Weekly Kitchen Audit

All foods and raw ingredients purchased from the nominated suppliers.

All deliveries inspected and monitored at time of delivery.

All goods labeled and stored appropriately.

Check temperature of deliveries.

Stock stored and rotated based on best before date.

Opened goods stored in appropriate containers (Pest control).

All food stored off the floor.

Temperature checks of fridges and freezers are completed.

High risk foods separately stored in chilled or frozen areas away from other food.

Eggs individually dated and purchased from nominated supplier only.

Temperature sensitive foods kept in fridge between preparation and service.

Colour coding system used for cutting boards and knives.

Check temperature when cooking high risk foods.

Ensure double cooking doesn't occur (cooling and reheating).

Hot foods held above 63 degrees before serving.

Chilled plated food kept in fridge under 8 degrees after preparation and before service.

All staff handling food practice good personal hygiene.

All foods labelled with the appropriate date.

Prep sinks and surfaces labelled with their intended use and sanitised between uses.

Regular cleaning schedules maintained and monitored.

Cleaning schedules up to date.

Milk dispenser is clean top and under.

Clean fridges and check temperatures 2x a day.

All fridge food labelled appropriately and with a date.

Food stored appropriately (dairy and meats separate).

Staff are made aware of all special diet of residents.

Dietary requirements records are up-to-date and made available.

Chemicals stored in their original labelled container and kept separate from food stores.

PPE available and used when carrying out cleaning tasks.

Floor coverings in good condition, free from any split.

Wall tiles in good condition (free from cracks and chips).

Walls, floors, doors and ceilings clean (free from debris).

Pest control record completed and up to date.

Kitchen free from pests since last audit.

Fly screens put in place and in good condition.

Handwashing facilities have available soap and paper towel dispensers.

All staff facilities are hygienic and well maintained.

Lights in food prep and storage areas fitted with glare-free, vapour proof diffusers.

All equipment in good working condition.

Hot and cold water supply available and in good condition.