Skip to content
FoodProof — Hygiene & Food Safety — Consulting · Auditing · Training
Service 01

Kitchen & Premises Hygiene Audits

A structured, on-site hygiene audit benchmarked against FSSAI's Schedule 4 hygiene and sanitary requirements and HACCP principles, carried out before an inspector arrives unannounced.

See your kitchen the way an inspector will.

What's Covered

  • Receiving & storage
  • Cross-contamination control
  • Temperature control (cold chain and cooking)
  • Pest management
  • Waste handling
  • Water safety
  • Staff hygiene practice
  • Premises & equipment condition

Deliverable

A scored audit report with photographic evidence of every gap and a corrective-action plan with owners and deadlines your team can act on immediately.

A clean stainless-steel cooking station with pots and a copper pan in a professional kitchen
Common in these industries
Hotels & ResortsCatering & Banquet OperatorsCloud KitchensFood Retail & Specialty StoresInstitutional Kitchens
How we work

A simple, repeatable method.

See how we work
  1. 01Assess
  2. 02Correct
  3. 03Train
  4. 04Maintain
Services

Other Services

FoSTaC-Aligned Staff TrainingTraining your team to make food safety routine.FSSAI Documentation & License SupportDocumentation ready before it is asked for.Compliance Calendar & Renewal ManagementNothing important expires unnoticed.Mock Inspections & Audit ReadinessKnow where you stand before an inspector arrives.Compliance AdvisoryPractical answers when compliance questions come up.

Not sure where your kitchen stands? Start with a free audit.

Get a Free Audit
CallGet a Free Audit