327 Food Compliance Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

General

• What are your comments on the general standard of food safety and hygiene<br>

  Safe

  At Risk

  N/A

• Are there any partners working in open food area on the day of audit that have overdue manadatory training - FH&S1, FH&S2, HACCP<br>

  Safe

  At Risk

  N/A

• Do any managers have overdue food hygiene training<br><br>

  Safe

  At Risk

  N/A

Patisserie

• Are partners wearing the correct business dress? Are there any potential cross contamination risks present such as jewellery, watches or nail varnish

  Safe

  At Risk

  N/A

• CRITICAL Assess partners understanding of the requirements for hand washing eg when handling money, leaving counter, are there any non permitted hand are items

  Safe

  At Risk

  N/A

• CRITICAL - are wall wash hand basins clean, hot water provided, anti bacterial soap, paper towel a suitable bin for the disposal of used paper towel, are the only used for hand washing?

  Safe

  At Risk

  N/A

• Observe a Partners washing their hands are the using the correct procedures

  Safe

  At Risk

  N/A

• Assess Partner understanding of action to be taken if no hot water?

  Yes

  No

  N/A

• Assess Partner understanding of action to be taken if no water?

  Safe

  At Risk

  N/A

• Assess Partner understanding of what to do if returning to work after sickness, assess Partner understanding of what they would do if they were ill whilst on duty?

  Safe

  At Risk

  N/A

• Are all appropriate labels / notices clean and in good condition?

  Safe

  At Risk

  N/A

• What is the overall standard of housekeeping, provide details

  Safe

  At Risk

  N/A

• What is the overall standard of hygiene, provide details

  Safe

  At Risk

  N/A

• Are bins/ bin areas clean and emptied regularly?

  Safe

  At Risk

  N/A

• Is there evidence of the no touch policy being followed?

  Safe

  At Risk

  N/A

• Are all bins non hand contact?

  Safe

  At Risk

  N/A

• If there are any maintenance issues have they been reported.

  Yes

  No

  N/A

• Is there evidence of fly activity?<br><br>How do you identify pest activity?

  Yes

  No

  N/A

• Are the cleaning processes / routines being followed note observations

  Safe

  At Risk

  N/A

• CRITICAL - Establish Partner understanding of the cleaning process used in the area, clean as you go, 2 stage cleaning and the Full clean down process

  Safe

  At Risk

  N/A

• Are counter refrigeration air grills clean?

  Yes

  No

  N/A

• Are deli wrap holders in place with lids shut after use?

  Yes

  No

  N/A

• Are the correct cleaning records in place and being completed correctly?

  Yes

  No

  N/A

• Are only permitted chemicals/equipment in use?

  Yes

  No

  N/A

• CRITICAL establish Partner understanding of the cleaning process used in this area including clean as you go, 2 stage cleaning and where required full clean down process

  Safe

  At Risk

  N/A

• Are Partners scoring and cleaning brushes correctly. Are standard brush pots available?

  Yes

  No

  N/A

• Are cleaning bottles clean, correctly labelled eg RAW and RTE prepared to the correct strength and changed daily are dispensers operating correctly?

  Yes

  No

  N/A

• Is the correct colour coded equipment in use is it clean and in good condition?

  Yes

  No

  N/A

• CRITICAL- Is all stock in the area in date?

  Yes

  No

  N/A

• Was the item out of code previously reduced?

  Yes

  No

  N/A

• Are the appropriate probes and probe ends available clean and maintained in a good order?

  Yes

  No

  N/A

• Are Partners aware of the signs of pest activity infestation, assess partner understanding?

  Yes

  No

  N/A

• How do you probe a product?

  Yes

  No

  N/A

• How do you make up D10

  Yes

  No

  N/A

Deli

• Are partners wearing the correct business dress? Are there any potential cross contamination risks present such as jewellery, watches or nail varnish

  Safe

  At Risk

  N/A

• CRITICAL Assess partners understanding of the requirements for hand washing eg when handling money, leaving counter, are there any non permitted hand are items

  Safe

  At Risk

  N/A

• CRITICAL - are wall wash hand basins clean, hot water provided, anti bacterial soap, paper towel a suitable bin for the disposal of used paper towel, are the only used for hand washing?

  Safe

  At Risk

  N/A

• Observe a Partners washing their hands are the using the correct procedures

  Safe

  At Risk

  N/A

• Assess Partner understanding of action to be taken if no hot water?

  Yes

  No

  N/A

• Assess Partner understanding of action to be taken if no water?

  Safe

  At Risk

  N/A

• Assess Partner understanding of what to do if returning to work after sickness, assess Partner understanding of what they would do if they were ill whilst on duty?

  Safe

  At Risk

  N/A

• Are all appropriate labels / notices clean and in good condition?

  Safe

  At Risk

  N/A

• What is the overall standard of housekeeping, provide details

  Safe

  At Risk

  N/A

• What is the overall standard of hygiene, provide details

  Safe

  At Risk

  N/A

• Are bins/ bin areas clean and emptied regularly?

  Safe

  At Risk

  N/A

• Is there evidence of the no touch policy being followed?

  Safe

  At Risk

  N/A

• Are all bins non hand contact?

  Safe

  At Risk

  N/A

• If there are any maintenance issues have they been reported.

  Yes

  No

  N/A

• Is there evidence of fly activity?

  Yes

  No

  N/A

• Are the cleaning processes / routines being followed note observations

  Safe

  At Risk

  N/A

• CRITICAL - Establish Partner understanding of the cleaning process used in the area, clean as you go, 2 stage cleaning and the Full clean down process

  Safe

  At Risk

  N/A

• Is clean as you go process being applied to deli slicer?

  Yes

  No

  N/A

• Are counter refrigeration air grills clean?

  Yes

  No

  N/A

• Are deli wrap holders in place with lids shut after use?

  Yes

  No

  N/A

• Are the correct cleaning records in place and being completed correctly?

  Yes

  No

  N/A

• Are only permitted chemicals/equipment in use?

  Yes

  No

  N/A

• Are Partners scoring and cleaning brushes correctly. Are standard brush pots available?

  Yes

  No

  N/A

• Are cleaning bottles clean, correctly labelled eg RAW and RTE prepared to the correct strength and changed daily are dispensers operating correctly?

  Yes

  No

  N/A

• Is the correct colour coded equipment in use is it clean and in good condition?

  Yes

  No

  N/A

• CRITICAL- Is all stock in the area in date?

  Yes

  No

  N/A

• Was the item out of code previously reduced?

  Yes

  No

  N/A

• Are the appropriate probes and probe ends available clean and maintained in a good order?

  Yes

  No

  N/A

• Are Partners aware of the signs of pest activity infestation, assess partner understanding?

  Yes

  No

  N/A

• Establish Partner understanding of the process to follow if there was a dishwasher failure?

  Yes

  No

  N/A

Meat

• Are partners wearing the correct business dress? Are there any potential cross contamination risks present such as jewellery, watches or nail varnish

  Safe

  At Risk

  N/A

• CRITICAL Assess partners understanding of the requirements for hand washing eg when handling money, leaving counter, are there any non permitted hand are items

  Safe

  At Risk

  N/A

• CRITICAL - are wall wash hand basins clean, hot water provided, anti bacterial soap, paper towel a suitable bin for the disposal of used paper towel, are the only used for hand washing?

  Safe

  At Risk

  N/A

• Observe a Partners washing their hands are the using the correct procedures

  Safe

  At Risk

  N/A

• Assess Partner understanding of action to be taken if no hot water?

  Yes

  No

  N/A

• Assess Partner understanding of action to be taken if no water?

  Safe

  At Risk

  N/A

• Assess Partner understanding of what to do if returning to work after sickness, assess Partner understanding of what they would do if they were ill whilst on duty?

  Safe

  At Risk

  N/A

• Are all appropriate labels / notices clean and in good condition?

  Safe

  At Risk

  N/A

• What is the overall standard of housekeeping, provide details

  Safe

  At Risk

  N/A

• What is the overall standard of hygiene, provide details

  Safe

  At Risk

  N/A

• Are bins/ bin areas clean and emptied regularly?

  Safe

  At Risk

  N/A

• Is there evidence of the no touch policy being followed?

  Safe

  At Risk

  N/A

• Are all bins non hand contact?

  Safe

  At Risk

  N/A

• If there are any maintenance issues have they been reported.

  Yes

  No

  N/A

• Is there evidence of fly activity?

  Yes

  No

  N/A

• Are the cleaning processes / routines being followed note observations

  Safe

  At Risk

  N/A

• CRITICAL - Establish Partner understanding of the cleaning process used in the area, clean as you go, 2 stage cleaning and the Full clean down process

  Safe

  At Risk

  N/A

• Are counter refrigeration air grills clean?

  Yes

  No

  N/A

• Are deli wrap holders in place with lids shut after use?

  Yes

  No

  N/A

• Are the correct cleaning records in place and being completed correctly?

  Yes

  No

  N/A

• Are only permitted chemicals/equipment in use?

  Yes

  No

  N/A

• Are Partners scoring and cleaning brushes correctly. Are standard brush pots available?

  Yes

  No

  N/A

• Are cleaning bottles clean, correctly labelled eg RAW and RTE prepared to the correct strength and changed daily are dispensers operating correctly?

  Yes

  No

  N/A

• Is the correct colour coded equipment in use is it clean and in good condition?

  Yes

  No

  N/A

• CRITICAL- Is all stock in the area in date?

  Yes

  No

  N/A

• Was the item out of code previously reduced?

  Yes

  No

  N/A

• Are the appropriate probes and probe ends available clean and maintained in a good order?

  Yes

  No

  N/A

• Are Partners aware of the signs of pest activity infestation, assess partner understanding?

  Yes

  No

  N/A

Fish

• Are partners wearing the correct business dress? Are there any potential cross contamination risks present such as jewellery, watches or nail varnish

  Safe

  At Risk

  N/A

• CRITICAL Assess partners understanding of the requirements for hand washing eg when handling money, leaving counter, are there any non permitted hand are items

  Safe

  At Risk

  N/A

• CRITICAL - are wall wash hand basins clean, hot water provided, anti bacterial soap, paper towel a suitable bin for the disposal of used paper towel, are the only used for hand washing?

  Safe

  At Risk

  N/A

• Observe a Partners washing their hands are the using the correct procedures

  Safe

  At Risk

  N/A

• Assess Partner understanding of action to be taken if no hot water?

  Yes

  No

  N/A

• Assess Partner understanding of action to be taken if no water?

  Safe

  At Risk

  N/A

• Assess Partner understanding of what to do if returning to work after sickness, assess Partner understanding of what they would do if they were ill whilst on duty?

  Safe

  At Risk

  N/A

• Are all appropriate labels / notices clean and in good condition?

  Safe

  At Risk

  N/A

• What is the overall standard of housekeeping, provide details

  Safe

  At Risk

  N/A

• What is the overall standard of hygiene, provide details

  Safe

  At Risk

  N/A

• Are bins/ bin areas clean and emptied regularly?

  Safe

  At Risk

  N/A

• Is there evidence of the no touch policy being followed?

  Safe

  At Risk

  N/A

• Are all bins non hand contact?

  Safe

  At Risk

  N/A

• If there are any maintenance issues have they been reported.

  Yes

  No

  N/A

• Is there evidence of fly activity?

  Yes

  No

  N/A

• Are the cleaning processes / routines being followed note observations

  Safe

  At Risk

  N/A

• CRITICAL - Establish Partner understanding of the cleaning process used in the area, clean as you go, 2 stage cleaning and the Full clean down process

  Safe

  At Risk

  N/A

• Are counter refrigeration air grills clean?

  Yes

  No

  N/A

• Are deli wrap holders in place with lids shut after use?

  Yes

  No

  N/A

• Are the correct cleaning records in place and being completed correctly?

  Yes

  No

  N/A

• Are only permitted chemicals/equipment in use?

  Yes

  No

  N/A

• Are Partners scoring and cleaning brushes correctly. Are standard brush pots available?

  Yes

  No

  N/A

• Are cleaning bottles clean, correctly labelled eg RAW and RTE prepared to the correct strength and changed daily are dispensers operating correctly?

  Yes

  No

  N/A

• Is the correct colour coded equipment in use is it clean and in good condition?

  Yes

  No

  N/A

• CRITICAL- Is all stock in the area in date?

  Yes

  No

  N/A

• Was the item out of code previously reduced?

  Yes

  No

  N/A

• Are the appropriate probes and probe ends available clean and maintained in a good order?

  Yes

  No

  N/A

• Are Partners aware of the signs of pest activity infestation, assess partner understanding?

  Yes

  No

  N/A

• Is the ice machine clean?

  Yes

  No

  N/A

PDR

• Assess the area is there any unapproved equipment in use e.g. Wooden utensils or metal scouters?

  Yes

  No

  N/A

• Are partners wearing the correct business dress? Are there any potential cross contamination risks present such as jewellery, watches or nail varnish

  Safe

  At Risk

  N/A

• CRITICAL Assess partners understanding of the requirements for hand washing eg when handling money, leaving counter, are there any non permitted hand are items

  Safe

  At Risk

  N/A

• CRITICAL - are wall wash hand basins clean, hot water provided, anti bacterial soap, paper towel a suitable bin for the disposal of used paper towel, are the only used for hand washing?

  Safe

  At Risk

  N/A

• Observe a Partners washing their hands are the using the correct procedures

  Safe

  At Risk

  N/A

• Assess Partner understanding of action to be taken if no hot water?

  Yes

  No

  N/A

• Assess Partner understanding of action to be taken if no water?

  Safe

  At Risk

  N/A

• Assess Partner understanding of what to do if returning to work after sickness, assess Partner understanding of what they would do if they were ill whilst on duty?

  Safe

  At Risk

  N/A

• Are all appropriate labels / notices clean and in good condition?

  Safe

  At Risk

  N/A

• What is the overall standard of housekeeping, provide details

  Safe

  At Risk

  N/A

• What is the overall standard of hygiene, provide details

  Safe

  At Risk

  N/A

• Are bins/ bin areas clean and emptied regularly?

  Safe

  At Risk

  N/A

• Is there evidence of the no touch policy being followed?

  Safe

  At Risk

  N/A

• Yes

  No

  N/A

• Are all bins non hand contact?

  Safe

  At Risk

  N/A

• If there are any maintenance issues have they been reported.

  Yes

  No

  N/A

• Is there evidence of fly activity?

  Yes

  No

  N/A

• Are the cleaning processes / routines being followed note observations

  Safe

  At Risk

  N/A

• CRITICAL - Establish Partner understanding of the cleaning process used in the area, clean as you go, 2 stage cleaning and the Full clean down process

  Safe

  At Risk

  N/A

• Are counter refrigeration air grills clean?

  Yes

  No

  N/A

• Are deli wrap holders in place with lids shut after use?

  Yes

  No

  N/A

• Are the correct cleaning records in place and being completed correctly?

  Yes

  No

  N/A

• Are only permitted chemicals/equipment in use?

  Yes

  No

  N/A

• Are Partners scoring and cleaning brushes correctly. Are standard brush pots available?

  Yes

  No

  N/A

• Are cleaning bottles clean, correctly labelled eg RAW and RTE prepared to the correct strength and changed daily are dispensers operating correctly?

  Yes

  No

  N/A

• Is the correct colour coded equipment in use is it clean and in good condition?

  Yes

  No

  N/A

• CRITICAL- Is all stock in the area in date?

  Yes

  No

  N/A

• Was the item out of code previously reduced?

  Yes

  No

  N/A

• Are the appropriate probes and probe ends available clean and maintained in a good order?

  Yes

  No

  N/A

• Are Partners aware of the signs of pest activity infestation, assess partner understanding?

  Yes

  No

  N/A

• CRITICAL is there correct segregation of raw and ready to eat food during preparation and storage are areas labelled correctly?

  Yes

  No

  N/A

• Establish Partner understanding of the process they would follow in the event of a dishwasher failure?

  Yes

  No

  N/A

Cafe FOH

• Are partners wearing the correct business dress? Are there any potential cross contamination risks present such as jewellery, watches or nail varnish

  Safe

  At Risk

  N/A

• CRITICAL Assess partners understanding of the requirements for hand washing eg when handling money, leaving counter, are there any non permitted hand are items

  Safe

  At Risk

  N/A

• CRITICAL - are wall wash hand basins clean, hot water provided, anti bacterial soap, paper towel a suitable bin for the disposal of used paper towel, are the only used for hand washing?

  Safe

  At Risk

  N/A

• Observe a Partners washing their hands are the using the correct procedures

  Safe

  At Risk

  N/A

• Assess Partner understanding of action to be taken if no hot water?

  Yes

  No

  N/A

• Assess Partner understanding of action to be taken if no water?

  Safe

  At Risk

  N/A

• Assess Partner understanding of what to do if returning to work after sickness, assess Partner understanding of what they would do if they were ill whilst on duty?

  Safe

  At Risk

  N/A

• Are all appropriate labels / notices clean and in good condition?

  Safe

  At Risk

  N/A

• What is the overall standard of housekeeping, provide details

  Safe

  At Risk

  N/A

• What is the overall standard of hygiene, provide details

  Safe

  At Risk

  N/A

• Are bins/ bin areas clean and emptied regularly?

  Safe

  At Risk

  N/A

• Is there evidence of the no touch policy being followed?

  Safe

  At Risk

  N/A

• Are all bins non hand contact?

  Safe

  At Risk

  N/A

• If there are any maintenance issues have they been reported.

  Yes

  No

  N/A

• Is there evidence of fly activity?

  Yes

  No

  N/A

• Are the cleaning processes / routines being followed note observations

  Safe

  At Risk

  N/A

• CRITICAL - Establish Partner understanding of the cleaning process used in the area, clean as you go, 2 stage cleaning and the Full clean down process

  Safe

  At Risk

  N/A

• Are counter refrigeration air grills clean?

  Yes

  No

  N/A

• Are deli wrap holders in place with lids shut after use?

  Yes

  No

  N/A

• Are the correct cleaning records in place and being completed correctly?

  Yes

  No

  N/A

• Are only permitted chemicals/equipment in use?

  Yes

  No

  N/A

• Are Partners scoring and cleaning brushes correctly. Are standard brush pots available?

  Yes

  No

  N/A

• Are cleaning bottles clean, correctly labelled eg RAW and RTE prepared to the correct strength and changed daily are dispensers operating correctly?

  Yes

  No

  N/A

• Is the correct colour coded equipment in use is it clean and in good condition?

  Yes

  No

  N/A

• CRITICAL- Is all stock in the area in date?

  Yes

  No

  N/A

• Was the item out of code previously reduced?

  Yes

  No

  N/A

• Are the appropriate probes and probe ends available clean and maintained in a good order?

  Yes

  No

  N/A

• Are Partners aware of the signs of pest activity infestation, assess partner understanding?

  Yes

  No

  N/A

Cafe BOH

• Are partners wearing the correct business dress? Are there any potential cross contamination risks present such as jewellery, watches or nail varnish

  Safe

  At Risk

  N/A

• CRITICAL Assess partners understanding of the requirements for hand washing eg when handling money, leaving counter, are there any non permitted hand are items

  Safe

  At Risk

  N/A

• CRITICAL - are wall wash hand basins clean, hot water provided, anti bacterial soap, paper towel a suitable bin for the disposal of used paper towel, are the only used for hand washing?

  Safe

  At Risk

  N/A

• Observe a Partners washing their hands are the using the correct procedures

  Safe

  At Risk

  N/A

• Assess Partner understanding of action to be taken if no hot water?

  Yes

  No

  N/A

• Assess Partner understanding of action to be taken if no water?

  Safe

  At Risk

  N/A

• Assess Partner understanding of what to do if returning to work after sickness, assess Partner understanding of what they would do if they were ill whilst on duty?

  Safe

  At Risk

  N/A

• Are all appropriate labels / notices clean and in good condition?

  Safe

  At Risk

  N/A

• What is the overall standard of housekeeping, provide details

  Safe

  At Risk

  N/A

• What is the overall standard of hygiene, provide details

  Safe

  At Risk

  N/A

• Are bins/ bin areas clean and emptied regularly?

  Safe

  At Risk

  N/A

• Is there evidence of the no touch policy being followed?

  Safe

  At Risk

  N/A

• Are all bins non hand contact?

  Safe

  At Risk

  N/A

• If there are any maintenance issues have they been reported.

  Yes

  No

  N/A

• Is there evidence of fly activity?

  Yes

  No

  N/A

• Are the cleaning processes / routines being followed note observations

  Safe

  At Risk

  N/A

• CRITICAL - Establish Partner understanding of the cleaning process used in the area, clean as you go, 2 stage cleaning and the Full clean down process

  Safe

  At Risk

  N/A

• Are counter refrigeration air grills clean?

  Yes

  No

  N/A

• Are deli wrap holders in place with lids shut after use?

  Yes

  No

  N/A

• Are the correct cleaning records in place and being completed correctly?

  Yes

  No

  N/A

• Are only permitted chemicals/equipment in use?

  Yes

  No

  N/A

• Are Partners scoring and cleaning brushes correctly. Are standard brush pots available?

  Yes

  No

  N/A

• Are cleaning bottles clean, correctly labelled eg RAW and RTE prepared to the correct strength and changed daily are dispensers operating correctly?

  Yes

  No

  N/A

• Is the correct colour coded equipment in use is it clean and in good condition?

  Yes

  No

  N/A

• CRITICAL- Is all stock in the area in date?

  Yes

  No

  N/A

• Was the item out of code previously reduced?

  Yes

  No

  N/A

• Are the appropriate probes and probe ends available clean and maintained in a good order?

  Yes

  No

  N/A

• Are Partners aware of the signs of pest activity infestation, assess partner understanding?

  Yes

  No

  N/A

• Establish Partner understanding of the process to follow if a dishwasher failure?

  Yes

  No

  N/A