Experiment: duplicate

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Knowledge and Documentation

• Managers certified by accredited food safety training program

  Compliant

  Critical

  Major

  Minor

  N/A

• Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers

  Compliant

  Critical

  Major

  Minor

  N/A

• Chemical training has been given and staff has knowledge on chemical handling

  Compliant

  Critical

  Major

  Minor

  N/A

• Food Allergens training has been received and staff are able to explain and demonstrates understanding

  Compliant

  Critical

  Major

  Minor

  N/A

• Temperature logs are available and completed with corrective actions and kept for one year

  Compliant

  Critical

  Major

  Minor

  N/A

• Forms are verified by supervisor/manager

  Compliant

  Critical

  Major

  Minor

  N/A

• Correct documentation - Ice machine Cleaning, Sanitiser Changing, Calibration, Cleaning records

  Compliant

  Critical

  Major

  Minor

  N/A

Infrastructure

• State of repair and cleanliness - Walls

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Floor

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Ceiling

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Light Fittings

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other Infrastructure

  Compliant

  Critical

  Major

  Minor

  N/A

Equipment and Utensils

• State of repair and cleanliness - Cold storage units

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Shelves

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Mixers and Blenders

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Cutting boards, knives and scraper

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Tea pots, Cups and Glasses

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Coffee Machine

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Food Containers

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Ice machine

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other equipment and utensils

  Compliant

  Critical

  Major

  Minor

  N/A

Food Storage

• Chilled storage below 5ºC

  Compliant

  Critical

  Major

  Minor

  N/A

• Frozen storage below minus 18ºC

  Compliant

  Critical

  Major

  Minor

  N/A

• Food protected from potential microbiological, physical and chemical hazards during storage

  Compliant

  Critical

  Major

  Minor

  N/A

• Storage Hierarchy

  Compliant

  Critical

  Major

  Minor

  N/A

• In-use utensils (including ice scoops) properly handled and stored in a sanitary manner

  Compliant

  Critical

  Major

  Minor

  N/A

• Glass should be stored at the bottom shelf

  Compliant

  Critical

  Major

  Minor

  N/A

• All food at least six inches of the floor

  Compliant

  Critical

  Major

  Minor

  N/A

• All food stored away from the wall

  Compliant

  Critical

  Major

  Minor

  N/A

• All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly packed and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly labelled

  Compliant

  Critical

  Major

  Minor

  N/A

• First in first out / absence of expired food item

  Compliant

  Critical

  Major

  Minor

  N/A

• Suitable and differentiated equipment used for different products (i.e. Colour coding)

  Compliant

  Critical

  Major

  Minor

  N/A

Food Preparation

• Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)

  Compliant

  Critical

  Major

  Minor

  N/A

• Thermometer available and calibrated

  Compliant

  Critical

  Major

  Minor

  N/A

• Food is thawed using acceptable methods

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly packed and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving

  Compliant

  Critical

  Major

  Minor

  N/A

Cleanliness and Sanitization

• Hand wash basin in good working order and easily accessible

  Compliant

  Critical

  Major

  Minor

  N/A

• Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)

  Compliant

  Critical

  Major

  Minor

  N/A

• Food grade sanitizers used and stored appropriately

  Compliant

  Critical

  Major

  Minor

  N/A

• Chemical containers clearly labelled and correct strength

  Compliant

  Critical

  Major

  Minor

  N/A

• Pedal operated disposal bins in operation; cleaned, lined and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• 3-compartment sink used properly

  Compliant

  Critical

  Major

  Minor

  N/A

• Test kits/ sanitizer strips available

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly

  Compliant

  Critical

  Major

  Minor

  N/A

• Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.

  Compliant

  Critical

  Major

  Minor

  N/A

• Proper disinfection of all food contact equipment

  Compliant

  Critical

  Major

  Minor

  N/A

• Pest free conditions

  Compliant

  Critical

  Major

  Minor

  N/A

Equipment Storage

• All equipment at least six inches of the floor

  Compliant

  Critical

  Major

  Minor

  N/A

• All equipment stored away from the wall

  Compliant

  Critical

  Major

  Minor

  N/A

• All stored equipment is free from supplier package (cardboard, Styrofoam, plastic) in wash up areas

  Compliant

  Critical

  Major

  Minor

  N/A

• Equipment protected from potential microbiological, physical and chemical hazards during storage and handling

  Compliant

  Critical

  Major

  Minor

  N/A

• Suitable and differentiated equipment used for different products (i.e., Colour coding)

  Compliant

  Critical

  Major

  Minor

  N/A

Personal Hygiene and Habits

• Appropriate and clean clothing, headwear and footwear

  Compliant

  Critical

  Major

  Minor

  N/A

• Finger nails neat, trimmed and without nail polish

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of jewelry, including watches, personal belongings and strong perfume

  Compliant

  Critical

  Major

  Minor

  N/A

• No evidence of eating, drinking, spitting, coughing or smoking

  Compliant

  Critical

  Major

  Minor

  N/A

• First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids

  Compliant

  Critical

  Major

  Minor

  N/A

• Gloves used and worn properly

  Compliant

  Critical

  Major

  Minor

  N/A

• Food handler can show correct steps of handwashing

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of bad working habits

  Compliant

  Critical

  Major

  Minor

  N/A

Knowledge and Documentation

• Managers certified by accredited food safety training program

  Compliant

  Critical

  Major

  Minor

  N/A

• Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers

  Compliant

  Critical

  Major

  Minor

  N/A

• Chemical training has been given and staff has knowledge on chemical handling

  Compliant

  Critical

  Major

  Minor

  N/A

• Temperature logs are available and completed with corrective actions and kept for one year

  Compliant

  Critical

  Major

  Minor

  N/A

• Forms are verified by supervisor/manager

  Compliant

  Critical

  Major

  Minor

  N/A

• Correct documentation - Sanitiser Changing, Calibration, Cleaning records

  Compliant

  Critical

  Major

  Minor

  N/A

Infrastructure

• State of repair and cleanliness - Walls

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Floor

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Ceiling

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Light Fittings

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other Infrastructure

  Compliant

  Critical

  Major

  Minor

  N/A

Equipment and Utensils

• State of repair and cleanliness - Shelves

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Cutting boards, knives and scraper

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Tea pots, Cups and Glasses

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Food Containers

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other equipment and utensils

  Compliant

  Critical

  Major

  Minor

  N/A

Food Storage

• Chilled storage below 5ºC

  Compliant

  Critical

  Major

  Minor

  N/A

• Food protected from potential microbiological, physical and chemical hazards during storage

  Compliant

  Critical

  Major

  Minor

  N/A

• Storage Hierarchy

  Compliant

  Critical

  Major

  Minor

  N/A

• In-use utensils (including ice scoops) properly handled and stored in a sanitary manner

  Compliant

  Critical

  Major

  Minor

  N/A

• Glass should be stored at the bottom shelf

  Compliant

  Critical

  Major

  Minor

  N/A

• All food at least six inches of the floor

  Compliant

  Critical

  Major

  Minor

  N/A

• All food stored away from the wall

  Compliant

  Critical

  Major

  Minor

  N/A

• All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly packed and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly labelled

  Compliant

  Critical

  Major

  Minor

  N/A

• First in first out / absence of expired food item

  Compliant

  Critical

  Major

  Minor

  N/A

• Suitable and differentiated equipment used for different products (i.e. Colour coding)

  Compliant

  Critical

  Major

  Minor

  N/A

Food Preparation

• Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)

  Compliant

  Critical

  Major

  Minor

  N/A

• Thermometer available and calibrated

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly packed and covered

  Compliant

  Critical

  Major

  Minor

  N/A

Cleanliness and Sanitization

• Hand wash basin in good working order and easily accessible

  Compliant

  Critical

  Major

  Minor

  N/A

• Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)

  Compliant

  Critical

  Major

  Minor

  N/A

• Food grade sanitizers used and stored appropriately

  Compliant

  Critical

  Major

  Minor

  N/A

• Chemical containers clearly labelled and correct strength

  Compliant

  Critical

  Major

  Minor

  N/A

• Pedal operated disposal bins in operation; cleaned, lined and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• Test kits/ sanitizer strips available

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly

  Compliant

  Critical

  Major

  Minor

  N/A

• Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.

  Compliant

  Critical

  Major

  Minor

  N/A

• Proper disinfection of all food contact equipment

  Compliant

  Critical

  Major

  Minor

  N/A

• Pest free conditions

  Compliant

  Critical

  Major

  Minor

  N/A

Equipment Storage

• All equipment at least six inches of the floor

  Compliant

  Critical

  Major

  Minor

  N/A

• All equipment stored away from the wall

  Compliant

  Critical

  Major

  Minor

  N/A

• All stored equipment is free from supplier package (cardboard, Styrofoam, plastic) in wash up areas

  Compliant

  Critical

  Major

  Minor

  N/A

• Equipment protected from potential microbiological, physical and chemical hazards during storage and handling

  Compliant

  Critical

  Major

  Minor

  N/A

• Suitable and differentiated equipment used for different products (i.e., Colour coding)

  Compliant

  Critical

  Major

  Minor

  N/A

Personal Hygiene and Habits

• Appropriate and clean clothing, headwear and footwear

  Compliant

  Critical

  Major

  Minor

  N/A

• Finger nails neat, trimmed and without nail polish

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of jewelry, including watches, personal belongings and strong perfume

  Compliant

  Critical

  Major

  Minor

  N/A

• No evidence of eating, drinking, spitting, coughing or smoking

  Compliant

  Critical

  Major

  Minor

  N/A

• First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids

  Compliant

  Critical

  Major

  Minor

  N/A

• Gloves used and worn properly

  Compliant

  Critical

  Major

  Minor

  N/A

• Food handler can show correct steps of handwashing

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of bad working habits

  Compliant

  Critical

  Major

  Minor

  N/A

Knowledge and Documentation

• Managers certified by accredited food safety training program

  Compliant

  Critical

  Major

  Minor

  N/A

• Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers

  Compliant

  Critical

  Major

  Minor

  N/A

• Chemical training has been given and staff has knowledge on chemical handling

  Compliant

  Critical

  Major

  Minor

  N/A

• Food Allergens training has been received and staff are able to explain and demonstrates understanding

  Compliant

  Critical

  Major

  Minor

  N/A

• Temperature logs are available and completed with corrective actions and kept for one year

  Compliant

  Critical

  Major

  Minor

  N/A

• Forms are verified by supervisor/manager

  Compliant

  Critical

  Major

  Minor

  N/A

• Correct documentation kept for one year - Cleaning, Ice machine cleaning and sanitiser changing

  Compliant

  Critical

  Major

  Minor

  N/A

Infrastructure

• State of repair and cleanliness - Walls

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Floor

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Ceiling

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Light Fittings

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other Infrastructure

  Compliant

  Critical

  Major

  Minor

  N/A

Equipment and Utensils

• State of repair and cleanliness - Cold storage units

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Shelves, racks and cupboards

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Pallets, bottle racks

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Food Containers

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Ice machine

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Tricycle

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Glasswasher

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other equipment and utensils

  Compliant

  Critical

  Major

  Minor

  N/A

Food Storage

• Chilled storage below 5ºC

  Compliant

  Critical

  Major

  Minor

  N/A

• Food protected from potential microbiological, physical and chemical hazards during storage

  Compliant

  Critical

  Major

  Minor

  N/A

• Storage Hierarchy (Chemicals stored below tea packets, etc.)

  Compliant

  Critical

  Major

  Minor

  N/A

• All food at least six inches of the floor

  Compliant

  Critical

  Major

  Minor

  N/A

• All food stored away from the wall

  Compliant

  Critical

  Major

  Minor

  N/A

• All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly packed and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly labelled

  Compliant

  Critical

  Major

  Minor

  N/A

• First in first out / absence of expired food item

  Compliant

  Critical

  Major

  Minor

  N/A

• Suitable and differentiated equipment used for different products (i.e. Colour coding)

  Compliant

  Critical

  Major

  Minor

  N/A

Cleanliness and Sanitization

• Hand wash basin in good working order and easily accessible

  Compliant

  Critical

  Major

  Minor

  N/A

• Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)

  Compliant

  Critical

  Major

  Minor

  N/A

• Food grade sanitizers used and stored appropriately

  Compliant

  Critical

  Major

  Minor

  N/A

• Sanitizer containers clearly labelled and correct strength

  Compliant

  Critical

  Major

  Minor

  N/A

• Pedal operated disposal bins in operation; cleaned, lined and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• Test kits/ sanitizer strips available

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly

  Compliant

  Critical

  Major

  Minor

  N/A

• Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.

  Compliant

  Critical

  Major

  Minor

  N/A

• Proper disinfection of all food contact equipment

  Compliant

  Critical

  Major

  Minor

  N/A

• Pest free conditions

  Compliant

  Critical

  Major

  Minor

  N/A

Personal Hygiene and Habits

• Appropriate and clean clothing, headwear and footwear

  Compliant

  Critical

  Major

  Minor

  N/A

• Finger nails neat, trimmed and without nail polish

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of jewelry, including watches, personal belongings and strong perfume

  Compliant

  Critical

  Major

  Minor

  N/A

• No evidence of eating, drinking, spitting, coughing or smoking

  Compliant

  Critical

  Major

  Minor

  N/A

• First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids

  Compliant

  Critical

  Major

  Minor

  N/A

• Gloves used and worn properly

  Compliant

  Critical

  Major

  Minor

  N/A

• Food handler can show correct steps of handwashing

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of bad working habits

  Compliant

  Critical

  Major

  Minor

  N/A

Knowledge and Documentation

• Managers certified by accredited food safety training program

  Compliant

  Critical

  Major

  Minor

  N/A

• Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers

  Compliant

  Critical

  Major

  Minor

  N/A

• Chemical training has been given and staff has knowledge on chemical handling

  Compliant

  Critical

  Major

  Minor

  N/A

• Temperature logs are available and completed with corrective actions and kept for one year

  Compliant

  Critical

  Major

  Minor

  N/A

• Forms are verified by supervisor/manager

  Compliant

  Critical

  Major

  Minor

  N/A

• Correct documentation - Cleaning, Filter and UV light change records

  Compliant

  Critical

  Major

  Minor

  N/A

Infrastructure

• State of repair and cleanliness - Walls

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Floor

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Ceiling

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Light Fittings

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other Infrastructure

  Compliant

  Critical

  Major

  Minor

  N/A

Equipment and Utensils

• State of repair and cleanliness - Bottlewasher

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Fixtures

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Shelves, racks and cupboards

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Pallets, bottle racks

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Bottles

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other equipment and utensils

  Compliant

  Critical

  Major

  Minor

  N/A

Food Storage

• Food protected from potential microbiological, physical and chemical hazards during storage

  Compliant

  Critical

  Major

  Minor

  N/A

• All racks and bottles at least six inches of the floor and away from walls

  Compliant

  Critical

  Major

  Minor

  N/A

• All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas

  Compliant

  Critical

  Major

  Minor

  N/A

• Temperature indicator of bottle washer

  Compliant

  Critical

  Major

  Minor

  N/A

• UV/ Filter - Change labels

  Compliant

  Critical

  Major

  Minor

  N/A

• Suitable and differentiated equipment used for different products (i.e. Color coding)

  Compliant

  Critical

  Major

  Minor

  N/A

Cleanliness and Sanitization

• Hand wash basin in good working order and easily accessible

  Compliant

  Critical

  Major

  Minor

  N/A

• Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)

  Compliant

  Critical

  Major

  Minor

  N/A

• Food grade sanitizers used and stored appropriately

  Compliant

  Critical

  Major

  Minor

  N/A

• Sanitizer containers clearly labelled and correct strength

  Compliant

  Critical

  Major

  Minor

  N/A

• Pedal operated disposal bins in operation; cleaned, lined and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• Test kits/ sanitizer strips available

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly

  Compliant

  Critical

  Major

  Minor

  N/A

• Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.

  Compliant

  Critical

  Major

  Minor

  N/A

• Proper disinfection of all food contact equipment

  Compliant

  Critical

  Major

  Minor

  N/A

• Pest free conditions

  Compliant

  Critical

  Major

  Minor

  N/A

Personal Hygiene and Habits

• Appropriate and clean clothing, headwear and footwear

  Compliant

  Critical

  Major

  Minor

  N/A

• Finger nails neat, trimmed and without nail polish

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of jewelry, including watches, personal belongings and strong perfume

  Compliant

  Critical

  Major

  Minor

  N/A

• No evidence of eating, drinking, spitting, coughing or smoking

  Compliant

  Critical

  Major

  Minor

  N/A

• First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids

  Compliant

  Critical

  Major

  Minor

  N/A

• Gloves used and worn properly

  Compliant

  Critical

  Major

  Minor

  N/A

• Food handler can show correct steps of handwashing

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of bad working habits

  Compliant

  Critical

  Major

  Minor

  N/A

Knowledge and Documentation

• Managers certified by accredited food safety training program

  Compliant

  Critical

  Major

  Minor

  N/A

• Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers

  Compliant

  Critical

  Major

  Minor

  N/A

• Chemical training has been given and staff has knowledge on chemical handling

  Compliant

  Critical

  Major

  Minor

  N/A

• Food Allergens training has been received and staff are able to explain and demonstrates understanding

  Compliant

  Critical

  Major

  Minor

  N/A

• Temperature logs are available and completed with corrective actions and kept for one year

  Compliant

  Critical

  Major

  Minor

  N/A

• Forms are verified by supervisor/manager

  Compliant

  Critical

  Major

  Minor

  N/A

• Correct documentation - Ice machine Cleaning, Sanitiser Changing, Calibration

  Compliant

  Critical

  Major

  Minor

  N/A

Infrastructure

• State of repair and cleanliness - Walls

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Floor

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Ceiling

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Light Fittings

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other Infrastructure

  Compliant

  Critical

  Major

  Minor

  N/A

Equipment and Utensils

• State of repair and cleanliness - Cold storage units

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Cutting boards, knives and scraper

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Tea pots, Cups and Glasses

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Food Containers

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Ice box

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Other equipment and utensils

  Compliant

  Critical

  Major

  Minor

  N/A

Food Storage

• Chilled storage below 5ºC

  Compliant

  Critical

  Major

  Minor

  N/A

• Frozen storage below minus 18ºC

  Compliant

  Critical

  Major

  Minor

  N/A

• Food protected from potential microbiological, physical and chemical hazards during storage

  Compliant

  Critical

  Major

  Minor

  N/A

• Storage Hierarchy

  Compliant

  Critical

  Major

  Minor

  N/A

• In-use utensils (including ice scoops) properly handled and stored in a sanitary manner

  Compliant

  Critical

  Major

  Minor

  N/A

• Glass and allergens should be stored at the bottom shelf

  Compliant

  Critical

  Major

  Minor

  N/A

• All food at least six inches of the floor

  Compliant

  Critical

  Major

  Minor

  N/A

• All food stored away from the wall

  Compliant

  Critical

  Major

  Minor

  N/A

• All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly packed and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• Food correctly labelled

  Compliant

  Critical

  Major

  Minor

  N/A

• First in first out / absence of expired food item

  Compliant

  Critical

  Major

  Minor

  N/A

• Suitable and differentiated equipment used for different products (i.e. Colour coding)

  Compliant

  Critical

  Major

  Minor

  N/A

Food Preparation

• Thermometer available and calibrated

  Compliant

  Critical

  Major

  Minor

  N/A

• Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving

  Compliant

  Critical

  Major

  Minor

  N/A

Cleanliness and Sanitization

• Hand wash basin in good working order and easily accessible

  Compliant

  Critical

  Major

  Minor

  N/A

• Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)

  Compliant

  Critical

  Major

  Minor

  N/A

• Food grade sanitizers used and stored appropriately

  Compliant

  Critical

  Major

  Minor

  N/A

• Chemical containers clearly labelled and correct strength

  Compliant

  Critical

  Major

  Minor

  N/A

• Pedal operated disposal bins in operation; cleaned, lined and covered

  Compliant

  Critical

  Major

  Minor

  N/A

• 3-compartment sink used properly

  Compliant

  Critical

  Major

  Minor

  N/A

• State of repair and cleanliness - Dishwashing machine & glass washing machine

  Compliant

  Critical

  Major

  Minor

  N/A

• Test kits/ sanitizer strips available

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly

  Compliant

  Critical

  Major

  Minor

  N/A

• Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.

  Compliant

  Critical

  Major

  Minor

  N/A

• Proper disinfection of all food contact equipment

  Compliant

  Critical

  Major

  Minor

  N/A

• Clear and appropriate documentation of cleaning schedules kept for one year

  Compliant

  Critical

  Major

  Minor

  N/A

• Pest free conditions

  Compliant

  Critical

  Major

  Minor

  N/A

Personal Hygiene and Habits

• Appropriate and clean clothing, headwear and footwear

  Compliant

  Critical

  Major

  Minor

  N/A

• Finger nails neat, trimmed and without nail polish

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of jewelry, including watches, personal belongings and strong perfume

  Compliant

  Critical

  Major

  Minor

  N/A

• No evidence of eating, drinking, spitting, coughing or smoking

  Compliant

  Critical

  Major

  Minor

  N/A

• First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids

  Compliant

  Critical

  Major

  Minor

  N/A

• Gloves used and worn properly

  Compliant

  Critical

  Major

  Minor

  N/A

• Food handler can show correct steps of handwashing

  Compliant

  Critical

  Major

  Minor

  N/A

• Absence of bad working habits

  Compliant

  Critical

  Major

  Minor

  N/A

HACCP Pre-Requisites: Cleanliness & Sanitization

• Documentation cleaning plan or schedule available and implemented

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Daily cleaning records maintained

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• MSDS available for cleaning/ sanitizing chemicals

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Cleaning/sanitizing chemicals are food grade

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Cleaning/sanitizing chemicals are labelled

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Correct dosage of cleaning/sanitizing chemicals

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Appropriate personal protective equipment available

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Cleaning/sanitizing chemicals and equipment properly stored in a dedicated locked place

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Relevant training has been given on chemical knowledge and usage

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Waste Management

• Documented plan for waste management is in place

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Policies in place for reduction of waste

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Policies in place for segregation of waste

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Garbage containers are closed, pest proof and in clean locations

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Waste is handled in such a way that the risk of cross contamination is minimized

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Storage of waste until it's final destination

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Pest Management

• Pest control service contract available and current

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Records of the qualifications of the PCOs are kept on file

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Bait location plan and intervention records available

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Records for pest control treatments should be held in writing or an electronic platform

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• A detailed list of all chemicals used is on file, together with the MSDS

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• No pesticide products stored and/or in use in food areas

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Poisons used for pest control should be locked and sealed in bait stations to prevent inadvertent human contact and non target species

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Pest proofing is assessed by a competent person regularly and where identified proofing works are actioned

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Pest free conditions throughout F&B areas

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Planned Preventive Maintenance

• A scheduled maintenance system available for all kitchen equipment and refrigeration system

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• All urgent repairs attended to on the same day to ensure continued kitchen safety

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Thermostats on ranges and deep fryers checked at least every 3 months

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• All bain-maries etc. descaled on a regular basis

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• A follow up system established to ensure defects are repaired within defined timescales

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Every month a planned maintenance system is carried out for cleaning and disinfecting all ice machines, including motors, grill, ice trays and collection bins

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Refrigerators and freezer door seals generally in good condition

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Ice machine/Water coolers/Coffee machines filters changed on a regular basis and recorded

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Fan guards and condensate trays in refrigerators and freezers in good condition

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Visitors

• Visitor policy in place

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Visitors are briefed on the company hygiene policy prior to them entering food production areas

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Visitors questionnaires is available

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Visitors provided with appropriate protective clothing and head gear

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Suppliers

• Documented goods receiving protocol/procedure available

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Records of suppliers evaluation maintained and available on site

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Audits and inspections of local suppliers undertaken

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Policy of preference to suppliers who are certified, or an on-site inspection is in place

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Approved suppliers list drawn up

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Continuous monitoring and communication with suppliers is undertaken

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Food Borne Incidents

• Documented procedure available in case of food borne incidents

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Food borne related incidents are recorded and monitored

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Appropriate documented corrective actions taken in case of food borne incidents

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Temperature Control

• Thermometer(s) available and in good working condition

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Thermometer(s) are calibrated regularly to ensure their accuracy

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Adequate measures to sanitize thermometers are in place

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Storage temperature log sheets available for chillers and freezers - and are filled in including action required column

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Adequate temperature control during preparation - food is left in the danger zone for a minimum amount of time

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Adequate temperature control during transportation of food

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Management Control & Standard Operating Procedures

• Is there a manual or comprehensive SOPs aimed at maintaining the highest level of food hygiene?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Are daily, weekly or monthly inspections carried out by an authorized team or person

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Are these inspections recorded and documented?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Documented HACCP system available

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• HACCP / Food safety team formed together with a leader

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• First Aid Kits are adequate, complete, and the contents appropriate

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Pre-requisites in place and documented

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Valid food handlers certificate available

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Continuous improvement - Actions highlighted in the previous audit effectively addressed and closed

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Staff Hygiene & Training (HR)

• Is training in hygiene, health and safety practices carried out regularly for all personal in accordance with all procedures established?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Is all training monitored and recorded?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Do employees fill out a medical questionnaire form prior to employment and after coming back from leave (>14 days), and are any areas of concern taken up with the resort doctor?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Do all food handling employees have an hygiene screening check?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Are the results of such checks actioned on and followed up?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Is there a procedure for employees to report illnesses such as stomach upsets, sore throats or skin infections; and do they obtain medical clearance when there is any doubt about their fitness to work?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Written procedures must be on hand that outlines clean-up/disinfecting procedures and tools used for vomitus events - HACCP

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Documentation

• The following documentation has been implemented

• Approved Suppliers

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Receiving Logs

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Storage Temperatures

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Defrosting Logs

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Cooking/ Re-heating

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Cold Holding

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Hot Holding

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Cooling

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Cleaning Checklist

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Dishwasher Temperatures

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Thermometer Calibration

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Food Delivery Records

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Pest Control Daily Checklist

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Maintenance Service

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Traceability exercises conducted

  Compliant

  Semi-compliant

  Non-compliant

  N/A

HACCP Pre-Requisites: Water Quality Checks

• Have water samples been tested on site?

  Yes

  No

  N/A

• If yes, enter the testing score

  Yes

  No

  N/A

• Does the hotel have the latest report on water quality checks?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Have the correct parameters been checked at the right frequency?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Is action being undertaken in case the lab result shows unsatisfactory

  Compliant

  Semi-compliant

  Non-compliant

  N/A

Food Sampling Testing

• Are food samples being tested at least every 3 months?

  Compliant

  Semi-compliant

  Non-compliant

  N/A

• Does the hotel have the latest report for food sampling?

  Yes

  No

  N/A