Canteen - GMP Spot check

1. Equipment Hygiene:
- Utensils (e.g knives)/Tables/Sinks
- Fridges/Freezers/Chilled-Hot Display Cabinets/Vending Machines
- Microwaves

Rate the standard of hygiene of the Equipment within the canteen:

Section 1: photo evidence / notes here:

2. Environmental Hygiene:
- Floor areas should be clean and not slippery under foot
- Evidence of 'clean as you go' to keep area hygienic
- Racking / Cupboards clean
-

Rate the standard of environmental hygiene within the canteen:

Section 2: photo evidence / notes here:

3. Personal Hygiene:
- No personal possessions or jewellery.
- Blue plasters only.
- No eating of drinking permitted (exception water).
- Changing room and toilet should be suitable and maintained in a sound condition.

Rate the level of compliance to the Personal Hygiene Policy demonstrated within the canteen:

Section 3: photo evidence / notes here:

4. Clothing and PPE Requirements:
- Uniform worn correctly
- PPE available - Oven gloves, chain gloves...
- Hairnets must be correctly worn by all, ears must be covered.
- Safety boots worn by all.

Rate the level of compliance to the Clothing and PPE requirements demonstrated within the canteen:

Section 4: photo evidence / notes here:

5. Foreign Body Controls:
- Evidence of broken glass / brittle plastic
- Loose nuts and bolts found
- Pest control issues
- Miscellaneous foreign bodies in area - ripped cardboard, wood, broken equipment, peeling labels, cable ties etc.

Rate the level of foreign body control within the canteen:

Section 5: photo evidence / notes here:

6. Engineering & Fabrication:
- Temporary fixes including any 'selotape' engineering.
- Damage to the equipment including rust and flaking paint
- Fabrication issues - focus on floor, walls, doors, ceiling.
- Lighting issues

Rate the level of engineering and fabrication issues:

Section 6: photo evidence / notes here:

7. Cleaning Equipment:
- Single use cloths / green scourers discarded after use.
- Mop and mop bucket in good condition.
- Cleaning equipment clean and stored hygienically.
- Separate clearly identify cleaning equipment should be used for raw and cooked food

Rate the control / hygiene of cleaning equipment in use within the canteen:

Section 7: photo evidence / notes here:

8. Records & Document Control:
- No evidence of poor photocopying (missing text etc)
- Factory pens in use
- Records (temperatures, cleaning...) correctly filled out, in good condition, no crossings out and legible
- Signed off by supervisor as required

Rate the standard of records and document control in within the canteen:

Section 8: photo evidence / notes here:

9. Packaging and Product Controls:
- No evidence of product packaging being used incorrectly (storing liquids, date coding).
- Separate clearly identifiable cutting boards, knives and other equipment should be used for raw and cooked foods.
- Clear signage to indicate which type of food is to be prepared in each area.

Rate the compliance to packaging and product controls within the canteen: