2019 Food Safety Audit

• Conducted on

  Date

• Prepared by

• Break Type?

  Select

• Venue being audited:

  Select

• Venue Manager?

  Select

Purchase

• Nominated suppliers used?

  Yes

  No

  N/A

• Lion brand eggs in use?

  Yes

  No

  N/A

Delivery

• Deliveries checked and out away in 30 minutes?

  Yes

  No

  N/A

• In house transport, delivery vehicles and trolleys clean?

  Yes

  No

  N/A

Temperature Controlled Storage

• Food in freezers defrosting?

  Safe

  At Risk

  N/A

• Freezer air temperature at -18 or below?

  Yes

  No

  N/A

• Food in chillers above 8 degrees?

  Safe

  At Risk

  N/A

• Food in chillers above 5 degrees?

  Safe

  At Risk

  N/A

Stock Control

• Stock rotated properly?

  Yes

  No

  N/A

• Stock date labelled in accordance with FSMS?

  Yes

  No

  N/A

• Stock found with date labels defaced or obscured?

  Safe

  At Risk

  N/A

• Food beyond used by date or day dot. Unfit/unsaleable food?

  Safe

  At Risk

  N/A

• Food found beyond “best before date”?

  Safe

  At Risk

  N/A

• Is Storage sufficient? Ambient, Chiller and Freezer storage.

  Yes

  No

  N/A

• Is Stock adequately covered to protect against risk of contamination?

  Yes

  No

  N/A

Temperature Probe

• Is the temperature probe working and being used?

  Yes

  No

  N/A

• Sanitizer probe wipes available, moist and in date?

  Yes

  No

  N/A

• Are probes adequately calibrated and clearly identified?

  Yes

  No

  N/A

Physical contamination risk

• Are there any risks of physical contamination? Provide detail.

  Safe

  At Risk

  N/A

Microbiological contamination risk

• Are raw and ready to eat foods adequately separated?

  Yes

  No

  N/A

• Are there any other cross contamination risks identified? Provide detail

  Safe

  At Risk

  N/A

• Is equipment stored hygienically? Mop buckets, rumbler and chipper, chopping boards<br><br>

  Yes

  No

  N/A

Chemical contamination risk

• Are there any risks of chemical contamination?

  Safe

  At Risk

  N/A

• Is cleaning equipment stored correctly? Away from food, colour coded, fit for purpose?

  Yes

  No

  N/A

• Are chemicals stored away from food in appropriate, labelled containers?

  Yes

  No

  N/A

Cleanliness- General

• Adequate cleaning schedule in place and in use?

  Yes

  No

  N/A

• Sanitizer available and gloves in use?

  Yes

  No

  N/A

• Cleaning cloths disposed of at the end of the day?

  Yes

  No

  N/A

• Environmental swabs satisfactory?

  Yes

  No

  N/A

Cleanliness - Floors

• Floors adequately clean?

  Yes

  No

  N/A

Cleanliness - Walls

• Walls adequately clean?

  Yes

  No

  N/A

Cleanliness- Ceilings

• Ceilings adequately clean?

  Yes

  No

  N/A

Cleanliness- Equipment

• Fittings, display equipment, chillers, freezers etc adequately clean?

  Yes

  No

  N/A

• Food equipment clean? Blenders, utensils etc

  Yes

  No

  N/A

• Food equipment coming into contact with food not able to be effectively cleaned?

  Safe

  At Risk

  N/A

• Ice machine clean? Scoop stored in sanitizer?

  Yes

  No

  N/A

Cleanliness- Surfaces

• Prep areas and surfaces adequately clean?

  Yes

  No

  N/A

• Surfaces coming into contact with food not able to be adequately cleaned?

  Safe

  At Risk

  N/A

Cleanliness - Storage Areas

• Storage areas, including dry stores and delivery routes clean and clear from rubbish?

  Yes

  No

  N/A

Pest Control & Waste Management

• Evidence of pests or risk of contamination by pests?

  Safe

  At Risk

  N/A

• Pest proofing adequate?

  Yes

  No

  N/A

• Pest control reports available? Evidence of mitie reports unactioned?

  Yes

  No

  N/A

• Accumulation of waste in food prep area or storage room?

  Safe

  At Risk

  N/A

• Outdoor Refuse area clean? Lids on bins, waste oil adequately managed?

  Yes

  No

  N/A

• Do Doors/Windows have adequate screening?

  Yes

  No

  N/A

Preparation

• Are foods defrosted in accordance with FSMS?

  Yes

  No

  N/A

• Are fruit and salad items washed and sanitised?

  Yes

  No

  N/A

• High risk foods left out for more than 30 minutes during prep?

  Safe

  At Risk

  N/A

• Chilled prep rooms below 12 degrees and/or being used to store high risk ready to eat foods?

  Safe

  At Risk

  N/A

• Is correct colour coded equipment used during food prep?

  Yes

  No

  N/A

• Is there adequate separation between raw and ready to eat food areas?

  Yes

  No

  N/A

Cooking, reheating and cooling

• High risk foods cooked and reheated to 75 degrees? And probed as required?

  Yes

  No

  N/A

• Burgers or other minced products served rare?

  Safe

  At Risk

  N/A

• Altoshaam oven cooked meats achieving 75 degrees?

  Yes

  No

  N/A

• Are pasteurised eggs used for raw or lightly cooked dishes?

  Safe

  At Risk

  N/A

• Are foods reheated more than once?

  Safe

  At Risk

  N/A

• Are Microwaves used to defrost food?

  Safe

  At Risk

  N/A

• Are BBQ and Kebab controls in place where applicable?

  Yes

  No

  N/A

• Is any food heated using a bain-marie, hot cupboard, soup kettle etc?

  Safe

  At Risk

  N/A

• Is there evidence of the maximum cooling time of food, in an ambient state, of more than 90 minutes?

  Safe

  At Risk

  N/A

Food Service and Display

• Is any cold food held at ambient/above 8 degrees in a chilled display for more than 4 hours?

  Safe

  At Risk

  N/A

• Is any hot food held at ambient/below 63 degrees in a hot hold display for more than 2 hours?

  Safe

  At Risk

  N/A

Team Members and Personal Hygiene

• Are uniform brand standards followed? Including Hats and Aprons?

  Yes

  No

  N/A

• Are all team members following the jewellery policy outlined in the FSMS?

  Yes

  No

  N/A

• Any unhygienic habits observed?

  Safe

  At Risk

  N/A

• Lack of hand washing - likely to cause food contamination

  Safe

  At Risk

  N/A

• Are hand washing procedures correctly followed?

  Yes

  No

  N/A

• Are gloves used correctly during food handling?

  Yes

  No

  N/A

Hand wash basins

• Are hand wash basins unobstructed? Are they used exclusively for washing hands?

  Yes

  No

  N/A

• Are hand wash basins adequately stocked with bactericidal soap and paper towels?

  Yes

  No

  N/A

• Is the temperature of water between 38 and 46 degrees?

  Yes

  No

  N/A

Team member facilities

• Are Team member changing facilities and/or toilets adequately clean?

  Yes

  No

  N/A

• Is any outdoor clothing or footwear stored in food prep areas?

  Safe

  At Risk

  N/A

Food Safety Training

• Is food safety training up to date? Are records complete?

  Yes

  No

  N/A

Management Controls and Due Diligence

• Is a hard copy of the current FSMS available? Flow chart correct? Venue manager declaration signed off?

  Yes

  No

  N/A

• Catering diary not in use and/or not complete, apparent falsification of entries?

  Safe

  At Risk

  N/A

• Catering diary signed off by appropriate member of management team

  Yes

  No

  N/A

• Individual HACCP forms complete? Team aware of controls?

  Yes

  No

  N/A

• "Legal requirements" identified on most recent EHO visit actioned? visit report available?

  Yes

  No

  N/A

• "Recommendations" identified on most recent EHO visit report actioned?

  Yes

  No

  N/A

• Audit points from previous external audit actioned?

  Yes

  No

  N/A

• Food Hygiene Rating displayed?

  Yes

  No

  N/A

Allergen Management

• Is adequate allergen awareness signage displayed for guests to see?

  Yes

  No

  N/A

• Are team able to access Starchef using the tablets?

  Yes

  No

  N/A

• Are allergenic ingredients adequately stored? (Nuts and Peanuts)

  Yes

  No

  N/A

• Is food produced according to approved instructions on Starchef, reducing possible allergen risk?

  Yes

  No

  N/A

Structure - Walls

• Are walls without defects?

  Safe

  At Risk

  N/A

Structure - Floors

• Are floors without defects?

  Safe

  At Risk

  N/A

Structure - Ceilings

• Are ceilings without defects?

  Safe

  At Risk

  N/A

Structure - Ventilation

• Is ventilation and extraction adequate?

  Yes

  No

  N/A

• Are all grease filters in canopy when equipment below is in use?

  Yes

  No

  N/A

Structure - Fittings

• Are food prep and storage areas without defects? (Missing diffusers, lighting etc)

  Safe

  At Risk

  N/A

Structure - Equipment

• Is all equipment working, or been reported and recorded on diary sheet?

  Yes

  No

  N/A

• Is there adequate separate food and equipment washing sinks; are sinks supplied with hot and cold water?

  Yes

  No

  N/A

• Are fryers and grills protected by Ansul system?

  Yes

  No

  N/A

• Any other dangerous conditions identified? (Health and Safety)

  Safe

  At Risk

  N/A