Title Page
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Company Name
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Company Representative Name & Title
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Audited by
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Conducted on
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Location
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Audit Score - Rejected: 55 % below | Fair: 55-75% | Good: 75-90% | Excellent: 91-100%
1. General Site Standards
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1.1 Is there restricted access to the facility/ visitors policy?
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1.2 Does the external and internal environment pose a contamination risk?
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1.3 Is the structure of the premises HACCP compliant?
1.3.1 Building
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1.3.1.1 Walls/Ledges/Coving/Joins/Roof/Ceiling
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1.3.1.2 Floors/Drainage/Doors
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1.3.1.3 Beams/Vents/Guards
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1.3.1.4 Windows/Hatches/Ventilation/Extraction
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1.3.1.5 Lighting (well lit and covered bulbs )
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1.3.1.6 Minimal amount of wood
2. Personal Hygiene, Handling Techniques and Staff Training
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2.1 Are all staffs wearing appropriate protective clothing? (hairnets covering)
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2.2 Is there adequate provision of WHB’s (wash hands before) throughout the facility?
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2.3 Are the staffs’ personal habits doesn’t pose a contamination risk?
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2.4 Are personnel not wearing jewelleries and accessories that may cause physical contamination on the food?
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2.5 Are all staffs received food hygiene training commensurate with their designation within the company/ HACCP Team?
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2.6 Is there a designated area for smoking, eating and drinking in the facility?
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2.7 Is there a disease control policy in place?
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2.8 Are First Aide Facilities available?
3. Cleaning & Disinfection
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3.1 Is there a robust cleaning schedule adhered to within the facility with approved cleaning chemicals to be used?
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3.2 Does the facility appear clean and well maintained at the time of inspection
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3.3 Is there a separate designated washing area for equipment and utensils?
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3.4 Staff handling chemicals are trained: training documented and enforced
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3.5 Is there enough room to clean behind objects such as pallets?
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3.6 Are staff areas changing rooms etc. clean and well maintained?
4. Storage
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4.1 Are the storage areas clean, ventilated, well maintained and appropriately stacked?
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4.2 Is there sufficient provision of chilled, frozen and dry storage facilities?
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4.3 Are all goods protected from contamination risk and labelled?
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4.4 Is FIFO or FEFO or any other system being followed?
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4.5 Are there thermometers on all fridges and freezers and are they being monitored and recorded?
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4.6 Are all cold stores at below 5 degree Celsius and all freezers at below -18 degree Celsius?
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4.7 Is there a designated area for rejected/unfit product which has been clearly labeled?
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4.8 Are all goods properly packaged and labeled?
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4.9 Are chemical products stored in a separate and isolated area?
5. Production
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5.1 Are the products protected from contamination at all stages?
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5.2 Are there control methods (such as metal detectors) and other visual inspections to verify question 6.1 ?
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5.3 Are there procedures in place to stop cross contamination?
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5.4 Does the equipment and food containers suitably designed for effective cleaning?
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5.5 Does product and staff flow does not pose risk?
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5.6 Are unprocessed foods stored separately from processed food?
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5.7 Is there a minimal amount of packaging in the production area ?
6 Pest Control
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6.1 Is there an approved pest control contractor been assigned to the premises? Are all records in line with Municipality requirements?
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6.2 Is there no evidence of pests at the time of inspection?
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6.3 Are electronic fly killers and traps for pest available, clean and well maintained?
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6.4 Regular Pest Control servicing is carried out.
7 Waste Management
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7.1 Is there adequate provision of pedal operated bins within the facility, clean and well maintained?
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7.2 Is external garbage storage area in accordance with Municipality guidelines, clean and well maintained?
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7.3 Are there adequate measures to remove solid and liquid waste?
8. In Coming Deliveries / Supplier Checks
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8.1 Is the condition of incoming stock checked including the measurement and recording of temperatures?
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8.2 Is incoming stock put away immediately and stored appropriately?
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8.3 Are suppliers premises audited regularly?
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8.4 Are approved suppliers used and is this verified through conducting audits/HACCP information available?
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8.5 Receiving area in good condition
9. Deliveries to Customers
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9.1 Are the vehicles well maintained, clean and used only for food and non food deliveries as per the local municipalities rules & regulations?
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9.2 Is there a documented pest control & disinfection program for the vehicles?
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9.3 Do the vehicles have refrigerator/freezer units with an appropriate temperature gauge?
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9.4 Are the drivers having validated health cards and basic food hygiene Training certificates?
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9.5 Are there sufficient vehicles to meet 25 Hours Hotel delivery requirements?
10. Customer Complaints and Recall Procedure
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10.1 Are complaints/issues being resolved in a timely and effective manner?
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10.2 Are customer complaints records with corrective action taken available?
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10.3 Is there a documented procedure for the effective recall and traceability of products?
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10.4 Is there a corrective / contingency action procedure?
11. FSMS/HACCP
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11.1 Is a HACCP plan or a Food Safety Plan based on HACCP principles being used?
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11.2 Are internal audits conducted and records available?
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11.3 Shelf life details of foods are followed. No Expired Items
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11.4 Monitoring records are updated and doesn’t breach the critical limit
- Compliant
- Partially Compliant
- Non Compliant
- N/A
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11.5 Are all temperature recording and equipment are calibrated on a regular basis by an approved company?
- Compliant
- Partially Compliant
- Non Compliant
- N/A
Completion
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Recommendations/ Comments
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Auditor's Name and Signature:
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Supplier Representative Name and Signature
