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
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.