The answer to all questions below should be ‘yes’.
If the answer is ‘no’ please note the location and brief details and investigate the problem further
to identify actions.
Inspected by Date
HAZARD YES/ COMMENTS ACTION TAKEN or
NO (location & brief details) RECOMMENDED
(with completion dates)
Cleanliness
Is access to the kitchen clean and tidy?
Are work surfaces, shelves & floor kept clean & tidy?
Are walls & ceilings clean & in good condition and
clean?
(not cracked, chipped or peeling)
Are equipment, crockery & utensils cleaned
thoroughly after use?
Are sinks and drains working properly?
(not blocked or smelling)
Disposal of Waste
Are waste food & other waste removed from the
kitchen at least once per day?
Is waste stored in a bin or similar container with a
tightly fitting lid?
Are waste bins clean?
Are broken glass & other sharp waste put in a
puncture-proof container or wrapping before disposal
into a bin?
Are refuse bins kept at a distance from the kitchen?
Are refuse bins emptied regularly?
Project Name / No.
Project Manager:
Document No. NAI-HSE-019
Revision No.
Weekly Inspection Checklist - Kitchen Date:
(according to waste disposal contract)
Food Hygiene
Is cooked & raw food stored & prepared separately?
Is food stored in clean containers and correctly
labelled?
Are all foods, food equipment, and utensils stored a
minimum of 15cm above the floor?
Is oil for deep frying changed regularly
(note when last carried out)
Pest Control
Are kitchen, service & storage areas regularly
checked for pest (mice, insects, etc.) infestations?
(note date of last check & name of pest control
company)
Are pest control visits made out of hours e.g. at
night?
(note arrangements for this)
Ventilation
Are cooking smells & steam removed from the
kitchen?
Is there a supply of fresh air with no draughts?
Lighting
Is the lighting bright enough, especially over work
surfaces & cookers?
Are light shades & diffusers clean & in good
condition?
NAI-HSE-019
Project Name / No.
Project Manager:
Document No. NAI-HSE-019
Revision No.
Weekly Inspection Checklist - Kitchen Date:
Slips, Trips and Manual Handling
Is the floor in a good condition?
(no cracks, bumps or worn bits)
Is the floor free from obstructions?
(such as boxes or rubbish)
Are floor surfaces clean?
Are spills cleared up immediately?
Are ‘caution – wet floor’ signs used when floors have
been washed?
Have manual handling risks been assessed &
controlled? (check risk assessment records)
HAZARD YES/ COMMENTS ACTION TAKEN or
NO (location & brief details) RECOMMENDED
(with completion dates)
Are fire extinguishers provided and tested annually?
(check last test date on label)
Are up to date fire action notices displayed where
staff can read them?
(what to do in event of fire & fire assembly points)
Are ‘no smoking’ rules followed?
(look for cigarette butts)
HAZARD YES/ COMMENTS ACTION TAKEN or
NO (location & brief details) RECOMMENDED
(with completion dates)
Is there a procedure for reporting faulty machinery or
NAI-HSE-019
Project Name / No.
Project Manager:
Document No. NAI-HSE-019
Revision No.
Weekly Inspection Checklist - Kitchen Date:
equipment & taking it out of use until mended?
(note details of this procedure)
Is dangerous machinery operated with guards in
place?
(e.g. mincers, bacon slicers, potato chippers, food
mixers)
Are these dangerous machines only operated by
trained staff over the age of 18?
Electrical Safety
Are electrical sockets and equipment placed away
from sinks and hotplates?
Is electrical equipment regularly inspected and
tested?
Is portable electrical equipment tested every 3 years
– check test labels
Does all electrical equipment pass visual inspection?
HAZARD YES/ COMMENTS ACTION TAKEN or
NO (location & brief details) RECOMMENDED
(with completion dates)
Protective Clothing
Are padded gloves available for handling broken glass
and other sharp waste material?
Are heatproof gloves or gauntlets provided for taking
dishes in & out of hot ovens?
Is all protective clothing replaced as soon as it is
worn out or damaged?
Are clean hair coverings (caps, snoods etc.) provided
NAI-HSE-019
Project Name / No.
Project Manager:
Document No. NAI-HSE-019
Revision No.
Weekly Inspection Checklist - Kitchen Date:
when needed?
Illness
Do staff report symptoms which may cause food
poisoning? (diarrhoea, vomiting, skins rashes, boils,
fever, discharges from ear or nose)
Other Hazards/Notes
NAI-HSE-019
