This article provides a checklist of questions to improve your approach to kitchen cleanliness.
Daily & Weekly Cleaning
Do you have a visible daily cleaning record in use by your team?
Do you complete a weekly deep clean of the site, and keep a record of this?
Are your fridges and freezers regularly cleaned, defrosted, and organised?
Is your stock room regularly cleaned and kept tidy?
Containers & Equipment
If you use service containers (gastros) or squeezy bottles, are these cleaned and sanitised regularly?
Pest Control
Do you have a contracted pest controller, and do you keep reports from their visits?
Are there any visible signs of pests (nests, droppings, or sightings)?
Are doors or windows left open? If so, are fly zappers or insect screens installed?
Site Condition
Are there chips in paint, dust, or dirt on walls or ceilings that could fall into food?
Are there any holes or cracks in walls or flooring that could allow pests into the site?
Are there any exposed wires or electrical issues that could present a risk?
Maintaining excellent hygiene and site condition isn’t just important for FSA inspections—it also ensures a safe, efficient, and trustworthy environment for your team and your customers.