LEGAL & POLICY

  • 1. Legal awareness and standards e.g. guide to good hygiene and practice - catering guide

  • 2. Food safety risk assessment: identification of food hazards control at CCP's

VERIFICATION ACTIVITIES

  • 3. Audits

  • 4. Surface / utensil swabbing regime

  • 5. Documentation and records of above

PERSONNEL

  • 6. New starter training - food / personal hygiene

  • 7. Food handlers - EH Basic hygiene certificate

  • 8. Management - intermediate / advanced food hygiene

  • 9. Return to work screening - sickness / holiday / new starters

  • 10. Protective workwear and jewellery

CANTEEN FACILITIES AND EQUIPMENT

  • 11. Hand-wash stations adequate

  • 12. Separation of raw food preparation areas

  • 13. Lighting and ventilation

  • 14. Separate refrigeration for raw and cooked food

  • 15. Signage for separate refrigeration for raw and cooked food

  • 16. Fridge temperatures - <5 deg / <8 deg

  • 17. Temperature checks of chilled foods recorded daily

  • 18. Temperature probe calibrated

  • 19. Temperature probe sanitised

  • 20. Chilled display protected by 'sneeze' guard

  • 21. Ambient food storage conditions

  • 22. Slicing machine - condition and controls

  • 23. Segregation of utensils (boards and knives) and separate storage

  • 24. Microwave ovens - minimum 1000 watts

  • 25. Microwave ovens - maintenance contract

FOOD PREPARATION

  • 26. Checks on delivery - visual and temperatures

  • 27. Records of delivery checks

  • 28. Frozen products defrosted in refrigeration

  • 29. Internal temperature of defrosted food checked before use

  • 30. Cooking - internal temperature at >75 deg for raw protein foods recorded per shift

  • 31. Chilling of cooked food within 30 minutes of cooking

  • 32. Records kept of internal cooking temps / chilling times

  • 33. Reheated food - internal temperature checked to be >75 deg

  • 34. Temperature of food >63 deg during display and service

  • 35. Temperatures of food checked and recorded during service

  • 36. Refrigerated, frozen, ambient stored food all with dates

CLEANING

  • 37. Good design for cleaning

  • 38. Effective dishwasher working

  • 39. Scourers plastic and in good condition

  • 40. Cloths, disposable and in good condition

  • 41. Drying cloths - disposable or controls on cotton towels

  • 42. Oven gloves - clean / good condition

  • 43. Cleaning schedules - written with frequency / who / materials

  • 44. Cleaning records and sign off

PEST CONTROL

  • 45. Pest control contract In place / effective

  • 46. Pest proofing - windows / doors / EFK

WATER

  • 47. Water quality checks

EGGS

  • 48. Audited supplier

  • 49. All eggs with a best before date

  • 50. Stored below 5 deg in raw fridge

  • 51. Hand wash / gloves after handling eggs

OTHER RAW FOODS

  • 52. Written specifications for purchase of foods

  • 53. Main suppliers and high risk food suppliers audited, with records.

EMPLOYEES OWN FOOD CONTROLS

  • 54. Refrigerated storage available

  • 55. Area cleaned satisfactorily

  • 56. Consumption only in canteen

  • 57. Microwave ovens clean

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