Monthly Kitchen Audit

DATE: ____________________________
Please complete the following Audit making comment when any item is unsatisfactory.

for YES or satisfactory standard

Audit Area
Hygiene & Safety
Are all foods and raw ingredients purchased
from the nominated suppliers? (Exceptions
fresh fruit and veg)
Are all deliveries inspected at time of delivery
and monitored according to company policy?
Are deliveries rejected or goods labelled and
stored appropriately?
Are goods immediately placed in to store after
checking deliveries?
Are temperature checks taken on deliveries?
Is all stock stored and rotated on use by/best
before date?
Are all opened dry goods stored in appropriate
pest proof containers?
Is all food stored off the floor?
Are fridge and freezer temperature checks
completed for the month?
Are high risk foods segregated away from
other foods in chilled and frozen storage
areas?
Are daily checks undertaken for out of date
foods?
Are shell eggs individually date coded, stored
under refrigeration and only purchased from
the nominated dry goods supplier?
Are temperature sensitive foods kept under
refrigeration between preparation and service?
Are separate boards and knives used
according to the colour coding system?
Are cooking temperatures recorded for highrisk foods?
Are foods to be served cold, cooled within 90
minutes of cooking and temperatures
recorded?

X for NO or unsatisfactory standard

Comment

Does the kitchen refrain from double cooking

(cooling and reheating) methods?
Are hot foods held above 63oC before service?
Are chilled plated foods kept under 8oC
refrigeration after preparation and before
service?
Do all food handlers have good personal
hygiene standards?
Are foods appropriately date marked?

Structure & Cleaning

Are preparation sinks and surfaces labelled
with intended use and sanitised between
uses?
Are cleaning schedules relevant, maintained
and regularly monitored?
Are chemicals stored in original labelled
containers and kept separate from food
stores?
Is there adequate Personal Protective
Equipment for cleaning tasks?
Is the floor covering free from any split, blown
or cracked seals?
Are the wall tiles free from any cracks, blowing
and chips?
Are the walls, floors, doors and ceilings free
from dirt or debris?
Are areas around joints, legs and under
equipment free from a build up of dirt?
Is a regular Pest Control Checklist completed
and a record kept?
Has the kitchen premises been free from pests
since the last audit?
Are fly screens in place and in good repair?
Are all hand sinks fitted with a soap and paper
towel dispenser?
Are staff facilities adequate, hygienic and well
maintained?
Are all lights in food preparation and storage
areas fitted with glare free, vapour proof
diffusers?
Is the refuse area clean and tidy?
Is all equipment in good working order?
Are there separate work surfaces or is
cleaning down occurring when preparing raw

and ready to eat foods?

Is there an immediate supply of hot and cold
water?

Management
Are all food handlers provided with adequate
clean uniforms in good repair?
Are there adequate first aid facilities available?
Are staff aware of the policy on jewellery, nail
varnish etc and are these adhered to?
Have all food handlers undergone Food
Hygiene Awareness or Basic level 2 Food
Hygiene Training?
Have all reported maintenance issues been
dealt with satisfactorily?
Probe calibration temperature record Cold &
Hot
Additional Comments

COLD

Completed By: ____________________________________________

Signed By: _______________________________________________
Date: ___________________________________________________

HOT
o