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Kitchen Audits


Scope of Work
In order to evaluate your current facility Boecker Food Safety will conduct kitchen audit of your operation where our consultants will visit the outlets and evaluate the hygiene and safety practices and the staff personal hygiene then raise a gap report with suggested course of action.

The Audit will include

1. Premises
Walls - clean & in good repair
Floors & drains clean
Wall / floor junctions clean
Ceilings & overheads clean
Lighting - adequate & clean
Ventilation & cooker hood clean
No signs of pests / infestation
Interior / exterior pest proofing

2. Equipment
Kitchen tabling & under clean
Cooking equipment clean
Fridges clean & correct storage
Sinks clean & correct use
Boards clean & correct use
Knives clean & correct use
Utensils clean and correct use
Hand contact surface clean, i.e. taps Waste bins clean

3. Front of House
Cleanliness of eating area
Staff hygiene
Customers WC clean & functioning

4. Contamination
Food storage no cross contamination
Food prep no cross contamination
Food display no cross contamination

5. Hygiene
Wash up sink clean & correct use
Dishwasher area clean & tidy
Cleaning utensils clean & tidy
Correct cleaning chemicals usage
COSHH training & info in place

6. Staff
Personal hygiene
Staff clothing / uniform clean
Hygiene training up to date
First aid box stocked
Wash basins clean / soap / towel
Staff changing facilities clean & tidy
Hand washing frequency
Managers / Chef awareness

7. Procedures
Premises etc. cleaned to schedule
Delivery records maintained
Fridge / Freezer temps. Records complete
Cooking records complete
Chiling records complete
Belt temp. time records complete
Wastage records complete
Temp. probes in use & calibrated
Stock rotation / day dots accurate
Action Plan

The gap report will be presented along with an action plan upon completion of the survey done by the consultants in order to evaluate the current operation and suggest an action plan to be implemented.
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