Beefeater Weekly Manager Self Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Critical contravention check list

• Observation or evidence that employees not allowed to continue preparing and serving food when they become ill<br>

  Safe

  At Risk

  N/A

• Is hand washing taking place after using the toilet, smoking, blowing nose, coughing, sneezing, cleaning, or touching cleaning implements or chemicals , handling rubbish, handling raw food, every break,

  Safe

  At Risk

  N/A

• Thorough hand washing practices in place. Is there Hot and Cold water , soap and drying facilities at each hand basin

  Safe

  At Risk

  N/A

• Staff are not , smoking, eating , spitting or drinking whilst handling food, coughing or sneezing over food.

  Safe

  At Risk

  N/A

Personal Hygiene - staff in food handling area observed doing the following:

• Cuts, sores covered with a blue, clean plaster / dressing?

  Safe

  At Risk

  N/A

• Staff wearing adequate protective clothing

  Safe

  At Risk

  N/A

• Is food discarded after staff contamination

  Safe

  At Risk

  N/A

Delivery of goods

• Is chilled food over 8oC being rejected

  Safe

  At Risk

  N/A

• Are foods past there best before dates being rejected

  Safe

  At Risk

  N/A

Storage of goods general

• Is all food wrapped or covered to prevent risk of contamination

  Safe

  At Risk

  N/A

• Is all unfit or unmarked unsaleable food discarded straight away

  Safe

  At Risk

  N/A

Storage of goods chilled

• Is all food stored below 8oC

  Safe

  At Risk

  N/A

• Are raw foods stored below cooked foods

  Yes

  No

  N/A

• Is there any foods found outside of shelf life

  Safe

  At Risk

  N/A

• Chilled food incorrectly labeled / not labeled

  Safe

  At Risk

  N/A

Defrosting food

• Is all defrosting food labeled correctly

  Yes

  No

  N/A

• Are foods defrosting at ambient temperatures

  Safe

  At Risk

  N/A

• Are all foods thoroughly defrosted before cooking / reheating

  Yes

  No

  N/A

Food preparation

• Correct colour boards and utensils being used

  Yes

  No

  N/A

• Adequate separation between raw and cooked / ready to eat products

  Safe

  At Risk

  N/A

• No food is being prepared outside of its shelf life

  Safe

  At Risk

  N/A

• Evidence that ready to eat chilled food is not held at ambient temperature for longer than is necessary

  Safe

  At Risk

  N/A

Washing of fresh produce

• Produce not washed in either cold running water or chlorinated cold water

  Safe

  At Risk

  N/A

Cooking

• Core temperature of 75oC or hotter not reached (except permitted variations)

  Safe

  At Risk

  N/A

Cooling of food

• Is all cooling food over 8oC , being given the appropriate action before 4 hrs

  Yes

  No

  N/A

• Are foods exposed to any potential risks of cross contamination post cooking

  Safe

  At Risk

  N/A

• Is all high risk foods being cooled recorded with start and finish times and temperatures

  Yes

  No

  N/A

Reheating food

• Are all foods being reheated to a core temperature of min 75oC (82oC in Scotland)

  Yes

  No

  N/A

Hot holding of food

• Is there a risk of food failing below 63oC or not being consumed within 2 hours

  Safe

  At Risk

  N/A

• Is there a risk of cross contamination to food being hot held

  Safe

  At Risk

  N/A

Display for cold ambient service

• Are high risk foods displayed for longer than 4 hrs

  Yes

  No

  N/A

• Is there a risk of cross contamination to displayed chilled food

  Safe

  At Risk

  N/A

• Are any foods displayed above 8oC discarded at the end of the service period

  Yes

  No

  N/A

• Are hot buffet records completed each session

  Yes

  No

  N/A

Temperature probe care and accuracy

• Is a probe thermometer and wipes available

  Yes

  No

  N/A

Cleaning of food areas and equipment

• Is cleaning effectively managed

  Yes

  No

  N/A

• Is there a clear cleaning schedule / regime in place

  Yes

  No

  N/A

• Is there a satisfactory level of cleaning taking place to prevent contamination

  Safe

  At Risk

  N/A

• Are cleaning chemicals not kept in food containers

  Yes

  No

  N/A

Pest control

• Is there evidence of untreated or unreported infestations

  Safe

  At Risk

  N/A

• Is there risk of pest infestation posing imminent risk to health

  Yes

  No

  N/A

Prevention of foreign body contamination

• Is all contaminated food discarded

  Yes

  No

  N/A

Administration

• Are air temperatures of chillers/freezers recorded twice daily

  Yes

  No

  N/A

• Is one item of cold held food recorded a minimum of once per session.

  Yes

  No

  N/A

• Core temperature of each cooking method is recorded a minimum weekly

  Yes

  No

  N/A

• Do cooling records demonstrate that food is cooled to 8oC in under 4 hrs

  Yes

  No

  N/A

• Core temperature for each reheat method is recorded a minimum weekly

  Yes

  No

  N/A

• Is one item of hot held food recorded a minimum of once per session.

  Yes

  No

  N/A

• Is the time of service recorded for ambient display to demonstrate the 4 hr rule

  Yes

  No

  N/A

• Have all readings recorded outside of critical limits been auctioned as per hazard analysis chart

  Yes

  No

  N/A

• Has management record keeping been signed off and weekly checklist completed

  Yes

  No

  N/A

• All delivery temperatures recorded

  Yes

  No

  N/A

• Have the results of probe checks been recorded a minimum of weekly

  Yes

  No

  N/A

• Have all food handlers completed foundation food safety training on El box within 4 weeks of commencing employment.

  Yes

  No

  N/A