Weekly Food Safety Audit: How to Complete This Food Safety Investigation

Why weekly food safety audits matter

Daily checks like temperature monitoring catch immediate problems. But they do not tell you whether your overall food safety systems are working. A fridge might be at the right temperature, but are staff actually following the correct procedures when they use it?

Weekly audits take a step back and examine the bigger picture. They verify that your documented procedures are being followed, that equipment is being maintained, and that staff understand and apply food safety principles throughout their work.

Environmental Health Officers look for evidence of systematic food safety management, not just individual checks. Regular internal audits demonstrate that you take food safety seriously and actively monitor your own compliance. This can make the difference between a good food hygiene rating and a poor one.

The difference between checks and audits

Daily checks answer the question: "Is this specific thing safe right now?"

• Fridge temperature is 4°C
• Cooked chicken reached 75°C
• Sanitiser is at correct dilution

Weekly audits answer the question: "Are our systems working properly?"

• Are temperature records being completed correctly?
• Are staff following cooking procedures?
• Is the cleaning schedule being followed?

Both are essential. Checks catch immediate hazards. Audits catch systemic problems before they cause harm.

Legal requirements

Food safety law requires you to have a food safety management system based on HACCP principles. This means you must identify hazards, put controls in place, and verify those controls are working.

Verification is where audits come in. You cannot claim your controls are working if you never check them. Regular internal audits provide the evidence that your system is effective.

When to complete this audit

Frequency

Complete this audit weekly. Choose a consistent day and time that works for your operation. Many businesses audit on quieter days like Monday or Tuesday morning, when there is time to address any issues found.

Who should audit

The auditor should be:

• A manager, supervisor, or senior team member
• Someone who understands food safety requirements
• Ideally, not the person directly responsible for the areas being checked

Having a different person audit adds objectivity. The Head Chef might not notice problems in their own kitchen that a General Manager would spot immediately.

Time required

A thorough audit of a typical restaurant kitchen takes 30-45 minutes. Larger operations or those with multiple kitchens will take longer. Do not rush the audit. A superficial check that misses problems is worse than no check at all.

How to complete the audit

Work through each section systematically. For each item, observe what is actually happening, not what should be happening. Check records, watch staff, and physically inspect equipment and storage areas.

Section 1: Purchase and delivery

This section checks that food enters your premises safely.

What to look for:

• Delivery records are being completed with temperatures and times
• Staff are checking deliveries against specifications
• Out-of-spec deliveries are being rejected and documented
• The delivery area is clean and clear of packaging

Common issues:

• Delivery records incomplete or missing
• Staff accepting deliveries without checking temperatures
• Packaging left in delivery area attracting pests

Corrective actions:

• Retrain staff on delivery acceptance procedures
• Remind suppliers of your temperature requirements
• Schedule regular clearing of delivery area

Section 2: Chilled, frozen, and dry goods storage

This section verifies that food is stored safely after delivery.

What to look for:

• Temperature records show fridges and freezers are monitored correctly
• Staff are taking actual food temperatures, not just reading displays
• Corrective actions are documented when temperatures are wrong
• Dry goods are covered, off the floor, and within date
• Raw and ready-to-eat foods are properly separated
• Date labels are present and correct
• Stock rotation is happening (first in, first out)

Common issues:

• Temperature records show only display readings
• No documented corrective actions when temperatures were high
• Unlabelled containers or missing date labels
• Raw meat stored above ready-to-eat food
• Out-of-date products in storage

Corrective actions:

• Refresh training on temperature monitoring procedures
• Implement a daily date check as part of opening procedures
• Reorganise storage to ensure proper separation
• Dispose of out-of-date products and review ordering quantities

Section 3: Staff and hand washing

This section checks personal hygiene standards.

What to look for:

• Hand wash basins have working hot and cold water
• Basins and taps are clean
• Soap and hand drying materials are available
• Staff are washing hands at appropriate times (observe during the audit)
• Staff appearance complies with policy (clean uniform, no jewellery, short nails, hair tied back)
• Changing areas are clean and hygienic

Common issues:

• Hand wash basin blocked or used for other purposes
• No soap or paper towels
• Staff not washing hands between tasks
• Jewellery being worn in food areas
• Dirty uniforms

Corrective actions:

• Repair or unblock hand wash facilities immediately
• Restock soap and towels and implement checking system
• Remind all staff of hand washing requirements
• Enforce uniform and jewellery policy consistently
• Review uniform provision and laundry arrangements

Section 4: Food preparation

This section examines how food is handled during preparation.

What to look for:

• Chopping boards and knives are used according to colour-coding policy
• Chopping boards are in good condition (no deep cuts or staining)
• Raw and ready-to-eat foods are prepared in separate areas or at different times
• Temperature probes are clean and in good condition
• Probe wipes are being used between foods

Common issues:

• Wrong colour board being used
• Heavily scored boards that cannot be properly cleaned
• Cross-contamination between raw and ready-to-eat
• Dirty probes
• No probe wipes available

Corrective actions:

• Replace damaged chopping boards
• Retrain staff on colour-coding system
• Review preparation workflow to prevent cross-contamination
• Clean and sanitise probes, check calibration
• Order probe wipes and place near probe storage

Section 5: Defrosting

This section checks that frozen food is defrosted safely.

What to look for:

• Food is defrosted in the fridge, not at room temperature
• Defrosting food is covered and in suitable containers
• Drip trays are used to prevent cross-contamination
• Defrosting food is labelled with date started

Common issues:

• Food defrosting on counters at room temperature
• Uncovered food in fridge
• Raw meat dripping onto other foods
• No system for tracking how long food has been defrosting

Corrective actions:

• Remind staff of correct defrosting procedures
• Provide suitable containers and drip trays
• Implement labelling system for defrosting items
• Review freezer stock to plan defrosting in advance

Section 6: Cooking and reheating

This section verifies that food is cooked to safe temperatures.

What to look for:

• Temperature records show cooking temperatures are being checked
• High-risk items (poultry, processed meats) are specifically monitored
• Records show temperatures of 75°C or above being achieved
• Staff understand procedures for foods cooked to order (e.g., rare steaks)

Common issues:

• No temperature records for cooked food
• Only certain items being checked
• Temperatures below 75°C being recorded without corrective action
• Confusion about which items can be served pink

Corrective actions:

• Implement cooking temperature monitoring for all high-risk items
• Retrain staff on target temperatures and probe use
• Review and document procedures for items served below 75°C
• Investigate why temperatures are not being achieved (equipment issues, portion size, starting temperature)

Section 7: Hot holding

This section checks food kept hot for service.

What to look for:

• Temperatures are recorded regularly with time food was placed in unit
• Food is held at 63°C or above
• Corrective actions are documented when food drops below 63°C
• Food held below 63°C is used within 2 hours or discarded

Common issues:

• No records of hot holding temperatures
• Food in hot hold below 63°C
• No system for tracking how long food has been held
• Food held too long being served

Corrective actions:

• Implement hot holding temperature checks every 2 hours
• Adjust equipment or batch sizes to maintain temperature
• Use time labels to track how long food has been held
• Train staff on the 2-hour rule for food below 63°C

Section 8: Cooling

This section examines how cooked food is cooled for storage.

What to look for:

• Blast chiller is being used correctly (if available)
• Cooling records show start time, finish time, and temperatures
• Food is covered during cooling
• Food is cooled to below 8°C within 90 minutes
• Alternative cooling methods are effective if no blast chiller

Common issues:

• Blast chiller not used or used incorrectly
• No cooling records
• Food left uncovered during cooling
• Cooling taking longer than 90 minutes
• Large containers of hot food placed directly in fridge

Corrective actions:

• Train staff on blast chiller operation
• Implement cooling record system
• Provide covers for cooling food
• Use smaller containers or ice baths to speed cooling
• Review what food needs to be cooled and plan production accordingly

Section 9: Cleaning and disinfection

This section reviews cleaning standards and chemical management.

What to look for:

• Cleaning materials and chemicals are available
• Chemical storage area is tidy and secure
• All chemicals are food-safe and approved
• Staff have appropriate PPE where required
• Cleaning schedule tasks are being completed
• Pot wash area is kept tidy during and after service
• Waste bins are cleaned and disinfected daily
• Bin areas are tidy with bins emptied when full
• Large equipment is clean and in good condition

Common issues:

• Missing cleaning chemicals or equipment
• Unapproved chemicals being used
• Cleaning schedule not being followed
• Dirty pot wash area
• Overflowing bins
• Equipment with built-up grease or dirt

Corrective actions:

• Restock cleaning supplies and implement checking system
• Remove unapproved chemicals and source correct products
• Review cleaning schedule and adjust if tasks are unrealistic
• Assign responsibility for pot wash area tidiness
• Increase bin emptying frequency
• Schedule deep clean for neglected equipment

Section 10: Pest control

This section checks for signs of pests and prevention measures.

What to look for:

• No signs of pest activity (droppings, gnaw marks, dead insects, live pests)
• Pest proofing measures are in good repair
• Fly screens are intact
• Electric fly killers are working and positioned correctly
• Door seals and bristle strips are in place
• Door closers are working

Common issues:

• Evidence of mouse or rat activity
• Fly screens damaged or missing
• EFK bulbs not working or unit full
• Gaps under doors or around pipes
• Doors propped open

Corrective actions:

• Contact pest control contractor immediately if activity found
• Repair or replace damaged fly screens
• Replace EFK bulbs and empty catch trays
• Seal gaps and install bristle strips
• Remind staff to keep doors closed

Section 11: Maintenance

This section examines the physical condition of the premises.

What to look for:

• Walls, floors, and ceilings are in good repair
• No flaking paint, damaged tiles, or holes
• Lighting is adequate and working
• Ventilation is working correctly
• Extraction hoods are clean and functioning
• Major equipment is well maintained
• No water leaks or drainage issues
• Gas and electrical equipment is safe

Common issues:

• Damaged flooring or wall tiles
• Lights not working
• Extraction not clearing smoke and steam
• Equipment breaking down frequently
• Water pooling or slow drains

Corrective actions:

• Schedule repairs for structural damage
• Replace bulbs and report electrical issues
• Have extraction system serviced
• Implement preventive maintenance schedule
• Clear drains and investigate persistent issues

Section 12: Waste control and management

This section checks waste handling procedures.

What to look for:

• External waste areas are clean and tidy
• No waste or spillages on the ground
• External bin lids are closed when not in use
• Waste collection frequency is sufficient
• Bins are not overflowing between collections

Common issues:

• Waste on ground around bins
• Bin lids left open (attracting pests)
• Bins overflowing before collection
• Waste bags left outside bins

Corrective actions:

• Clean waste area and implement regular cleaning schedule
• Remind staff to close bin lids
• Increase collection frequency or add more bins
• Review waste segregation to maximise bin capacity

Section 13: Allergen management

This section verifies allergen controls are in place and working.

What to look for:

• Allergens are stored below other items where possible
• All food labels indicate major allergens
• Original allergen information is kept for decanted items
• Allergen matrix is up to date with current menu
• Allergen controls are followed during storage, preparation, and service
• Separate equipment is used or properly cleaned between allergen and non-allergen dishes
• Communication between front of house and kitchen is working
• Staff allergen training is current and documented

Common issues:

• Allergens stored above other foods
• Missing allergen information on labels
• Out-of-date allergen matrix
• No system for communicating allergen requests to kitchen
• Staff unsure about allergen content of dishes
• Training records missing or out of date

Corrective actions:

• Reorganise storage to position allergens correctly
• Update labels to include allergen information
• Review and update allergen matrix
• Implement clear allergen communication system (written tickets, verbal confirmation)
• Schedule allergen training refresh for all staff

Recording your findings

For each section, record:

• Whether each item is satisfactory or needs action
• Specific details of any problems found
• What corrective action will be taken
• Who is responsible for the correction
• Target date for completion

In Pilla, you can add comments to each section explaining any issues and the planned response.

Following up on issues

Finding problems is only useful if you fix them. After each audit:

1. Prioritise issues - Food safety risks need immediate action. Minor maintenance can wait.
2. Assign responsibility - Make one person accountable for each corrective action.
3. Set deadlines - Agree when each issue will be resolved.
4. Verify completion - Check that actions have been taken before the next audit.
5. Track trends - If the same issues appear repeatedly, the underlying cause needs addressing.

Common mistakes to avoid

Auditing your own work

If you prepared the food or cleaned the area, you are too close to audit it objectively. You will miss things or unconsciously excuse problems. Always have someone else audit.

Rushing through the checklist

A tick-box exercise that does not actually examine what is happening provides false assurance. Take time to observe, check records, and ask questions.

Not documenting findings

An audit with no written record has limited value. You cannot track trends, demonstrate due diligence, or follow up on issues without documentation.

Accepting excuses

"We were really busy" or "that was a one-off" may explain a problem but do not make it acceptable. If systems fail when busy, the systems need to be more robust.

Not following up

Finding the same problem week after week means the audit is not working. Corrective actions must actually happen, and underlying causes must be addressed.

Only auditing when convenient

Auditing on the quietest day when everything is perfect does not reflect normal operations. Occasionally audit during busy periods to see how systems hold up under pressure.

Summary

Weekly food safety audits are your opportunity to step back and evaluate whether your food safety systems are truly working. They complement daily checks by examining processes, not just outcomes.

Remember:

• Audit weekly, on a consistent day
• Work through all 13 sections systematically
• Document findings and corrective actions
• Follow up to ensure issues are resolved
• Use trends to identify underlying problems