Daily Food Safety Audit Checklist

Staff Personal Hygiene checks: - Hair cut, Finger Nails, Beard, Clean Uniform, & Polished Shoes is followed by all team members

Hand wash facilities in each area equipped with hot water, filled soap dispenser and paper towels

Proper wound and infection control (a neat and visible dressing). First aid box with the required medications available

Only appropriate tools are being used for portioning of food in order to avoid direct food contact

Flow of clean and unclean equipment and materials well separated.

Worktable surface clean and without visible soiling and sanitized at regular intervals

Lighting in the food handling areas bright enough for ease of day to day food handling activities

Surfaces/shelves clean, orderly and well maintained

Thermometers (Check Labels) available, calibrated and functioning. Probe Wipes available and not expired<br>

Segregated cold storage of raw/processed food.

Food items protected against contamination, covered with a cling film or aluminium foil.

Ensure that all products have the relevant date tags and shelf life mentioned. This includes Dry, Chilled, Frozen and Fresh Food items both ready to eat and ready to cook

Food storage at least 20cm above the floor.

Refrigerators max. 5°C and monitored in the daily recording charts. General Cleanliness of the unit is acceptable

Freezers max. - 18°C and monitored in the daily recording charts.

Hot food being held at or above 63 C and Cold food below 5 C

HACCP logs to be well maintained and verified by chef in charge.

Thawing carried out in an approved manner, in the fridge or running cold water.

High risk products are stored out of Danger Zone (5 ⁰C-65 ⁰C).

Raw vegetables rinsed/disinfected before entering production

Surfaces & machines are cleaned, sanitized & in good maintenance.

Routine cleaning of food contact surfaces carried out with hot water, detergent and sanitizer

Waste bins emptied frequently, clean and well maintained. Ensure all foot operated bins are functioning properly.

Colour coded chopping Boards in place (sanitized after every use)

Oasis 146 Sanitizer, Gloves & Paper towels must be always available in Kitchen.

No evidence of pest present in the food production areas