Information
-
Document No.
-
Audit Title
-
Client / Site
-
Conducted on
-
Prepared by
-
Location
-
Personnel
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
