Dorset Healthcare Food Safety & Hygiene Audit

• Site

• Date

  Date

• Auditor

FOOD HYGIENE

• Provisions Stored Correctly

  Yes

  No

  N/A

• Frozen Foods All Labelled & Dated

  Yes

  No

  N/A

• Refrigerated Foods All Labelled & Dated

  Yes

  No

  N/A

• All Items Covered & Dated

  Yes

  No

  N/A

• Stock Rotation FIFO (First in First Out)

  Yes

  No

  N/A

DELIVERY

• No unauthorised suppliers used (HACCP Check 1)

  Yes

  No

  N/A

• Chilled food delivered @ +8 ℃ or colder (HACCP Check 1)

  Yes

  No

  N/A

• Frozen food delivered @ -12 ℃ or colder (HACCP Check 1)

  Yes

  No

  N/A

• Food delivery temperatures recorded (HACCP Check 1)

  Yes

  No

  N/A

• Date coding & food quality checked (HACCP Check 1)

  Yes

  No

  N/A

• Abused or damaged goods rejected (HACCP Check 1)

  Yes

  No

  N/A

STORAGE

• Chilled/ frozen food stored without delay

  Yes

  No

  N/A

• Store room in clean & tidy condition

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Fabric & condition of store rooms acceptable

  Yes

  No

  N/A

• Environmental factors satisfactory (temperature, etc)

  Yes

  No

  N/A

REFRIGERATED/FREEZER STORAGE

• Frozen food storage @ -18 ℃ or colder

  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

• 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 dated and labelled

  Select Yes No N/A

  • Yes
  • No
  • N/A

CLEANING AND KITCHEN HYGIENE

• Main Kitchen Clean & Tidy

  Good

  Fair

  Poor

  N/A

• Catering Equipment Clean

  Good

  Fair

  Poor

  N/A

• Food preparation equipment, surfaces, including chopping boards clean and not damaged

  Good

  Fair

  Poor

  N/A

• Chopping boards, knives, slicers, etc, sanitised / washed after use

  Good

  Fair

  Poor

  N/A

• Walls are smooth, impervious, non flaking and undamaged

  Yes

  No

  N/A

• Fridges and Freezers Clean and Tidy

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Dry Store and Ambient Food Store Clean & Tidy

  Yes

  No

  N/A

• Cleaning Schedule/Rota in place and signed off weekly

  Yes

  No

  N/A

• Cleaning Rota's, Methods and Procedures are being followed

  Yes

  No

  N/A

• Cleaning Materials and Equipment Stored and Used Correctly in line with COSHH guidelines

  Yes

  No

  N/A

• Cleaning equipment colour coded

  Yes

  No

  N/A

• Floors are clean and maintained

  Yes

  No

  N/A

• Staff are aware to report defective equipment as per Trust policy

  Yes

  No

  N/A

TEMPERATURE AND MONITORING

• Fridge/Freezers Temperatures Monitored Twice Daily and Recorded (HACCP Check 2)

  Yes

  No

  N/A

• Patient Meals Temperatures Recorded (HACCP Check 3)

  Yes

  No

  N/A

• Temperature probe and wipes available

  Yes

  No

  N/A

• All high risk food cooked to a core temperature of at least 75℃ for 120 seconds and recorded

  Yes

  No

  N/A

• Hot food display temperature taken after 1 & 2 hours and recorded (HACCP check 6)

  Yes

  No

  N/A

• Left over food from display above 8℃ disposed of

  Yes

  No

  N/A

• All food to be chilled down within 90 minutes and recorded (HACCP Check 4)

  Yes

  No

  N/A

• Food allergen information is accessible to staff and patients, patients know how to access it.

  Yes

  No

  N/A

• Are the patients dietary needs being met, please add a brief note to explain how

  Yes

  No

  N/A

• Do staff have access to food 24/7

  Yes

  No

  N/A

STAFF HYGINE STANDARDS

• All food handlers trained in food hygiene level 2

  Yes

  No

  N/A

• Are staff aware of the Kitchen Risk Assessments are they in date

  Yes

  No

  N/A

• Finger nails are short, unpolished & clean

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins

  Yes

  No

  N/A

• Correct uniform/PPE is in use and clean

  Yes

  No

  N/A

• Jewellery as per policy

  Yes

  No

  N/A

• Personal belongings are being stored away from kitchen area

  Yes

  No

  N/A

• First Aid Box present

  Yes

  No

  N/A

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

  Yes

  No

  N/A

WASTE DISPOSAL/PEST CONTROL

• Waste is removed and disposed per Trust policy

  Yes

  No

  N/A

• Bins are clean

  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 wastage is recorded

  Yes

  No

  N/A

ADDITIONAL OBSERVATIONS

• undefined

RECOMMENDATIONS

• undefined

Signed by auditor

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