Dobbies Food Safety & Hygiene

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

POLICY ARRANGEMENTS

Food policy statements

• Policy documentation available, signed & dated

  Yes

  No

  N/A

ARRANGEMENTS

FOOD DELIVERY & STORGE

Delivery

• No unauthorised suppliers used

  Yes

  No

  N/A

• Food delivery temperatures within range and recorded

  Yes

  No

  N/A

• Deliveries not left unattended, uncovered, etc Damaged Goods Recorded

  Yes

  No

  N/A

• Date coding & food quality checked

  Yes

  No

  N/A

• Abused or damaged goods rejected

  Yes

  No

  N/A

• Unwrapping/ decanting carried out in separate areas

  Yes

  No

  N/A

Storage

• Store room in clean & tidy condition

  Yes

  No

  N/A

• Food stored on suitable racking off the floor (6")

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• High risk chilled food stored @ or below +8 deg C

  Yes

  No

  N/A

• Frozen food storage @ -18 deg C or colder

  Yes

  No

  N/A

• Defrosted food never refrozen

  Yes

  No

  N/A

• Use by date codes transferred to containers

  Yes

  No

  N/A

• Food not stored in open containers

  Yes

  No

  N/A

• Cardboard/wooden containers not used in refrigerators

  Yes

  No

  N/A

• Glassware not used to store food in refrigerators

  Yes

  No

  N/A

• In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  Yes

  No

  N/A

• Refrigerators not stocked/overloaded

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

• All "open foods" kept wrapped, inc cheese, etc

  Yes

  No

  N/A

Ambient Storage

• Storage temperature is appropriate

  Yes

  No

  N/A

• Is storage area well lit

  Yes

  No

  N/A

• No open dried goods

  Yes

  No

  N/A

• Food not stored near chemicals

  Yes

  No

  N/A

• Date codes transferred to decanted food

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

• No out of date dried goods identified

  Yes

  No

  N/A

FOOD PREPARTION

Sanitisation

• Adequate supplies of sanitiser available & used

  Yes

  No

  N/A

• Detergent sanitiser used in dishwasher or correct manual washing methods used

  Yes

  No

  N/A

• Salad wash available & used

  Yes

  No

  N/A

Initial Food Preparation

• Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions

  Yes

  No

  N/A

• Cold food refrigerated between preparation & service

  Yes

  No

  N/A

• High risk foods kept out of refrigerated conditions as short as possible during preparation

  Yes

  No

  N/A

• All high risk foods not left unattended e.g. During breaks

  Yes

  No

  N/A

• All food prepared with minimum delay

  Yes

  No

  N/A

Per-cooking & Reheating

• If hot food has to be per-cooked are suitable control measures in place & strictly followed

  Yes

  No

  N/A

• If cold food has to be pre-cooked are suitable control measures in place & strictly followed

  Yes

  No

  N/A

• Blast chiller available if pre cooking regularly & short cook chill code of practice applied

  Yes

  No

  N/A

• Blast chiller temperatures / time records available & completed

  Yes

  No

  N/A

• If no blast chiller, are hot foods chilled quickly

  Yes

  No

  N/A

Home Freezing

• No home freezing

  Yes

  No

  N/A

stock

• Stock only from dried or other commercial bouillon mixes

  Yes

  No

  N/A

TEMPERATURE CONTROL

General Delivery & Storage

Cold Food

• Display units not overloaded

  Yes

  No

  N/A

• Food on display kept below +8 deg C or 4 hour rule applied

  Yes

  No

  N/A

• Leftover food from display above +8 deg C disposed of

  Yes

  No

  N/A

• Buffets out for a Maximum time of 4 hours

  Yes

  No

  N/A

Hot Food

• All high risk food cooked to a core temperature of @ least 82 deg C

  Yes

  No

  N/A

• Hot food display temperature kept above 65 deg C

  Yes

  No

  N/A

• Hot food from display never reheated

  Yes

  No

  N/A

Temperature Monitoring Procedures

• Probe wipes available

  Yes

  No

  N/A

• Probe used to check fridge & freezer temperatures

  Yes

  No

  N/A

• Probe calibrated monthly & checks recorded

  Yes

  No

  N/A

• Action taken for unsatisfactory product temperatures

  Yes

  No

  N/A

Temperature Records

• Food deliveries (chilled & frozen)

  Yes

  No

  N/A

• All refrigerators

  Yes

  No

  N/A

• All freezers

  Yes

  No

  N/A

• High risk hot food core temperatures

  Yes

  No

  N/A

• Cold food display / salad service units (if applicable)

  Yes

  No

  N/A

• Hot food display/ service units (if applicable)

  Yes

  No

  N/A

• Records kept for at least 3 months

  Yes

  No

  N/A

Personal Hygiene Standards

• All food handlers issued and trained in good hygiene guidance

  Yes

  No

  N/A

• Finger nails are short, unpolished & clean

  Yes

  No

  N/A

• Good personal hygiene practices being followed (seen @ time of inspection)

  Yes

  No

  N/A

Clothing

• Correct Chef & Baker uniform- highest standards of cleanliness

  Yes

  No

  N/A

Hair

• Suitable head covering provided & worn for all working within the food preparation area & food rooms

  Yes

  No

  N/A

• Long hair properly tied back including hair net

  Yes

  No

  N/A

Hand Washing

• Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

  Yes

  No

  N/A

• "Wash you hands now" notices displayed in WC areas

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands

  Yes

  No

  N/A

• Only approved jewellery worn

  Yes

  No

  N/A

Handling Food

• Serving spoons / Utensils used wherever possible

  Yes

  No

  N/A

Maintenance & Pest Control

Maintenance

• Any outstanding repairs or maintenance issues?

  non scoring

Pest Control

• Pest control contract in operation

  Yes

  No

  N/A

• Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc

  Yes

  No

  N/A

• Un-screened windows / doors kept closed

  Yes

  No

  N/A

• No active infestation noted

  Yes

  No

  N/A

Food Hygiene training

• Managers & all food handling staff fully trained in appropriate safety & hygiene requirements

  Yes

  No

  N/A

• Details recorded in personal training files

  Yes

  No

  N/A

• E-learning complete

  Yes

  No

  N/A

CLEANING

Cleaning schedule, etc

• Cook safe records fully complete?

  Yes

  No

  N/A

Cleaning Standards

• Utensils store age appropriate

  Yes

  No

  N/A

• Cleaning equipment colour coded

  Yes

  No

  N/A

• Floors & walls / floor / equipment junctions

  Yes

  No

  N/A

• High level areas (who's responsibility)

  Yes

  No

  N/A

• Cooking equipment, including ovens, grills, fryers, etc

  Yes

  No

  N/A

• Internal surfaces of refrigerators &freezers

  Yes

  No

  N/A

• Refrigerator & freezer doors seals

  Yes

  No

  N/A

• Food preparation equipment, e.g. Food slicers, mixers, etc

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards

  Yes

  No

  N/A

• Cooking utensils

  Yes

  No

  N/A

• Crockery

  Yes

  No

  N/A

• Drink dispensers, ice machines & post mix machines

  Yes

  No

  N/A

• Wash hand basins & sink units

  Yes

  No

  N/A

• Overall effectivity

  Yes

  No

  N/A

Miscellaneous, Reports, Records, etc.

Refrigeration & Maintenance Records

• EHO inspection reports available & action points if any rectified

  Yes

  No

  N/A

• Cooking oil stored in bundled area

  Yes

  No

  N/A

• Out of date or unfit food appropriately disposed

  Yes

  No

  N/A

• Glass breakage procedure in place & operated

  Yes

  No

  N/A

Sanitary Provision

• Provision of adequate facilities for staff

  Yes

  No

  N/A

• Clean

  Yes

  No

  N/A

• Provision of suitable washing / drying facilities

  Yes

  No

  N/A

• Hot & cold running water

  Yes

  No

  N/A

Changing Rooms

• Adequate facilities provided

  Yes

  No

  N/A

FABRIC & STRUCTURE

Walls

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Capable of being easily cleaned

  Yes

  No

  N/A

• Undamaged

  Yes

  No

  N/A

Ceilings

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

Flooring

• Anti-slip

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

Additional Observations

Key Recomendations