1 2 3 4 5 6 9 10 11 12 13 14 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49

50

Number

Name:

Date:

Question or observation to be made

Are all floors, walls and ceiling surfaces clean? Are food contact surfaces such as meat slicers, can openers, food mixers, hand whisks clean? Are door seals to all coolrooms, refrigeration units and freezer units clean? Is there a sanitiser solution available? Are all chemicals correctly labelled? Are cleaning cloths in good condition and clean? Are staff wearing clean clothing? Are staff wearing protective head covering? Are staff wearing and using gloves correctly? Are there PLASTIC band aids available for use by staff in the kitchen? Have staff covered all cuts and wounds? Is there a wash hand basin in the kitchen? Are wash hand basins only being used for hand washing? Does the wash hand basin have direct access with nothing blocking regular use? Is there a waste bin for staff to use in the kitchen? Is there a lid for bin when the kitchen is not in use? Are all coolrooms and refrigeration units operating at 5degC or below? Are all freezer units operating at -15degC or below? Are all foods covered? Are staff only using plastic, stainless steel or aluminium foil to cover foods? Are all foods labelled? Are all foods date coded? Are all foods stored within the area in date? Are all raw foods stored separate or below cooked foods or ready to eat foods? Are all ceilings, walls and floors in good structural condition with no holes, damage or disrepair? Are all the lights diffused (covered)? Are all food contact equipment in good condition? Are door seals to all coolrooms, refrigeration units and freezer units in good condition and not damaged? Have all wooden equipment been removed from the kitchen? Have all unnecessary glass been removed from the kitchen? Are there any obvious signs of pest activity? Is there a designated cooling of food location? Are staff cooling foods correctly? Are colour coded boards being used? Are staff using the correct colours for the foods in relation to the colour coded boards? Is there a cutting board rack? Are there sterilising wipes for the cleaning of the thermometers used within the kitchen? Is there at least 1 operating probe thermometer for staff to use within the kitchen? Are there cooking/reheating temperature records? Are there cooling temperature records? Are there calibration records for the thermometers used within the kitchen? Are there temperature records for coolrooms, refrigeration units and freezer units? Is there a cleaning schedule for this area including every fixture and fitting? Have the staff been trained in food safety within the last 12 months? FIRE SAFETY FRESH AIR

EXHAUST / CLEANING

Actions required from this audit

Action required

Signed:

Answer (Y/N) Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Answer (Y/N) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y

When by?

Who by?

Completed on?