Hall and Prior Internal Food Safety Audit 2023

This internal kitchen audit checklist supports cook on site facilities in aged care and health services. It covers staff training currency, monthly compliance forms, daily cooking and reheating temperature records, and appliance temperature logs. Inspectors review cleaning schedules, defrost and blast chiller records, goods receiving checks, and corrective and preventive actions. The checklist assesses kitchen hygiene, dishwashers, freezers, cold rooms, serving equipment, dry stores, and outside bin and grease trap areas. It verifies food protection and labeling, separation of raw and cooked items, calibration of thermometers, and critical temperature controls such as hot food above 60 C, reheating above 75 C, cooling from 60 C to 21 C within 2 hours and to 5 C within 4 hours. It also audits meal service execution and temperatures across all diet textures to ensure safe, high quality service.