Comprehensive kitchen audit checklist designed for food service operations. Covers cleaning schedules, documentation traceability, probe use and calibration, handwashing, and contamination controls. Includes sections on allergen management, staff training, maintenance, hazard controls, and HACCP implementation. Reviews structure and workflow, sanitation practices, chemical handling, personal hygiene, and first aid provisions. Audits control of critical points such as deliveries, storage temperatures, date labeling, cooking and cooling records, and probe accuracy. Also examines pest control contracts, housekeeping, and internal/external waste management to meet EHO and food safety standards.
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