The FCS Kitchen Hygiene Audits are designed to evaluate:

  • Hygiene
  • Sanitation
  • Food safety
  • Design
  • Facilities

in kitchens in the food service industry.

Our kitchen hygiene audits are performed for clients in the hotel, gaming, restaurant, and catering industries, and are tailor made to the unique needs of each client. These are based on the R638 legal requirements, SANS 10049 and microbiological best practice.

The following areas are evaluated in the kitchen hygiene audits:

Microbiological Evaluation

A microbiological evaluation of surface swabs, hand swabs, food samples and water samples forms part of the audit, and provides scientific evidence as to the food safety, hygiene and sanitation standards in the kitchen. The FCS Hygiene Audit ensures that a statistically representative number of microbiological samples are evaluated to be able to provide a meaningful microbiological index for the surface swabs, hand swabs, food samples and a composite microbiological index.

The microbiological indices are presented on a graph and tracked over the previous three audits to provide a trend over time.

Risk Based Reporting

The actual Hygiene Audit standards are based on SANS 10049 and R638 standards, as well as FCS’s 40+ years of experience conducting hygiene audits. The FCS Hygiene Audit is a risk based audit, and is designed to evaluate the risks in the kitchen in the following areas:

  • Visual Cleanliness
  • Cleaning Procedures
  • Food Safety Practices
  • Documentation related to Food Safety and Hygiene
  • Facilities and maintenance

The above areas each receive an index which is represented as a percentage and presented on a graph and tracked over the previous three audits to provide a trend over time.

Separate Maintenance Report

The FCS Hygiene Audits are one of the few audits which provide a completely separate facilities report, which evaluates the actual kitchen facilities and maintenance, and the impact thereof on the food safety risk. In the facilities report, the physical structure is evaluated according to the R638 requirements.

In addition, the FCS audit focuses on operating temperatures for refrigerators, food displays, hot water supply and condition of areas such as tables and shelves.

Unique Kitchen Hygiene Audit App

FCS have, in conjunction with an IT partner, developed a Hygiene Audit Application, which is driven on a web based back end. The entire audit is conducted on a tablet, and as such, the audit report (excluding the microbiological results), is available immediately after the audit.

All non-conformances detected during the audit are ranked according to their impact on food safety – either critical, major or minor. Each are colour coded on a non conformance summary, which can be used as an action plan for corrective action.

The audits also have the ability to have photographs taken and embedded in the report. Photographs of non conformances are taken to add value and visual evidence to the report.

FCS Auditors – Trained Graduate Professionals

All of FCS auditors are qualified graduate professionals, with a recognised tertiary qualification in microbiology, food science or food technology.

FCS Auditors undergo constant training and evaluation to ensure an accurate audit is conducted. All auditors partake in a tri-annual calibration audit to ensure consistency across all auditors.

Example of an FCS Kitchen Hygiene Audit Report

FCS Kitchen hygiene report example

Kitchen Hygiene Example Report

kitchen facilities report example

Kitchen Facilities Example Report