Food Audit - Weekly

A constant and regular check is imperative over the food supplies and their condition in the kitchen. Along with it, it is necessary that the areas of food preparation are clean, clear, and hygienic for the safety and well-being of the guests. A well-inspected kitchen and storage is the central element of a well-functioning restaurant thus periodic and regular inspections are necessary.

General
Did the handler wash their hands thoroughly for at least 20 seconds with warm water and soap?
Has the equipment of the kitchen been cleaned and dried?
Are all the fruits and vegetables which have NOT been labeled as pre-washed, washed under running water?
Is it made sure not to wash seafood, meat, eggs, and poultry?
Is there any mold visible on cheese except in the case of blue cheese?
Are all the dairy products present pasteurized?
Are the seafood, raw meat, poultry, and eggs kept away from the rest of the items?
Are the equipment used to prepare or cut seafood, raw meat, poultry, and eggs washed thoroughly with soap and hot water?
Are the temperatures of cooked meat checked thoroughly?
Is the input temperature of the refrigerator checked?
Is the input temperature of the freezer checked?

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