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ARC_202324_Audit_Template

  • ARC 202324 SHAWDIT : FSMS Incorporating HSE FSA Maintenance Standards

  • SAFE: Known by all staff: FSA / HSE protocols

  • HOSPITALITY: Shown by all staff in day to day activities of service

  • EVIDENCE: Proven by robust Documentation & Systems in place

  • 1.Guest Confidence: Food Hygiene and Health Safe Demonstrated to guests : Allergens

  • 2.Compelling Reason: What makes a guest choose to come into our venue

  • 3. Perceived Value For Money: When the bill is paid, does our guest feel fulfilled

  • All level colleague (Open to Review / Ask all people on duty both FoH & BoH)

  • Shield C's Cooking, Chilling, Cleaning Cross Contamination and Management of

  • What is known an shown by all team members, confident and in mother tongue for EHO

General Knowledge (Theory / EHO Training / Role Play) Senior Staff on duty

  • Have i been presented with a visitor health questionnaire before entering food preparation area?

  • Do the team know what is the correct procedure for Sanitising surfaces?

  • Are you aware of the main 14 Allergens to affect people & what are they?

  • When SHOULD you wash your hands?

  • What should you do if you either; cough, sneeze, rub your eyes or touch your mouth?

  • Why should cuts scabs and sores be covered

  • Why should you not wear a lot of jewellery at work, especially items with stones in?

  • Why is it important to cool food down as down as quickly as possible

  • What are the 3 ways to inhibit / prevent Bacteria growth

  • How quickly do bacteria multiply

  • Why is it important to defrost frozen food in a refrigerator?

  • What four requirements do bacteria need to survive and reproduce

  • What is the danger zone temperature range

  • When should you clean your sections

  • What does HACCP stand for and can you identify one (a hazard)

  • What is a Hazard?

  • What does COSHH stand for, Are You adhering to BWP within business areas to control & reduce risk

  • What is the best way to clean all fridge, bin and microwave handles

  • Why is it important to keep the lid closed on the outside rubbish bins and all the bags in bin

  • Do you know the difference between "Use by date "and "Best Before"

  • What penalties can be imposed in a Crown Court for serious breaches of Food safety

  • Do you know what "Due Diligence " Means?

  • Can you give 3 examples of "Physical Contamination"?

  • Are all staff aware of the smoking rules?

  • Are all chefs aware how to store food in the Fridges (Layout/ Mapping)?

  • Do you know why it is vital to fill in the FFB on Trail system honestly and accurately

  • I am confident that the team and brigade would handle an EHO visits set of questions?

Observation of BWP

  • Is there soap, hot water and blue roll available at ALL wash hand basins are the basins / taps clean working Did you have observation of frequent hand washing. MUST WITNESS ACTIVITY DURING AUDIT? Sanitiser sprays, Alcohol wipes, all in play with clean probes?

  • Delivery vehicle temperature and Product recorded, signed for alongside all delivery notes checked in? Product acceptance temperature, Frozen 18 below, chilled meat/fish 4 below, fruit veg 12, dairy 5? Fresh food below 8⁰ (ideally 15⁰), frozen below 18⁰. FSMS only states that temperatures need to be recorded ? Fresh food below 8⁰ (ideally 15⁰), frozen below 18⁰. FSMS only states that temperatures need to be recorded ? Salad leaf/herbs 8 below. Plus The fridge Temperatures actually taken from foods and ingredients not just LED's?

  • Are all chefs aware of the allergens, the protocol and vital importance of the process to deliver a safe meal solution? Allergens comprehension, For all brigade, FoH & the diligence of protocol. Senior Manager & Chef to? Walk & Talk through the handling of guests dietary requirements. Show training records

  • Are the chefs showing basic understanding of kitchen skills. Professional requirements, following due diligence? Using the correct equipment appropriately and to FSA / ARC Inspirations guidance coloured boards with knives? Are they logging detail on Trial files, treating ingredients (and colleagues) with respect?

  • No personal belongings evident in kitchen work areas, phones, coats, bikes etc? No emergency cut off switches, valves or exit paths blacked ? No glass in kitchen (Exceptions are; serving glasses, dishes etc all shelf in plastic tray)?

Bar Operational Competency (Measure to Bar Perfect Set Up Photos)

  • Batch cocktail containers clearly labelled to company standards, colour coded and with lids on, accurately; dated & with legible narrative?

  • All prepped fruit, garnishes, cater sugar covered and stored safely when not in use, date use by labels?

  • caster sugar*, day dots, Dehydrated garnish, purees and foams?

  • Is there soap, hot water and blue roll available at ALL wash hand basins are the basins / taps clean working. Hand gel?

  • Are all stock items fully fronted up with no gaps on back bar of key spirits. Spouts right to label?

  • Food and drink trays and steel tip trays clean dirt free and not sticky?

  • All bar light equipment, eg blenders, PDR coffee flask Dehydrators clean, debris free and ventilated?

  • Are sections clean, debris and sticky surfaces free including the floors, under steel shelves and bins?

  • Are beer fonts, handles, spouts, frontage cap clean neat and fixed securely Post Mix Gun/Nozzle?

  • Are all metal and wood aspects of the bar tops, side and guest frontage clean NOT sticky No chewing gum?

  • Are all bar / waiters habitually washing hands plus sanitising surfaces & equipment?

  • Are Glasses racked up and stored the correct way up. See Perfect Bar set up?

  • Are All Glasses Clean, dirt / grime / residue free dry polished Fit for purpose (service) See Perfect Bar set up?

  • Are all customer drink buckets, clean, polished stored correctly and fit for purpose (service)?

  • Bar lighting, shelving displays, clean web free, guest visual appropriate?

  • Are tills, screens, PDQ's cash drawers clean and fit for purpose and ticket printers?

  • ICE Machine clean internally and logged with sheets accordingly?

  • ICE dump tubs, clean dry sanitised NOT used for other purposes?

  • Is the Beer cellar in good clean, neat tidy and safe order?

  • Cleaning and sanitising chemical bottles clearly and correctly labelled?

  • Was the glass wash and surrounding area inc, Glass washers Mechanical internal , shelving, floor, fit for service/purpose?

  • Was there any Fresh Bar Items OUT of Date OR Not fit for purpose, fruits, herbs, juices

  • Bar Tariff Up to date, Check 25 & Weights and Measures?

  • Menu blocks on bar top clean and customer facing?

People

  • Are all nails, fingers & hands visually clean for all colleagues, no excessive or stone jewellery / bracelets?

  • If long hair is worn is it tied back, neatly & avoiding potential contamination ALL Staff Kitchen Bar FoH?

  • Are all uniforms, aprons & oven cloths appropriate, clean and are the bibs up on chef aprons Kitchen

  • Is the foot ware clean, free from debris and fit for purpose Kitchen, bar and FoH team members?

Property/FOH Areas

  • Are there any aspects of the that guest interacts directly with that are sub standard: Guest facing / touching / using within sites control (menus and table holders, Condiment carries clean, not sticky / slimy scabby)?

  • Were menus and table holders, Condiment carries clean, not sticky / slimy scabby?

  • Where tables correctly set to brand standard? (Ref Perfect Set Up Guides)

  • Were the toilets in working order, clean, stocked up & checked?

  • Overall was the FoH area clean from my high stretched hand height to below ankle

  • Overall was the Bar area Clean from my high stretched hand height to below ankle

  • Overall was the Kitchen area Clean from my high stretched hand height to below ankle

  • Overall was the BOH area Clean from my high stretched hand height to below ankle

  • Were fire exits blocked, escape signs hidden and all fire doors to be shut as instructed?

  • Were fire extinguishers easily accessible, in good clean order and NOT used as door stops?

  • Maintenance Aspects Logged on FIXFLOW

  • Maintenance Aspects NOT Logged on FIXFLOW

  • Was the structural aspects of the property in good working order?

  • Was the furniture in good repair/Natural patina/Serviceable

Kitchen Specific Detail

  • Are all bins clean, inside and out

  • Are all cook line items safe, clean, working efficient eg Gas burners

  • Flooring and under equipment cleanliness?

  • Are the walls, ceiling & lighting in good order?

  • Are all fridges / freezers in good working order, runners drawers, hinges seals

Product

  • Are all food items in the fridges/freezers & dry stores marked with the correct labelled and stored correctly?

  • Is food cooked to above 75 degrees Centigrade (Recorded on Trail + evidence of probe calibration testing)?

Paperwork

  • Review FoH / Shield on Trail Files Standards Covering FSAHACCP/COSHH

  • Review Bar / Shield on Trail Files Standards Covering FSAHACCP/COSHH

  • Review FoH Cleaning regime, Set up and sign off logs for 3rd party DM signatures?

  • Review Managers. All Overarching Documentation. Signed Counter signed ALL

  • Are Kitchen FFB on Trail files complete, includes cleaning Jobs with ALL signatures GM / AGM / DM

  • High Level Cleaning on the External Schedule (Proven by GM) Frequency and scope of 3rd Party works

  • Review any action plans that have been requested. Are they robust, bite size and 'in play' / being adhered to

  • Do I feel safe to visit this venue to Eat & Drink as a guest? (Personal, industry, professional view based on all evidence from the audit and optics as a guest).

Overview Section

  • Subjective Observations

  • Hospitality

  • Atmosphere

  • Controlled Environment

  • Anecdotal

  • CPV Customer Perceived Value for Money

  • Summary

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.