Capital Food Safety Audit

• Location

  Olaya

  Alwadi

• Conducted on

  Date

• Prepared by

DELIVERY RECEIVING GOODS: General

• Product separated correctly in the truck on delivery

  Yes

  No

  N/A

• Chilled deliveries are stored immediately after delivery, followed by frozen and then ambient items.

  Yes

  No

  N/A

• Temperature checked for incoming chilled and frozen products and recorded on log sheet, corrective actions recorded

  Yes

  No

  N/A

• Temperature of delivery truck (1x per supplier per month) is recorded on log

  Yes

  No

  N/A

• Incoming product in intact and clean packaging

  Yes

  No

  N/A

• No signs of refreezing/ prewetness in the products

  Yes

  No

  N/A

• No signs of pest infestation in the products or in the delivery truck

  Yes

  No

  N/A

• Incoming products with correct expiry dates

  Yes

  No

  N/A

• Products for returns to supplier are segregated in storage

  Yes

  No

  N/A

• When products are rejected, recorded in QIRD and sent to QA

• Other (please state)

STORAGE: AMBIENT, CHILLERS & FREEZER UNITS STORAGE AREAS

• Ambient, Chillers & freezers have no offensive odors.

  Yes

  No

  N/A

• Ambient storage is in an organized condition

  Yes

  No

  N/A

• Fresh produce is decanted from cardboard and wooden packaging

• Fresh produce has an expiry date (as per brand shelf life guide)

• Products segregated as per standards (i.e. raw at bottom separate to cooked separately to veg etc.)

  Yes

  No

  N/A

• Chillers & freezer doors kept closed

  Yes

  No

  N/A

• All chillers are running at 5°C (41°F) or below & food items temperatures are below 8°C (46.4°F).

  Yes

  No

  N/A

• Food in freezer is colder than 0°F (-18°C) either physically checked or seen on records

• Ambient temperature between 20°C to 25°C (68°F to 77°F) & humidity between 50-60%

  Yes

  No

  N/A

• PIC can explain why temperatures are taken

  Yes

  No

  N/A

• Chillers & freezer logs are completed correctly and temperatures out of specification have corrective actions identified

  Yes

  No

  N/A

• Items stored correctly and not violating the following:<br>- 50 cm from below the ceiling.<br>- 15 cm from the floor with a gap underneath for cleaning.<br>- 5 cm away from the walls and not stacked against it.<br>- No product is placed directly on the floor.

  Yes

  No

  N/A

• - Food containers are food-grade and Recyclable Number #5 Polypropylene (PP)<br>- All food is stored in clean, dry containers that are properly sealed.<br>- All non-food storage containers are labelled as non-food containers.<br>- Food containers are not used to store other objects.<br>

  Yes

  No

  N/A

• Any stock for return to supplier or disposal must be physically separated and labelled from normal stock (quarantine area)

• There are no expired, spoiled, or moldy food products stored; everything is correctly labeled.

  Yes

  No

  N/A

• FEFO is practiced in ambient storage areas

  Yes

  No

  N/A

• Other (please state)

LABELLING

• Food is labelled according guidelines. Secondary label: Product has correct shelf life and NOT exceeding brand guidelines during audit.

  Yes

  No

  N/A

• Labels in storage areas are easily visible and forward facing

  Yes

  No

  N/A

• Labels are not altered or double labeled

  Yes

  No

  N/A

• Products are identified by name either on label or on container

  Yes

  No

  N/A

• Labels have all the required information on them

  Yes

  No

  N/A

• Shelf life guide available and on display

  Yes

  No

  N/A

• Other (please state)

PREPARATION

• When used to chill food being prepared, ice in the water/ice mix should be at least 50 %

• Food that is perishable is out of the chiller for less than one hour during preparation

• Other (please state)

DEFROSTING: General

• product labeled to show defrosting details

  Yes

  No

  N/A

• Products is removed from outer casing prior to defrosting (i.e. cardboard box is removed)

  Yes

  No

  N/A

• Defrosted product is not more than 2 days old unless brand standard states otherwise

  Yes

  No

  N/A

• Use container or tray with strainer for meats, poultry & seafood during defrosting

  Yes

  No

  N/A

• DEFROSTING: Is only taking place in the Chillers (i.e. no defrosting in water or on work surfaces

  Yes

  No

  N/A

• Other (please state)

PREPARATION PRODUCE

• Washing of fresh produce is done away from other food preparation

  Yes

  No

  N/A

• Before cleaning, produce must be inspected thoroughly

  Yes

  No

  N/A

• All produce must be cleaned thoroughly in cold agitated or running water

  Yes

  No

  N/A

• Washed produce must be drained thoroughly before storage

  Yes

  No

  N/A

• Other (please state)

Chlorine sanitizer for vegetable / fruit washing

• Chlorine in produce washing must be at the correct strength (eg 100 ppm) and sanitised for the minimum contact time as per manufacturer recommendation

  Yes

  No

  N/A

• PIC demonstrates the use of the test strips

  Yes

  No

  N/A

• Test strips are available and fit for use

  Yes

  No

  N/A

• Produce to be eaten raw must be washed in 2 steps: clean thoroughly, then sanitation

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Sanitising log filled out correctly and corrective actions identified

CHOPPING BOARDS

• Chopping boards made of polyethylene and not made of wood

  Yes

  No

  N/A

• Chopping board is not damaged ( no discolored grooves )

  Yes

  No

  N/A

• Chopping board if used for multiple products are cleaned between every change of product use (i.e. between raw beef and raw chicken or between Fruit and salads)

  Yes

  No

  N/A

• CHOPPING BOARD Correct usage of colored boards (as per brand standard):<br>Red: Used for raw red meat.<br>Blue: Used for raw fish and seafood.<br>Yellow: Used for raw poultry.<br>Green: Used for fresh fruits and vegetables.<br>Brown: Used for cooked meats or for root vegetables.<br>White: Used for dairy and bakery items.

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

FREEZING:

• All inhouse freezing is approved by Brand and QA

  Yes

  No

  N/A

• Maximum life on instore frozen product is one month

  Yes

  No

  N/A

• Product must not be refrozen

  Yes

  No

  N/A

• Other (please state)

ICE HANDLING General

• Products/ drinks not found stored in ice machine

  Yes

  No

  N/A

• Ice scoop stored in holder or covered container or stored in ice machine on inbuilt stand

  Yes

  No

  N/A

• Ice scoop not stored in ice

  Yes

  No

  N/A

• Ice is covered at all times

  Yes

  No

  N/A

• PIC can explain the cleaning of the ice machine

  Yes

  No

  N/A

• Other (please state)

COOKING

• Utensils used for raw food and cooked food are kept separately

  Yes

  No

  N/A

• Cooking equipment is working correctly

  Yes

  No

  N/A

• Reheating of product is carried out only once

  Yes

  No

  N/A

• Core temperature of 75°C (167°F) is achieved in cooked and reheated food,

  Yes

  No

  N/A

• Core temperatures of cooking / reheating logs are completed correctly and corrective actions identified

  Yes

  No

  N/A

• Other (please state)

COOLING:

• Hot food first cooled and then put into chiller

  Yes

  No

  N/A

• While cooling with ice bath, ice is more than 50 % of the water/ ice mix

  Yes

  No

  N/A

• Food must be cooled effectively

  Yes

  No

  N/A

• The time and temperature at the end of cooking and the end of cooling recorded accurately on the Cooling Temp Log and corrective actions identified

  Yes

  No

  N/A

• The warmest part of the food reaches 5°C (41°F) or colder within 4 hours from end of cooking

  Yes

  No

  N/A

• Other (please state)

HOT HOLDING:

• Food is cooked or reheated to minimum 7°C prior to hot holding

  Yes

  No

  N/A

• Hot Held food is covered effectively

  Yes

  No

  N/A

• Hot holding equipment working correctly

  Yes

  No

  N/A

• Food is more than 60°C (140°F) whilst hot holding

  Yes

  No

  N/A

• Hot Holding Log of hot holding temperature checks available, completed correctly and corrective actions identified.

  Yes

  No

  N/A

• Other (please state)

COLD HOLDING & SERVING:

• Food must be chilled prior to putting in Cold holding equipment

  Yes

  No

  N/A

• While cold holding in ice bath, ice is more than 50 % of the water/ ice mix

  Yes

  No

  N/A

• Cold Held food is covered

  Yes

  No

  N/A

• Cold holding equipment working correctly

  Yes

  No

  N/A

• Cold Holding Log of Cold holding temperature checks available, completed correctly and corrective actions identified

  Yes

  No

  N/A

• Cold Holding Product is maintained below 5°C (41°F)

  Yes

  No

  N/A

• Cold Holding Product must be maintained below 8°C (46.40°F) either physically checked or seen on records

  Yes

  No

  N/A

• Other (please state)

FOREIGN BODY CONTROL PRACTICES

• Glass containers stored below 4 feet or 1.2 m

  Yes

  No

  N/A

• Light fittings in food areas are fitted with guards or plastic covers

  Yes

  No

  N/A

• Drinking glasses and mugs not kept in 'Kitchen preparation' areas

  Yes

  No

  N/A

• Manage foreign body hazards introduced by visitors and contractors eg Equipment maintenance

  Yes

  No

  N/A

GLASS/HARD PLASTIC/CROCKERY BREAKAGE CONTROL

• All glass, hard plastic and crockery is in good condition

  Yes

  No

  N/A

• PIC able to describe glass breakage clear up procedure

  Yes

  No

  N/A

• Each glass/crockery breakage clearup is inspected and signed off by a PIC

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

EQUIPMENT AND UTENSILS CONTROL

• Kitchen and bar utensils free from damage and loose screws

  Yes

  No

  N/A

• All equipment free from damage and loose screws

  Yes

  No

  N/A

• Food containers and lids free from breakage

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

FOOD CONTAMINATION

• Food must be free from any foreign body

  Yes

  No

  N/A

FOREIGN BODY CONTROL OTHER

• Ingredients decanted from containers in a way to prevent contamination from packaging (esp. paper sacks, stitching, wooden boxes,

  Yes

  No

  N/A

• Al food areas including notice boards, paperwork free from staples or pins

  Yes

  No

  N/A

• Tape , posters, labels, Clingfilm, etc. in good condition

  Yes

  No

  N/A

• Other (please state)

PERSONAL HYGIENE RECORDS

• Records of Basic Food Safety available for all staff (May be a list provide by trainer)

  Yes

  No

  N/A

• Every person who manages a shift has completed PIC food safety training

  Yes

  No

  N/A

• Every store have the Refresh Managers Guide available

  Yes

  No

  N/A

• Food Handler Return to work forms available for viewing

  Yes

  No

  N/A

• Health cards available for all staff working in the restaurant

  Yes

  No

  N/A

• Staff's food safety awareness is good and up to standard

  Yes

  No

  N/A

PERSONAL HYGIENE VISITORS

• Evidence of visitors questionnaire completed by all visitors entering food prep areas

  Yes

  No

  N/A

• Visitor asked to wear a hairnet or similar hair covering

  Yes

  No

  N/A

• Visitor asked to remove jewelry (except plain wedding ring)

  Yes

  No

  N/A

• Visitor asked to wash hands

  Yes

  No

  N/A

• Visitor told that they must not touch food or eat food in prep area

• Visitors cuts grazes must be covered with waterproof plaster

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

PERSONAL HYGIENE GROOMING

• Hair fully covered

  Yes

  No

  N/A

• Facial Hair (Moustache/beard) is covered by snood or mask in Food handling areas

  Yes

  No

  N/A

• Other (please state)

PERSONAL HYGIENECLOTHING

• Sleeves of long shirts are worn rolled down

  Yes

  No

  N/A

• Clean aprons/coats in use

  Yes

  No

  N/A

• No open toed shoes worn in kitchen/prep areas

  Yes

  No

  N/A

• Watches not being worn by any food handler

  Yes

  No

  N/A

• Only plain wedding ring / plain sleeper earrings can be worn by staff in Kitchen/Food Prep areas

  Yes

  No

  N/A

• Kitchen / food handling staff not wearing perfumes/aftershave

  Yes

  No

  N/A

• Hair that is longer than collar is tied back/protected

  Yes

  No

  N/A

• No nail varnish/ false nails are being worn by staff in kitchen/Food Prep area and finger nails are clean and short

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

PERSONAL HYGIENEHABITS

• No coughing over food items

  Yes

  No

  N/A

• Smoking only in designated areas

  Yes

  No

  N/A

• No picking nose or handtomouth contact in food areas

  Yes

  No

  N/A

• No eating /drinking/ Chewing of gum in Food prep/Storage areas

  Yes

  No

  N/A

• Food tasting only under controlled conditions by authorised person

  Yes

  No

  N/A

• Other (please state)

PERSONAL HYGIENEILLNESS ETC

• No evidence of ill staff (bad cold, sickness etc.)at work

  Yes

  No

  N/A

• Cuts and burns covered with bandage

  Yes

  No

  N/A

HAND WASHING:

• Hand washing is carried out when required

  Yes

  No

  N/A

• Designated hand sink free from clutter and accessible

  Yes

  No

  N/A

• Soap and disposable hand towel available for use at hand wash station

  Yes

  No

  N/A

• Hand washing is carried out correctly

  Yes

  No

  N/A

• Foot operated bin available for the disposing of hand wash towels

  Yes

  No

  N/A

• Hand wash sign available at hand wash stations

  Yes

  No

  N/A

• Other (please state)

DISPOSABLE GLOVES

• Gloves in use are clean and not torn

  Yes

  No

  N/A

• Gloves are changed between raw & cooked food handling

  Yes

  No

  N/A

• Gloves are changed between food handling and nonfood handling tasks

  Yes

  No

  N/A

• Gloves are removed to handle money

  Yes

  No

  N/A

• Food items are not touched with bare hands

  Yes

  No

  N/A

• Other (please state)

CHEMICALS:

• Chemicals labeled and within Expiry Date

  Date

• Chemicals stored away from food items

  Yes

  No

  N/A

• Chemicals never stored in food containers

  Yes

  No

  N/A

• Chemicals not stored in leaking containers, are sealed and will not spill

  Yes

  No

  N/A

• Chemicals stored on lowest shelf

  Yes

  No

  N/A

• Chemicals brand approved

  Yes

  No

  N/A

• Other (please state)

DISHWASHING Manual

• Approved scouring pad in use

  Yes

  No

  N/A

• Sponges not in use

  Yes

  No

  N/A

• A minimum of 2 sink washing required, 3 sink washing is preferred

  Yes

  No

  N/A

• Wash sink water temperature at least 43°C (110°F) or follow instructions from chemicals supplier

  Yes

  No

  N/A

• Sanitizer Sink temperature 2132 Deg C or follow instructions from chemicals supplier

  Yes

  No

  N/A

• Sanitizer soak not less than 30 seconds /as per manufacturer recommendation

  Yes

  No

  N/A

• In clean wash sinks, no food items are found floating

  Yes

  No

  N/A

SANITISER PREPARATION:

• Sanitizer cloths (if used) are in a good condition

  Yes

  No

  N/A

• Test strips available for Pot Washing sanitizer

  Yes

  No

  N/A

• Sanitizer bottles (if used) are labeled correctly

  Yes

  No

  N/A

• Sanitizer solution not less than 200 ppm in main container /as per manufacturer recommendation

  Yes

  No

  N/A

• Sanitiser in towel buckets must be changed regularly, used up to 4 hours maximum

  Yes

  No

  N/A

• Other (please state)

CLEANING BY SECTION

• Receiving area is clean

  Yes

  No

  N/A

• Ambient storage area is clean

  Yes

  No

  N/A

• Chilled storage area is clean

  Yes

  No

  N/A

• Frozen storage area is clean

  Yes

  No

  N/A

• Preparation Area is clean

  Yes

  No

  N/A

• Hot Food Preparation area is clean

  Yes

  No

  N/A

• Cook's line area is clean

  Yes

  No

  N/A

• Expo area is clean

  Yes

  No

  N/A

• Dish wash area is clean

  Yes

  No

  N/A

• Customer area is clean

  Yes

  No

  N/A

• Staff toilets are clean

  Yes

  No

  N/A

• Other area is clean

  Yes

  No

  N/A

CLEANING General

• Utensils used in kitchen are stored in a hygienic condition, in contact only with clean surfaces (e.g. chopping board, magnetic knife bar, can opener)

  Yes

  No

  N/A

• Ice machine(s) clean

  Yes

  No

  N/A

• Containers used in kitchen are clean with no residues of previous labels

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

CLEANING EQUIPMENT & LOGS

• Cleaning schedule is available

  Yes

  No

  N/A

• Cleaning log is completed

  Yes

  No

  N/A

• Cleaning equipment cleaned in a dedicated sink, not in a food or hand wash sink

  Yes

  No

  N/A

• Cleaning equipment is clean and in good condition, e.g. mop bucket, mop, brush

  Yes

  No

  N/A

• Other (please state)

GARBAGE

• Garbage bins in use are dedicated for purpose, i.e. to collect garbage only

  Yes

  No

  N/A

• Garbage bins cleaned effectively

  Yes

  No

  N/A

• Foot operated / covered garbage bins

  Yes

  No

  N/A

• Garbage bins emptied at regular intervals and not overflowing

  Yes

  No

  N/A

• Garbage bags tied/sealed when full

  Yes

  No

  N/A

• Left over food items correctly discarded

  Yes

  No

  N/A

• Wastage Log is completed with discarded food items and reason (eg expired)

  Yes

  No

  N/A

• Other (please state)

PEST CONTROL General

• Doors and windows closed in Kitchen/Food Prep area

• Air curtains available and switched on

  Yes

  No

  N/A

• Pest control records available for last 3 months

  Yes

  No

  N/A

• Floor drains are covered

  Yes

  No

  N/A

• Other (please state)

Electronic Fly Killers

• Electronic fly killers operational

  Yes

  No

  N/A

• Fly catch devises maintained and cleaned regularly

  Yes

  No

  N/A

• Sufficient EFK's present in Storage, corridors, kitchen and prep areas

  Yes

  No

  N/A

PEST CONTROL No evidence of other pests

• No evidence of live Rodents and Cockroaches in any food area

  Yes

  No

  N/A

• No evidence of flying insects in any location (Mark as a failure if more than 3 flies seen in any section)

  Yes

  No

  N/A

• No evidence of Ants

  Yes

  No

  N/A

• No evidence of any other type of pest infestation

  Yes

  No

  N/A

• Other (please state)

TEMPERATURE CONTROL

• PIC able to demonstrate correct use of thermometer

  Yes

  No

  N/A

• PIC able to demonstrate correct calibration procedure

  Media

• Other (please state)

TEMPERATURE CONTROL :1 x DIGITAL THERMOMETER AVAILABLE & IN USE

• Calibration recorded on log

  Yes

  No

  N/A

• Probe wiped with sanitizer between uses

  Yes

  No

  N/A

• Sufficient thermometers or spares available

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

MANAGEMENT

• Food safety audits being completed in house by Store Manager or from PIC on a monthly basis

  Yes

  No

  N/A

• Food safety audits being completed in house by Area/Operations Manager or another dedicated person from the brand on a quarterly basis

  Yes

  No

  N/A

• Process in place to ensure that Manager / PIC is confident on daily basis that all food is within shelf life

  Yes

  No

  N/A

• Process in place to ensure that the Manager / PIC is confident all food areas are cleaned effectively

  Yes

  No

  N/A

• Process in place to ensure that the Manager / PIC has checked daily that all temperatures are taken and records are accurate

  Yes

  No

  N/A

• Process in place to ensure that the Manager / PIC has recorded daily that all utensils and equipment are in good condition

  Yes

  No

  N/A

LICENSES

• Trading License available and valid

  Yes

  No

  N/A

• Signage License available and valid

  Yes

  No

  N/A

• Meat (kind origin condition) written in Arabic (posted and in Menu)

  Yes

  No

  N/A

• Fire License available and valid

  Yes

  No

  N/A

• Health License available and valid

  Yes

  No

  N/A

FACILITIES

• Floors in good repair

  Yes

  No

  N/A

• Walls in good repair

  Yes

  No

  N/A

• Ceilings in good repair

  Yes

  No

  N/A

• Doors in good repair

  Yes

  No

  N/A

• Windows in good repair

  Yes

  No

  N/A

• Work surfaces, food contact surfaces and shelves are in good repair

  Yes

  No

  N/A

• Cabinets in good repair

  Yes

  No

  N/A

• Sinks and wash hand basins in good repair

  Yes

  No

  N/A

• Hot water available on wash hand basins and utensils washing sink

  Yes

  No

  N/A

• Floor drains are in good condition and covered as required

  Yes

  No

  N/A

• Fridges in good repair

  Yes

  No

  N/A

• Freezers in good repair

  Yes

  No

  N/A

• Equipment in good repair

  Yes

  No

  N/A

• Restrooms \ staff toilets in good repair

  Yes

  No

  N/A

• Staff lockers available and in good condition

  Yes

  No

  N/A

• Furniture in good repair

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A