CASHINO AREA MANAGERS QUARTERLY FOOD SAFETY AUDIT

• Area Managers Quarterly Food Safety Audit

• Conducted on

  Date

• Week Number

• Prepared by

• Venue Manager Name

• Venue Number

• Venue Name

• As part of our Food Safety Management and Due Diligence process, Area Management are required to Audit their operations at least once every 12 weeks. As all operations are different by way of layout and level of food offer, Area Managers are required to apply their own considered scaling as to whether or not a premises is High, Medium or Lower risk. This can be applied by referring to the Safer Food Better Business Folders you have on every site and having determined the level of risk.

• HIGH RISK: Cooked Food, Food Prepared on Site.

• MEDIUM RISK: Brought in Food Packaged, Dated and Used Daily.

• LOWER RISK: Packaged Ambient Products i.e. Biscuits, Wrapped Fancies.

Legal / Notices

• Are all staff trained in Safer Food? Check training record.

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• If Staff are not trained what date is this to be completed by?

• Is the Blue Safer Food Better Business Manual Available?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Did a random member of staff know the location of the Blue Manual?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Did a random member of staff understand what the Blue Manual is for?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Does the venue have handwash notices by hygiene sinks in the Kitchen?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

Cleaning and Presentation

• Check all food in fridges to make sure that nothing has past it's 'Use By' or 'Best Before' date.

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• All food in fridges and freezers should be clearly labelled, dates and monitored, including any personal stock.

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Are the correct coloured chopping boards being used?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Are all chopping boards clean and presentable, replace badly scored ones?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Are all staff wearing clean uniforms and protecting food from risk of contamination?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Are staff wearing a minimum amount of jewellery? i.e. Wedding band

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Are all work surfaces clean and free from debris?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Is the microwave clean and in particular inside, including cabinet roof lining?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Are all items of preparation and cooking equipment clean and free from grease build up and debris?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Waste Bins clean, in particular lids and bases?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Correct Bactericidal cleaning being used - BS/EN 1276:1997 or BS/EN 13697:2001 - see list.

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Check under and behind equipment for cleanliness.

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Is the preparation and cooking area free from clutter and personal items, kept tidy and away from food?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Is there a written cleaning schedule for staff to follow?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Have staff been trained in the safe use of cleaning products?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

General Control & Compliance

• Check to see that the Food Probe is working / Test calibration using boiling water method.

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Is there a cleaning schedule available and in use covering all areas of food preparation, storage and service?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Are the Daily Opening & Closing Checks Worksheet being completed? Worksheet 1

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Have the a Temperature Check Records been completed? Worksheet 2

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Have the Monthly Food Safety Checklist been completed? Worksheet 3

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Is there a shelf life & storage conditions guide on display? Worksheet 4

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Are Training Records Completed? Worksheet 5

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Check fridge and freezer temperatures using probe. Are they working satisfactorily?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Are all food areas displaying Guidance for all employees using food preparation?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Is there any sign of pests? If so have Commercial Department been advised?

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• AM to complete Monthly Food Safety Checklist and ensure cleaning practices are effective and consistent.

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Review any recent EHO visit reports and ensure all actions have been completed fully by a the relevant parties.

  YES

  NO

• Please calculate risk:

  HIGH RISK

  MEDIUM RISK

  LOWER RISK

• Action Required 1

• By whom?

• By when?

• Comments

• Action Required 2

• By whom?

• By when?

• Comments

• Action Required 3

• By whom?

• By when?

• Comments

• Action Required 4

• By whom?

• By when?

• Comments

• Action Required 5

• By whom?

• By when?

• Comments

• Action Required 6

• By whom?

• By when?

• Comments

• Please sign to accept responsibility for the details contained within this report.

  Sign

• It is important to note that legislative compliance is required at all times and these inspections may be used in any future Due Diligence situations. Failure to operate within current legislation and company policy could lead to disciplinary action.