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.