Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Required hand washing procedures are followed and sinks correctly set up.
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EHO visits are available and actioned.
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Hot water is available at the required sinks.
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Product control checks and PHF standards are meet.
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Shake/ice cream machines are sanitised and brushed are stored in a sanitary condition and all brushes available.
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Prepped items are marked with a hold time and not expired.
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No cross contamination observed.
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Product cookout and procedures to standard.
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No pest activity is present.
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No other critical food safety issues present.
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Only approved equipments and products in use.
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Sanitiser solutions are correctly set up/used/stored.
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