cleaned between processes. No exposed wood evident. No evidence of damage, rust or deterioration

Hand utensils are clean

Chopping boards being cleaned and disinfected/sanitised after meat use and sanitised weekly. (colour coded chooping boards)

Cooking pans, trays and dishes clean and in good working order

Food preparation electrical equipment thoroughly cleaned and dried after use

Food preparation and storage containers stored in clean, dry area upside down where possible

All cooking appliances clean and free of grease build up

Rubbish facilities conveniently placed, but away from food. Cleaned and emptied frequently

Staff using utensils or wearing gloves to handle food unless food is for cooking or is washed before serving

Staff carry out one job on bench at a time

Staff do not leave bench until process completed unless adequate hand washing undertaken

Air temperature at satisfactory level for safe food preparation

No evidence of smoking in food areas

Perishable foods being refrigerated immediately on delivery

Good supply of hot water available (82 C)

Canopies in kitchen area clean

Shelving clean

Food ready for consumption does not come into contact with raw food, or unclean surfaces

Handwashing basin and taps clean

Adequate supply of soap and disposable towels available

Adequate supply of disposable gloves present

Function trolleys clean

Wards food trolleys clean

Meal storage trolleys clean

Bain maries clean

Plate warming trolley clean

Tray lowerator clean

Self closing doors operating satisfactorily

All trays clean

Dishwashing Area

Benches and shelving are clean

Dishwashing sinks are clean

Floor and walls clean

Fan exhaust clean

Dishwasher clean - filter trap basket being emptied three times daily

Clean and dirty utensils kept separately

Trays cleared and rubbish discarded appropriately and trolleys cleaned

Dishes scraped clear of loose food and pre rinsed with water prior to going through dishwasher

Dishwasher machine water temperature 60 C minimum. Length of cycle 50 seconds

Dishwasher machine rinse water temperature 82 C minimum. Length of cycle10 seconds

Plates racked according to size

Single dish to a space

Cereal bowls stacked with space between

Cups and small dessert bowls stacked flat in tray

Cutlery mixed, not all spoons together, handles placed downwards

Post washing, all crockery and cutlery checked for cleanliness, rewashed if necessary and stored clean and dry

Transport trolleys

Units clean and in good working order. No evidence of rust or deterioration

Refrigerators for food storage Henley, Tennyson, Theatre, Oncology

Temperature gauge showing 1-4 C. Routine temperature checks to ensure compliance

Fridge walls,doors and shelves clean and dry. Door seals intact. Food discarded daily at the end of day

Beverage Preparation Area

Tea trolleys clean

Tea trolley equipment in good order

Hot water urn clean

Cleaners' Room

Walls shelving and doors clean

Items stored correctly according to manual handling code of practice

Clearly labelled kitchen floor mops and buckets being cleaned daily

Mops rotated daily and hung to dry when not in use

Floors clean

Dining Room

Table surfaces clean

Crockery and cutlery clean

Microwave oven and bain marie clean

Refrigerator clean with no ice build up

Beverages in clean covered containers

Ice Machines Henley and Kitchen

Ice scoops being washed between uses

Ice scoops being hygienically stored and when used handles do not contact ice cubes

Ice machine exterior is clean

Ice machine door is clean inside

Ice machine basin cleaned weekly

Ice dumped at least weekly

Complete kitchen audit result and action sheet (H:\Audits\Blank Audits Infection Control\Kitchen Audit Catering Hygiene.doc)
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.