Kitchen Audit

Use this Kitchen Audit Checklist for a monthly review of food safety, hygiene, training, and storage practices, ensuring high-quality and safe food preparation. References: CQC Regulation 12 (Safe Care and Treatment), Regulation 15 (Premises and Equipment), Regulation 17 (Good Governance), Legislation: Health and Social Care Act 2008 (Regulated Activities) Regulations 2014, Food Safety Act 1990, Food Hygiene (England) Regulations 2006, Local Authority: Performance Assessment Measures (PAMs), Guidance: NICHE Care Home Guidance, Food Standards Agency (FSA) Guidelines, Health and Safety at Work Act 1974.

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Care Homes
Kitchen Audit

Kitchen Audit

Staff Training And Compliance

Personal Hygiene And Policy Adherence

Refrigeration And Temperature Control

Food Storage And Handling

Cooking And Food Temperature Monitoring

Kitchen And Equipment Hygiene

Service And Presentation

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Kitchen Audit

1. Have all staff involved in food preparation received appropriate food hygiene/handling training appropriate to their role?

2. Certification

1. Is the personal hygiene policy in place and being observed?

1. Are all refrigerator/freezers operating at their correct temperatures?

2. Fridges at +5ºC maximum or below

3. Freezers at -18ºC or below

4. Check Temperature Records

5. All door seals, fridges, and freezers are clean and intact

1. Delivery monitoring is carried out and recorded

2. Check Records

3. All food is correctly stored, opened food is wrapped or decanted into suitable sealed containers and labelled with a use-by date:

4. All food is stored off the floor. Correct and proper storage methods are adopted. Stock rotated. Decanted food has use-by date attached:

5. Storage area is clean, tidy, well ventilated, and free from any infestation

1. Temperatures of food are taken upon completion of the cooking process

2. Cooked and reheated temperatures are above 82ºC

3. All served temperatures are 63ºC or above where appropriate

4. Sufficient and correct temperature recording equipment is available and is sanitized after each recording

1. All catering equipment is in good working order and is safe to use:

2. The kitchen area is in a sound, clean condition:

3. Appropriate COSHH and Food Safety Notices are displayed:

4. Kitchen hygiene procedures are being followed

5. Has the food probe been calibrated/checked during this audit (boiling & freezing checks to be undertaken)

1. Are menus, daily and weekly, correctly printed and displayed in a prominent position?

2. Are service trays properly set, with the appropriate utensils and requirements?

3. Are meals presented and served correctly, meeting the required standard?