F2T Safety

• Site conducted (store name and code)

• Conducted on

  Date

• Prepared by

Arrival - First impressions

• Signage in good order

  Yes

  No

  N/A

• Site perimeter/security measures in good order

  Yes

  No

  N/A

• Forecourt clean and free of spills/rubbish

  Yes

  No

  N/A

Traffic Management

• One-way system in place for entering/exiting the forecourt

  Yes

  No

  N/A

• Traffic management system working, line markings visible

  Yes

  No

  N/A

• Clear information/warning signs setting out the traffic control arrangements visible & good condition

  Yes

  No

  N/A

• Is adequate designated parking available close to shop and away from pumps

  Yes

  No

  N/A

General Forecourt

• Statutory pump notice displayed

  Yes

  No

  N/A

• Fireman's switch (active/ plunger free)

  Yes

  No

  N/A

• Fire buckets filled appropriately

  Yes

  No

  N/A

• Tank gauges working

  Yes

  No

  N/A

• Forecourt area free of oil / damage

  Yes

  No

  N/A

• Pumps, pump island, stanchions are all in good working order

  Yes

  No

  N/A

• No spills leading to drains

  Yes

  No

  N/A

• Drains and gulleys, clear & clean

  Yes

  No

  N/A

• Signage in good condition & clean

  Yes

  No

  N/A

• W.C. outside (if app) clean & good condition

  Yes

  No

  N/A

• Emergency spill kits in place

  Yes

  No

  N/A

• Ice/ snow cleared & treated (winter)

  Yes

  No

  N/A

• Grit and sand available

  Yes

  No

  N/A

• Bins are emptied and adjacent areas tidy

  Yes

  No

  N/A

• Forecourt surface in good condition

  Yes

  No

  N/A

• Manhole covers undamaged and seated correctly

  Yes

  No

  N/A

• Parking area clean/ clear/ good condition

  Yes

  No

  N/A

• Service area clear/ clean/in good condition

  Yes

  No

  N/A

• Is the Car wash checklist being completed

  Yes

  No

  N/A

• Canopy under-cladding secure, no damage evident

  Yes

  No

  N/A

• Canopy lights clean & working

  Yes

  No

  N/A

• Restricted area kept clear and sufficient cones on site

  Yes

  No

  N/A

UNDERGROUND TANK and DISPENSER REQUIREMENTS

Underground flammable liquid and combustible liquid tanks

• Vent terminals for underground flammable liquid (e.g. petroleum) tanks have a flame arrester fitted Note: Flame arrester may also satisfy the protective cage requirement below

  Yes

  No

  N/A

• There are no combustible materials (e.g. wood chips, dry leaves, rubbish) within 3 m of the vent pipes

  Yes

  No

  N/A

• The vent outlet is 4 m or more above ground level and for petrol at least 4 m laterally from any opening into a building and 2 m for diesel.

  Yes

  No

  N/A

• Ignition sources (e.g. electrics, overhead power lines) are outside the hazardous area (i.e. more than 1.5 m in all directions, from vent outlet to ground level

  Yes

  No

  N/A

Dispensers

• Emergency stop on each dispenser is regularly tested (e.g. monthly) for compliant operation

  Yes

  No

  N/A

• Hoses are free of cracks, fractures, leakage, or movement between hose and fittings

  Yes

  No

  N/A

• Filling points labelled appropriately i.e. unleaded, diesel etc.

  Yes

  No

  N/A

• Impact protection is installed (e.g. bollards) or dispenser is located so potential damage (e.g. from vehicles) is minimised

  Yes

  No

  N/A

• ‘STOP ENGINE – NO SMOKING’ sign is displayed on or near the dispenser Note: The standard ‘no smoking’ warning symbol may be used in lieu of the words ‘no smoking’

  Yes

  No

  N/A

• There is no latching device on the nozzle of self-service dispensers or where there is a preset facility (i.e. a dispenser where a value or quantity of fuel may be pre-selected

  Yes

  No

  N/A

LIGHTING

• Areas around the dispensers and payment unit are sufficiently lit to provide a safe working environment whenever the unit is available for service

  Yes

  No

  N/A

OPERATING PROCEDURES

• There must be no smoking or ignition sources within 3 m of any point where flammable liquid might be exposed

  Yes

  No

  N/A

• Vehicle engines must be switched off while refuelling

  Yes

  No

  N/A

• Fill and dip caps (e.g. underground tanks) must be maintained in a liquid-tight condition

  Yes

  No

  N/A

• There are procedures to manage spills, especially a spill of flammable liquid on clothing

  Yes

  No

  N/A

• There are no combustible materials in the fill point spill box for underground tanks

  Yes

  No

  N/A

• There is no liquid in the spill containment sumps (if fitted) under spill boxes

  Yes

  No

  N/A

EMERGENCY STOPS

• Main emergency stop is available to shut off power to all dispensing units

  Yes

  No

  N/A

• Main emergency stop is readily accessible in an emergency (i.e. there is clear access to the emergency stop with no obstructions such as racks, shelves or spill kits)

  Yes

  No

  N/A

• Main emergency stop activation device (e.g. switch or button) is clearly labelled ‘EMERGENCY STOP’

  Yes

  No

  N/A

FIRE EXTINGUISHERS

• Minimum of two 9 kg powder-type fire extinguishers provided at service station

  Yes

  No

  N/A

• Extinguishers are located near dispensers or other item being protected

  Yes

  No

  N/A

• Extinguishers are accessible without undue danger in an emergency

  Yes

  No

  N/A

• Fire extinguishers are routinely serviced annually

  Yes

  No

  N/A

• Each extinguisher location is marked by a ‘FIRE EXTINGUISHER’ or FIRE POINT sign mounted at least 2 m above ground

  Yes

  No

  N/A

DOCUMENTATION AND RECORDS

• Inventory records are maintained and reconciled for flammable and combustible liquids received, stored and dispensed

  Yes

  No

  N/A

Emergency provisions

• The site has established and maintains process(es) to ensure that spills are dealt with appropriately to avoid risks to persons and the environment.

  Yes

  No

  N/A

• Emergency procedures are available for fire, spillage, accident, equipment failure and other potential abnormalities or emergencies

  Yes

  No

  N/A

• Employees are trained in the use of emergency equipment

  Yes

  No

  N/A

• Emergency plan is regularly reviewed and updated as required

  Yes

  No

  N/A

• Are employees trained in minor and major spills and how to respond to the them?

  Yes

  No

  N/A

• Telephone is located adjacent to the control console

  Yes

  No

  N/A

• List of emergency telephone numbers, including the fire brigade, ambulance services and other emergency responders is prominently displayed near the control centre (console) telephone

  Yes

  No

  N/A

• A drawing showing the zoning is displayed on site

  Yes

  No

  N/A

• Explosion protection document is available for inspection.

  Yes

  No

  N/A

• An adequate stock of cones (#5), barriers and tape (#6 rolls) for isolating specific areas are available

  Yes

  No

  N/A

• Traffic signs (Service Area Closed and directional arrows) are availble

  Yes

  No

  N/A

• Adequate PPE is available: High visibility vests, PVC gloves, Protective footwear, Eye protection and Overalls

  Yes

  No

  N/A

• Daily, weekly monthly checks are conducted as determined by the risk assessment and as part of licensing obligations.

  Yes

  No

  N/A

Fuel Storage Delivery

• Is adequate warning and hazard signage in place

  Yes

  No

  N/A

• Offset fill manholes locked, no spills

  Yes

  No

  N/A

• Direct fill manholes locked, no spills

  Yes

  No

  N/A

• Tank caps secure, graded, numbered, litres

  Yes

  No

  N/A

• Vent pipes secure, all are numbered & labelled

  Yes

  No

  N/A

• Vapour recovery (no leaks, valve ok)

  Yes

  No

  N/A

• Interceptor & vent are free from blockages and discharge

  Yes

  No

  N/A

• Interceptor drains clear/ oil level/ clean

  Yes

  No

  N/A

• Are relevant employees adequately trained, (in fuel storage and retail petroleum stores) and training records available in the learning portal

  Yes

  No

  N/A

• Are storage tanks and dispense pumps well maintained and regularly monitored (records available)

  Yes

  No

  N/A

• Is Dangerous Substance Licence valid and displayed?

  Yes

  No

  N/A

• Have additional hazardous areas been identified and control measures put in place

  Yes

  No

  N/A

• All schedule 1 and / or 4 forms completed - check for previous month

  Yes

  No

  N/A

• The forecourt is controlled by trained staff who have a view of all pumps

  Yes

  No

  N/A

• Employees are aware that Under 16 year olds are not allowed use the pumps

  Yes

  No

  N/A

• Employees are aware that filling of unsuitable containers is prohibited

  Yes

  No

  N/A

• Employees are aware that use of mobile phones is prohibited

  Yes

  No

  N/A

• Employees are aware that smoking is prohibited

  Yes

  No

  N/A

• Employees understand not to authorise pumps if they observe any of the above or other hazards

  Yes

  No

  N/A

Bottles Gas

• The LPG bottled gas storage area is well ventilated, secure and accessible to relevant persons only

  Yes

  No

  N/A

• Cylinders stored outside shall not be placed on the ground (earth) or on surfaces where water can accumulate.

  Yes

  No

  N/A

• Storage areas are provided with physical protection from vehicle damage

  Yes

  No

  N/A

• Outdoor storage is kept clear of dry vegetation and combustible materials for a minimum distance of 4.5 meters.

  Yes

  No

  N/A

• Safety signage in place ?

  Yes

  No

  N/A

• Appropriate security measures in place to prevent deliberate interference

  Yes

  No

  N/A

• Records available of any reportable incidents involving LPG

  Yes

  No

  N/A

Hazardous Substances

• Hazardous substances are stored correctly in original containers

  Yes

  No

  N/A

• Employees are trained in use of hazardous substances including cleaning products and car wash chemicals (if car wash on premises)

  Yes

  No

  N/A

• Chemical risk assessment has been conducted for all chemicals / substances that are considered hazardous and could lead to harm?

  Yes

  No

  N/A

• The most recent copies of the SDS are be available on site for each chemical used and stored at the point of use?

  Yes

  No

  N/A

• PPE is supplied and used, when working with hazardous chemicals as per advice on relevant SDS .

  Yes

  No

  N/A

• First Aid arrangements available for hazardous chemicals

  Yes

  No

  N/A

Compressed Air

• Clear information is displayed on the safe use of the air system for customers

  Yes

  No

  N/A

• Servicing/maintenance records available for compressor/compressed air?

  Yes

  No

  N/A

• Employees have received training in the safe use of the equipment (check training records)

  Yes

  No

  N/A

• Records that plant and equipment is serviced and maintained at a suitable frequency/as recommended by the manufacturer available for inspection?

  Yes

  No

  N/A

• Records available for inspection, that required relevant plant and equipment is thoroughly examined, as is required by the relevant regulations?

  Yes

  No

  N/A

Shop/Retail Area

• Emergency till stop button working

  Yes

  No

  N/A

• CCTV system is working

  Yes

  No

  N/A

• P.A. speaker system working

  Yes

  No

  N/A

• Mobile Panic Alarm is being worn

  Yes

  No

  N/A

• Veeder root/ gauge system not in alarm

  Yes

  No

  N/A

• Fire Extinguishers in place and tested with correct pressure

  Yes

  No

  N/A

• Fire points visible and free of obstructions

  Yes

  No

  N/A

• Fire doors (unobstructed & closed)

  Yes

  No

  N/A

• Emergency exits unlocked & not obstructed

  Yes

  No

  N/A

• Entrance routes clear & mats in position

  Yes

  No

  N/A

• Electric plug sockets not overloaded

  Yes

  No

  N/A

• Electrical equipment appears in good condition?

  Yes

  No

  N/A

• PAT tested equipment in date (as required)

  Yes

  No

  N/A

• Coffee machine well sited, good order - clean and tidy

  Yes

  No

  N/A

• Good Housekeeping - Floor sweeps being completed by employees?<br>

  Yes

  No

  N/A

• Bins emptied regularly and rubbish removed

  Yes

  No

  N/A

• Store cleaning records maintained and up to date

  Yes

  No

  N/A

• Employees wearing correct PPE

  Yes

  No

  N/A

• Adequate lighting throughout retail area

  Yes

  No

  N/A

• Floor tiles, lights and glass fittings in good condition - not broken

  Yes

  No

  N/A

• Is there adequate lighting for work and customer interactions?

  Yes

  No

  N/A

• Racking/ shelves in good condition - not broken or damaged, no sharp edges

  Yes

  No

  N/A

• Shop floor clear of any Slip/Trip/Fall hazards

  Yes

  No

  N/A

• Walkways and aisles are kept clear?

  Yes

  No

  N/A

• Ladders or step stools inspected, in good condition & used appropriately

  Yes

  No

  N/A

• Ladders or step stools properly put away when not in use by employees?

  Yes

  No

  N/A

• There are no protruding or sharp corners that may cause injury?

  Yes

  No

  N/A

• Fridge/ freezer temperatures being recorded

  Yes

  No

  N/A

Welfare facilities

• Customer toilets clean/in good order?

  Yes

  No

  N/A

• Is there adequte toilet tissue and soap available for customers.

  Yes

  No

  N/A

Seating areas

• Seating area clear and in good condition

  Yes

  No

  N/A

Play areas

• Play areas are clean and clear of obstacles. Daily checklists being completed?

  Yes

  No

  N/A

• Have play areas been inspected in the last year by external contractor

  Yes

  No

  N/A

• Where play areas have been inspected, have all recommendations been followed up.

  Yes

  No

  N/A

Manual Handling

• All manual handling tasks have been risk assessed in consultation with employees, and agreed control measures implemented

  Yes

  No

  N/A

• Are all employees trained, and have valid manual handling certification

  Yes

  No

  N/A

• Mechanical lifting aids are available as required

  Yes

  No

  N/A

• Special equipment (for lifting manhole covers) is available

  Yes

  No

  N/A

• Trolleys, castors and lifting equipment are in good condition

  Yes

  No

  N/A

Slips, Trips & Falls

• Supplies of salt and gravel in place as required during winter-time

  Yes

  No

  N/A

• Areas are cordoned off for cleaning (when possible)

  Yes

  No

  N/A

• Wet floor signage in place as required

  Yes

  No

  N/A

• Changes in floor level well marked

  Yes

  No

  N/A

• Forecourt/shop entrance area clean, and free of waste food, liquid, oil and fuel spillages

  Yes

  No

  N/A

• If there are employees who work at height(steps, ladders etc.), have they completed work at height training?

  Yes

  No

  N/A

Electricity

• Plant rooms clear of obstruction , electrical panels accessible, switches labelled?

  Yes

  No

  N/A

• Periodic Inspection Certificate is available and in date (required every three years)

  Yes

  No

  N/A

• Emergency stop button accessible and clearly marked (for car wash)

  Yes

  No

  N/A

Fire Safety

• The site has established and maintains process(es) to respond to emergencies

  Yes

  No

  N/A

• Site specific fire risk assessment available for inspection?

  Yes

  No

  N/A

• Fire Exits are clear inside and out & checked regularly

  Yes

  No

  N/A

• Fire Routes clear and unobstructed & checked regularly

  Yes

  No

  N/A

• Fire Points well marked, and unobstructed

  Yes

  No

  N/A

• Fire Extinguishers accessible and in date

  Yes

  No

  N/A

• Do employees know the location of nearest extinguisher (ask 3 employees)

  Yes

  No

  N/A

• Waste bins checked regularly and rubbish stored away from the premises

  Yes

  No

  N/A

• No smoking signs in place

  Yes

  No

  N/A

• Emergency lighting in good working order

  Yes

  No

  N/A

• Any employees requiring PEEP have been identified and a plan in place

  Yes

  No

  N/A

• 2 Fire drills a year undertaken and recorded

  Yes

  No

  N/A

• Is there documented learnings from the fire drills that were completed?

  Yes

  No

  N/A

• Fire Alarm tested weekly - see fire log book

  Yes

  No

  N/A

• Is Fire Alarm being serviced quarterly

  Yes

  No

  N/A

• Stairways/corridors/access routes free of obstacles and combustibles (no stock in access routes)

  Yes

  No

  N/A

• Assembly point sign in place

  Yes

  No

  N/A

• Fire Wardens trained and onsite

  Yes

  No

  N/A

• Employees aware of emergency evacuation procedures, and their roles

  Yes

  No

  N/A

• Emergency evacuation plan displayed throughout

  Yes

  No

  N/A

First Aid

• Enough trained FAR First Aiders onsite (with valid certification)(Only on sites with 99 + employees)

  Yes

  No

  N/A

• First aid box adequately stocked, (no out of date items)

  Yes

  No

  N/A

• Employees are aware of First Aider Identities (ask 3 employees)

  Yes

  No

  N/A

• Employees are aware of First Aid kit locations (ask 3 employees)

  Yes

  No

  N/A

• Emergency Response procedures in place

  Yes

  No

  N/A

• Contact details for First Aid/Emergency Services/Nearest Medical facility displayed?

  Yes

  No

  N/A

Employee Security/Protection Measures

• CCTV system, panic alarms and other security measures in good order

  Yes

  No

  N/A

• Pay window in good order

  Yes

  No

  N/A

• The site has identified where legionella risks exist, have assessed the risks and have established the necessary control measures to manage the risks and to comply with The Safety, Health and Welfare at Work (Biological Agents) Regulations 2013 and 2020 ( S.I. No. 572 of 2013 as amended by S.I. No. 539 of 2020)

  Yes

  No

  N/A

Hygienic Zoning

• Is there signage in place to denote the zoning plan

  Yes

  No

  N/A

WASTE MANAGEMENT

• Waste cardboard/paper is stored securely away from the building and sources of ignition

  Yes

  No

  N/A

• Waste is segregated/recycled appropriatley

  Yes

  No

  N/A

• Baler area clear

  Yes

  No

  N/A

• Is baler interlock switch checked

  Yes

  No

  N/A

• Skips are labelled and positioned away from the building

  Yes

  No

  N/A

• Bins are emptied regularly and all waste stored securely outdoors away from buildings

  Yes

  No

  N/A

• Yard access controlled/ loading area clear

  Yes

  No

  N/A

PEST CONTROL

• Are all door seals in good condition and able to prevent access to the building by rodents

  Yes

  No

  N/A

• Is there a completed pest control folder in place detailing the regular visits and reports

  Yes

  No

  N/A

• Is there a bait map in place

  Yes

  No

  N/A

• No visible evidence of presence of pests.

  Yes

  No

  N/A

PERSONAL HYGIENE

• Employees wear clean and proper clothing, including closed-toe approved safety shoes

  YES

  NO

  N/A

• Effective hair restraints, such as a hairnet or hat, are properly worn

  YES

  NO

  N/A

• Hands are washed properly, frequently, and at appropriate times

  YES

  NO

  N/A

• Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage

  YES

  NO

  N/A

• Employee beverages have lids and are kept where they cannot spill onto foods

  YES

  NO

  N/A

• Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves

  YES

  NO

  N/A

• Hand sinks are stocked with soap, disposable towels, and warm water

  YES

  NO

  N/A

• Is the wearing of jewellery compliant with food safety best practice?

  YES

  NO

  N/A

• Are all cuts, sores and grazes covered with a blue coloured waterproof plaster

  YES

  NO

  N/A

• Have all staff, including part time, filled out a medical questionnaire

  YES

  NO

  N/A

HYGEINE OF FOOD ROOMS AND EQUIPMENT

• Are food rooms and equipment in good condition and well maintained

  Yes

  No

  N/A

• Are the cleaning programmes strictly adhered and the cleaning rosters filled and checked by senior person

  Yes

  No

  N/A

• Are food rooms clean and tidy and do staff clean as they go including difficult areas?

  Yes

  No

  N/A

FOOD PREPARATION

• Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water

  YES

  NO

  N/A

• Are all kitchen areas visually clean and tidy, particularly behind the cooking lines

  YES

  NO

  N/A

• Is the service pass visually clean and tidy

  YES

  NO

  N/A

• Food equipment, utensils, food preperation surfaces are cleaned and sanitised as per Franchise SOPs

  YES

  NO

  N/A

• Food is handled with suitable utensils, such as single-use gloves or tongs

  YES

  NO

  N/A

• Clean disposable towels are used for sanitising equipment and surfaces, drying hands.

  YES

  NO

  N/A

• Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.

  YES

  NO

  N/A

• Is all cleaning equipment (mops, brushes) in good condition and used in the appropriate area

  YES

  NO

  N/A

FOOD STORAGE(DRY)

• Are all products stored in the appropriate storage area and up off the floor

  Yes

  No

  N/A

• Are all dry goods areas dry and free from condensation and visually clean and tidy

  Yes

  No

  N/A

• Are all products in the dry goods stores kept in sealed containers

  Yes

  No

  N/A

• Is all stock in date

  Yes

  No

  N/A

REFRIGERATOR AND FREEZER

• Refrigerator and freezer units are clean and neat

  YES

  NO

  N/A

• Refrigerator temperature is at or below 5°C

  YES

  NO

  N/A

• Food is protected from contamination

  YES

  NO

  N/A

• There are no visible leaks in walk in refrigerator or freezer

  YES

  NO

  N/A

• Raw food is stored seperate and under ready to eat food

  YES

  NO

  N/A

• Are all chilled products refrigerated and labelled with a use by date

  YES

  NO

  N/A

FOOD STORAGE AND DRY STORAGE

• Food is stored in the original container or a food grade container

  YES

  NO

  N/A

• Food is stored off the floor (10cm)

  YES

  NO

  N/A

• There are no bulging or leaking canned goods

  YES

  NO

  N/A

• Food is protected from contamination

  YES

  NO

  N/A

• Chemicals are clearly labeled and stored away from food

  YES

  NO

  N/A

UTENSILS AND EQUIPMENT

• Utensils and equipment are cleaned and sanitized as per Franchise SOPs

  YES

  NO

  N/A

• Work surfaces and utensils are clean

  YES

  NO

  N/A

• Food cart or container used to transport food is cleaned daily

  YES

  NO

  N/A

• Thermometer is cleaned and sanitized between uses

  YES

  NO

  N/A

DISHWASHING

• Sink is properly set up for ware washing and/or dish machine is working properly

  YES

  NO

  N/A

• Is the wash up and pot wash area visually clean and tidy

  YES

  NO

  N/A

• Water temperatures are correct (at least 45°C)

  Select YES NO N/A

  • YES
  • NO
  • N/A

• Smallware and utensils are allowed to air dry

  YES

  NO

  N/A

GARBAGE STORAGE AND PEST CONTROL

• Kitchen garbage cans are clean and emptied as necessary

  YES

  NO

  N/A

• Boxes and containers are removed from the site

  YES

  NO

  N/A

• No evidence of pests is present

  YES

  NO

  N/A

FIRE PROTECTION

• If ANSUL system in place, are service records available and up to date.

  Yes

  No

  N/A

• Fire extinguishers in place and tested

  Yes

  No

  N/A

FRANCHISE SAFETY INSPECTION

• Has Kiosk been inspected by relevant franchise in the previous year.

  Yes

  No

  N/A

FOOD SAFETY

• The site has identified where food safety risks exist, have assessed the risks (HACCP) and have established the necessary control measures to manage the risks.

  Yes

  No

  N/A

• Are all fresh fruit and vegetables rinsed in potable running water prior to use

  Yes

  No

  N/A

• Is all food prepared in the designated area in the kitchen and cooked or refrigerated swiftly

  Yes

  No

  N/A

• Is all hot food cooked to a core temperature of 75°C

  Yes

  No

  N/A

• When chilling food is it blast chilled and the record sheet filled in correctly

  Yes

  No

  N/A

• Is hot food maintained above 63°C and recorded as per the hot holding record sheet

  Yes

  No

  N/A

• Are all chilled products maintained below 5°C and are the unit temps recorded

  Yes

  No

  N/A

• Is Kelsius system operational.

  Yes

  No

  N/A

DELIVERIES

• Is the list of Approved Suppliers up to date

  Yes

  No

  N/A

• Are all deliveries visually inspected and recorded on the goods inwards receipt

  Yes

  No

  N/A

• Is all stock put away in the appropriate storage area within 20 minutes

  Yes

  No

  N/A

PERSONAL HYGIENE

• Employees wear clean and proper clothing, including closed-toe approved safety shoes

  YES

  NO

  N/A

• Effective hair restraints, such as a hairnet or hat, are properly worn

  YES

  NO

  N/A

• Hands are washed properly, frequently, and at appropriate times

  YES

  NO

  N/A

• Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage

  YES

  NO

  N/A

• Employee beverages have lids and are kept where they cannot spill onto foods

  YES

  NO

  N/A

• Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves

  YES

  NO

  N/A

• Hand sinks are stocked with soap, disposable towels, and warm water

  YES

  NO

  N/A

• Is the wearing of jewellery compliant with food safety best practice?

  YES

  NO

  N/A

• Are all cuts, sores and grazes covered with a blue coloured waterproof plaster

  YES

  NO

  N/A

• Have all staff, including part time, filled out a medical questionnaire

  YES

  NO

  N/A

HYGEINE OF FOOD ROOMS AND EQUIPMENT

• Are food rooms and equipment in good condition and well maintained

  Yes

  No

  N/A

• Are the cleaning programmes strictly adhered and the cleaning rosters filled and checked by senior person

  Yes

  No

  N/A

• Are food rooms clean and tidy and do staff clean as they go including difficult areas?

  Yes

  No

  N/A

FOOD PREPARATION

• Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water

  YES

  NO

  N/A

• Are all kitchen areas visually clean and tidy, particularly behind the cooking lines

  YES

  NO

  N/A

• Is the service pass visually clean and tidy

  YES

  NO

  N/A

• Food equipment, utensils, food preperation surfaces are cleaned and sanitised as per Franchise SOPs

  YES

  NO

  N/A

• Food is handled with suitable utensils, such as single-use gloves or tongs

  YES

  NO

  N/A

• Clean disposable towels are used for sanitising equipment and surfaces, drying hands.

  YES

  NO

  N/A

• Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.

  YES

  NO

  N/A

• Is all cleaning equipment (mops, brushes) in good condition and used in the appropriate area

  YES

  NO

  N/A

FOOD STORAGE(DRY)

• Are all products stored in the appropriate storage area and up off the floor

  Yes

  No

  N/A

• Are all dry goods areas dry and free from condensation and visually clean and tidy

  Yes

  No

  N/A

• Are all products in the dry goods stores kept in sealed containers

  Yes

  No

  N/A

• Is all stock in date

  Yes

  No

  N/A

REFRIGERATOR AND FREEZER

• Refrigerator and freezer units are clean and neat

  YES

  NO

  N/A

• Refrigerator temperature is at or below 5°C

  YES

  NO

  N/A

• Food is protected from contamination

  YES

  NO

  N/A

• There are no visible leaks in walk in refrigerator or freezer

  YES

  NO

  N/A

• Raw food is stored seperate and under ready to eat food

  YES

  NO

  N/A

• Are all chilled products refrigerated and labelled with a use by date

  YES

  NO

  N/A

FOOD STORAGE AND DRY STORAGE

• Food is stored in the original container or a food grade container

  YES

  NO

  N/A

• Food is stored off the floor (10cm)

  YES

  NO

  N/A

• There are no bulging or leaking canned goods

  YES

  NO

  N/A

• Food is protected from contamination

  YES

  NO

  N/A

• Chemicals are clearly labeled and stored away from food

  YES

  NO

  N/A

UTENSILS AND EQUIPMENT

• Utensils and equipment are cleaned and sanitized as per Franchise SOPs

  YES

  NO

  N/A

• Work surfaces and utensils are clean

  YES

  NO

  N/A

• Food cart or container used to transport food is cleaned daily

  YES

  NO

  N/A

• Thermometer is cleaned and sanitized between uses

  YES

  NO

  N/A

DISHWASHING

• Sink is properly set up for ware washing and/or dish machine is working properly

  YES

  NO

  N/A

• Is the wash up and pot wash area visually clean and tidy

  YES

  NO

  N/A

• Water temperatures are correct (at least 45°C)

  Select YES NO N/A

  • YES
  • NO
  • N/A

• Smallware and utensils are allowed to air dry

  YES

  NO

  N/A

GARBAGE STORAGE AND PEST CONTROL

• Kitchen garbage cans are clean and emptied as necessary

  YES

  NO

  N/A

• Boxes and containers are removed from the site

  YES

  NO

  N/A

• No evidence of pests is present

  YES

  NO

  N/A

FIRE PROTECTION

• If ANSUL system in place, are service records available and up to date.

  Yes

  No

  N/A

• Fire extinguishers in place and tested

  Yes

  No

  N/A

FRANCHISE SAFETY INSPECTION

• Has Kiosk been inspected by relevant franchise in the previous year.

  Yes

  No

  N/A

FOOD SAFETY

• The site has identified where food safety risks exist, have assessed the risks (HACCP) and have established the necessary control measures to manage the risks.

  Yes

  No

  N/A

• Are all fresh fruit and vegetables rinsed in potable running water prior to use

  Yes

  No

  N/A

• Is all food prepared in the designated area in the kitchen and cooked or refrigerated swiftly

  Yes

  No

  N/A

• Is all hot food cooked to a core temperature of 75°C

  Yes

  No

  N/A

• When chilling food is it blast chilled and the record sheet filled in correctly

  Yes

  No

  N/A

• Is hot food maintained above 63°C and recorded as per the hot holding record sheet

  Yes

  No

  N/A

• Are all chilled products maintained below 5°C and are the unit temps recorded

  Yes

  No

  N/A

• Is Kelsius system operational.

  Yes

  No

  N/A

DELIVERIES

• Is the list of Approved Suppliers up to date

  Yes

  No

  N/A

• Are all deliveries visually inspected and recorded on the goods inwards receipt

  Yes

  No

  N/A

• Is all stock put away in the appropriate storage area within 20 minutes

  Yes

  No

  N/A

Structure / Equipment / Services

• Equipment being checked as required, in good condition and used correctly<br>e.g. pallet truck, goodslift, etc

  Yes

  No

  N/A

• Are kitchen areas fully ventilated and free from condensation

  Yes

  No

  N/A

• All machinery guarding in place where relevant

  Yes

  No

  N/A

• Are all bins, including lids, and waste storage area clean and in good condition

  Yes

  No

  N/A

• Is there adequate lighting in storage and food preparation areas

  Yes

  No

  N/A

• Are all drains sealed and clean

  Yes

  No

  N/A

• Are all obsolete pieces of equipment removed from the premises

  Yes

  No

  N/A

Storage Areas / Stockroom

• Fire Extinguishers in place and tested

  Yes

  No

  N/A

• Fire points visible and free of obstructions

  Yes

  No

  N/A

• Fire exit doors clear internally/externally (if in place)

  Yes

  No

  N/A

• Fire exits and route clearly signed

  Yes

  No

  N/A

• Fire exit route clear of obstacles

  Yes

  No

  N/A

• Access/Egress clear of obstacles

  Yes

  No

  N/A

• Area free of trip hazards

  Yes

  No

  N/A

• PAT tested equipment in date (as required)

  Yes

  No

  N/A

• Good Housekeeping

  Yes

  No

  N/A

• Bins emptied regularly and rubbish removed

  Yes

  No

  N/A

• Electrics appear in good order

  Yes

  No

  N/A

• Adequate lighting throughout storage areas

  Yes

  No

  N/A

• Adequate emergency lighting in place

  Yes

  No

  N/A

• Shelving appear in good order/SWL markings

  Yes

  No

  N/A

• Shelving not overloaded

  Yes

  No

  N/A

• Heavy items stored at waist height where possible

  Yes

  No

  N/A

• Lifting equipment in good order (test certificates available as required)

  Yes

  No

  N/A

• Operatives trained in use of lifting equipment (site specific)

  Yes

  No

  N/A

• Ladders or step stools for staff in good condition?

  Yes

  No

  N/A

• Ladders or step stools properly put away when not in use by staff?

  Yes

  No

  N/A

• Adequate ventilation

  Yes

  No

  N/A

• Suitable and correct signage in place (site specific)

  Yes

  No

  N/A

• Floor in good condition (no cracks, uneven areas, coating damage)

  Yes

  No

  N/A

• Floor clean, no spills

  Yes

  No

  N/A

• Racking and shelves clean, free of spillages

  Yes

  No

  N/A

• Adequate waste bins in place and emptied regularly

  Yes

  No

  N/A

• PPE supplied

  Yes

  No

  N/A

• PPE worn as required (site specific)

  Yes

  No

  N/A

• Traffic management in place as required (site specific)

  Yes

  No

  N/A

• Pedestrian routes marked out

  Yes

  No

  N/A

• Pedestrian routes sufficient for safe use (site specific)

  Yes

  No

  N/A

• Access to stores controlled for authorised personnel only

  Yes

  No

  N/A

• Back door/loading bay door in good condition

  Yes

  No

  N/A

• Loading bay door clear of obstacles - good access internal/external

  Yes

  No

  N/A

• Emergency stop and door controls clearly marked, staff trained in safe use

  Yes

  No

  N/A

• Exit doors are not blocked externally or internal

  Yes

  No

  N/A

• First Aid kit in place and clearly marked

  Yes

  No

  N/A

Employee Changing rooms/Canteen/Communal Areas

• Employee toilets clean/in good order

  Yes

  No

  N/A

• Employee changing room clean/good order

  Yes

  No

  N/A

• Employee canteen clean/good order

  Yes

  No

  N/A

• Fire Extinguishers in place and tested

  Yes

  No

  N/A

• Fire points visible and free of obstructions

  Yes

  No

  N/A

• Fire exit doors clear internally/externally (if in place)

  Yes

  No

  N/A

• Fire exit route clear of obstacles

  Yes

  No

  N/A

• Emergency signage in place and adequte

  Yes

  No

  N/A

• Access/Egress clear of obstacles

  Yes

  No

  N/A

• Adequate lighting

  Yes

  No

  N/A

• Adequate emergency lighting

  Yes

  No

  N/A

Office

• Fire Extinguishers in place and tested

  Yes

  No

  N/A

• Fire points visible and free of obstructions

  Yes

  No

  N/A

• Fire exit doors clear internally/externally (if in place)

  Yes

  No

  N/A

• Fire exit route clear of obstacles

  Yes

  No

  N/A

• Access/Egress clear of obstacles

  Yes

  No

  N/A

• Area free of trip hazards

  Yes

  No

  N/A

• Adequate lighting

  Yes

  No

  N/A

• Site has identified DSE users?

  Yes

  No

  N/A

• DSE assessment records available

  Yes

  No

  N/A

• Relevant Employees trained in safe DSE/workstation use

  Yes

  No

  N/A

• PAT tested equipment in date (as required)

  Yes

  No

  N/A

• Clean/Tidy - Good Housekeeping standard (minimum fire risk)

  Yes

  No

  N/A

• Bins emptied regularly and rubbish removed

  Yes

  No

  N/A

• Electrics in good order

  Yes

  No

  N/A

• First Aid kit in place and clearly marked

  Yes

  No

  N/A

• Can office door be locked and secure for counting cash in safety

  Yes

  No

  N/A

Record Keeping

• Is the Food Safety Manual in place and up to date

  Yes

  No

  N/A

• Have all allergens been identified in all dishes

  Yes

  No

  N/A

• Are all food safety records up to date

  Yes

  No

  N/A

• Is the food safety policy signed and displayed for all employees to see

  Yes

  No

  N/A

• Is the records folder maintained in an organised and legible fashion

  Yes

  No

  N/A

• Are all structural non-conformances logged with management and maintenance

  Yes

  No

  N/A

• Have all corrective actions logged during the previous audit been addressed or are list as ‘work in progress’

  Yes

  No

  N/A

Onsite Documentation

• Is there a Health & Safety Policy clearly displayed?

  Yes

  No

  N/A

• Is the policy in date and current?

  Yes

  No

  N/A

• Is the Safety Statement including risk assessments in date/onsite?

  Yes

  No

  N/A

• Have Risk Assessments been updated to include COVID-19

  Yes

  No

  N/A

• Have Young persons and pregnant workers risk assessments been carried out as required?

  Yes

  No

  N/A

• Has a COVID-19 Response Plan been prepared in consultation with employees?

  Yes

  No

  N/A

• Emergency Evacuation Procedures in place?

  Yes

  No

  N/A

• Fire Safety Policy in place - available to employees

  Yes

  No

  N/A

• Has the Responsible Person for Fire Safety onsite been identified and other employees made aware?

  Yes

  No

  N/A

• Are the Responsible Persons duties clearly defined in the Fire Safety Policy

  Yes

  No

  N/A

• Are there sufficient competent persons appointed to assist in implementing Emergency Evacuation Procedures?

  Yes

  No

  N/A

• Are Safety Data sheets easily accessible?

  Yes

  No

  N/A

• Have all employees completed Manual Handling Training in the learning portal?

  Yes

  No

  N/A

• Have all employees completed Fire Safety Training in the learning portal?

  Yes

  No

  N/A

• Have all employees completed Sale of Restricted Goods training in the learning portal?

  Yes

  No

  N/A

• Have all employees completed Safety & Security training in the learning portal?

  Yes

  No

  N/A

• Have all employees completed the Food Hygiene training in the learning portal?

  Yes

  No

  N/A

• A Stress and Wellbeing Policy has been established and shared with all employees.

  Yes

  No

  N/A

• Employees have access to a suite of Wellbeing resources?

  Yes

  No

  N/A

• Is the Stress helpline contact number displayed

  Yes

  No

  N/A

Incident and Accident Reporting

• Incidents/accidents/near misses are recorded and reported both internally and externally

  Yes

  No

  N/A

• Are employees aware (ask 3) of how to report incidents, accidents and near misses correctly?

  Yes

  No

  N/A

• Employees that are required to investigate accidents have attend appropriate training?

  Yes

  No

  N/A

Last 12 Months

• No accidents/injuries reported in the last 12 months?

  Yes

  No

  N/A

• No Fire Incidents in the last 12 months?

  Yes

  No

  N/A

• No Fire Safety, HSE or HSA enforcements in the last 12 months?

  Yes

  No

  N/A

• No Health & Safety loss events in the last 12 months (damage to goods/property)

  Yes

  No

  N/A

• No COVID-19 cases recorded among staff?

  Yes

  No

  N/A

• After reviewing the existing Safety Statement, are there any other hazards you've identified that should be included in the Risk Assessment section? If yes, please list them here.

• Is there documented evidence of the last Quarterly Safety meeting with employees?

  Yes

  No

  N/A

• In your opinion is there evidence of a culture of Safety on site?

  Yes

  No

  N/A

• There are no issues which have been noticed during audit, that require urgent attention?

  Yes

  No

  N/A

• Description of Issues.

• undefined