Mock Audit

Team member asked to complete a medical questionnaire

Hot food is at a minimum of 63°C (75°C)

Hand-wash basin is clean, fully stocked and the soap dispenser is clean

Team members are washing their hands effectively and often

All team members have completed Food Hygiene training

All team members have completed Allergen training

Allergens are stored separately

Three working, calibrated probes are available

Relevant paperwork is up to date, including pest control and COSHH

Measures are in place to prevent physical contamination, including jewellery, false nails and nail varnish

Knives are being held correctly

The first-aid box is fully stocked

Staff are aware of the location of the fire assembly point

Belfast date is blanked out on sauces

All fire-safety measures are in place and exits are clear

Measures prevent cross-contamination: utensils are stored correctly, products are off the floor, coloured utensils are separated, and cloths or blue roll are kept off dirty surfaces

Clean uniform

Beard snood worn where required

Correct uniform, including shoes

No false nails or jewellery worn

Long hair is tied up

Chef jacket worn

Cleaning schedule is available, in use and uploaded weekly to Check65