Information

  • Audit Title

  • Conducted on

  • Prepared by

  • Number of Action Points

Rooms / Areas Inspected

Last Inspection

  • Last inspection, actions closed out?

FOOD DELIVERY & STORGE

Delivery

  • No unauthorised suppliers used

  • Chilled food delivered @ +8 deg C or colder

  • Frozen food delivered @ -12 deg C or colder

  • Food delivery temperatures recorded

  • Deliveries not left unattended, uncovered, etc

  • Date coding & food quality checked

  • Abused or damaged goods rejected

  • Unwrapping/ decanting carried out in separate areas

Storage

  • Chilled/ frozen food stored without delay

  • Store room in clean & tidy condition

  • Food stored on suitable racking off the floor (6")

  • Fabric & condition of store rooms acceptable

Refrigerated / Freezer Storage

  • High risk chilled food stored @ or below +8 deg C

  • Frozen food storage @ -18 deg C or colder

  • Defrosted food never refrozen

  • Food not stored in open containers

  • In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  • Are egg's stored under refrigerated conditions & date marked

  • Refrigerators not stocked/overloaded

  • Strict stock rotation being observed

  • Food containers sanitised before use

  • All "open foods" kept wrapped, inc cheese, etc

Ambient Storage

  • Storage temperature is appropriate

  • Is storage area well lit

  • Protective light shields (diffusers) cover all light sources

  • No open dried goods

  • Food not stored near chemicals

  • Strict stock rotation being observed

  • No out of date dried goods identified

FOOD PREPARTION

Sanitisation

  • Adequate supplies of sanitiser available & used

  • Correct application of sanitiser & staff appropriately trained

  • Chopping boards, knives, slicers, etc, sanitised / washed after use

  • Detergent sanitiser used in dishwasher or correct manual washing methods used

Initial Food Preparation

  • Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

  • Disposable towels used to wipe down food surfaces

  • Frozen food defrosted under refrigerated conditions

  • Cold food refrigerated between preparation & service

  • High risk foods kept out of refrigerated conditions as short as possible during preparation

  • All high risk foods not left unattended e.g. During breaks

  • All food prepared with minimum delay

Pre-cooking & Reheating

  • Blast chiller available if pre cooking regularly & short cook chill code of practice applied

  • Blast chiller temperatures / time records available & completed

  • If no blast chiller, are hot foods chilled quickly

stock

  • Stock only from dried or other commercial bouillon mixes

TEMPERATURE CONTROL

Cold Food

  • Display units not overloaded

  • Food on display kept below +8 deg C or 4 hour rule applied

  • Leftover food from display above +8 deg C disposed of

  • Buffets out for a Maximum time of 2 hours

Hot Food

  • All high risk food cooked to a core temperature of @ least 75 deg C

  • Hot food display temperature kept above 63 deg C

  • Hot food from display never reheated

Temperature Monitoring Procedures

  • Probe wipes available

  • Probe used to check fridge & freezer temperatures

  • Probe calibrated monthly & checks recorded

  • Probe breakdown procedures in p,ace

  • Action taken for unsatisfactory product temperatures

Temperature Records

  • Food deliveries (chilled & frozen)

  • All refrigerators

  • All freezers

  • High risk hot food core temperatures

  • Cold food display / salad service units (if applicable)

  • Hot food display/ service units (if applicable)

  • Records kept for at least 3 months

Food Service

  • Allergen awareness and nutritional information displayed.

  • Delays between preparation & service kept to a minimum

  • Cold food refrigerated between preparation & service

  • Adequate protection for display avoiding contamination

  • Food covered where possible

  • Display units cleaned & sanitised after use

  • Display units cleaned & sanitised after use

  • If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours

  • Left over meat / fish is not re-used in other made up dishes

  • Glass / crockery containers or other items avoided

  • Crockery breakage procedures understood & operated

Loose Fittings

  • Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

  • Notice boards not positioned above or in close proximity to food preparation areas

  • No drawing pins on notice boards

Wood, Packing Materials, Cloths, Wire Wool, etc

  • Wooden handled equipment not in use

  • Crude outer packaging not on food preparation surfaces

  • No worn / frayed cloths, tea towels, etc

  • Wire-wool, brillo pads, metal scourer, etc not in use

Complaints procedure

  • Procedure understood & followed

  • Suitable replies to customers comments entered

Personal Hygiene Standards

  • All food handlers issued and trained in good hygiene guidance

  • Finger nails are short, unpolished & clean

  • Good personal hygiene practices being followed (seen @ time of inspection)

Bad Habits

  • Staff not eating or drinking in food rooms

  • Staff not coughing / sneezing over food, etc

  • Staff not touching hair, picking nose, scratching, etc

Clothing

  • Clean protective over-clothing worn

  • Over-clothing not worn outside work

  • Personal clothing stored appropriately

Hair

  • Suitable head covering provided & worn for all working within the food preparation area & food rooms

  • Long hair properly tied back, including waiting staff

Hand Washing

  • Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

  • Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  • "Wash you hands now" notices displayed in WC areas

  • Bacterial soap provided at all wash hand basins

  • Disposable paper towels provided & used to dry hands

  • Only approved jewellery worn

Handling Food

  • Serving spoons / Utensils used wherever possible

Smoking

  • Banned in food rooms

  • Suitable external segregated smoking areas provided

Wounds

  • Open sores, cuts, or splints & bandages on hands are completely covered while handling food.

  • No open wounds, sores, etc noted.

Staff illness

  • Management fully aware of procedures to follow in the event of staff illness

  • Catering staff fully aware of procedures to follow in the event of illness

  • Return to work sickness forms / questionnaires completed

Maintenance & Pest Control

Maintenance

  • Defect reporting system in place

  • System for auctioning urgent defects in place

Pest Control

  • Pest control contract in operation

  • Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc

  • Un-screened windows / doors kept closed

  • No active infestation noted

Food Hygiene training

  • Managers & all food handling staff fully trained in appropriate safety & hygiene requirements

  • Details recorded on personal training files

  • Photocopies of certificates, etc available & held on file

Food Safety Policy Training

  • Managers and all food handling staff fully trained & details recorded on training forms, etc

  • Photocopies of certificates, etc available & held on file

  • Available for each member of staff

  • Completed, dated, signed & up to date

  • Food hygiene training given during induction

CLEANING

Cleaning schedule, etc

  • Cleaning schedule on display & implemented

  • Schedule monitored daily & checks recorded

  • Deep clean contract in place & included within cleaning schedule

  • Deep cleaning records retained

  • Deep cleaning contractors risk assessments available & held on file

  • Deep cleaning contractors Safe Systems of Work available & held on file

  • All cleaning staff fully trained &competent to carry out specialist works

  • Photographic evidence available following extract duct deep cleaning

Cleaning Standards

  • Utensils store age appropriate

  • Cleaning equipment colour coded

  • Floors & walls / floor / equipment junctions

  • Cooking equipment, including ovens, grills, fryers, etc

  • Internal surfaces of refrigerators &freezers

  • Refrigerator & freezer doors seals

  • Food preparation surfaces, including chopping boards

  • Cooking utensils

  • Crockery

  • Wash hand basins & sink units

  • Overall effectivity

Miscellaneous, Reports, Records, etc.

Refrigeration & Maintenance Records

  • Records of call outs / actions retained

  • Dishwasher maintenance

  • EHO inspection reports available & action points if any rectified

  • Cooking oil stored in bundled area

  • Waste oil disposed of through recognised contractor

  • Out of date or unfit food appropriately disposed

Sanitary Provision

  • Provision of adequate facilities for staff

  • Provision of adequate facilities for others

  • Clean

  • Provision of suitable washing / drying facilities

  • Hot & cold running water

Changing Rooms

  • Adequate facilities provided

FABRIC & STRUCTURE

Walls

  • Smooth, impervious, non flaking

  • Light coloured

  • Capable of being easily cleaned

  • Undamaged

Ceilings

  • Smooth, impervious, non flaking

  • Fire resistant

  • Light coloured

  • Coved at wall joints

  • Capable of being thoroughly cleaned

Flooring

  • Non-absorbent

  • Anti-slip

  • Without crevices

  • Capable of being thoroughly cleaned

  • Resistant to acids, grease, salts, etc

  • Trapped drain gullies provided

  • Sufficient gradient for drain off (1 in 60 minimum)

Risk Assessments

  • Are risk assessments available and up to date?

  • Are competency lists available?

  • Are COSHH assessments available?

Additional Observations

Supplementary Recomendations

Signatures

  • Add signature

  • Select date

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.