Food Safety Management - Suitable and sufficient policies, procedures, controls in place.
Health & Safety Management - Suitable and sufficient policies, procedures, controls in place.
Training - Legal and company standards met.
Safety Hazards - No significant uncontrolled safety hazards.
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 good personal hygiene standards?
Pest Control - No active pest infestation in food rooms.
Suitable and sufficient Food Safety Management System (HACCP) in place for the business?
Food safety policy signed and dated by an appropriate person?
Any significant issues from the previous audit have been resolved?
Any significant issues from the last EHO inspection visit have been resolved?
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?
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?
Food safety records kept for at least six months?
All food handlers have received in house food hygiene induction training within the correct timescales?
Food handlers are trained to Level 2 Food Safety in accordance with company policy?
Food handler training records completed and up to date (where applicable)?
Food safety training certificates available?
Team members are familiar with the Allergen Policies & Procedures in place, and training records in place?
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?
High risk chilled food at 8 degrees C or below?
Frozen food at -15 degrees C or below?
Pre-packed high risk chilled food within manufacturers use by date?
Prepared high risk chilled 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?
Foods defrosted under refrigerated conditions (where applicable)?
A probe thermometer is used for checking storage temperatures?
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?
There is adequate separation for the storage/preparation of raw food (vegetables)?
Colour-coded chopping boards are in use and in a good condition?
Probe thermometer and wipes are available for use?
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)?
Hot held food maintained at 63 degrees C or above, or 2 hour rule applied?
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?
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?
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)?
Suitable and sufficient documented Health & Safety Management System in place for the business?
Suitable and sufficient documented risk assessments in place?
Team member safety induction training completed in accordance with company policy?
Health & safety information on display? (Insurance, poster, fire evacuation)
External fire safety checks completed (alarm detection system, emergency lights, extinguishers etc.)?
In-house fire safety checks and records completed (call points, emergency lighting, extinguishers)?
Fire exit signage provided and suitably located (where necessary)?
Significant fire safety issues/action points resolved?
Fixed electrical system inspected within previous 5 years?
PAT testing completed in accordance with company policy?
There are no visible electrical hazards?
Gas appliances have been serviced annually?
There are no trip, slip, or fall hazards?
Managers Monthly Checklist completed?
There are no other safety related issues (not previously recorded)?