Commercial Kitchen Audits

ASI Food Safety Consultants has a thorough audit for high-volume commercial kitchens. This audit is based on the Good Manufacturing Practices (GMPs) established in the Code of Federal Regulations (CFR) 21 part 110, the 2001 Food Code and the ServSafe principles from the National Restaurant Association. This audit includes Hazard Analysis Critical Control Points (HACCP) principles as they are applied to the daily operation of a commercial kitchen. Storage guidelines include the rules from the National Organic Program. Questions center on proper receiving, storage, and presentation techniques, as well as proper temperatures for storage, cooking, serving, cooling and reheating foods. The audit includes a review of temperature logs and training records for management and associates. One option we offer is swabbing for microbiological agents, a sign of poor cleanliness and sanitation.

Call ASI at 800-477-0778 to schedule your Commercial Kitchen Audit today.