AUDIT TEST

KITCHEN AUDIT

A comprehensive audit covering Hygiene & Health & Safety

KITCHEN AUDIT
HEALTH & SAFETY
OBSTRUCTIONS - Are all internal and external escape routes free from obstruction, any other obstructions in coridors etc?
COMMENT
SUGGESTIVE ACTION
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FIRE DOORS - Do all fire doors open freely and are not sealed closed.
COMMENT
SUGGESTIVE ACTION
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WASTE AREA - Are they free from debris, clean and do the right bins contain the correct rubbish/recycling
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DRAINS - Are external drains free and unblocked, any signs of damage
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STAFF AREAS - Are all staff areas clean and well maintained
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CLEANING CHEMICALS - Available for use, labelled, stored correctly and safely , COSHH sheets available.
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PPE - Available, Clean, fit for use,
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COLOUR CODED CLEANING EQUIPTMENT? - for different areas
COMMENT
SUGGESTIVE ACTION
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INFESTATION - Any signs of infestation, droppings, smell, nippled areas or hair.
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ELECTRIC INSECT TRAPS - clean, grease free, working bulbs and draw emptied and cleaned regularly.
COMMENT
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PEST CONTROL DAILY CHECKS COMPLETED?
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FIRST AID - Do you have a first aid box
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Is the first aid box sufficently stocked. (stock list in box)
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Do you have an up to date list of trained first aiders
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Eye wash station? Is it attached to the wall.
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Back up supply if frequently used items such as plasters.
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KITCHEN STRUCTURAL MAINTANENCE - WALLS - Are all tiles clean and in good condition
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PAINT WORK - In good condition, no cracks or flakey
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FLOORING - In good condition, sealed, skirts sealed, any floor joins in good condition
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PLUGS/ ELECTRICAL - All plugs and sockets safe, no dangerous hanging wires.
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WALK IN FRIDGE - Curtains hanging correctly to keep out pests and old in.
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LIGHT SWITCHES - Safe to use, clean, no cracks, screwed to the wall correctly.
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DOORS - Kick plates fitted, clean, door in good working order
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WINDOWS - No cracks, paint not flakey or chipped, closed unless fitted with fly screen.
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CEILING - sealed, clean, no cracks in the paint or plaster,
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LIGHTING - Sufficent light, no bulbs out, all bulbs covered with a protective casing
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KITCHEN EQUIPMENT MAINTENANCE - HAND TEMP PROBES - Available, clean, working order, wipes available
COMMENT
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PROBES - Check calibration forms
COMMENT
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GAS CHECK - COOKING EQUIPTNENT - Is the gas running smoothly throgh the ring burners, blue flame, well maintained and clean.
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FRIDGES - Reading at correct temps, seals clean, external clean - internal clean and labelled stock inside, in date.
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DISHWASHER - no leaks, rinse temp 82oc chemicals dosed, clean inside and out.
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EXTRACTION CANOPY - Sealed, clean, filters cleaned regularly, no filters missing?
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FREEZERS - seals clean, display reading correctly, inside tidy, no excessive build up of ice.
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SINKS - No leakingtaps, no waste left in sink, clean, surrounding walls clean.
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DECARBONISER - In good working order, PPE (Gauntlet gloves) provided, gogles and safety wall chart.
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ROBOT COUPE AND BLENDERS - Clean, attachments all intact and safe, well maintained, free of debris, stored correctly and safely.
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GAS EQUIPTMENT - Saferty chains all intact and attached.
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MICROWAVES - Cavity liner insert? Clean tidy, handles and external clean, inside clean and tidy, underneath abd on top.
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THERMOCURCULATORS - Element clean, machinein good working order, plastic case intact.
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CHOPPING BOARDS - Must be clean, no deep scores, in good visual condition and clean.
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FOOD PREP STORAGE - MOLLUSCS STORAGE - Are they being stored in a fridge between 1-5oc not in water, in date, labels from supplier retained for use.
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FRIDGE AND FREEZER - Date code system followed and implamentented, NO relabeling, FIFO used.
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OUT OF DATE STOCK - is their any out of date stock? Whats the process?
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FOOD STORAGE - NO food to be stored on the floor or in external areas unless in a sealed unit.
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DUE DILIGENCE (CHECK SYSTEM) - FOOD TEMPS
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FRIDGE TEMPS
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OPENING CHECKS
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CLOSING CHECKS
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DELIVERY MONITORING
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PEST CONTROL CHECKS
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MAINTENANCE CHECKLIST - Are all kitchen posters on the walls, laminated, and clean.
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RISK ASSESMENT - Have risk assesemnts been filled in for each piece of equiptment.
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TEAM TRAINING - Have all of your kitchen team completed any REQUIRED TRAING BEFORE WORKING.
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CROSS CONTAMINATION - CLOTHS AND APRONS - Are they provided by the company, clean, plenty
COMMENT
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STAFF UNIFORM - Clean tidy, fresh clean whites
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ARE CHOPPING BOARDS STORED CORRECTLY -
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ARE CHOPPING BOARDS STORED CORRECTLY -
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FRIDGE MANAGEMENT - Are raw foods kept beneath and as far apart as possible from cooked products or ready to eat foods.
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ALLERGENS - Are products containing the 14 main allergens stored seprately, clearly labelled and sealed.
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KITCHEN CLEANLINESS - WET FLOOR SIGNS - Are two or more wet floor signs available and easily located, in good condition.
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CLEANING EQUIPTMENT - All in good repair, backup clean mop heads, dust pan and brush clean and in good repair.
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EQUIPTMENT - Legs and undershelves clean, evidence of equiptment being moved to be cleaned behind.
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CEILING - not greasey , air vents clean, lighting clean and well maiintained.
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CONTACT POINTS - Food depris and marks on handles microwaves and fridge doors/ handles. Cleaned and well maintained.
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WORK SURFACES - Clean, no food debris, joining groves between tables, surounding walls, tab grabbers, clean and well maintained.
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FLOORS - Under and behind benches and low level fridges, clean and free of food debris.
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WALLS - Clean, not greasy, no sticky tape, depending on walls, clean cladding or tiles with clean grout.
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DOORS - Clean, no scuff marks, shoe marks on kick boards, handles clean and free from food debris
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HAND WASH BASIN - Good supply of hot water, anti bacterial hand soap, blue roll or towel, clean sink and surrounding walls and floor.
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WASTE BINS - clean inside and out, fresh bin bags in, free from food debris.
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LIGHT SWITCHES - clean switches and surroundings.
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UNDER SHELVES - Clean free from food debris, spilages of food and chemicals
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HIGH SHELVES - Clean free from food debris, spilages of food and chemicals
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PLATE WASH AREA - Spare cleaning equiptment, scourers, wire wool, cleaning chemicals available and stored correctly.
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DISHWASHER - No lime scale build up inside, no dirt around seal and dishwasher hood.
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UTENCILS AND SMALL EQUIPTMENT - Free from food debris stored efficently and organised.
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LARGE EQUIPTMENT - Ovens, grills, solid tops etc, all clean, well maintained, in good working order
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CAN OPENER - Clean blade and surround, no build up of dirt around the base unit, well maintained.
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FRYERS - Fresh oil (not black) surrounding area and floor clean
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FIRE SAFETY EQUIPTMENT - Extinguishers, blankets available well labelled, well maintained and in working order, checked regularly.
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WET VACUM - Clean exterior, and interior, filters clean and undamaged
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DRY STORES - Clean tidy, organised and labelled.
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STAFF HYGIENE
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CLEAN UNIFORM
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WELL PRESENTED WITH GOOD PERSONAL HYGIENE
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SUFFICENT FOOTWEAR, NON SLIP, STEEL TOES ETC
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FACIAL HAIR, WELL GROOMED
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JEWELLERY, ONE WEDDING RING PERMITTED
COMMENT
SUGGESTIVE ACTION
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AUDIT TEST

KITCHEN AUDIT

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