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Hall and Prior Food Safety Audit for Fresh Fields Mains

by Kevin Fitzgerald, from the Community

Use this three monthly internal food safety audit checklist to assess the Fresh Fields mains kitchen. Review staff hygiene and uniforms, glove use, handwashing and training currency. Inspect work areas for cleanliness, correct storage, labeling and equipment sanitation. Verify cold room and fridge temperatures are below five degrees and that stock is rotated and within date. Check goods received records, blast chiller cleanliness and forms, and packaging and weighing steps to avoid cross contamination. Confirm thermometer accuracy to plus or minus one degree and proper probe wipe use. Ensure food sampling and retention for each meal is correctly labeled, stored frozen for fourteen days and segregated. A total score above ninety percent is required to pass.

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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Internal Food Safety Audit for Fresh Fields Kitchen
This internal kitchen audit checklist is designed for the Fresh Fields vegetable section to support food safety, compliance, and consistent quality. It covers staff hygiene and uniforms, handwashing and PPE, mandatory staff training, work area cleanliness, equipment and utensil sanitation, correct food storage and labeling, and cold room/fridge conditions including temperatures, rotation, and shelf organization. It includes goods receivable checks, blast chiller cleanliness and logging, food packaging and weighing with temperature controls, portioning practices, and minimizing time out of refrigeration for high‑risk foods. The audit also verifies thermometer accuracy and calibration, and food sampling and retention procedures. A score above 90 percent is required to pass, with corrective actions assigned as needed.
by Kevin Fitzgerald, from the Community
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Internal Food Safety Audit - Dessert Section
This internal food safety audit checklist is designed for a cook on site facility focusing on the Fresh Fields main kitchen dessert section. It helps verify compliance with hygiene and sanitation standards, staff attire and handwashing, and recent training. Inspect work areas for cleanliness, storage off the floor, labeling and use by dates, equipment sanitation, ventilation, and lighting. Review cold room and fridge conditions and temperatures, stock rotation, and thawing practices. Check goods received, blast chiller cleanliness and forms, and food packaging and weighing steps, including temperature controls to prevent cross contamination. Confirm thermometer accuracy and calibration records. Verify food sampling and retention procedures, correct labeling, portions, and 14 day frozen storage.
by Kevin Fitzgerald, from the Community
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Template
Internal Food Safety Audit Checklist
Use this internal food safety audit checklist to assess sandwich and bowls preparation areas in a cook on site facility. Review staff hygiene and uniforms, glove use, handwashing, and training validity. Inspect work benches, floors, equipment, food contact surfaces, labeling, and storage. Verify cold room and fridge conditions, stock rotation, and use by dates. Check goods receiving controls and temperature checks during preparation, portioning, and chilling. Confirm thermometer accuracy and calibration, and ensure sampling and retention for traceability. Designed for three month audits aiming for greater than ninety percent pass.
by Kevin Fitzgerald, from the Community
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Template
TT FAST Check Kitchen Food Safety Audit
Comprehensive restaurant kitchen food safety audit covering back yard housekeeping, equipment condition and cleanliness, decarboniser labels and PPE, canopy and filter hygiene, ovens and grills, microwaves, fridges and seals, clean containers, floors and dishwashers. Includes checks for ambient storage, freezer management with target temperatures minus 18 to minus 24 degrees and fridge temperatures below 8 degrees. Ensures correct food storage and labelling to prevent cross contamination, use of day dots and blue labels, suitability and calibration of probes, availability of probe wipes, and completion of the E Coli module. Verifies sanitiser use and contact time, designated raw prep area controls, chopping board condition, team uniform and jewellery compliance, and proper handwashing facilities and practice. Reviews KRKB records including unit temperatures and probe calibration, and key fire and safety items such as FRA action plan, refresher training, clear escape routes and up to date risk assessments.
by Vinnie Therisa, from the Community
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Hall and Prior Food Safety Audit for Fresh Fields Mains

With SafetyCulture you can

Digitize team workflows

Reduce manual errors

Create and share inspection reports

About author

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