Information
-
Document No.
-
Client / Site
-
Conducted on
-
Prepared by
-
Location
-
Chef on duty
-
Add signature
Important stuff
10.0 - IMPORTANT STUFF
-
10.1 - Out of Date Food - No foods present ILLEGALLY past Use By, Re-Labelled or shelf life extended.
-
10.2 - Food Storage - Foods stored appropriately (covered, separation, allergen controls).
-
10.3 - Defrosting & Cooling - All foods being defrosted and cooled correctly.
-
10.4 - Temperature Control - Sufficient monitoring and recording of Temperatures.
-
10.5 - Cleaning - High Standard evident throughout restaurant (especially in food prep areas), safe use of chemicals.
-
10.6 - Persona Hygiene - High standards of 'Food Handler' personal hygiene (including hand washing)
-
10.7 - Hand Wash Basins - All with supply or running hot and cold water and fully stocked with soap, towels, etc.
-
10.8 - Training Standards - Have all Company and Legal training Standards been met?
-
10.9 - Health and Safety Management - Effective H&S Management, Fire Safety Management, Maintenance.
-
10.10 - Pest Control - Evidence of management and understanding.
Kitchen
KITCHEN & BACK OF HOUSE - FOOD SAFETY.
PURCHASING & DELIVERY
-
B1 - Delivery checks (temperature checks, unapproved products, packaging, use by/best before dates, quality, etc).
-
B2 - Chilled and frozen products stored appropriately within 30 mins.
-
B3 - All food purchased only from approved, reputable supplier.
FOOD SERVICE AREAS
-
B4 - Safe food handling practices, including frequent hand washing of food handlers, sanitiser wipes available.
-
B5 - Wash hand basin fully stocked with hot & cold water, antibacterial soap, paper towel, etc.
-
B6 - Food item stored correctly - four hour rule understood, high risk foods stored correctly.
-
B7 - Foods are correctly covered, dated, protected from contamination and within shelf life.
-
B8 - Contact surfaces (food surfaces, floor, walls & ceilings) within kitchen area clean and well maintained.
-
B9 - No evidence of pest, door and windows shut to prevent access.
-
B10 - Evidence of appropriate temperature monitoring - Daily fridge/freezer, burger and hot food checks, cooling records, etc.
-
B11 - Fitness to work policy understood and adhered to.
-
B12 - Adherence to company uniform (jewellery policy, clean uniform, hat in kitchen, smoking policy, etc).
CHILLED & FROZEN STORAGE (Walk in fridges/freezers, chest freezers, etc)
-
B13 - Organised stock rotated & safe storage (external packaging removed, defrosting in designated area, etc).
-
B14 - Clear separation & knowledge of high risk products stored here.
-
B15 - Evidence of appropriate temperature monitoring (daily temperature checks, food probed).
-
B16 - Cleanliness of interior floor, walls and racking.
-
B17 - Foods are correctly covered, dated and within shelf-life.
DRY STORE & POT WASH AREA
-
B18 - All Contact surfaces (and floors, walls, & ceilings, racking, etc) within area well maintained.
-
B19 - Pot wash: googles and gloves and mask available and in useable condition for chemical handling.
-
B20 - Pot wash: Clean, colour-coded mops and buckets in use for respective cleaning areas, separate one for toilet use?
-
B21 - Dry store: Products here are stored safely (high risk separation, items off floor, etc).
-
B22 - Dry Store: Clear effective stock rotation in place within storage areas (FIFO).
-
B23 - Dry Store: Temperature safe for storage of ambient products (<20*C).
EQUIPMENT IN USE
-
B24 - Probe thermometer in use, accurate & in good working order, clean and wet probe wipes available.
-
B25 - Glass washer & Dishwasher in good condition (no leakages, lime scale or debris build up).
-
B26 - Kitchen equipment clean and in good condition.
-
B27 - Microwave clean and in good condition (no cracks in base or top, no glass plates and industry standard).
-
B28 - Coffee machine & grinder food safe & good condition (spray arm, leakages, flow times, etc).
-
B29 - Ice machine food safe & good condition (no mould, lime scale, scoop, seals, etc).
-
B30 - Chopping boards & kitchen utensils in use are in hygienic condition.
-
B31 - Chefs Knives in use are hygienic and safe to use.
BURGER CHECKS
-
B32 - Burger utensils in place and being used correctly.
-
B33 - Medium & Cooked through cooking temperature correct.
-
B34 - Cooking in busy periods process understood.
-
B35 - Burgers stored separately in all fridges.
PREPARED ITEMS
-
B36 - Sufficient levels of preparation available (no over prepping), In good condition.
-
B37 - Salad items washed appropriately.
Health and safety
HEALTH & SAFETY
PREMISES
-
D1 - Overall appearance of restaurant internal & external including clean high chairs, safe chairs.
-
D2 - Toilets clean.
-
D3 - Organisation and cleanliness of staff rooms / allocated areas.
-
D4 - Internal and external waste areas clean.
HEALTH & SAFETY
-
D5 - Safe practices for storage & disposal of broken glass, broken glass/crockery containers available.
-
D6 - Items stored on racking without compromising safety.
-
D7 - All dangerous equipment positioned, has signage, carried and used appropriately, unplugged when not in use.
-
D8 - Wet Floor signs in use.
-
D9 - First aid box correctly stocked (blue plasters, etc.) and site appropriately and as stated by branch.
-
D10 - Smoking policy adhered to and appropriate external smoking area (which is also managed),
-
D11 - Disability access managed effectively in the restaurant & all assisting equipment in working order.
-
D12 - Evidence of effective safe manual handling
FIRE SAFETY
-
D13 - Fire escape routes & exits clearly identified and free from obstructions, final exit doors not locked.
-
D14 - No fire doors wedges permanently open.
-
D15 - 6 Month team fire evacuation drill completed.
-
D16 - Evidence of weekly / monthly fire safety equipment testing and appropriate records maintained.
-
D17 - Boiler room free of storage (no combustible or flammable items, incl. chairs, paint, old/broken equipment).
-
D18 - Manager's fire risk assessment completed & any issues addressed.
CLEANING FACILITIES
-
D19 - Effective cleaning checklist implemented & monitored by management.
-
D20 - Cleaning equipment and chemicals stored correctly and well maintained (with data sheets, notices displayed).
Paperwork
PAPERWORK
TRAINING & DEVELOPMENT
-
E1 - Relevant induction & training records for all members of staff.
-
E2 - Level 2 Food Safety training available for managers and kitchen team
DOCUMENTATION & RECORDING KEEPING
-
E3 - Knowledge of Food Safety and Health & Safety Manuals - accident reporting, AFP's, EHO.
-
E4 - Pests control management.
-
E5 - Legal Notices displayed: A3 Health & Safety Poster, Employer's Liability, Health & Safety Policy, Fitness to Work, Emergency Plan, Site Specific Risk Assessments, First Aid Poster.
-
E6 - Appropriate Safety Inspection Certificate available (flue, ventilation, electric, gas, lift, pressure system, etc).
-
E7 - Maintenance: plugs sockets, cables, etc.
Identified Maintenance Issues & Advisor's Comments
MINOR MAINTENANCE
-
1.
-
2.
-
3.
-
4.
-
5.
MAJOR MAINTENANCE
-
1.
-
2.
-
3.
-
4.
-
5.
ANY OTHER COMMENTS / OBSERVATIONS.
Action Points
ACTION POINTS & FOLLOW UP ACTIONS.
-
1.
-
Follow up Actions.
-
2.
-
Follow up Actions.
-
3.
-
Follow up Actions.
-
4.
-
Follow up Actions.
-
5.
-
Follow up Actions.
-
6.
-
Follow up Actions.
