CK/CS FOOD SAFETY AUDIT

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CK/ CS FOOD SAFETY AUDIT

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Receiving and dispatch is done in a clean and hygienic environment
Cleanliness of crates and boxes used for receiving and dispatch
Products are placed correctly and not directly on the floor.
Dented cans and tampered packaging not accepted
Receiving records are available and properly filled
Products are checked for both quality and quantity ( verify temperature records for cold products and expiry dates of products
Cleanliness and maintenace of truck used for transportation
Products are immediately stored and not left outside within 30minutes of dispatch or receiving

Dry goods store is clean and well arranged, no products on the floor
Freezers and chillers are properly cleaned and well maintained ( walk in freezer, walk in chiller, Blast chillers and fridges)
Cleanliness of crates and buckets used for storing products
Temperature logs of cold equipment available correctly filled and filed
Products properly stored covered and labeled in the chillers and freezers
No expired products at both dry storage and cold storage sections
FIFO is evidenced based on arrangement and issuing procedures
Separation of products is done to prevent cross contamination
Scenario of overstocking ( Evidenced by production numbers and history of production)
Chemicals well labeled and placed away from food

Cleanliness and maintenance of ovens
Cleanliness and maintenance of Bratt pan
Availability, cleanliness and maintenance of scales
Availability and cleanliness of dough mixer both bakery and pizza section
Cleanliness and maintenance of proofing unit, inserts and trays
Cleanliness of cooling equipment
Cleanliness of vacuum and heat sealer machines
Cleanliness and maintenance of blenders
Cleanliness of patty press
Cleanliness of crates used for both raw and cooked products
Cleanliness of table cloths and buckets used for cleaning
Cleanliness of worktop tops and tables
Cleanliness of walls, ceiling and floor areas.
Availability and cleanliness of cutleries, crockeries and utensils ( Knives, molds, tongs e.t.c)
Cleanliness and maintenance of extraction hood
Cleanliness and arrangement of utensils drying rack
Cleanliness and arrangement of cleaning tools storage area
Cleanliness of grease trap
Cleanliness of Meko cooker and cooking pots.

Distinct color coded table cloths and cleaning materials provided and used at the station to reduce cross contamination
Color coded chopping boards available and being used correctly
3 step cleaning procedure available and being used
Hand washing station have all required items ( soap, water, paper towel and sanitizer)
Handwashing is adhered to
Date coding is clear, readable and indicative of product( check stickers)
Products properly stored, covered and labeled
Wasted items properly handled and wasted correctly and consistently
FIFO of items followed
Vegetables are thoroughly cleaned and sanitized before use
Products are properly handled using gloves, tongs and clean hands