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.