52-13 IKEA Food Processes

IKEA Food Processes

• IKEA Food Processes Audit Week

• Previous Weeks Follow-Up - have the issues identified in last week's audit been followed up on and corrected?

  Ok

  Not Ok

  N/A

Temperature (The Food Safety Manual - ensure the thermometer has been calibrated)

Hot Prep - Take a temperature reading of 3 items on the hot serving line to ensure it is 63C/140F or greater

• Item # 1

• undefined

• Temperature

• OK

  NOT OK

• Item # 2

• undefined

• Temperature

• OK

  NOT OK

• Item # 3

• undefined

• Temperature

• OK

  NOT OK

Chilled- Take a temperature reading of 3 items on the cold serving line to ensure it is 4C/40F or lower

• Item # 1

• undefined

• Temperature

• OK

  NOT OK

• Item # 2

• undefined

• Temperature

• OK

  NOT OK

• Item # 3

• undefined

• Temperature

• OK

  NOT OK

Freezer - Take a temperature reading of the walk-in freezers to ensure they are -18C/-0.4F or lower

• Freezer #1 (furthest south)

• Temperature

• OK

  NOT OK

• Freezer #2

• Temperature

• OK

  NOT OK

Cooler - Take a temperature reading of the walk-in coolers to ensure they are 4C/40F or lower

• Cooler #1

• Temperature

• OK

  NOT OK

• Cooler #2 (furthest north)

• Temperature

• OK

  NOT OK

GoodFood Checklist system?

• The answer should demonstrate the units regular use of the system to track all logs digitally (Temp logs). The expectation for all unit is to use GOODFood at all times, no more paper logs. If there is a technical disruption, a log can be printed from GOODFood and uploaded back into the system. Digital logs are to be used for any evidence of temp logging when requested (FoodSafety audit, Health inspection, allegation investigations).

• Does the unit have 100% usage of the GoodFood Checklist system?

  OK

  NOT OK

Waste Logs- Verify that the waste logs are being completed as part of the daily IF routine

• Are logs being completed on a daily basis?

  OK

  NOT OK

Safety

• Ensure "Allergen Signs" posted in all of the following locations: <br><br>Restaurant: Vitrines (dessert and starters), M-Line self-serve stations, or U-line self-serve stations (hot and cold), Any sampling stations<br><br>Co-worker Restaurant: Co-worker buffet station, hot and cold, any sampling activities in there where allergens may be present<br> <br>SFM + Food throughout the Store: Any passive sampling activities, Active sampling stations

  OK

  NOT OK

• Are co-workers knowledgeable about Ansul (hood suppression) procedure? i.e. how to use it, when to use it

  OK

  NOT OK

• Are co-workers knowledgeable about the gas shut-off, and power cut-off button?

  OK

  NOT OK

• Are co-workers wearing PPE when supposed to?

  OK

  NOT OK

• Are stock levels in coolers and freezers being adhered to? Must be 45cm clearance plain below bottom of sprinkler heads. See markings on wall for max height.

  Yes

  No

  N/A

• Are sprinkler head caps free and clear and easily able to drop in event of fire? Ensure no tape, caulking or another material is present between the caps and the cooler/freezer roof.

  Yes

  No

  N/A

• Are stock levels in King Room being adhered to? (minimum 50cm clearance from sprinkler head)

  Yes

  No

  N/A

• Are safety distances of a minimal 1m (3.28ft) in front of and on sides of or around electrical / station cabinets kept free of any material?

  Yes

  No

  N/A

• Are all technical and electrical distribution rooms kept free of combustible materials and not used for storage purposes?

  Yes

  No

  N/A

• Are flammables only being stored in a fire proof container?

  Yes

  No

  N/A

• Were there any good examples? (Ways the department has gone above and beyond to mitigate safety & security risks)

  Yes

  No

  N/A

• Are there any other safety or security related issues?

  Yes

  No

Re-Thermalizer Safety

• Are there extra-long waterproof thermal gloves available?

  Yes

  No

• Have all co-workers been trained on how to safely use the re-thermalizer? (Ask three co-workers)

  Yes

  No

• Is water only filled up to the maximum fill line?

  Yes

  No

MSC/ASC Knowledge (ask minimum 2 coworker's the following questions. How often are co-workers trained on MSC/ASC policies? (Annually) Where can you find information related to MSC/ASC? (Binder in IF office) Documents from what time frame must be available if requested? (At minimum a week) How do you mark MSC vs. ASC product? (Dark blue sticker for MSC and light blue for ASC).

• Co-workers were knowledgable about MSC/ASC policies and procedures?

  Yes

  No

  N/A

Escape vs. CCTV Comparison - compare receipts from lunchroom self-serve purchases to what is actually being taken.

• Search Escape for transactions made on POS 902 and select 10 random receipts. Take a photo of each to compare against CCTV to ensure the correct items are paid for.

• Items match receipt?

  Match

  Don't Match

• Items match receipt?

  Match

  Don't Match

• Items match receipt?

  Match

  Don't Match

• Items match receipt?

  Match

  Don't Match

• Items match receipt?

  Match

  Don't Match

• Items match receipt?

  Match

  Don't Match

• Items match receipt?

  Match

  Don't Match

• Items match receipt?

  Match

  Don't Match

• Items match receipt?

  Match

  Don't Match

• Items match receipt?

  Match

  Don't Match

Check overnight hours (11pm to 7am) for one day to ensure no food items were taken from self-serve area without being paid for. List time frame checked in notes.

• Were all items paid for?

  Yes

  No

Training

• Is all IF specific training present and up to date?

  OK

  NOT OK

Sign-Off

• Completed By:

  Sign