How to Use This Digital Audit
This **Daily Hygiene & Cleaning Audit** is designed to provide a high-level overview of your facility’s sanitary status. It follows the Hygiene Food Safety (HFS) Master Blueprint to ensure critical areas are monitored for pathogens such as Listeria and Salmonella.
- Digital Entry: You can check off items and type corrective actions directly into the fields below as you move through the kitchen.
- PDF Export: Once the audit is complete, use the “EXPORT AUDIT TO PDF” button. This will generate a printer-friendly version of your report for physical filing or health inspector review.
- Saving Your Work: To save a permanent record for your HACCP logs, you must export the PDF before refreshing the browser.
NOTE: This instructional box will not appear on your exported PDF report.
HFS MASTER BLUEPRINT v2026.1
HFS Blueprint Compliance Log
| SECTION: HOT PRODUCTION | ||||||||
| Area/Equipment Item | M | T | W | T | F | S | S | Corrective Action |
|---|---|---|---|---|---|---|---|---|
| Extractor hood – general | ||||||||
| Extractor hood – filters & grease traps | ||||||||
| Oven | ||||||||
| Flat top | ||||||||
| Grill | ||||||||
| Cookers | ||||||||
| Salamander | ||||||||
| Bain marie | ||||||||
| Warmer | ||||||||
| Oil fryer | ||||||||
| Legs and supports to equipment | ||||||||
| Gas pipes and taps | ||||||||
| Electrical cords | ||||||||
| SECTION: FOOD PRODUCTION | ||||||||
| Area/Equipment Item | M | T | W | T | F | S | S | Corrective Action |
|---|---|---|---|---|---|---|---|---|
| Processing surfaces | ||||||||
| Shelves | ||||||||
| Table legs and supports | ||||||||
| Hard to reach floor areas | ||||||||
| General floor areas | ||||||||
| Walls | ||||||||
| Ceilings (clean if visibly dirty) | ||||||||
| Lights (clean if visibly dirty) | ||||||||
| Basins and taps incl hand wash basin | ||||||||
| Drains | ||||||||
| SECTION: SERVERY | ||||||||
| Area/Equipment Item | M | T | W | T | F | S | S | Corrective Action |
|---|---|---|---|---|---|---|---|---|
| Extractor hood – general | ||||||||
| Extractor hood – filters & grease traps | ||||||||
| Flat top | ||||||||
| Surfaces | ||||||||
| Shelves | ||||||||
| Bain marie / Hot display | ||||||||
| Cold display | ||||||||
HFS PRO TIP: Servery units must maintain temperatures above 63°C for hot hold or below 5°C for cold hold to prevent the rapid multiplication of food poisoning bacteria.
| SECTION: MANUAL WASH | ||||||||
| Area/Equipment Item | M | T | W | T | F | S | S | Corrective Action |
|---|---|---|---|---|---|---|---|---|
| Sinks and taps | ||||||||
| Surrounding tabling | ||||||||
| Hard to reach floor areas | ||||||||
| General floor areas | ||||||||
| Walls | ||||||||
| Ceilings (clean if visibly dirty) | ||||||||
| Lights (clean if visibly dirty) | ||||||||
| Basins and taps incl hand wash basin | ||||||||
| Drains | ||||||||
| SECTION: DRY STORE | ||||||||
| Area/Equipment Item | M | T | W | T | F | S | S | Corrective Action |
|---|---|---|---|---|---|---|---|---|
| Shelves | ||||||||
| Floor – hard to reach areas | ||||||||
| Floor – general areas | ||||||||
| Walls | ||||||||
| Ceiling (clean if visibly dirty) | ||||||||
| Lights (clean if visibly dirty) | ||||||||
HFS PRO TIP: In Dishwashing and Manual Wash areas, standing water can lead to the formation of biofilms harboring *Listeria monocytogenes*. Ensure all surfaces are dried properly and floor drains are cleared of debris.
| SECTION: COLD STORAGE (FRIDGES & FREEZERS) | ||||||||
| Area/Equipment Item | M | T | W | T | F | S | S | Corrective Action |
|---|---|---|---|---|---|---|---|---|
| Internal walls and floor | ||||||||
| Shelving and racks | ||||||||
| Door seals (gaskets) | ||||||||
| Handles and external surfaces | ||||||||
| Condensation trays / Drains | ||||||||
| Fan covers / Evaporator units | ||||||||
| SECTION: BIN & WASTE AREAS | ||||||||
| Area/Equipment Item | M | T | W | T | F | S | S | Corrective Action |
|---|---|---|---|---|---|---|---|---|
| Internal bins (emptied and washed) | ||||||||
| External bin area (swept/hosed) | ||||||||
| Waste oil storage area | ||||||||
| Recycling containers | ||||||||
| SECTION: STAFF FACILITIES & GENERAL | ||||||||
| Area/Equipment Item | M | T | W | T | F | S | S | Corrective Action |
|---|---|---|---|---|---|---|---|---|
| Staff toilets and wash basins | ||||||||
| Locker rooms / Changing areas | ||||||||
| Cleaning chemical store | ||||||||
| Mops and buckets (sanitised/stored) | ||||||||
| Fly killer (emptied and cleaned) | ||||||||
HFS PRO TIP: Cold storage units, especially door gaskets and condensation drains, are primary sites for the growth of Listeria monocytogenes. This pathogen thrives in cold, damp environments and can lead to cross-contamination of ready-to-eat foods if not audited daily.