Information

  • Document No.

  • Audit Title

  • Conducted on

  • Prepared by

  • Location
  • Personnel

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Local authority requirements

  • Is Food premises registered with the local authority?

  • EHO inspection reports available & action points if any rectified

Food Safety Management Procedures

  • Is there a documented HACCP or FSMP?

  • Policy documentation available, signed

  • Documentation brought to the attention of staff

  • Does the HACCP cover all areas of food purchase, delivery, storage, production and service within the business?

  • Has the FSMP or HACCP been reviewed?

Stages in Food Preparation

  • Are cool chill temperatures recorded and monitored

Delivery

  • Only suppliers off approved supplier list used?

  • Chilled food delivered @ +8 deg C or colder

  • Frozen food delivered @ -12 deg C or colder

  • Food delivery temperatures recorded

  • Date coding & food quality checked

  • Abused or damaged goods rejected

  • Chilled/ frozen food stored without delay

Dry Good Storage

  • Dry Store room or area in clean & tidy condition

  • Food stored on suitable racking off the floor?

  • Fabric & condition of store rooms acceptable

  • Protective light shields (diffusers) cover all light sources

  • Environmental factors satisfactory (temperature, etc)

  • No open dried goods

  • Food not stored near chemicals

  • Date codes transferred to decanted food

  • Strict stock rotation being observed

Refrigerated / Freezer Storage

  • No out of date dried goods identified

  • High risk chilled food stored @ or below +5 deg C

  • Frozen food storage @ -18 deg C or colder

  • Defrosted food never refrozen

  • Use by date codes transferred to containers

  • Food not stored in open containers

  • Cardboard/wooden containers not used in refrigerators

  • Maximum of 3 days shelf life (day of production + 2) on all high risk foods?

  • Glassware not used to store food in refrigerators

  • All stored food date labelled?

  • Food containers sanitised before use

FOOD PREPARATION

Sanitisation

  • Adequate supplies of sanitiser available & used

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

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

Initial Food Preparation

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

  • Disposable towels used to wipe down food surfaces

  • Frozen food defrosted under refrigerated conditions

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

Advanced cooking and reheating

  • No unnecessary cooking in advance?

  • If food has to be cooked in advance are suitable control measures in place and strictly followed?

  • If no blast chiller are hot foods chilled quickly - less than 90 minutes

Freezing of prepared food

  • No freezing of prepared food

  • If prepared food frozen on site are satisfactory controls in place?

  • If prepared food frozen on site is it appropriately labelled?

Food display

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

Temperature Monitoring Procedures

  • Probe wipes available

  • Probe used to check fridge & freezer temperatures

  • Temperature checks at least twice a day?

  • Probe calibrated weekly & checks recorded

Temperature Records

  • Food deliveries (chilled & frozen)

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  • All refrigerators

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  • All freezers

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  • High risk hot food core temperatures

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  • Records kept for at least 6 months

Food Service

  • Adequate protection for display avoiding contamination

  • Display units cleaned & sanitised after use

  • Glass breakage procedures understood & operated

Physical Contamination

  • No loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

  • Notice boards not positioned above or in close proximity to food preparation areas

Wood, Packing Materials, Cloths, Wire Wool, equipment etc.

  • Wooden handled equipment not in use

  • Outer packaging i.e. cardboard not on food preparation surfaces

  • No worn / frayed cloths, tea towels, etc

  • Wire-wool, brillo pads, metal scourer, etc not in use

  • Equipment in good condition?

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Complaints procedure

  • Customer complaint records available

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  • Suitable investigation to customers complaints recorded?

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Personal Hygiene Standards

  • All food handlers issued and trained in good hygiene guidance (level one)

  • Finger nails are short, unpolished & clean

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

  • Clean protective over-clothing worn

  • Over-clothing not worn outside work

  • Personal clothing stored appropriately

  • Only approved jewellery worn

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

  • Long hair properly tied back, including waiting staff

  • Are protective PPE signs displayed on the wall?

Hand Washing

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

  • Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

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

  • Bacterial soap provided at all wash hand basins

  • Disposable paper towels provided & used to dry hands

Handling Food

  • Serving spoons / Utensils used wherever possible

Wounds

  • First aid kit properly equipped?

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  • First Aid Order list:

Staff illness

  • Management fully aware of procedures to follow in the event of staff illness

  • Catering staff fully aware of procedures to follow in the event of illness

  • Is staff sickness policy sign displayed on kitchen wall?

Maintenance

  • Defect reporting system in place

  • System for actioning urgent defects in place

  • What maintenance is required?

Pest Control

  • Pest control contract in operation

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

  • Un-screened windows / doors kept closed

  • No active infestation noted

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Food Hygiene training

  • Food hygiene training given during induction

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

  • Details recorded on personal training sheets

  • Photocopies of certificates, etc available & held on file

  • Correct allergens training given to staff

Cleaning schedule, etc

  • Cleaning schedule on display & implemented

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  • Schedule monitored daily & checks recorded

  • Deep clean contract in place & included within cleaning schedule

  • Deep cleaning records retained

Cleaning Standards

  • Utensils storeage appropriate

  • Cleaning equipment colour coded

  • Floors & walls / floor / equipment junctions

  • Wall surfaces to hand height (low level)

  • High level areas (who's responsibility)

  • Cooking equipment

  • Internal surfaces of refrigerators &freezers

  • Refrigerator & freezer doors seals

  • Food preparation equipment,

  • Food preparation surfaces, including chopping boards

  • Cooking utensils

  • Wash hand basins & sink units

  • Overall effectiveness of cleaning

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Waste Management

  • Waste of animal origin disposed of through recognised contractor

  • General waste Removed by an authorised waste disposal company

  • Out of date or unfit food appropriately disposed

Sanitary Provision

  • Provision of adequate facilities for staff

  • Clean and well decorated?

  • Provision of suitable washing / drying facilities

  • Hot & cold running water

FABRIC & STRUCTURE

Walls

  • Smooth, impervious, non flaking

  • Capable of being easily cleaned

  • Undamaged

Ceilings

  • Smooth, impervious, non flaking

  • Capable of being thoroughly cleaned

  • Lighting adequate and fittings with diffusers

  • Coved at wall joints

Flooring

  • Non-absorbent

  • Anti-slip

  • Without crevices

  • Capable of being thoroughly cleaned

Health & safety issues

  • There are no significant health & safety issues

  • Safety policy available, up to date and relevant to location?

  • Risk assessments available, up to date and relevant?

  • Health & safety law poster displayed?

  • Employers liability insurance displayed?

  • Accident book available and properly completed?

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The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.