Catering Facility Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Executive Summary

1.0 General

• Health & Safety Law Poster displayed and completed?

  Yes

  No

  N/A

• Safety Policy Statement available?

  Yes

  No

  N/A

• Suitable and sufficient risk assessments available?

  Yes

  No

  N/A

• Standard signage in place?

  Yes

  No

  N/A

• Training records (Basic Food Hygine Certificates) available?

  Yes

  No

  N/A

• COSHH assessment(s) / policy suitable & sufficient?

  Yes

  No

  N/A

• Stock rotation policy suitable, sufficient & implemented?

  Yes

  No

  N/A

• Catering premises report available?

  Yes

  No

  N/A

• Access to food preparation areas controlled?

  Yes

  No

  N/A

• Weekly wastage reports available?

  Yes

  No

  N/A

• Adequate process for reporting accidents & dangerous occurrences?

  Yes

  No

  N/A

2.0 Temperatures

• Delivery temperatures recorded and compliant?

  Yes

  No

  N/A

• Storage temperatures (dry goods) recorded and compliant?

  Yes

  No

  N/A

• Storage temperatures (refrigerator / freezer) recorded and compliant?

  Yes

  No

  N/A

• Cooking temperatures recorded and compliant?

  Yes

  No

  N/A

• Servery temperatures recorded and compliant?

  Yes

  No

  N/A

• Thermometer calibration records available and compliant?

  Yes

  No

  N/A

3.0 Pest Control

• Pest control contract in place?

  Yes

  No

  N/A

• Recommendations implemented?

  Yes

  No

  N/A

• Evidence of activity found during audit?

  Yes

  No

  N/A

• Insectocuters maintained & operational?

  Yes

  No

  N/A

4.0 Cleanliness, Hygiene & Contamination

• Adequate provision for the prevention of food contamination?

  Yes

  No

  N/A

• Suitable gloves provided and used by food handlers?

  Yes

  No

  N/A

• Food handlers, jewellery removed?

  Yes

  No

  N/A

• Hats / hairnets provided and used appropriately?

  Yes

  No

  N/A

• Hand washing policy suitable, sufficient and implemented?

  Yes

  No

  N/A

• Waste handling process suitable & sufficient?

  Yes

  No

  N/A

• Regular deep-clean programme in place & records available?

  Yes

  No

  N/A

• First aid box(s) suitable & sufficient with contents in date?

  Yes

  No

  N/A

5.0 Personal Protective Equipment (PPE)

• Clean, suitable & sufficient overalls / aprons provided and used?

  Yes

  No

  N/A

• Overalls / aprons removed when using welfare facilities?

  Yes

  No

  N/A

• Adequate footwear provided & used?

  Yes

  No

  N/A

6.0 Cleanliness & Hygiene (specific areas)

• Floors, clean & free of slip hazards?

  Yes

  No

  N/A

• Walls, fabric intact and clean?

  Yes

  No

  N/A

• Food preparation surfaces free of defects & clean?

  Yes

  No

  N/A

• General work surfaces clean & tidy?

  Yes

  No

  N/A

• Storage cupboards clean, tidy and ordered?

  Yes

  No

  N/A

• Ovens & hobs, maintained and regularly cleaned?

  Yes

  No

  N/A

• Microwave ovens, appropriately located & ventilated?

  Yes

  No

  N/A

• Refrigerators / freezers? Clean and maintained

  Yes

  No

  N/A

• Dishwasher? Clean and , maintained

  Yes

  No

  N/A

7.0 Plant and Equipment

• Extraction systems maintained and records available?

  Yes

  No

  N/A

8.0 Fire

• Colleagues familiar with evacuation process?

  Yes

  No

  N/A

• Portable extinguishers suitable and maintained?

  Yes

  No

  N/A

• Fire suppression systems maintained & current records available?

  Yes

  No

  N/A

• Fire blanket provided, suitably located & checked?

  Yes

  No

  N/A

Notes

• Charles W King AIIRSM Health and Safety Manager

  Sign