SiteSnagSee how it works

Food service

The food hygiene audit app for kitchens and food businesses

SiteSnag is a food safety audit app for kitchen managers, auditors and multi-site operators. Its food hygiene audit runs from structure and cleaning through temperature control and allergens to your records, and there’s a shorter set of kitchen opening checks for each morning. Findings are photographed as you go and become a Food Safety Audit Report on the phone.

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Used by Kitchen managers and head chefs · Food safety auditors and consultants · Multi-site operators · Contract caterers · Pub and café owners

Why SiteSnag

Built for food service inspections done on a phone.

Paper fridge logs filled in at the end of the shift, or not at all.

Kitchen opening checks take a number for each fridge, the walk-in chiller and the freezer, so readings go in as you take them alongside the door seal and stock checks.

Audit sheets that say “dirty” without saying what needs cleaning or who should do it.

Pick from built-in findings such as out-of-date stock or chemicals stored with food. Each one comes with a clear description and who’s responsible, whether that’s the head chef or the pest control contractor.

Audit apps that hang in the cellar or the walk-in freezer because there’s no signal.

SiteSnag works offline with no account and saves everything to the phone, including the finished report.

Findings that stay on the list long after the head chef has dealt with them.

Turn on Record status in Settings and you can mark each finding In progress, Fixed or Verified by hand. The Food Safety Audit Report can then sort findings by status.

Built-in checklists

Food hygiene audit and Kitchen opening checks, ready on day one.

These are the checklists SiteSnag adds when you choose food service. Tick them on your phone with pass or fail, yes or no, readings and condition ratings, and they go straight into the PDF. Edit them or build your own.

Food hygiene audit

Full audit of structure, cleaning, temperatures, allergens and records

Structure & equipment

  • Walls, floors and ceilings sound, smooth and easy to clean
  • Food contact surfaces in good repair
  • Hand-wash basins with hot and cold water, soap and paper towels
  • Separate sink for food or equipment washing
  • Lighting adequate in all food areas
  • Ventilation and extraction working, filters clean
  • Equipment in good repair with no flaking paint or rust
  • Overall condition of the premises

Cleaning

  • Cleaning schedule in place and followed
  • Surfaces and equipment visibly clean
  • Hard-to-reach areas free from build-up of dirt and grease
  • Food-safe sanitiser meeting BS EN 1276 or BS EN 13697 in use
  • Correct contact time for sanitiser followed
  • Cloths and equipment colour coded or single use
  • Dishwasher reaching correct wash and rinse temperatures
  • Chemicals stored away from food

Temperature control

  • Fridges at 8°C or below (5°C or below recommended)
  • Freezers at -18°C or below
  • Hot food cooked to a core of 75°C or equivalent
  • Hot holding at 63°C or above
  • Cooling done quickly, within 90 minutes
  • Probe thermometer working and calibrated
  • Probe thermometer reading in iced water (°C)
  • Probe thermometer reading in boiling water (°C)

Cross-contamination

  • Raw and ready-to-eat food stored separately
  • Raw meat stored below ready-to-eat food
  • Separate boards, knives and equipment for raw and ready-to-eat
  • Food covered, labelled and dated
  • Stock rotation followed, nothing past its use-by date
  • Separate prep area or time for raw meat (E. coli O157 controls)

Allergens

  • Allergen information for all dishes, covering the 14 allergens
  • Allergen matrix up to date with current recipes and suppliers
  • Customers told how to get allergen information
  • PPDS food labelled with full ingredients and allergens in bold
  • Allergen-free meals prepared with separate equipment
  • Staff trained in allergen awareness

Pest control

  • No signs of pests (droppings, gnawing, insects, nests)
  • Doors, windows and openings proofed against pests
  • Fly screens fitted to opening windows
  • Electric fly killer working, tubes changed
  • Pest control contract in place
  • Pest control visit reports on file and actions completed

Personal hygiene

  • Staff wearing clean protective clothing
  • Hands washed at the right times
  • Hair tied back or covered
  • No jewellery other than a plain band
  • Cuts covered with blue detectable plasters
  • Exclusion policy in place for sickness and diarrhoea (48 hours)
  • Number of food handlers on shift

Documentation & management

  • Food safety management system in place (e.g. SFBB or HACCP)
  • Opening and closing checks completed daily
  • Fridge, freezer and hot holding records complete
  • Supplier list and delivery checks recorded
  • Food hygiene training records for all food handlers
  • Four-weekly review completed and signed
  • Current food hygiene rating displayed
  • Notes

Kitchen opening checks

Daily checks before service starts

Fridges & freezers

  • Fridge 1 temperature (°C)
  • Fridge 2 temperature (°C)
  • Walk-in chiller temperature (°C)
  • Freezer temperature (°C)
  • All fridges at 8°C or below
  • All freezers at -18°C or below
  • Fridge doors close and seal properly

Food & stock

  • Nothing past its use-by date
  • Opened food covered, labelled and dated
  • Raw meat stored below ready-to-eat food
  • Deliveries checked and put away promptly
  • Allergen information matches today's menu

Cleaning

  • Work surfaces clean and sanitised
  • Floors clean and dry
  • Chopping boards and utensils clean
  • Sanitiser and cleaning chemicals in stock
  • Bins emptied and lids closed

Equipment

  • Probe thermometer working and clean
  • Probe wipes available
  • Dishwasher working at correct temperature
  • Ovens, grills and fryers working
  • Extraction and canopy working

Hand washing & staff

  • Hand-wash basins clear with hot water
  • Soap and paper towels stocked
  • Staff fit for work, no sickness reported
  • Staff in clean uniforms
  • First aid kit with blue plasters stocked

Pests

  • No signs of pests overnight
  • External doors closed or screened
  • Electric fly killer working
  • Notes

Finding wording

40 findings already written.

Start typing on site and matching wording appears, with a description, severity and who puts it right. Pick one and you’re done.

Temperature control

  • Fridge temperature above 8°CCritical

    Fridge running above 8°C. Check the seals and thermostat, move high-risk food to a working fridge and call a refrigeration engineer.

    Refrigeration engineer · Food Safety and Hygiene (England) Regulations 2013

  • Hot holding temperature below 63°CCritical

    Food in hot holding found below 63°C. Reheat to 75°C or throw away, and check the bain-marie or hot cupboard.

    Head chef · Food Safety and Hygiene (England) Regulations 2013

  • Freezer temperature above -18°CMajor

    Freezer running warmer than -18°C. Check door seals and ice build-up, and call a refrigeration engineer if it does not recover.

    Refrigeration engineer

  • Temperature records incompleteModerate

    Fridge, freezer or hot holding temperatures not recorded on every day. Record readings at least twice daily and review weekly.

    Kitchen manager

  • Probe thermometer not calibratedModerate

    No record of probe thermometer checks. Check monthly in iced and boiling water and record the results.

    Kitchen manager

  • Food cooling too slowlyMajor

    Cooked food left to cool at room temperature for too long. Cool within 90 minutes using shallow trays or a blast chiller.

    Head chef

  • Food defrosting at room temperatureModerate

    Frozen food defrosting on the worktop. Defrost in the fridge or a dedicated defrost area and record it.

    Kitchen staff

Cleaning

  • Grease build-up on canopy and filtersMajor

    Grease build-up on extraction canopy and filters. Clean filters weekly and arrange a specialist duct clean.

    Cleaner · Regulatory Reform (Fire Safety) Order 2005

  • Dirty food contact surfacesMajor

    Food contact surfaces visibly dirty. Clean and sanitise before use and add to the cleaning schedule.

    Kitchen staff · Regulation (EC) No 852/2004

  • Wrong sanitiser in useMajor

    Sanitiser does not meet BS EN 1276 or BS EN 13697. Replace with a food-safe product and follow its contact time.

    Kitchen manager

  • Cleaning schedule not followedModerate

    Cleaning schedule not signed off or out of date. Update the schedule and check it is completed daily.

    Kitchen manager

  • Dirt build-up behind equipmentModerate

    Food debris and dirt behind and under equipment. Pull out equipment for a deep clean and add to the weekly schedule.

    Cleaner

  • Chemicals stored with foodMajor

    Cleaning chemicals stored on food shelves. Move to a separate, labelled chemical store.

    Kitchen staff · COSHH Regulations 2002

Cross-contamination

  • Raw meat stored above ready-to-eat foodCritical

    Raw meat stored above ready-to-eat food in the fridge. Store raw meat on the bottom shelf, covered, and discard any affected food.

    Kitchen staff · Food Safety and Hygiene (England) Regulations 2013

  • Shared boards for raw and ready-to-eatCritical

    Same chopping boards and knives used for raw and ready-to-eat food. Use separate colour-coded equipment.

    Head chef

  • Food not covered or labelledModerate

    Opened food uncovered and not labelled with a date. Cover, label with the date opened and use-by, and discard anything unknown.

    Kitchen staff

  • Out-of-date food in stockMajor

    Food found past its use-by date. Remove and discard, and check stock rotation.

    Kitchen staff

  • Vacuum packer used for raw and cookedCritical

    Same vacuum packer used for raw and ready-to-eat food. Use separate machines, clearly labelled.

    Head chef

Allergens

  • Allergen information missingCritical

    No allergen information available for some dishes. Record all 14 allergens for every dish and keep it up to date.

    Head chef · Food Information Regulations 2014

  • Allergen matrix out of dateMajor

    Allergen matrix does not match current recipes or suppliers. Review it whenever a recipe or ingredient changes.

    Head chef · Food Information Regulations 2014

  • PPDS food not labelledCritical

    Prepacked for direct sale food has no full ingredients label. Label with the name of the food and full ingredients with allergens emphasised.

    Kitchen manager · Food Information (Amendment) (England) Regulations 2019 (Natasha's Law)

  • No allergen notice for customersModerate

    No notice telling customers how to ask about allergens. Display a clear notice on menus or at the point of order.

    Front of house · Food Information Regulations 2014

  • Staff not trained on allergensMajor

    Staff unable to explain allergen procedures. Provide allergen training and keep records.

    Kitchen manager

Pest control

  • Rodent droppings foundCritical

    Rodent droppings found in food areas. Contact the pest control contractor straight away, deep clean and check stock for contamination.

    Pest control contractor · Regulation (EC) No 852/2004

  • Gaps around pipes and doorsModerate

    Gaps around pipes, doors or walls that pests could use. Proof the gaps with suitable materials.

    Maintenance

  • No fly screen to opening windowModerate

    Opening window in a food area has no fly screen. Fit a fly screen or keep the window shut.

    Maintenance

  • Electric fly killer not workingMinor

    Electric fly killer not working or tubes overdue. Repair and replace tubes annually.

    Maintenance

Structure & equipment

  • Hand-wash basin blockedMajor

    Hand-wash basin obstructed by stored equipment. Clear access and keep it free for hand washing only.

    Kitchen staff · Regulation (EC) No 852/2004

  • No hot water at hand-wash basinCritical

    No hot water at the hand-wash basin. Repair the supply and do not prepare food until hand washing is possible.

    Plumber · Regulation (EC) No 852/2004

  • Damaged wall or ceiling surfaceModerate

    Wall or ceiling surface damaged, flaking or hard to clean. Repair and finish with a smooth, washable surface.

    Maintenance

  • Damaged fridge door sealModerate

    Fridge door seal split or loose. Replace the seal so the door closes fully.

    Refrigeration engineer

  • Gas safety certificate out of dateSafety

    No current gas safety record for kitchen appliances. Arrange an inspection by a Gas Safe registered engineer.

    Gas engineer · Gas Safety (Installation and Use) Regulations 1998

Personal hygiene

  • Staff not washing handsMajor

    Staff seen not washing hands after handling raw food or returning to the kitchen. Retrain and supervise.

    Kitchen manager

  • Dirty protective clothingModerate

    Staff wearing dirty aprons or uniforms. Provide clean protective clothing and change it during service when needed.

    Kitchen manager

  • No exclusion policyMajor

    No written policy for excluding staff with sickness or diarrhoea. Introduce one requiring 48 hours symptom-free before return.

    Owner / operator

Waste

  • Bins overflowingModerate

    Kitchen bins overflowing or lids missing. Empty more often and use lidded, foot-operated bins.

    Kitchen staff

  • External bin store untidyModerate

    Waste stored outside the bins, attracting pests. Clear the area and arrange more frequent collections.

    Owner / operator

Documentation

  • No food safety management systemCritical

    No documented food safety management system in place. Put one in place, such as Safer Food Better Business or a HACCP plan.

    Owner / operator · Regulation (EC) No 852/2004

  • Training records missingModerate

    No food hygiene training records for some food handlers. Train staff to the right level and keep records.

    Kitchen manager

  • Supplier records incompleteMinor

    No list of approved suppliers or delivery checks. Keep supplier details and record delivery temperatures.

    Kitchen manager

FAQ

Food service questions.

Does it work in a walk-in freezer with no signal?

It does. The app keeps your audits, photos and checklists on the phone, so it never needs signal or wi-fi during an audit. You can finish the report offline as well and share it once you’re back in range. Cold drains phone batteries quickly, so take your readings in the freezer and add the detail once you’re back in the kitchen.

Will using SiteSnag get us a better food hygiene rating?

No app can promise that. SiteSnag isn’t connected to the FSA or any local authority, and its checklists aren’t an official inspection form. The food hygiene audit covers food handling, the condition of the premises and how food safety is managed, which are the areas a rating is based on. Use it to find problems before an inspection and keep a dated record of your own checks.

Can I record actual temperatures, or only ticks?

Checklist items can take a number, so fridge, freezer and probe readings are recorded in °C next to the yes or no checks. The food hygiene audit includes probe readings in iced and boiling water for checking calibration. You can add your own items too, for example a hot-holding reading for each bain-marie.

Can my staff do the opening checks on their own phones?

Each phone keeps its own audits, because SiteSnag has no shared team accounts. If you want staff to do them, keep SiteSnag on a kitchen phone or tablet. Whoever completes the checks sends the PDF to the manager through the share sheet, by email or WhatsApp.

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