KITCHEN
INSPECTION CHECKLIST
The answer to all questions below should
be ‘yes’. If the answer is ‘no’ please
note the location and brief details and investigate the problem further to
identify actions.
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Areas
inspected
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Inspected
by
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Date
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Cleanliness
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Is
access to the kitchen clean and tidy?
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Are
work surfaces, shelves & floor kept clean & tidy?
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Are
walls & ceilings clean & in good condition and clean?
(not cracked, chipped or peeling)
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Are
glass doors & windows spotless clean?
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Are
equipment, crockery & utensils cleaned thoroughly after use?
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Is
stewarding section clean and tidy?
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Are
sinks and drains working properly?
(not blocked or smelling)
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Is (deep) cleaning
carried out according to cleaning schedule ? Are logs filled in and signed?
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Is
the goods delivery area kept clean & free from clutter?
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Are
all kitchen employees wearing clean outer garments, and effective hair
restraints?
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Are
dirty cloths, towels and aprons put away correctly?
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Disposal of Waste
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Are
waste food & other waste removed from the kitchen at least once per day?
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Is
waste cooking oil & fat disposed of correctly?
(via a specialist
collection agent)
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Is
waste stored in a bin or similar container with a tightly fitting lid?
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Are
waste bins clean?
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Are broken glass
& other sharp waste put in a puncture-proof container or wrapping before
disposal into a bin?
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Are
refuse bins kept at a distance from the kitchen?
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Are
refuse bins emptied regularly?
(according to waste
disposal contract)
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Are
trolleys for moving heavy or large loads clean and in good shape?
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Food Hygiene
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Is food from an
approved source (licensed food establishment)? Is food is in sound condition
properly labeled?
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Is cold chain
respected during food delivery?
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Upon
receipt, are foods checked for proper temperatures, spoilage, contamination,
and adulteration? Dented cans are not
used, and all food packages are intact. (check
logs)
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Is cooked & raw
food stored & prepared separately?
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Is
food stored in clean containers and correctly labeled?
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Are
all foods, food equipment, and utensils stored a minimum of 15 cm above the
floor?
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Are
Foods dated/stored in a manner that ensures “first in, first out” ?
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Are
refrigerators & freezers clean & working properly?
(freezer
temperature -18oC or less)
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Are
other cool storage areas below 8oC?
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Is
the temperature of food display cabinets checked regularly?
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Are
potentially hazardous/ready-to-eat foods held for more than 24 hours marked
with “preparation date” and “disposition date”?
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Is
an accurate metal probe thermometer used to check food temperatures
regularly?
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Are
cooked/prepared foods rapidly cooled/reheated to the proper internal
temperature and within the proper time frame?
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Is
frozen food thawed properly?
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Are
cutting boards correctly used by their colour?
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Are
cutting boards and knifes sanitized after each use?
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Is
oil for deep frying changed regularly
(note when last
carried out)
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Pest Control
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Are
kitchen, service & storage areas regularly checked for pest (mice,
insects, etc) infestations?
(note date of last
check & name of pest control company)
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Are
pest control visits made out of hours e.g. at night?
(note arrangements
for this)
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Are
fly screens in place at all opening windows & vents?
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Are
electric fly killer units in working order & maintained regularly?
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Staff toilets and
washing facilities
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Is access to staff toilets clean and
unobstructed, are floors clean?
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Are toilets and washbasins clean and
in working order?
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Are hot and cold (or warm) running
water, soap and paper towels (or other cleaning/hand drying facilities)
provided in the toilets?
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Are
the lockers provided for staff clothing & bags clean and tidy?
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Is
the rest area where staff can sit, eat & drink clean, ventilated and
tidy?
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Ventilation
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Are cooking smells
& steam removed from the kitchen?
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Is there a supply
of fresh air with no draughts?
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Are
mechanical extract ventilation systems checked & maintained annually?
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Lighting
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Is the lighting
bright enough, especially over work surfaces & cookers?
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Are steps, stairs
& storerooms properly lit?
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Slips, Trips and
Manual Handling
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Is
the floor in a good condition?
(no cracks, bumps or worn bits)
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Is
the floor free from obstructions?
(such as boxes or rubbish)
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Are
floor surfaces clean?
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Are
spills cleared up immediately?
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Are
‘caution – wet floor’ signs used when floors have been washed?
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Are
staff wearing suitable closed-in, slip resistant shoes?
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Are
steps & stools provided where needed?
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Are
steps & stools in safe condition?
(not broken or
wobbly)
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Have
manual handling risks been assessed & controlled? (check risk assessment records)
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Fire Precautions
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Are
fire exits & escape routes free of obstructions?
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Are
fire doors clearly marked & kept closed?
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Do
fire door closing mechanisms operate properly?
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Are
vision panels in doors unobstructed?
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Are
fire extinguishers provided and tested annually?(check last test date on label)
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Are fire blankets
provided & checked annually?
(check
last test date on label)
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Have staff been
trained in use of fire blankets?
(check
training records)
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Are
up to date fire action notices displayed where staff can read them?
(what to do in
event of fire & fire assembly points)
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Can
fire alarms be heard in all areas, including storerooms and toilets?
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Are
fire drills carried out at least once per term?
(check fire
evacuation records)
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Are
‘no smoking’ rules followed?
(look for cigarette
butts)
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Machinery and
Equipment
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Are
staff trained to use & clean food preparation equipment safely? (check training records)
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Is machinery and
equipment regularly inspected & maintained? (fixed
equipment every six months)
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Is there a
procedure for reporting faulty machinery or equipment & taking it out of
use until mended?
(note
details of this procedure)
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Is dangerous
machinery operated with guards in place?
(e.g.
mincers, bacon slicers, potato chippers, food mixers)
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Are
these dangerous machines only operated by trained staff over the age of 18?
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Electrical Safety
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Are electrical
sockets and equipment placed away from sinks and hotplates?
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Is electrical
equipment regularly inspected and tested?
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Is portable
electrical equipment tested every 3 years – check test labels
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Visual inspection
of equipment
Switch off and
disconnect (unplug) equipment before inspecting. Then look for danger signs
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§
is the cable covering intact?
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§
damage to the plug - is the casing intact
and pins straight?
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§
is the lead intact without any joins?.
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§
the outer covering of the cable is gripped
where it enters the plug or equipment
- see if the coloured insulation or copper of the internal wires are completely covered. |
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§
the plug, equipment or socket is free from
indications of overheating (eg brown burn marks)
label any faulty
equipment with ‘do not use’ signs & take out of use until checked by an
electrician. Encourage other staff to
report any faults or damaged equipment
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Gas Safety
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Are gas appliances
regularly checked & serviced by qualified fitters? (every six months)
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Are staff trained
to use gas appliances safely?
(check
training records)
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Do staff know what
to do in a event of a gas leak?
(turn
off gas supply, evacuate the area, notify Estates department immediately)
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Chemicals
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Are all chemicals
clearly labelled?
(e.g.
cleaning materials, disinfectants, detergents, pest killers)
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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Are chemicals
stored separately and away from food
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Have staff been
trained to use these chemicals safely?
(check
training records)
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Do staff know what
to do in an emergency?
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Protective Clothing
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Are rubber or
plastic gloves provided to protect against skin damage from hot water,
detergents, disinfectants & other chemicals?
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Are cotton
inner-gloves available for handling broken glass & other sharp waste
material?
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Are padded gloves
available for handling broken glass and other sharp waste material?
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Is eye protection
(goggles or visors) provided where there is a danger of eye damage from
splashes or machinery?
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Are heatproof
gloves or gauntlets provided for taking dishes in & out of hot ovens?
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Is all protective
clothing replaced as soon as it is worn out or damaged?
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Are clean hair
coverings (caps, snoods etc.) provided when needed?
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HAZARD
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YES/
NO
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COMMENTS
(location & brief details) |
ACTION TAKEN or RECOMMENDED
(with completion dates)
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First
Aid
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Are up to date
posters displayed with names & locations of trained first aiders?
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Are first aid boxes
clearly marked and fully stocked?
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Accidents and
Illness
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Are accidents
reported in an accident book & on the Swiss International Accident Report
Form?
(check accident book and records)
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Are near misses
& illnesses caused by work also recorded? (check accident book and records)
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Do staff report
symptoms which may cause food poisoning? (diarrhoea,
vomiting, skins rashes, boils, fever, discharges from ear or nose)
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