Daily Food Safety Audit Report

Kitchen Name:-__________________
Ref.___________
Auditor:-_______________________
__________________________
#

Date:-_______________
Site Representative:--

1. OUTSIDE AREAS

1.1
1.2
1.3
1.4
#

Skip area clean & tidy- only being used for dry waste.
Rubbish around skips.
All other areas around DFAC clean and tidy
Staff toilets or changing room area clean & tidy.

2.1
2.2

Randomly check temperature of equipments.

All walk in internal fridge/freezer temperatures
verified with actual temperature logs.
Inspect cleanliness of all walk-in fridges and freezers
Shelves and floor.
Check for product segregation, quality and storage
facilities.
Stock stored off the floor.

2.3
2.4
2.5
2.6
2.7
2.8
2.9
#

2. FOOD / INTERNAL STORAGE

3.1
0
3.1
1
3.1
2
3.1
3
3.1
4

Y/
N

Y/
N

Check food covered, dated, labeled and placed in

correct storage facility and prevent crosscontamination.
Check defrosting chiller- ensure all cooked meats and
raw meats are clearly separated and marked with
the date removed from freezer.
Ensure all stock in the dry store is within shelf life &
rotated -ensure all damaged/ expired products are
disposed.
Check all food samples are available from each meal
(at least 3/meal).Placed in the freezer retain for 72
hour.

3. FOOD PREPARATION

3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9

Audit

Y/
N

Building, equipment & fixtures in good repair.

Adequate covered lighting & ventilation.
Walls, floors, & ceilings are kept clean.
Windows, screens & air conditioners clean.
Drains are covered & kept clean.
Waste bins lidded, emptied and cleaned regularly.
Benches and shelves are kept clean; no clutter.
Equipment, utensils, filters & fixtures kept clean.
Ensure that food is thawed in suitable containers,
containers are clean and that all food is thawed with
running cool water.
Ensure that soap dispensers and paper towel holders
are clean and full at all times.
Ensure cold food i.e. cooked sliced meat; salad are
kept as chilled and returned to temperature
controlled environment ASAP.
Coloured chopping boards are correctly in use; with
the correct colour coded knives.
Ensure that wiping cloths are used & are stored in
sanitizing solution after each use.
Ensure that sanitizer is used on all tables and work
surfaces & sanitizer spray bottles are available with

Document Controlled By: HSE Manager

Printed: 5 December 2015

Daily Food Safety Audit Report

Kitchen Name:-__________________
Ref.___________
Auditor:-_______________________
__________________________

Date:-_______________

Audit

Site Representative:--

every work station.

4. COOKING

4.1
4.2
4.3
#

Ensure that the food is thoroughly cooked to a core

temperature of 75C and this temperature is
recorded.
Complete at least 3 random checks of servery during
breakfast, lunch and dinner. Record the temperature
in the food safety log sheets.
Ensure that all temperatures on all servery lines are
recorded every 30 minutes. Actions taken & recorded
on temperature variances.

5. DISHWASHING & POT WASH

5.1
5.2
5.3
5.4
5.5
5.6
5.7
5.8
5.9
#

6.5
6.6
6.7
6.8
6.9
6.1
0
6.1
1
6.1
2
6.1
3
#

Y/
N

Fixtures & fittings in good condition; grids on drains.

No pooled water
Area & surrounds kept clean; no garbage or clutter
Work flow & practices prevent contamination &
Correct sanitizing practices.
Staff wearing PPE - gloves, apron, footwear
Dishwasher & filters cleaned daily
Items are completely dry before stacking & storing
No pest activity evident
Ensure that trays and plates are clean and hygienic.
Top plate must up side down

6. FOOD SERVICE / DINING ROOM

6.1
6.2
6.3
6.4

Y/
N

Y/
N

Building, equipment & fixtures in good repair.

Clients wash area clean & soap & towels available.
Walls, floors, & ceilings are kept clean.
Benches, tables & chairs are kept clean (Cleaner on
duty)
Windows, screens & air conditioners clean.
Waste bins lidded, emptied and cleaned regularly.
Trays, cutlery, crockery & napkins available, clean
and undamaged
Condiment bottles full & clean before service.
Check cold drink display machine - cleanliness and
ensure that one hour prior to service - all drinks are
full and in operation.
Ensure menu displayed in dinner & Food in counter
as per menu.
Ensure that no chemicals are being stored with food
products - all chemicals should be stored in one
clearly marked area.
Fly killers not positioned above food preparation or
food display.
Cleaning schedule and procedures are being followed
and signed in acknowledgement.

7. PEST CONTROL

Document Controlled By: HSE Manager

Y/
Printed: 5 December 2015

Daily Food Safety Audit Report

Kitchen Name:-__________________
Ref.___________
Auditor:-_______________________
__________________________

Date:-_______________

Audit

Site Representative:-N

7.1
7.2
7.3
7.4
#
8.1

8.2

All refuse is removed from kitchen as quickly as

possible
Electric fly killing devices are kept clean and in
working order, Fly killers not positioned above food
preparation or food display.
Ensure all doors are closed in between deliveries and
garbage is removed.
No pest activity evident.

8. HEALTH AND SAFETY

Ensure all Food Safety damages / repairs / requests
are reported on Snag List and any new additions
reported to Maintenance supervisor and copy kept in
Food Safety Folder and any uncompleted requests
followed up regularly.
Ensure Fire extinguishers are fully operational 1. Pin
is in place 2. Pressure gage is at the correct level 3.
They are in the correct position.

9. PERSONAL HYGIENE
9.1
9.2
9.3
9.4

Y/
N

Y/
N

Staff washing hands & wearing gloves as required.

No jewelry, clean shaven & fingernails comply.
Staff wearing hats or hair nets.
Contamination risks minimized.
Internal Audit

Document Controlled By: HSE Manager

Printed: 5 December 2015