Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

The 'Top 8' Risk Areas

  • Food Safety Management - Suitable and sufficient policies, procedures, and controls in place.

  • Training - Legal and company standards met.

  • Prevention of Cross-contamination - Appropriate storage, separation, and preparation of food.

  • Stock Control & Labelling - High risk food well labelled and in date.

  • Temperature Control - Sufficient checks performed and records in place.

  • Cleaning & Disinfection - High standard of cleanliness of premises and equipment.

  • Personal Hygiene - Evidence of high standards of personal hygiene.

  • Pest Control - No active pest infestation in food rooms.

Food Safety Management

  • Suitable and sufficient Food Safety Management System (HACCP) in place for the business?

  • Food safety policy signed and dated by an appropriate person?

  • Safe methods in place for specialised foods and food processes?

  • Any significant issues from the previous audit have been resolved?

  • Any significant issues from the last EHO inspection visit have been resolved?

Checks & Records (in accordance with company policies)

  • There is an up to date list of approved suppliers in place?

  • Food deliveries are checked and recorded?

  • Chilled/frozen food storage temperatures are checked and recorded?

  • Food storage temperature records accurately reflect actual food temperatures?

  • Cook/reheat temperatures checked and recorded?

  • Cooling time/temperatures checked and recorded?

  • Hot holding time/temperatures are checked and recorded?

  • Probe thermometers calibrated at suitable intervals and recorded?

  • Food safety controls for specialised foods/food processing checked and recorded?

  • Daily/weekly/monthly compliance records fully completed?

  • A suitable and sufficient documented cleaning schedule is in place?

  • Records of regular cleaning completed and signed off?

  • Deep cleaning of the mechanical extraction system at sufficient intervals and records available?

  • Food safety records kept for at least six months?

Training

  • All food handlers have received in house food hygiene induction training prior to commencing employment?

  • Food handlers are trained to at least Food Safety level 2 within 3 months of employment?

  • Food handler training records completed and up to date (where applicable)?

  • Food safety training certificates available?

  • Front of house involved with food service have received relevant food hygiene induction training?

  • Front of house induction training records completed and up to date?

  • Team members involved with food service are trained in the Allergen Policies and records available?

Allergen Management

  • Allergen information is accurately documented for all menu items?

  • Allergen information is stored in an accessible location?

  • Allergen information is signposted to customers?

  • There is a system in place for regularly reviewing information?

Food Storage

Chilled & Frozen Food Storage

  • High risk chilled food at 8 degrees C or below?

  • Frozen food at -15 degrees C or below?

  • Chilled/frozen food is stored within 15 minutes of delivery?

  • Pre-packed high risk chilled food within manufacturers use by date?

  • Prepared high risk chilled food within companies' short date code?

  • Prepared frozen food within companies' short date code?

  • Chilled/frozen food suitably labelled with date and product name?

  • Chilled/frozen food suitably packaged/covered?

  • Chilled/frozen food stored to prevent bacterial cross-contamination?

  • Frozen food stored in a tidy and organised manner?

  • Foods defrosted under refrigerated conditions (where applicable)?

  • A probe thermometer and test items are used for checking storage temperatures (where applicable)?

Dry Food Storage

  • Dried food within manufacturers best before date?

  • Dried food is suitably packaged/covered?

  • Decanted food is suitably labelled with date and name of product?

  • Food is stored on suitable racking/shelving off the floor?

  • Food is stored to prevent allergen cross-contamination?

  • Fabric and condition of store room is acceptable?

Food Preparation & Service

  • There is adequate separation for the preparation of raw meat?

  • Colour-coded chopping boards are in use and in a good condition?

  • Vacuum packing machine is only used for raw or ready to eat food and labelled as such (where applicable)?

  • There is a separate labelled sink used for washing food?

  • Probe thermometer and wipes are available for use?

  • Good use of utensils for handling food (separate for raw and ready to eat foods)?

  • Use of glassware is restricted and managed?

  • Food containers in a good condition?

  • Food contact equipment in a good condition and working order?

  • Good personal hygiene practices observed?

  • Good hand hygiene observed?

  • Suitable clean protective clothing worn by food handlers?

  • Personal items, clothing, and jewellery stored appropriately?

  • Adequate temperature control observed or demonstrated (cook/reheat/hot hold/cooling)?

  • High risk food for service/display at 8 degrees C or below, or 4 hour rule applied?

  • Hot held food maintained at 63 degrees C or above, or 2 hour rule applied?

Cleaning & Disinfection

  • Adequate supply of sanitiser available for use (conforms to BS EN 1276 or BS EN 13697) and contact time known?

  • Clean reusable cloths or disposable paper towels used for cleaning?

  • Cleaning equipment and chemicals stored appropriately?

  • Appropriate cleaning equipment is provided?

  • Dishwasher and glass washer in use with adequate supply of chemicals and hot water?

  • Adequate number of wash hand basins equipped with soap, hand towels, and hot/cold running water?

  • Food contact equipment/surfaces visibly clean?

  • Hand contact surfaces visibly clean?

  • Fridges/freezers visibly clean?

  • Floors/walls/ceiling visibly clean?

  • Hard to reach areas/non-food rooms clean and tidy?

  • External areas clean and tidy?

Food Premises

  • Walls and ceiling are smooth, undamaged, impervious to moisture, and capable of being cleaned?

  • Floors are undamaged, impervious to moisture, and capable of being cleaned?

  • There is adequate lighting in good working order?

  • There are adequate staff changing facilities?

  • There is a suitable pest control contract in place?

  • There are suitable preventative measures for controlling access by pests?

  • There is a suitable waste collection and disposal service in place?

  • There are no outstanding maintenance issues to be resolved?

  • There are no other food safety issues (not previously recorded)?

  • Audit completed by:

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.