CASHINO AREA MANAGERS QUARTERLY FOOD SAFETY AUDIT - Version 2

Information

Area Managers Quarterly Food Safety Audit
Conducted on
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.
Please calculate the risk of the venue.

Legal / Notices

Are all staff trained in Safer Food? Check training record.
If Staff are not trained what date is this to be completed by?
Is the Blue Safer Food Better Business Manual Available?
Action Required
By whom?
Completion date or deadline date.
Comments
Did a random member of staff know the location of the Blue Manual?
Action Required
By whom?
Completion date or deadline date.
Comments
Did a random member of staff understand what the Blue Manual is for?
Action Required
By whom?
Completion date or deadline date.
Comments
Does the venue have handwash notices by hygiene sinks in the Kitchen?
Action Required
By whom?
Completion date or deadline date.
Comments

Cleaning and Presentation

Are all items in fridges not past it's 'Use By' or 'Best Before' date.
Action Required
By whom?
Completion date or deadline date.
Comments
Are all items in fridges and freezers clearly labelled, dated and monitored, including any personal stock.
Action Required
By whom?
Completion date or deadline date.
Comments
Are the correct coloured chopping boards being used?
Action Required
By whom?
Completion date or deadline date.
Comments
Are all chopping boards clean and presentable, replace badly scored ones?
Action Required
By whom?
Completion date or deadline date.
Comments
Are all staff wearing clean uniforms and protecting food from risk of contamination?
Action Required
By whom?
Completion date or deadline date.
Comments
Are staff wearing a minimum amount of jewellery? i.e. Wedding band
Action Required
By whom?
Completion date or deadline date.
Comments
Are all work surfaces clean and free from debris?
Action Required
By whom?
Completion date or deadline date.
Comments
Is the microwave clean and in particular inside, including cabinet roof lining?
Action Required
By whom?
Completion date or deadline date.
Comments
Are all items of preparation and cooking equipment clean and free from grease build up and debris?
Action Required
By whom?
Completion date or deadline date.
Comments
Waste Bins clean, in particular lids and bases?
Action Required
By whom?
Completion date or deadline date.
Comments
Correct Bactericidal cleaning being used - BS/EN 1276:1997 or BS/EN 13697:2001 - see list.
Action Required
By whom?
Completion date or deadline date.
Comments
Are areas under and behind equipment clean?
Action Required
By whom?
Completion date or deadline date.
Comments
Is the preparation and cooking area free from clutter and personal items, kept tidy and away from food?
Action Required
By whom?
Completion date or deadline date.
Comments
Is there a written cleaning schedule for staff to follow?
Action Required
By whom?
Completion date or deadline date.
Comments
Have staff been trained in the safe use of cleaning products?
Action Required
By whom?
Completion date or deadline date.
Comments

General Control & Compliance

Is the Food Probe working? Please test calibration using boiling water method.
Action Required
By whom?
Completion date or deadline date.
Comments
Is there a cleaning schedule available and in use covering all areas of food preparation, storage and service?
Action Required
By whom?
Completion date or deadline date.
Comments
Are the Daily Opening & Closing Checks Worksheet being completed? Worksheet 1
Action Required
By whom?
Completion date or deadline date.
Comments
Have the a Temperature Check Records been completed? Worksheet 2
Action Required
By whom?
Completion date or deadline date.
Comments
Have the Monthly Food Safety Checklist been completed? Worksheet 3
Action Required
By whom?
Completion date or deadline date.
Comments
Is there a shelf life & storage conditions guide on display? Worksheet 4
Action Required
By whom?
Completion date or deadline date.
Comments
Are Training Records Completed? Worksheet 5
Action Required
By whom?
Completion date or deadline date.
Comments
Check fridge and freezer temperatures using probe. Are they working satisfactorily?
Action Required
By whom?
Completion date or deadline date.
Comments
Are all food areas displaying Guidance for all employees using food preparation?
Action Required
By whom?
Completion date or deadline date.
Comments
Is there any sign of pests? If so have Commercial Department been advised?
Action Required
By whom?
Completion date or deadline date.
Comments
Has the AM completed the Monthly Food Safety Checklist and ensure cleaning practices are effective and consistent.
Action Required
By whom?
Completion date or deadline date.
Comments
Review any recent EHO visit reports and ensure all actions have been completed fully by a the relevant parties.
Action Required
By whom?
Completion date or deadline date.
Comments
Please sign to accept responsibility for the details contained within this report.
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.