Category
Bar
Hospitality
Public Retail Unit
Unit Name
Temperature records up to date?
Compliant
Partial Complaint
Non Compliant
Probe and wipes available?
Compliant
Partial Complaint
Non Compliant
Temperature test sample in fridges?
Compliant
Partial Complaint
Non Compliant
Separations in kitchen agreed and evident?
Compliant
Partial Complaint
Non Compliant
Chopping boards used correctly with separate racks for storage of raw and other boards?
Compliant
Partial Complaint
Non Compliant
Sanitiser available and being used
Compliant
Partial Complaint
Non Compliant
Contact times understood?
Compliant
Partial Complaint
Non Compliant
Food suitably labelled and covered?
Compliant
Partial Complaint
Non Compliant
No out of date food?
Compliant
Partial Complaint
Non Compliant
Amount of food on display not excessive?
Compliant
Partial Complaint
Non Compliant
High risk foods not left out of refrigeration for significant periods of time?
Compliant
Partial Complaint
Non Compliant
Hot & cold water to sinks?
Compliant
Partial Complaint
Non Compliant
Wash hand basins equipped and evidence of recent use?
Compliant
Partial Complaint
Non Compliant
Wash hand basins have hot water?
Compliant
Partial Complaint
Non Compliant
Wash hand basins not being misused?
Compliant
Partial Complaint
Non Compliant
Staff aware of turning taps off with paper towel?
Compliant
Partial Complaint
Non Compliant
Allergens document & sign post available and staff aware of how to use it?
Compliant
Partial Complaint
Non Compliant
Uniform correctly worn, no jewellery and hair in hat/tied back?
Compliant
Partial Complaint
Non Compliant
Any "Foreign Material in Food" potentials
Compliant
Partial Complaint
Non Compliant
Any pest control issues?
Compliant
Partial Complaint
Non Compliant
Structure?
Equipment condition?
Cleanliness?
Additional Comments
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carol baker
ARC Food Safety Audit
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions.
The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice.
You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction.
You should independently determine whether the template is suitable for your circumstances.
