Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Kitchen name-
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Select date
Probe thermometers/callibration
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A.1 Temperatures measured by digital probes only. Sufficient units in place?
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A.2 Monthly Callibration conducted and appropriate forms completed correctly?
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A.3 Probe thermometer register recorded and current?
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A.4 Probe thermometer readily identified for traceability?
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A.5 Sterilized alcohol swabs (minimum 70%) provided?
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A.6 All wipes are one use and disposed ?
Process: Food Display.
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A.18 Are safe food temperatures for potentially hazardous foods bening observed during the display phase of service?
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A.19 Does the hotel have a system in place to verify this where time control is in use?
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A.20 Each food product on display has its own designated service utensils?
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A.21 Food/products on display are clearly signed/labelled per language or combined local and English?
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A.22 Self- service food displays have clear signage for guests reflecting that utensils must be used for transferring food to plate per language or combined local and English?
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A.23 Are the food temperature forms correctly completed (minimum 2 hot, 2 cold per service) for display foods?
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A.24 The hotel uses sneeze guards or suitable covering for food on display? Sneeze guards are a regulation in Australia/NZ
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A.25 Crockery, cutlery, glassware, utensils clean , nil chips or cracks and in good order?
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A.26 F&B service trolleys in use are visible to guests are visible to guests while dining?
B. Food Logistics
Facility: Food Storage
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B.7 Does all cooling equipment meet safe food storage guidelines being refrigeration units must function between 1 degree C & 5 degree C & Freezer units must function at or below -18 degrees C? Form 3
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B.8 Cold storage units have suitable and plain labelled water/oil containers for temperature monitoring purposes?
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B.9 Does the hotel have evidence of am./pm. temperature readings for all cold storage units? Form 3
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B.10 Food stuffs appropriately and safely covered?
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B.11 Foodstuffs visibly dated?
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B.12 Foodstuffs correctly and visibly labelled?
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B.13 Nil foodstuffs stored that pose a risk of cross-contamination between raw and cooked products?
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B.14 Nil products identified that had passed their "use by" or "best before" date? Stock rotation (FIFO) is evident?
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B.15 Food containers of any size are undamaged and all food has been transferred to suitable containers?
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B.16 Nil evidence of food being stored in crates made of cardboard or wood?
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B.17 Nil foodstuffs stored on the floor surface? All food raised 15cm (minimum) off floor surface?
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B.18 Cooling units readily identifiable by means of a standardised reference number?
Hygiene Management
Process : Asociate Cleaning/sanitising
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C.1 Food Contact surfaces / areas proprely cleaned and sanitised?
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C.2 Non-food contact surfaces properly cleaned and sanitised?
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C.3 Food contact surfaces cleaned using a sanitiser with strength no less than 100ppm?
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C.4 Stock of testing strips available for measuring sanitiser strength?
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C.5 Cleaning cloths well maintained and hygenic?
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C.6 All chemical sprays used in manufacturer or approved containers with clear and readily identifiable labels including dangerous goods code?
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C.7 Cleaning equipment suitably stored and in sound condition?
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C.9 Water temperature for sanitising at (or above) 77 degrees C, alternately is the sanitising solution used at a strength of at (or above) 100ppm?
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C.10 All dishwashers function at appropriate temperatures for washing and rinsing?
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C.11 Temperatures recorded on a daily basis for all dishwashers? Are the corresponding forms completed correctly? Form 7
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C.12 Daily/weekly cleaning schedules include all fittings and fixtures? Are the corresponding cleaning records completed correctly?
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C.13 A current (Materials) SDS provided for every chemical in use in food preparation/storage areas?
Facility: Maintenance
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C.14 Floors clean, maintained and in hygenic condition?
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C.15 Walls clean, maintained and in hygenic condition and do not show any porous surfaces and cracked tiles?
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C.16 Ceilings in food areas clean , maintained and in hygenic condition?
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C.17 Vents and overhead fans clean, maintained and in hygenic condition, with nil dust buld up above outlets?
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C.18 Structures maintained amd sound condition in food and bar areas?
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C.19 A properly recorded maintenance log for completed and and non-completed works in place? Maintenance log required.
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C.20 Diffused lighting in use for all areas involved in food receival, storage,preparation and conveyance, inclusive of bar areas and lifts used for conveyance of food?
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C.21 Equipment involved in food contact in a sanitary and working order?
Process: Food Handlers - Health/Illness
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C.22 Handwash basins are available and unobstructed from usage?
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C.23 Handwash basins (including in staff bathrooms) include mixed hot and cold water from a single spout? If automatic taps are in use they run continuously for a minimum of 15 seconds?
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C.26 Hand wash facilities have adequate suppluies of disposable paper towel for drying and a nearby waste receptacle?
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C.27 Nil improper / non sanitary/non compliant practices observed by food handlers?
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C.28 There is NO evidence that hand washing basins are used for any purpose other than handwashing?
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C.32 Associates personal belongings are appropriately stored?
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C.33 Food handling associates wear clean uniform and necessary food safety coverings (including hair nets/hats)? All service staff appropriately dressed, groomed and clean?
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C.34 Guidelines for wearing jewellery overseen by managers/supervisors and implemented?
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C.35 Cuts or abrasions suitably covered and dressed while associates handle food?
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C.36 Waterproof blue bandaids are available if required by associates?
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C.37 Disposable gloves properly worn and utilized by food handlers when handling ready to eat foods?
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C.38 Procedure in place for reporting illness? The associates noticeboard contains sigage reflecting this?
Facility: Vermin Control
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C.39 Is there NO evidence of the presence of vermin (e.g droppings) or infestation by vermin?
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C.40 All electrical pest control equipment have shatterproof tubes? Is it a minimum of 3 meters away from any open food product? Is equipment properly cleaned?
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C.41 Doors restrict access to vermin and minimise entry by design features that restrict physical access? All opening windows in use fuitted with fly screens that are undamaged/not torn/no holes?
Facility: Waste Management
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C.50 Waste receptacles: receptacles clean with a tight fitting lid and internally lined with an appropriate liner? * Note waste receptacles can be pedal operated but this is not mandatory.
Food Conveyance/Recreation/ Bar food
Facility: Bar Snack Safety
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D.1 Green Cutting board being used? Garnishes cut fresh on a daily basis and leftovers of fresh garnish disposed of?
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D.2 Bar snacks stiored in vermin proof container?
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D.3 Containers clearly labelled and marked with decanting date?
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D.4 Each bar has sufficient pump action sterilising gel for use?
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D.5 Ice scoops stored in sanitizing solution between use?Minimum strength is 100ppm. The container is clearly labelled?
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D.6 Ice machine filters checked and recorded regularly as part of the weekly cleaning schedule? Records kept on the corresponding Standards form? Optional form 4
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D.7 Standard Operating Procedure (SOP) in place for all ice machines?
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D.8 Glass washers operate in accordance with minimum wash/rinse cycle temperatures per standards?
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D.9 Forms in place for recording glass washer temperatures every 24 hours? Form 7
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D.10 Hotel (or bar) has evidence of reports by an approved third party to verify monthly maintenance? Optional form 4
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D.11 Beer lines regularly cleaned and logged? Keg storage areas/cool rooms regularly cleaned?
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D.12 Nil evidence of souiled glassware, smudges, cracks and chips? All glassware suitably stored?
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D.13 Straw dispensers physically closed or are straws wrapped individually?
Process: Room Service Dining
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D.14 Food products safely and securely covered for conveyance to the guest room and includes all condiments and beverages (including water) etc.?
Food Special Subject
Process: Raw Egg Usage
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E.3 When raw egg is a required ingredient for ready to eat food (e.g some sauces) does the hotel use pasteurised eggs or a pre-made product?
Process: Food Allergans/Intolerances
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E.4 The restaurant displays clear signage required for food allergy warnings and they meet the required dimensions?
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E.5 All menus contain food allergy warnings/(including room menus) ?
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E.6 Disposal of original food containers after usage is standard process?
Process: Food Chlorination
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E.7 Are ready to eat fruit and vegetables being washed in a solution of food grade chlorine at a dilution of 100-200 ppm?
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E.8 A single purpose and seperate sink with a fill line is provided for the above purpose?
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E.9 Testing strips available for testing chlorine levels in this solution?
Process: Essential Wood and Glass
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E.10 All glass items in food areas approved and undamaged?
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E.11 All Wooden items in use in food areas approved and undamaged?
Assorted Miscellaneous
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E.12 Nil evidence of drawing pin usage in food related areas?
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E.16 All signage impervious to absorption by being laminated? All borders of all signage sealed?
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E.17 All documentation in use at the hotel is the current version as presented in the Starwood Version 1.1 2016, AP Food Safety Manual ?
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E.18 Evidence of implement usage of Take Away Food Product Waiver form for guests wishing to remove food products from the supervison of associates/site? Form 8a
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E.19 Correct stickers are in use by the hotel for food prepared for guests to take offsite for events or external functions?
Appendices/Evidentiary Documents (Appendices)
Forms: Audit
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F.4 Records verify "Staff food safety" form has been completed by all associates?
Forms: Verification
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F.14 Food Safety documentation complete and compliant to Starwood AP requirements?
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F.15 Each corrective action requirement/s been closed off since previous audit?
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