Information

  • Auditor

  • HSA Audited

  • Ward or Area

Temperatures

Temperatures

Staff Knowledge

  • What safe temperature should the Hot food be after completing the regen cycle in the Burlodge trolley? (75'C)

  • What would you do if the food has not reached the correct temperature after completing the regen cycle in the Burlodge trolley? (Return it to the regen and 'boost' it)

  • What temperature should hot food be held on service? (63'C)

  • If the hot food falls below the safe minimum temperature of 63'C what would you do?? (Dispose of it)

  • What is the safe temperature that cold food must be stored below? (5'C)

  • Do you know why the critical control temperatures are important and why they must be checked?

  • Can you explain what the different symbols are on the regen display?

Records

  • Does the log book include temperatures for hot and cold food, completed for each meal?

  • If any temperatures recorded are outside of the critical control limits has an action been recorded?

  • Is there evidence of a calibration check on the temperature probe in the last month? (The record should be for the probe in use, identified by unique number)

  • Is there evidence that the probe been replaced in the last 6 months?

Equipment

  • Is a disposable probe being used for the taking of temperatures?

  • Does the probe have a unique reference number? (There should be a reference number written on the probe)

  • Is the regen oven working correctly? (Answer no if any evidence of incorrect operation or any problems reported by the HSA)

Cleaning

Cleaning

Staff Knowledge

  • Can you explain what the weekly cleaning regime involves?

  • Can you explain what the daily cleaning regime involves?

  • Can you explain what chemical is used for cleaning and where and how it is obtained?

Records

  • Are the daily cleaning records signed off the the HSA?

  • Check a number of items that are signed off as completed. Is there evidence these have been completed correctly?

  • Are the weekly cleaning records signed off by the HSA?

  • Check a number of items signed off as completed. Is there evidence these have been completed correctly?

Equipment

  • Is the D10 sanitising solution available?

  • Is there sufficient fluid in the bottle and is it diluted correctly? (see example photo)

  • Example dilution colour

    no label
  • Please take a photograph of the bottle.

  • Are there adequate cleaning supplies available in the kitchen?

Signature

  • Siganture of auditor

  • Signature of HSA

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