Title Page

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Previous audit

  • Has the last inspection been reviewed? (2)

  • Are there any outstanding actions? (2)

Food Safety File

  • Is the daily personal checklist filled in daily and up to date for the past 3 months? (5)

  • Is the weekly checklist done by the Fresh Manager and up to date for the past 3 months? (5)

  • Is the Cold holding, Freezer and Chiller record filled in daily and up to date for the past 3 months? (10)

  • Is the Raw Material and Batch control filled in daily and up to date for the past 3 months? (5)

  • Is the Manufacturing control filled by all work stations and up to date for the past 3 months? (10)

  • Is the weekly Scale Verification filled in weekly and up to date for the past 3 month? (5)

  • Is the Monthly Thermometer control filled in and up to date for the past 3 months? (5)

  • Is the Scale and Thermometer Calibration filled in and up to date for the past 3 months? (5)

  • Is the Cooking oil quality control filled in saily and up to date for the past 3 months? (10)

  • Is there a Cleaning schedule for all equipment and storage areas available? (10)

  • Is there Training registers to verify that staff gets food safety training on a regular basis? (5)

  • Is the Food Safety file signed off weekly by the Fresh Manager? (5)

Other department admin

  • Is the weekly stock take been review and is an action plan in place for variances above R200? (10)

  • Is waste been reviewed and is an action plan in place for high waste? (5)

  • Is the SOP followed on used oil - oil adjustments done weekly and oil send back tiding up with oil quantity adjusted ? (5)

  • Is the bread productivity plan in use by the bread team? (2)

  • Is the range checklist done daily by the Fresh Manager and given to the Supervisor to action? (2)

Overall hygiene of department

  • Is there detail cleaning on walls and floors? (2)

  • Are all ingredient bins kept clean? (2)

  • Are dustbins kept clean? (2)

  • Are all workstations having sanitation buckets available and are they in use? (5)

  • Is packaging stored off the floor? (2)

  • Are all drains clean? (2)

  • Is the extractor fan working and clean? (2)

  • Are there any signs of pest infestation? (2)

  • Brooms and mops kept clean and hanging? (2)

  • Are all flytraps working? (2)

  • Is the cold room/freezer curtain and surrounding clean? (2)

  • Is the cold room free from damages and waste? (2)

  • Is the floor/ corners/ shelving clean in the cold room and freezer? (2)

Portal and Equipment

  • Is all equipment in a good working condition?

  • Equipment description

  • Fault description

  • Is the fault log on Portal?

  • Is all completed jobs been verified and closed on Portal?

  • All equipment clean? Weekly deep cleaning done and daily cleaning done? (5)

  • No Broken or rusted utensils in use? (2)

Product and Presentation

  • Weekly production planning done on a Thusrday and signed off by the Fresh Manager? (10)

  • Production planning done on a daily basis and signed off by Fresh Manager? (10)

  • All products done using recipes? Good quality? Correct weights of finish products (2)

  • Is the full range of confectionary available and in the correct packaging? (2)

  • The full range on outsourced confectionary available as ranged on the catalogue? (2)

  • All products priced correctly? (2)

  • Is all promotional lines having extra space with tickets? (2)

  • Fresh bread and rolls available at all times? (2)

Staff

  • All staff washing hand when entering the department? (2)

  • Is staff practising clean as you go and using sanitizer? (2)

  • All staff wearing hair nets and gloves? (2)

  • Are all staff dress correctly? White dust coats and no jewelry? (2)

  • Staff scheduling done to keep up with the production plan demand? Tea times and lunch times planned by Supervisor?

Sign off

  • Manager

  • Supervisor

  • Mandi Marais

Action to be taken

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.