NO YES NO N/A REMARKS

1 Are all floors, walls and ceiling surfaces clean?

Are food contact surfaces such as meat slicers, can openers, food mixers, hand whisks
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clean?

3 Are door seals to all coolrooms, refrigeration units and freezer units clean?

4 Are all chemicals correctly labelled?

5 Are cleaning cloths in good condition and clean?

6 Are staff wearing clean clothing?

7 Are staff wearing protective head covering, including stewarding staff?

8 Are staff wearing and using gloves correctly?

9 Are there First Aid kits available for use by staff in the kitchen?

10 Have staff covered all cuts and wounds?

11 Is there a wash hand basin in the kitchen?

12 Is there a waste bin for staff to use in the kitchen?

13 Is there a lid for the bin when the kitchen is not in use?

14 Are all coolrooms and refrigeration units operating at 5°C or below?

15 Are all freezer units operating at -12°C or below?

16 Are all foods covered?

17 Are staff only using plastic, stainless steel or aluminium foil to cover foods?

18 Are all foods labelled?

19 Are all foods date coded?

20 Are all foods stored within the area in date?

21 Are all raw foods stored separate or below cooked foods or ready to eat foods?

Are fruits/salad items chlorinated at 100-200ppm (5 minutes)? Food acid wash pH 3 or

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below (1 minute)

Are all ceilings, walls and floors in good structural condition with no holes, damage or
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disrepair?

24 Are all the lights diffused (covered)?

25 Is all food contact equipment in good condition?

Are door seals to all coolrooms, refrigeration units and freezer units in good condition
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and not damaged
27 Have all wooden equipment been removed from the kitchen?

28 Are there any obvious signs of pest activity?

29 Is there a designated cooling of food location?

30 Are staff cooling foods correctly?

31 Are colour coded boards being used?

32 Are staff using the correct colours for the foods in relation to the colour coded boards?
Are there sterilising wipes for the cleaning of the thermometers used within the
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kitchen?
34 Are there cooking/reheating temperature records?

35 Are there cooling temperature records?

36 Are there temperature records for coolrooms, refrigeration units and freezer units?
37 Is there a cleaning schedule for this area including every fixture and fitting?

38 Have the staff been trained in food safety within the last 12 months?