Chopstix H&S Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

Managing Visitors & Contractors

• Visitors and contractors told to sign in using the Monitoring Module

  Yes

  No

  N/A

Compliance Centre

• Authorised persons know their Compliance Centre login details

  Yes

  No

  N/A

• Authorised persons know how to operate the Compliance Centre

  Yes

  No

  N/A

• Audit Module was being used by the site

  Yes

  No

  N/A

Helpline

• Management aware of Helpline

  Yes

  No

  N/A

• Food poisoning incidents reported to Helpline

  Yes

  No

  N/A

• Foreign body incidents reported to Helpline

  Yes

  No

  N/A

• Official officer visits reported to Helpline

  Yes

  No

  N/A

• Accidents reported to Helpline

  Yes

  No

  N/A

Monitoring Module Record (H&S)

• Weekly checks complete

  Yes

  No

  N/A

• Monthly checks complete

  Yes

  No

  N/A

• Monthly internal audit complete

  Yes

  No

  N/A

• Monthly H&S Compliance Review complete

  Yes

  No

  N/A

• Quarterly training review complete

  Yes

  No

  N/A

• Six monthly checks complete

  Yes

  No

  N/A

Monitoring Module Records (Food Safety)

• Delivery temperature Monitoring Module records complete

  Yes

  No

  N/A

• Morning checks (pre-12pm) Monitoring Module records complete

  Yes

  No

  N/A

• Afternoon checks (12pm-4pm) Monitoring Module records complete

  Yes

  No

  N/A

• Evening checks (4-12PM) Monitoring Module records complete

  Yes

  No

  N/A

• Late night checks (12pm-4am) Monitoring Module records (if applicable) complete

  Yes

  No

  N/A

• Weekly food safety review complete

  Yes

  No

  N/A

• Monthly food safety compliance review complete<br>

  Yes

  No

  N/A

Chemical Control

• Staff able to locate completed COSHH risk assessment for approved chemicals

  Yes

  No

  N/A

• Control measures listed in risk assessments followed

  Yes

  No

  N/A

Risk Assessments - Statutory

• 'Young Workers' risk assessment (where applicable) in place and sufficient

  Yes

  No

  N/A

• 'New and Expectant Mothers' risk assessment/policy in place and sufficient

  Yes

  No

  N/A

• Control measures listed in risk assessments followed

  Yes

  No

  N/A

• Risk assessments reviewed regularly

  Yes

  No

  N/A

Risk Assessments - Work Practices

• Control measures listed in the Lone Working risk assessment followed

  Yes

  No

  N/A

• Control measures listed in the Banking and Transit of Cash risk assessment followed

  Yes

  No

  N/A

• Control measures listed in the Violence to Colleagues risk assessment followed

  Yes

  No

  N/A

• Control measures listed in the Agency Workers & Temporary Colleagues risk assessment followed

  Yes

  No

  N/A

Risk Assessments - Management

• Risk assessments reviewed regularly

  Yes

  No

  N/A

• RA's adopted at site level

  Yes

  No

  N/A

Asbestos Control

• 'Managing Asbestos' Register in place and sufficient

  Yes

  No

  N/A

• Action points completed

  Yes

  No

  N/A

• Responsible person was confident if asbestos present on site

  Yes

  No

  N/A

• Identified asbestos suitably managed

  Yes

  No

  N/A

Registry Module Items

• Registry Module was being used by the site

  Yes

  No

  N/A

• Gas safety certification in date/action points in progress

  Yes

  No

  N/A

• PAT testing record in date/action points in progress

  Yes

  No

  N/A

• Electrical installation inspection in date/action points in progress

  Yes

  No

  N/A

• Kitchen duct cleaning in date/action points in progress<br>

  Yes

  No

  N/A

• Air con units/cooling towers clean/filters changed

  Yes

  No

  N/A

• Duty of Care Waste Carriers Licence

  Yes

  No

  N/A

• Boiler service report in date/action points in progress

  Yes

  No

  N/A

• Legionella Risk Assessment in place and sufficient

  Yes

  No

  N/A

• Employers Liability Compulsory Insurance Certificate in date

  Yes

  No

  N/A

Fire Safety Management System Documentation

• Fire risk assessment in place and sufficient

  Yes

  No

  N/A

• Fire risk assessment actions completed/signed off

  Yes

  No

  N/A

• Testing of annual fire system in place and sufficient

  Yes

  No

  N/A

• Testing of emergency lighting (External Contractor - annually) in place and sufficient

  Yes

  No

  N/A

• Testing of fire fighting equipment in place and sufficient

  Yes

  No

  N/A

• Fire suppression (Ansul) system check (where applicable) in place and sufficient

  Yes

  No

  N/A

Food Safety Management System Documentation

• Documented Food Safety Management System available on site

  Yes

  No

  N/A

• Current Recipe Manual available

  Yes

  No

  N/A

• Medical health questionnaire in place and sufficient

  Yes

  No

  N/A

• Return to work medical health questionnaire in place and sufficient

  Yes

  No

  N/A

• The Shield Safety Group FSMS was adopted at site level

  Yes

  No

  N/A

• Responsibilities signed by relevant employees detailed in FSMS

  Yes

  No

  N/A

Health & Safety Management System Documentation

• The Health and Safety Policy Statement is on display

  Yes

  No

  N/A

• Roles and responsibilities signed by relevant employees

  Yes

  No

  N/A

Pest Control Documentation

• Pest control records in place and sufficient

  Yes

  No

  N/A

• Pest control company advice followed

  Yes

  No

  N/A

• Pest control bait plan in place and sufficient

  Yes

  No

  N/A

• Insecticide/rodenticide COSHH data in place and sufficient

  Yes

  No

  N/A

• EFK bulbs changed annually

  Yes

  No

  N/A

Signs & Posters

• HSE Health and Safety poster present

  Yes

  No

  N/A

• HSE Health and Safety poster complete

  Yes

  No

  N/A

• Copy of Employers Liability Compulsory Insurance Certificate to view

  Yes

  No

  N/A

• Premises license on display (if applicable)

  Yes

  No

  N/A

• Fire marshals named on signage

  Yes

  No

  N/A

• Appointed persons/first aiders indicated on signage

  Yes

  No

  N/A

• No smoking signage visible

  Yes

  No

  N/A

• Signage obstructed

  Yes

  No

  N/A

First Aid Kit

• Control measures listed in the Providing First Aid risk assessment followed

  Yes

  No

  N/A

• First aid kit(s) available

  Yes

  No

  N/A

• First aid kit fully stocked

  Yes

  No

  N/A

• First aid kit contains creams, tablets or sprays

  Yes

  No

  N/A

• First aid kit contains blue plasters for food handlers

  Yes

  No

  N/A

• Items in first aid kit are in date

  Yes

  No

  N/A

Training Records - Health & Safety

• Health and safety awareness training records in place and sufficient

  Yes

  No

  N/A

• Level 2 health and safety training records in place and sufficient

  Yes

  No

  N/A

• Appointed Person training records (Manager) in place and sufficient

  Yes

  No

  N/A

• Manual handling training records in place and sufficient

  Yes

  No

  N/A

• COSHH training records in place and sufficient

  Yes

  No

  N/A

Training Records - Food Safety

• Food hygiene awareness training records in place and sufficient

  Yes

  No

  N/A

• Level 2 food safety training records in place and sufficient

  Yes

  No

  N/A

• Allergen awareness training records in place and sufficient

  Yes

  No

  N/A

• Adequate levels of food safety training noted on site

  Yes

  No

  N/A

Training Records - Fire Safety

• Fire awareness training records in place and sufficient

  Yes

  No

  N/A

• Fire marshal training records (Manager) in place and sufficient

  Yes

  No

  N/A

Staff Interview & Observations

• Staff aware of fire safety arrangements

  Yes

  No

  N/A

• Staff aware of accident reporting procedure

  Yes

  No

  N/A

• Staff carry out positive manual handling practices

  Yes

  No

  N/A

• Staff with strong understanding of food safety

  Yes

  No

  N/A

• Staff with strong understanding of allergy information/procedures

  Yes

  No

  N/A

• No evidence of staff smoking in non permitted/unauthorised areas

  Yes

  No

  N/A

• Are there any major concerns in food safety noted

  Yes

  No

  N/A

Walls

• Walls are in good condition

  Yes

  No

  N/A

• Glass in good condition and not smashed or cracked

  Yes

  No

  N/A

• Wall paint in good condition

  Yes

  No

  N/A

• Wall covering/material suitable for food rooms

  Yes

  No

  N/A

• Hand rail to steps present

  Yes

  No

  N/A

• Hand rail to steps not faulty

  Yes

  No

  N/A

Floors

• Control measures listed in Slips, Trips and Falls risk assessments followed

  Yes

  No

  N/A

• Floor in good condition

  Yes

  No

  N/A

• Floor level changes clearly marked

  Yes

  No

  N/A

• Floor level change is appropriate and does not require any structural work

  Yes

  No

  N/A

• Worn steps are repaired or replaced

  Yes

  No

  N/A

• Edging to steps clearly marked or painted

  Yes

  No

  N/A

• Non-slip surface required on floor/steps in place and sufficient

  Yes

  No

  N/A

• Floor not considered slippery when wet

  Yes

  No

  N/A

• Spillages to floors/steps dealt with appropriately

  Yes

  No

  N/A

Housekeeping & Environment

• Cables are neat and tidy

  Yes

  No

  N/A

• Good general housekeeping evident

  Yes

  No

  N/A

Ceilings

• Ceiling in good condition

  Yes

  No

  N/A

• Ceiling tiles all present

  Yes

  No

  N/A

• Ceiling vents and covers all present

  Yes

  No

  N/A

• Ceiling paint in good condition

  Yes

  No

  N/A

• Padding/signage present for low ceilings

  Yes

  No

  N/A

Environmental Conditions

• Adequate levels of lighting

  Yes

  No

  N/A

• Diffuser covers on strip lighting (in food areas) all present

  Yes

  No

  N/A

• Bulbs working (posing a risk to health and safety)

  Yes

  No

  N/A

• Adequate drainage

  Yes

  No

  N/A

Structural Pest Control

• No evidence of rodent infestation

  Yes

  No

  N/A

• No evidence of insect/fruit fly infestation

  Yes

  No

  N/A

• Pest proofing adequate

  Yes

  No

  N/A

• Electric Fly Killer (EFK) present

  Yes

  No

  N/A

• Bristle strip to external door in place and sufficient

  Yes

  No

  N/A

• No potential sources of harbourage for pests

  Yes

  No

  N/A

Fire Safety Structure

• Fire escape route(s) clear and not obstructed

  Yes

  No

  N/A

• Fire door(s) clear and open/close freely

  Yes

  No

  N/A

• No internal fire door(s) propped/wedged open

  Yes

  No

  N/A

• Signage to alarm call points/equipment present

  Yes

  No

  N/A

• Fire signage not obstructed

  Yes

  No

  N/A

• Adequate amount of fire evacuation notices

  Yes

  No

  N/A

• Content of fire evacuation notice adequate

  Yes

  No

  N/A

• Adequate storage of combustible materials

  Yes

  No

  N/A

Maintenance Areas

• Plant room door locked

  Yes

  No

  N/A

• Boiler Room door locked

  Yes

  No

  N/A

• Access to electrical areas restricted

  Yes

  No

  N/A

• Access to loft/roof is restricted

  Yes

  No

  N/A

Staff Facilities

• Storage area for staff belongings

  Yes

  No

  N/A

• Staff belongings stored away from working areas

  Yes

  No

  N/A

• Lockers available and in good condition

  Yes

  No

  N/A

• Stock stored in staff room

  Yes

  No

  N/A

• Designated staff smoking area/area untidy

  Yes

  No

  N/A

Staff Toilets

• Staff toilets in good condition

  Yes

  No

  N/A

• Staff toilets are clean

  Yes

  No

  N/A

• Soap available in staff toilets

  Yes

  No

  N/A

• Soap in dispenser in staff toilets

  Yes

  No

  N/A

• Paper towels/air dryer available in staff toilets

  Yes

  No

  N/A

• Paper towels in dispenser in staff toilets

  Yes

  No

  N/A

• Toilet paper in toilets

  Yes

  No

  N/A

• 'Wash your hands' signs in staff toilets

  Yes

  No

  N/A

• No damaged/broken mirror in toilets

  Yes

  No

  N/A

External Refuse Disposal

• Control measures listed in Emptying Bins risk assessments followed

  Yes

  No

  N/A

• Bin area clean

  Yes

  No

  N/A

• Bin lids closed

  Yes

  No

  N/A

• Bin lids present and in good condition

  Yes

  No

  N/A

• Sufficient bin collections

  Yes

  No

  N/A

• Floor area even and in good condition

  Yes

  No

  N/A

• Adequate lighting (evenings)

  Yes

  No

  N/A

External Refuse Disposal - Compactor

• The waste compactor was adequately managed

  Yes

  No

  N/A

• Key not left in waste compactor

  Yes

  No

  N/A

• Emergency stop button/interlocking mechanism working

  Yes

  No

  N/A

Electrical Safety

• Control measures listed in Electrical Equipment risk assessments followed

  Yes

  No

  N/A

• Emergency shut off/isolation switches clearly signed/ labelled

  Yes

  No

  N/A

• Emergency shut off valve adequate and not obstructed

  Yes

  No

  N/A

• No damaged electrical equipment

  Yes

  No

  N/A

• No damaged electrical wiring

  Yes

  No

  N/A

• Plug sockets/adaptors not overloaded

  Yes

  No

  N/A

• Correct plug adaptors in use

  Yes

  No

  N/A

• Electric fuse box access restricted

  Yes

  No

  N/A

• Electric cupboard/plant rooms locked

  Yes

  No

  N/A

Gas Safety

• Control measures listed in Gas Safety risk assessments followed

  Yes

  No

  N/A

• Emergency gas shut off clearly signed/labelled

  Yes

  No

  N/A

• Emergency gas shut off valve adequate and not obstructed

  Yes

  No

  N/A

• Gas Cylinders (Propane etc.) correctly stored

  Yes

  No

  N/A

Customer Care - Internal Areas

• Straps on high chairs in good condition (if Chopstix/ Yangtze owned)

  Yes

  No

  N/A

• Babies bottles (not Policy to do so)

  Yes

  No

  N/A

• Customer area tidy (if Chopstix/ Yangtze owned)

  Yes

  No

  N/A

• Furniture not damaged or worn (if Chopstix/ Yangtze owned)

  Yes

  No

  N/A

Customer Care - External Areas

• External area not damaged/worn

  Yes

  No

  N/A

• External area clean

  Yes

  No

  N/A

• External canopy or signage clean

  Yes

  No

  N/A

Temperature Probe

• Working temperature probe

  Yes

  No

  N/A

• Probe test completed correctly

  Yes

  No

  N/A

• Probe cleaned between uses

  Yes

  No

  N/A

• Probe wipes available

  Yes

  No

  N/A

• Probe wipes were not dry

  Yes

  No

  N/A

• Probe not damaged

  Yes

  No

  N/A

• Probe stored correctly

  Yes

  No

  N/A

Delivery

• Only approved suppliers used

  Yes

  No

  N/A

• Chilled/frozen deliveries put away within 30 mins

  Yes

  No

  N/A

• Delivery procedures suitable

  Yes

  No

  N/A

• Good structural condition of loading area

  Yes

  No

  N/A

Personal Hygiene

• Food handlers hands in good condition

  Yes

  No

  N/A

• Food handlers do not wear jewellery/watches

  Yes

  No

  N/A

• Hats worn

  Yes

  No

  N/A

• Uniform is clean

  Yes

  No

  N/A

• Suitable footwear

  Yes

  No

  N/A

• Food handlers not ill/show signs of food poisoning

  Yes

  No

  N/A

• Long hair tied up

  Yes

  No

  N/A

• Food handlers shaven

  Yes

  No

  N/A

• Staff use gloves if appropriate

  Yes

  No

  N/A

Wash Hand Basins

• Wash hand basin

  Yes

  No

  N/A

• Wash hand basin obstructed

  Yes

  No

  N/A

• Adequate number of wash hand basins

  Yes

  No

  N/A

• Wash hand basin ideally situated

  Yes

  No

  N/A

• Wash hand basin is clean

  Yes

  No

  N/A

• Staff not using whb for food/utensils

  Yes

  No

  N/A

• Hot water to wash hand basin

  Yes

  No

  N/A

• Hot water tap not damaged/broken

  Yes

  No

  N/A

• Cold water to wash hand basin

  Yes

  No

  N/A

• Cold water tap not damaged/broken

  Yes

  No

  N/A

Hand Washing

• Hand soap to whb

  Yes

  No

  N/A

• Paper towels to whb

  Yes

  No

  N/A

• Staff washing hands when required

  Yes

  No

  N/A

• Staff washing hands correctly

  Yes

  No

  N/A

• Staff not washing hands in food wash sink

  Yes

  No

  N/A

Physical Contamination

• No pins on notice board in kitchen/storage

  Yes

  No

  N/A

• Staff not wearing clothing with pockets (if presents a risk)

  Yes

  No

  N/A

• Electric Fly Killer (EFK) positioned appropriately

  Yes

  No

  N/A

• No glass stored in food preparation area

  Yes

  No

  N/A

• Empty containers stored correctly

  Yes

  No

  N/A

• Chopping boards not worn or damaged

  Yes

  No

  N/A

• No damaged equipment/kitchen work surface

  Yes

  No

  N/A

• Food covered

  Yes

  No

  N/A

Cleaning - Floors

• No evidence of grime/dirt to floor

  Yes

  No

  N/A

Cleaning - Walls

• No evidence of grime/dirt to walls

  Yes

  No

  N/A

Cleaning - Ceiling

• No evidence of grime/dirt to ceiling

  Yes

  No

  N/A

Cleaning - Surfaces

• No evidence of grime/dirt to surfaces

  Yes

  No

  N/A

• Hand contact surface cleaned/sanitised

  Yes

  No

  N/A

• Food contact surface cleaned/sanitised

  Yes

  No

  N/A

• Food contact items washed correctly

  Yes

  No

  N/A

Cleaning - Equipment

• Hot water for cleaning activities

  Yes

  No

  N/A

• No evidence of grime/dirt to equipment

  Yes

  No

  N/A

• Access to areas restricted due to fixed equipment

  Yes

  No

  N/A

• Multi stage cleaning process in use

  Yes

  No

  N/A

• Staff aware of sanitiser contact time

  Yes

  No

  N/A

Ventilation

• Control measures listed in Changing Grease Filters risk assessments followed

  Yes

  No

  N/A

• Adequate ventilation

  Yes

  No

  N/A

• Extraction grease filters clean

  Yes

  No

  N/A

• Ventilation canopy clean

  Yes

  No

  N/A

Cleaning Materials

• Control measures listed in Using Cleaning/Cleaning Materials risk assessments followed

  Yes

  No

  N/A

• No insufficient or damaged cleaning cloths

  Yes

  No

  N/A

• Sanitiser spray in use with correct concentration

  Yes

  No

  N/A

• No dirty cloths being used

  Yes

  No

  N/A

• Adequate cleaning schedule

  Yes

  No

  N/A

• Cleaning schedule followed

  Yes

  No

  N/A

• Cleaning records complete

  Yes

  No

  N/A

• Cleaning equipment stored correctly

  Yes

  No

  N/A

• Colour coded cleaning equipment used

  Yes

  No

  N/A

Chemical Control

• No risk of food contamination by chemicals

  Yes

  No

  N/A

• PPE in place and sufficient

  Yes

  No

  N/A

• PPE in good condition or clean

  Yes

  No

  N/A

• Chemicals stored appropriately

  Yes

  No

  N/A

• Chemical stored in marked containers

  Yes

  No

  N/A

• Only approved chemicals in use

  Yes

  No

  N/A

• Chemicals stored in lockable cupboard

  Yes

  No

  N/A

Cooking, Reheating & Hot Holding

• Food cooked/reheated above 75°C (or equivalent time/temp combination)

  Yes

  No

  N/A

• Food hot held above 63°C

  Yes

  No

  N/A

• Food being cooked/reheated prior to hot holding

  Yes

  No

  N/A

• No evidence of food being reheated more than once

  Yes

  No

  N/A

• Food discarded after 2 hours of hot holding (if dropped below 63°C)

  Yes

  No

  N/A

• Hot held food adequately protected

  Yes

  No

  N/A

• Hot held food being replenished appropriately

  Yes

  No

  N/A

• High-risk food not held for longer than 4 hours out of refrigeration

  Yes

  No

  N/A

Defrosting

• Defrosting foods adequately covered

  Yes

  No

  N/A

• Correct defrosting method used

  Yes

  No

  N/A

Date Labelling

• No unfit food noted

  Yes

  No

  N/A

• Product within use by date

  Yes

  No

  N/A

• Product within best before date

  Yes

  No

  N/A

• Product within in-house date label

  Yes

  No

  N/A

• Date label on all products

  Yes

  No

  N/A

• Open products labelled

  Yes

  No

  N/A

• Product shelf life not exceeding stipulated durability on company Shelf Life Chart

  Yes

  No

  N/A

• Evidence of good stock rotation (FIFO)

  Yes

  No

  N/A

Dry Good Storage

• Product stored off the floor

  Yes

  No

  N/A

• No open bags and lids on products

  Yes

  No

  N/A

• Dry goods area stocked appropriately

  Yes

  No

  N/A

• Open sauces stored seperately from dry storage area

  Yes

  No

  N/A

• Racking suitable

  Yes

  No

  N/A

• Racking in good condition

  Yes

  No

  N/A

• Sufficient storage space

  Yes

  No

  N/A

• Items stored below shoulder height

  Yes

  No

  N/A

Refrigerated Storage

• Refrigerator/display unit operating at or below 5°C

  Yes

  No

  N/A

• Refrigerator/display unit operating at or below 8°C

  Yes

  No

  N/A

• Refrigerator/display unit not overloaded

  Yes

  No

  N/A

• Refrigeration unit clean

  Yes

  No

  N/A

• Door seals clean and in good condition

  Yes

  No

  N/A

• Product stored off the floor

  Yes

  No

  N/A

• Product stored covered

  Yes

  No

  N/A

• Product appropriately stacked

  Yes

  No

  N/A

Refrigerated Storage Equipment

• Control measures listed in Walk-in Chiller and Freezer risk assessments followed

  Yes

  No

  N/A

• No damaged/missing fridge(s) handles

  Yes

  No

  N/A

• No damaged/missing fridge(s) seals

  Yes

  No

  N/A

• No evidence of rust to refrigerator

  Yes

  No

  N/A

• No damaged or rusting shelving

  Yes

  No

  N/A

• Condenser clean and not blocked

  Yes

  No

  N/A

• No items stored on top of cold room/refrigerator

  Yes

  No

  N/A

• Coldroom opening/closing mechanism in good condition

  Yes

  No

  N/A

Frozen Storage

• Freezer operating at or below -18°C

  Yes

  No

  N/A

• Frozen product colder than -12°C

  Yes

  No

  N/A

• Freezer unit not overloaded

  Yes

  No

  N/A

• Door seals clean and in good condition

  Yes

  No

  N/A

• Freezer unit clean

  Yes

  No

  N/A

• Product stored off the floor

  Yes

  No

  N/A

• Product stored covered

  Yes

  No

  N/A

• Product appropriately stacked

  Yes

  No

  N/A

• Freezer defrosted regularly and no build up of ice

  Yes

  No

  N/A

Frozen Storage Equipment

• Control measures listed in Walk-in Chiller and Freezer risk assessments followed

  Yes

  No

  N/A

• No damaged or missing freezer(s) handles

  Yes

  No

  N/A

• No damaged or missing freezer(s) seals

  Yes

  No

  N/A

• No evidence of rust to freezer

  Yes

  No

  N/A

• No damaged or rusting shelving

  Yes

  No

  N/A

• Condenser clean and not blocked

  Yes

  No

  N/A

• No items stored on top of freezer

  Yes

  No

  N/A

• Freezer opening/closing mechanism in good condition

  Yes

  No

  N/A

Food Transportation

• Transported foods protected from risk of contamination

  Yes

  No

  N/A

• Adequate procedures for transporting hot food

  Yes

  No

  N/A

Manual Handling

• Control measures listed in the Manual Handling risk assessments followed

  Yes

  No

  N/A

• Manual handling or lifting aids in good repair

  Yes

  No

  N/A

• Delivery cages/trolleys not overloaded

  Yes

  No

  N/A

Working at Height

• Control measures listed in Ladders/Work at Height risk assessments followed

  Yes

  No

  N/A

• Ladders damaged/in good condition

  Yes

  No

  N/A

• Kickalongs in good condition

  Yes

  No

  N/A

Knives & Sharp Equipment

• Correct storage of knives/sharp equipment

  Yes

  No

  N/A

• Knives used/sharpened/cleaned safely

  Yes

  No

  N/A

Burns & Scalds

• Oil changing procedures sufficient

  Yes

  No

  N/A

• Good management of hot pans/moving of pans or trays/positioning of pan handles

  Yes

  No

  N/A

Ice

• Ice machine clean/well maintained

  Yes

  No

  N/A

• No ice/pooling water around machine

  Yes

  No

  N/A

• Ice scoop not stored in machine/storage area

  Yes

  No

  N/A

• No glass stored around machine

  Yes

  No

  N/A

• No items stored in ice

  Yes

  No

  N/A

Allergens

• Allergens separate in food storage area

  Yes

  No

  N/A

• Allergen poster on display to staff

  Yes

  No

  N/A

• Allergen info signposted to customers

  Yes

  No

  N/A

• Staff with strong understanding of allergy information/procedures

  Yes

  No

  N/A