Challenger Food & Safety - Food Safety Audit v.2

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

The 'Top 8' Risk Areas

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

  Yes

  No

  N/A

• Training - Legal and company standards met.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Food Safety Management

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Safe methods in place for specialised foods and food processes (where applicable)?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Checks & Records (in accordance with company policies)

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

  Yes

  No

  N/A

• Food deliveries are checked and recorded?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food storage temperature records accurately reflect actual food temperatures?

  Yes

  No

  N/A

• Cook/reheat temperatures checked and recorded?

  Yes

  No

  N/A

• Cooling time/temperatures checked and recorded?

  Yes

  No

  N/A

• Hot holding time/temperatures are checked and recorded?

  Yes

  No

  N/A

• Probe thermometers calibrated at suitable intervals and recorded?

  Yes

  No

  N/A

• Food safety controls for specialised foods/food processing checked and recorded (where applicable)?

  Yes

  No

  N/A

• Daily/weekly/monthly compliance records fully completed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Records of regular cleaning completed and signed off?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food safety records kept for at least six months?

  Yes

  No

  N/A

Training

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food safety training certificates available?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Allergen Management

• Allergen information is accurately documented for all menu items?

  Yes

  No

  N/A

• Allergen information is stored in an accessible location?

  Yes

  No

  N/A

• Allergen information is signposted to customers?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Food Storage

Chilled & Frozen Food Storage

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

  Yes

  No

  N/A

• Frozen food at -15 degrees C or below?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Prepared frozen food within companies' short date code?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Chilled/frozen food suitably packaged/covered?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Frozen food stored in a tidy and organised manner?

  Yes

  No

  N/A

• Foods defrosted under refrigerated conditions (where applicable)?

  Yes

  No

  N/A

• A probe thermometer is used for checking storage temperatures (where applicable)?

  Yes

  No

  N/A

Dry Food Storage

• Dried food within manufacturers best before date?

  Yes

  No

  N/A

• Dried food is suitably packaged/covered?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food is stored to prevent allergen cross-contamination?

  Yes

  No

  N/A

• Fabric and condition of store room is acceptable?

  Yes

  No

  N/A

Food Preparation & Service

• There is adequate separation for the preparation of raw food (meat/fish/vegetables)?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Probe thermometer and wipes are available for use?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Use of glassware is restricted and managed?

  Yes

  No

  N/A

• Food containers in a good condition?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Good personal hygiene practices observed?

  Yes

  No

  N/A

• Good hand hygiene observed?

  Yes

  No

  N/A

• Suitable clean protective clothing worn by food handlers?

  Yes

  No

  N/A

• Personal items, clothing, and jewellery stored appropriately?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Cleaning & Disinfection

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Cleaning equipment and chemicals stored appropriately?

  Yes

  No

  N/A

• Appropriate cleaning equipment is provided?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food contact equipment/surfaces visibly clean?

  Yes

  No

  N/A

• Hand contact surfaces visibly clean?

  Yes

  No

  N/A

• Fridges/freezers visibly clean?

  Yes

  No

  N/A

• Floors/walls/ceiling visibly clean?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• External areas clean and tidy?

  Yes

  No

  N/A

Food Premises

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• There is adequate lighting in good working order?

  Yes

  No

  N/A

• There are adequate staff changing facilities?

  Yes

  No

  N/A

• There is a suitable pest control contract in place?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• There are no outstanding maintenance issues to be resolved?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Audit completed by:

  Sign