F&B AUDIT READY ASSESSMENT - Mecca

• The latest version of FSMS is available and GM and Team Members aware of contents

• Team Members are aware of HACCP

• Managers have knowledge of HACCP

• The venue are only completing processes such as vacuum packing, cook chill, sous vide, blast chilling where this has been agreed with the H&S Team

• The Rank pest control contract is in place. Recommendations arising from the pest control contractor's reports have been actioned.

• Food diaries are completed correctly and up to date.

• All relevant checks are carried out, including for all hot and cold temperatures, for storage and display. Where a critical limit is not achieved this is flagged up and appropriate corrective action is both recorded and actioned to ensure food safety.

• Cleaning schedules are used and completed correctly.

• The allergy management policy is in place with supporting evidence to show it is being implemented

• Current allergen matrix available or on display in kitchen

• Allergen labelling in place

• Allergy Awareness training – all team members within three years

• Level 2 all food handlers

• Level 3 supervisors – check at least one Level 3 trained staff member present when kitchen operational

• All training is completed and refreshed every 3 years including agency staff.

• Sanitiser available and used on food contact surfaces

• Team members are aware of and following sanitiser contact time

• No accumulation of dirt and debris.

• Low level cleaning carried out to floors, under equipment, behind fridges etc

• Cleaning schedules in place

• Cleaning equipment stored in a clean condition

• Food is not stored or displayed at temperatures outside of critical limits

• The 4-hour rule is correctly implemented, monitored, and understood

• No evidence of food being defrosted at room temperature or in water

• No in house freezing of high-risk food

• Foods are being cooled at room temperature for less than 90 minutes before being placed in a fridge. Check that food is being broken down into smaller quantities to aid cooling. Start and finish times are monitored and recorded

• If using a blast chiller, check food is exiting the blast chiller at temperatures below 5°C in less than 90 minutes, otherwise it is discarded

• Food is being cooked to correct core temperatures

• Hot food is not held at temperatures below 63ºC.

• Hot holding equipment is not being used to heat food i.e. it is placed in after cooking

• Team members are able to correctly identify critical food temperatures.

• Good controls around microbiological contamination including cross contamination

• Separation of raw and cooked foods

• Food in sealed containers

• Food stored correctly in fridges

• Hot water, soap, hand towels at wash hand basins

• Clean protective clothing worn

• Use of correct colour coded boards, knives and equipment for raw and high-risk foods

• Equipment is clean and sanitised prior to use

• Serving spoons, ice scoops etc not left in the food containers/jars, ice wells/machines

• Team Members are washing hands when appropriate

• Evidence wash hand basins are being used

• Personal hygiene practices are good e.g. no jewellery worn except plain wedding band, no nail varnish/false nails, hair tied back etc

• Adequate laundering arrangements are in place for protective clothing

• Correct protective clothing worn.

• Personal items stored in lockers/staff room and not in kitchen/food prep areas

• Team members not travelling to work or taking breaks in ‘kitchen’ clothing

Equipment is in good condition

• Electric fly killers suitably located i.e. not above food prep areas

• Equipment is not used in such a manner that it is likely to contaminate food.

• Structure is in good condition and not likely to contaminate food (no flaking paint, cracked tiles etc).

• Appropriate use and storage of glass.

• The risk of glass contamination of food is controlled e.g. no glass in the kitchen, decanting of food from glass containers etc.

• Products are stored, handled or displayed in such a manner as to prevent a risk of physical contamination e.g. ingredients decanted and/or covered.

• No surfaces which are in such a poor condition that they cannot be adequately cleaned

• No damp

• Flooring in good condition

• Machinery in good condition, no evidence of rusting etc

• No defective equipment likely to result in injury

• There is no risk of food being contaminated with cleaning substances or other chemicals.

• Cleaning substances or other chemicals are stored correctly, securely and away from food and food storage areas

• Sanitiser mixed at correct concentrations and stored in correct containers

• Products are stored, handled or displayed in such a manner as to prevent a risk of chemical contamination e.g. ingredients decanted and/or covered

• No unauthorised chemicals or spray chemicals in use e.g. fly killer.

• No food found past it’s use by, best before or date label

• All foods correctly date coded Checks on date codes carried out to ensure that out of date food is not stored, prepared, served or displayed

• Good stock rotation practices employed including First In First Out

• Damaged products rejected during delivery and recorded

• In house date coding reflects the Rank shelf-life requirements as set out in the FSMS

• No evidence of infestation/pest activity (including rodent, bird and insect)

• Hygiene levels are good with no significant food source noted e.g. no open foods, poor cleaning of food spillages, low level cleaning, refuge stores are secure etc

• Infestation / pest activity has been appropriately actioned.

• Recommendations from pest control contractor have been actioned.

• Suitable housekeeping and cleaning processes in place

• Proofing measures are in place

• An electric flying insect killer in place

• Team members aware of signs of pest activity and are actively checking the venue regularly

• Fire exit/escape route unobstructed

• Firefighting appliances available

• Wet chemical extinguisher and fire blanket available

• Firefighting appliances unobstructed

• Fire doors not wedged open

• No combustible materials on fire escape route

• Extract canopy has TR19 certificate

• Extract canopy filters are cleaned regularly and records maintained

• Staff working in safe manner presenting no risk slip/trip/fall to customers, clients & employees

• No defective/inadequate equipment in use

• Ladders/other high level access equipment used correctly and only by trained team members

• Spillages attended to promptly/effectively

• No obstruction or items left at low level presenting trip hazard

• No defective equipment and services (eg leaking)

• Stock not stored too high, unsafely or in unstable manner

• No serious defects in structure likely to result in imminent trip or fall

• No uneven/worn/damaged floors, floor coverings, steps etc likely to present trip hazard

• Appropriate footwear being worn

• Equipment secure

• Warning signs used appropriately

• Good housekeeping

• Gas cylinders secured upright (e.g. by chains) or laid down and chocked.

• Broken glass cleaned up and disposed of safely

• Knives stored appropriately e.g. not left in sink (submerged)

• Appropriate knife used for a task

• Safe broken glass disposal procedure in place.

• Sharps box available.

• Team members are aware of template kitchen risk assessments

• All activities covered by template risk assessments

• Template risk assessments fully completed and made venue specific

• All risk assessments completed correctly

• All risk assessments signed and dated within 12 months

• No outstanding risk assessment actions

• Anything noted at your visit today

• Any hazards or concerns

• Anything highlighted by Team Members

• Enforcement visits with outstanding actions

• Manual handling issues

• Work at height issues