Fed Kitchen Audit Checklist

This Fed Kitchen Audit template helps assess food safety and kitchen compliance across key areas. It covers staff training requirements including food hygiene, allergen, HACCP, logbook, health and safety, method statements, and COSHH. Personal hygiene checks include uniform standards, hair restraints, handwashing frequency, and storage of personal items. Temperature control focuses on hot holding at 63 degrees C or higher, cold holding at 5 degrees C or below, probing and recording temperatures, and equipment cleanliness and condition. Allergen management includes correct labeling, storage to prevent cross contamination, an allergen matrix at the service hatch, and records for dietary requirements. It also reviews food transport packaging and condition on arrival, logbook completeness, probe calibration records, and final sign off.