By Canteen Connect · Updated
Quick answer
A good canteen hygiene audit checks personal hygiene, kitchen and equipment cleanliness, food storage and temperature, water quality, waste handling, pest control and records. Run quick checks daily, deeper checks weekly and a full documented audit monthly.
Key takeaways
- Hygiene is a routine, not a pre-audit event.
- Check people, premises, product and paperwork.
- Keep time-stamped records.
- Hot food above 60°C and cold food below 5°C is a widely used safety rule.
Daily checks
- Staff in clean uniforms, caps, aprons; hands washed; no jewellery or open wounds.
- Kitchen surfaces, floors and equipment cleaned before and after service.
- Hot-holding food above 60°C; chilled items below 5°C.
- Raw and cooked items separated; vegetables washed.
- Drinking water source clean and dispensers sanitised.
- Waste bins covered and emptied.
Weekly checks
- Deep cleaning of exhausts, drains, storage racks and cold rooms.
- Pest-control inspection and trap check.
- Equipment calibration — thermometers, scales.
- Stock rotation and expiry review.
Monthly checks
- Training refreshers and attendance.
- Water testing and cleaning of storage tanks.
- Review of complaints and corrective actions.
- Management review of audit scores.
Records to keep
- 1.Staff health and training records.
- 2.Cleaning and pest-control logs.
- 3.Temperature logs.
- 4.Supplier and licence details.
- 5.Corrective-action register.
Using external frameworks
FSSAI’s Schedule 4 sets hygienic and sanitary practices for food businesses, and frameworks such as HACCP help identify and control hazards. Many organisations also pursue Eat Right certifications.
This article is general information, not legal advice. Rules change — confirm current requirements with the relevant authority or a qualified consultant.
Frequently asked questions
How often should a canteen be audited?
Daily self-checks, weekly deeper checks and a documented monthly audit are common practice, plus external audits as required.
Who should audit the canteen?
A mix of the operator’s quality team, your own Admin or EHS team and, where relevant, external auditors.
What is the safe temperature for hot food?
A widely used rule is to hold hot food at or above 60°C and cold food at or below 5°C.
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