Kitchen Sanitation Audit

This checklist has been designed to inspect the hygiene and sanitation aspects of the kitchen facilities. The template includes a thorough evaluation of the hygiene, safety and cleaning practices.

Kitchen Sanitation Audit



Kitchen Sanitation Audit

1. Is there a written cleaning schedule for food production equipment?


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2. Is there a written cleaning schedule for food production area?


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3. Is there a written cleaning schedule for dishwashing equipment and areas?


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4. Is there a written cleaning schedule for serveries?


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5. Is there a sign off system to monitor that cleaning is completed as assigned?


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6. Does staff comply with this schedule?


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7. If sanitizing agents are mixed inhouse, is there a procedure adhered to for testing the strength?


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8. Are personal items (purses, jackets, bags, cell phones etc.) are not stored in the kitchen?


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9. Are worktable tops, under shelves and furniture legs clean?


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10. Are walls clean and free of food debris and grease?


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11. Are the exhaust hoods and filters in the food cooking area clean?


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12. Are drawers clean inside and outside?


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13. Is all production equipment clean inside and out?


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14. Is the kitchen floor clean, including corners?


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15. Are garbage containers and dollies clean?


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16. Are food and beverage carts clean, including casters?


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17. Are food transport carts clean inside and out?


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18. Is the dish machine area clean ( walls, floors, storage shelves)


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19. Is the dish machine clean inside (check for lime)?


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20. Is the dish machine clean outside?


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21. Are the dish machine curtains clean?


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22. Is the dish machine hood clean?


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23. Is the dish machine counters, including underside clean?


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24. Are the dish machine legs clean?


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25. Is the dish machine shelves clean?


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26. Is wash cycle and rinse cycle temperature of the dish machine recorded at each meal clean up and corrective action documented and taken, as necessary?


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27. Are pots, pans and small wares clean, stored properly (upside down)?


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28. Are the temperature and the concentration of sanitizer at the pot wash 3 compartment sink recorded at each meal clean up, and corrective action documented and taken as necessary?


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29. Is the pot washing and sanitizing procedure posted above the pot wash sink?


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30. Is the pot wash area clean


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31. Are the pot wash area walls clean?


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32. Is the side of sink in the pot wash area clean?


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33. Is the pot wash area floor clean?


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34. Are storage shelves clean?


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35. Is the chemical closet (walls, floors, shelves) and curb sink clean?


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36. Are storage bins (containing sugar, rice, cereal etc.) clean inside and out?


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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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