Catering Audit Checklist (CRPIWT)

Catering Audit Checklist (CRPIWT)

• Location:

• Person(s) present during the audit:

• Date:

  Date

• Audit No.

• Person(s) completing the audit:

Scope of Works

• Description (services provided, staff levels, hours of work etc)

1.0 Health and Safety

• 1-1. H&S Manual available on site<br><br>Are managers familiar with its content and employees aware of the document?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-2. Quality Manual available on site<br><br>Are managers familiar with its content and employees aware of the document?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-3. Risk Assessments available on site<br><br>Risk assessments for all work activities undertaken.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-4. HACCP plans available

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-5. Health and Safety Policy/Safety declaration

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-6. Certificate of Employers Liability Insurance

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-7. Accident book and procedures available

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-8. Relevant statutory notices displayed

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-9. Toolbox talks delivered<br><br>Records maintained.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-10. Fire safety precautions and arrangements adequate<br><br>Fire risk assessment in place. fire extinguishers of the correct type and inspected annually.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-11. Appropriate arrangements in place with regard to manual handling<br><br>Risk assessment in place. Manual handling aids available where required e.g. sack barrows, pallet trolleys etc.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-12. Slips, trips and falls<br><br>Housekeeping good, suitable measures taken to reduce the potential for slips, trips and falls.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-13. First aid<br><br>Adequate first aid provision available.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-14. PPE<br><br>Suitable personal protective equipment available and being used.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-15. Machinery and Equipment<br><br>Defective equipment taken out of service and arrangements made for repair as soon as possible. SF327 (Equipment Defects Record) completed. Weekly safety monitoring checks carried out.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-16. Gas and Electrics<br><br>Damaged/defective equipment attended to as a priority and taken out of service to prevent re-use. SF327 (Equipment Defects Record) completed. Weekly safety monitoring checks carried out.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 1-17. Sharps/knives safety<br><br>Correct procedures for knife cleaning/storage are being used. Broken glass to be cleaned up immediately.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

2.0 Food Safety

• 2-1. Shield yourself kitchen diaries available on site<br><br>Are managers familiar with its content and employees aware of the document?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-2. Shield yourself diary<br><br>Diary to be maintained and signed off each week by manager.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-3. Fridge/freezer temp records kept up to date in kitchen diary<br><br>Have the fridge freezer temperatures been recorded twice daily and has action been taken for temperature readings outside the tolerance?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-4. Food temperature core and service temperature of food kept updated in kitchen diary<br><br>Has the temperature of the food been recorded?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-5. Probe temperature calibration form updated in kitchen diary<br><br>Have the food probes been calibrated monthly?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-6. Training<br><br>Have all catering staff been trained to Foundation Food/Level 1 Hygiene qualification level? Are their certificates on file? Is training recorded on form SF30?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-7. Food Separation<br><br>Is the raw food i.e. meat, prepared away from the cooked food?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-8. Customer feedback<br><br>Is feedback obtained from the customers? I.e. customer questionnaires? Emails.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-9. Cleaning, kitchen hygiene, cleaning schedule kept updated in kitchen diary<br><br>Have the daily, weekly and monthly cleaning task sheets been completed? Does the kitchen and equipment, including fridge and freezers, look clean with no evidence of a build of grease?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-10. Cleaning products/COSHH/chemical handling assessments<br><br>Do all cleaning products have a product safety data sheet and COSHH assessment?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-11. Uniforms/personal hygiene<br><br>Do all catering staff have the appropriate uniform i.e. safety shoes, overall, hat? Are nails free of nail varnish and rings other than wedding rings? Is hair tied back?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-12. Storage of raw and dry goods<br><br>Is all stock kept in appropriate conditions to prevent harmful deterioration and to protect them from contamination? I.e. clean store and away from cleaning chemicals and pesticides, adequate ventilation, non absorbent shelving and off the floor.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-13. Storage of raw meat<br><br>Is raw meat on the bottom of the fridge or separate from cooked foods and securely covered or wrapped to prevent cross contamination?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-14. Stock rotation<br><br>Is there a suitable system for stock rotation i.e. older foods are used first to avoid spoilage? Check stock sheets to ensure minimum stock levels and good stock rotation is maintained.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-15 . Food - short shelf life (High Risk)<br><br>Are foods with a short shelf life labelled with a USE BY date?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-16. Approved suppliers<br><br>Are we using approved suppliers where possible?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-17. Food delivery record kept updated in kitchen diary<br><br>Has the delivered food been checked that it is free from contaminants and packaging intact and recorded on Goods Inspection Record.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-18. Home produced food<br><br>Is the food clearly and correctly labelled with the date of freezing?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-19. Cross contamination<br><br>Are coloured chopping boards being used to prevent cross contamination?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-20. Pest control<br><br>Pest control contract in place and records available.

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-21. UV insectocutors<br><br>Are UV insectocutors and fly screens provided in the kitchens and food storage areas operational, intact and emptied regularly?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-22. Waste<br><br>Kitchen refuse containers must prevent waste spillage and be placed in a position that does not lead to contamination of surfaces, food equipment or staff clothing. Has raw meat and fish been disposed of correctly?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

• 2-23. Cooking oils<br><br>Are BEFM owned/managed cooking oils, both new and used, being stored in a bunded area (large quantities) and in a safe location so as to avoid pollution to drains and land?

  Yes

  No

  N/A

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing

Site Tour

Safety Observation

• Location:

• Safety Observation:

  Satisfactory

  Unsatisfactory

  Critical Failure

• Additional notes / sketches

  Off

  On

• Add drawing

  Drawing