FCT Sport & Leisure - Audit 004 (Trading)

• Audit Title

• Conducted on

  Date

ARRANGEMENTS

FOOD DELIVERY & STORGE

Delivery

• No unauthorised suppliers used

  Yes

  No

  N/A

• Condition of delivery vehicles & driver checked & recorded

  Yes

  No

  N/A

• Deliveries not left unattended, uncovered, etc

  Yes

  No

  N/A

• Date coding & food quality checked and abused or damaged goods rejected

  Yes

  No

  N/A

Storage

Refrigerated / Freezer Storage

• High risk chilled food stored @ or below +8 deg C

  Yes

  No

  N/A

• Frozen food storage @ -18 deg C or colder

  Yes

  No

  N/A

• Food defrosted in fridge and defrosted food never refrozen

  Yes

  No

  N/A

• Use by date codes transferred to containers

  Yes

  No

  N/A

• Food not stored in open containers and all open foods are wrapped

  Yes

  No

  N/A

• Cardboard/wooden containers not used in refrigerators

  Yes

  No

  N/A

• In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  Yes

  No

  N/A

• Are egg's stored under refrigerated conditions & date marked

  Yes

  No

  N/A

• Refrigerators not stocked/overloaded

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

Ambient Storage

• Storage temperature is appropriate

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Store room in clean & tidy condition

  Yes

  No

  N/A

• Is storage area well lit

  Yes

  No

  N/A

• Protective light shields (diffusers) cover all light sources

  Yes

  No

  N/A

• No open dried goods

  Yes

  No

  N/A

• Food not stored near chemicals

  Yes

  No

  N/A

• Date codes transferred to decanted food

  Yes

  No

  N/A

• No out of date dried goods identified

  Yes

  No

  N/A

• Fabric & condition of store rooms acceptable

  Yes

  No

  N/A

FOOD PREPARTION

Sanitisation

• Adequate supplies of sanitiser available & used

  Yes

  No

  N/A

• Correct application of sanitiser & staff appropriately trained

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Salad wash available & used

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Initial Food Preparation

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

  Yes

  No

  N/A

• Disposable towels and sanitisers used to wipe down food surfaces

  Yes

  No

  N/A

• Cold food refrigerated between preparation & service

  Yes

  No

  N/A

• All high risk foods not left unattended e.g. During breaks

  Yes

  No

  N/A

Pre-cooking & Reheating

• No unnecessary pre-cooking

  Yes

  No

  N/A

• If hot food has to be per-cooked are suitable control measures in place & strictly followed

  Yes

  No

  N/A

• If cold food has to be pre-cooked are suitable control measures in place & strictly followed

  Yes

  No

  N/A

• Blast chiller available if pre cooking regularly & short cook chill code of practice applied

  Yes

  No

  N/A

• Does the facility have a blast chiller?

  Yes

  No

• Blast chiller temperatures / time records available & completed

  Yes

  No

  N/A

• If no blast chiller, are hot foods chilled quickly

  Yes

  No

  N/A

Stock

• Stock only from dried or other commercial bouillon mixes

  Yes

  No

  N/A

TEMPERATURE CONTROL

General Delivery & Storage

Cold Food

• Display units not overloaded

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Leftover food from display above +8 deg C disposed of

  Yes

  No

  N/A

Hot Food

• All high risk food cooked to a core temperature of @ least 75 deg C

  Yes

  No

  N/A

• Hot food display temperature kept above 66 deg C

  Yes

  No

  N/A

• Hot food from display never reheated

  Yes

  No

  N/A

Temperature Monitoring Procedures

• Probe wipes available

  Yes

  No

  N/A

• Temperature test readout available in all refrigerators & recorded

  Yes

  No

  N/A

• Frequency check in line with company procedures (or at least twice a day)

  Yes

  No

  N/A

• Action taken for unsatisfactory product temperatures on wastage sheet

  Yes

  No

  N/A

Temperature Records

• Food deliveries (chilled & frozen)

  Yes

  No

  N/A

• All refrigerators

  Yes

  No

  N/A

• All freezers

  Yes

  No

  N/A

• Dishwasher max temperature record

  Yes

  No

  N/A

• High risk hot food core temperatures

  Yes

  No

  N/A

• Cold food display / salad service units (if applicable)

  Yes

  No

  N/A

• Hot food display/ service units (if applicable)

  Yes

  No

  N/A

• Records kept for at least 3 months

  Yes

  No

  N/A

Food Service

• Adequate protection for display avoiding contamination and all food is covered?

  Yes

  No

  N/A

• Display units cleaned & sanitised after use

  Yes

  No

  N/A

• If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours

  Yes

  No

  N/A

• Evidence during buffet service of food probe testing

  Yes

  No

  N/A

• Glass breakage procedures understood & operated

  Yes

  No

  N/A

Loose Fittings

• Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

  no

  yes

Personal Hygiene Standards

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

  Yes

  No

  N/A

Clothing

• Clean protective over-clothing worn

  Yes

  No

  N/A

• Over-clothing not worn outside work

  Yes

  No

  N/A

• Personal clothing stored appropriately

  Yes

  No

  N/A

• All catering staff wearing safety shoes

  Yes

  No

  N/A

Hair

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

  Yes

  No

  N/A

• Long hair properly tied back, including waiting staff

  Yes

  No

  N/A

Hand Washing

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands

  Yes

  No

  N/A

• Only approved jewellery worn

  Yes

  No

  N/A

Handling Food

• Serving spoons / Utensils used wherever possible

  Yes

  No

  N/A

Wounds

• Blue plasters used on open wounds, sores and are available in the kitchen

  Yes

  No

  N/A

Staff illness

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

  Yes

  No

  N/A

• Return to work sickness forms / questionnaires completed

  Yes

  No

  N/A

Pre employment Screening

• Pre-employment questionnaires completed

  Yes

  No

  N/A

• Report of infection declaration forms signed

  Yes

  No

  N/A

Maintenance & Pest Control

Maintenance

• Defect reporting system in place

  Yes

  No

  N/A

• defect log is a available in the kitchen

  Yes

  No

  N/A

Pest Control

• Pest control contract in operation

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Un-screened windows / doors kept closed

  Yes

  No

  N/A

• No active infestation noted

  Yes

  No

  N/A

Food Hygiene training

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

  Yes

  No

  N/A

• Photocopies of induction training and certificates, etc available & held on file in kitchen

  Yes

  No

  N/A

Food Safety Policy Training

• The food safety policy is available and is signed annually by all staff

  Yes

  No

  N/A

CLEANING

• Are MSDS available for all chemicals used?

  Yes

  No

  N/A

• Are COSHH assessments available for all chemicals used and in the area the chemical as are used?

  Yes

  No

  N/A

Cleaning schedule, etc

• Cleaning schedule on display & implemented

  Yes

  No

  N/A

• Schedule monitored by Supervisor/Team Leader daily & checks recorded

  Yes

  No

  N/A

• Deep clean contract in place & included within cleaning schedule

  Yes

  No

  N/A

• Deep cleaning records retained

  Yes

  No

  N/A

Cleaning Standards

• Floors & walls / floor / equipment junctions

  Yes

  No

  N/A

• Wall surfaces

  Yes

  No

  N/A

• Cooking equipment, including ovens, grills, fryers, etc

  Yes

  No

  N/A

• Internal surfaces of refrigerators &freezers

  Yes

  No

  N/A

• Refrigerator & freezer doors seals

  Yes

  No

  N/A

• Dishwasher

  Yes

  No

  N/A

• Food preparation equipment, e.g. Food slicers, mixers, etc

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards

  Yes

  No

  N/A

• Cooking utensils

  Yes

  No

  N/A

• Wash hand basins & sink units

  Yes

  No

  N/A

Vending Machines

• Acceptable standards of cleanliness

  Yes

  No

  N/A

Miscellaneous, Reports, Records, etc.

Refrigeration & Maintenance Records

• Certificates for electrical testing of vending machines within last 12 months held on file in the kitchen

  Yes

  No

  N/A

• Certificates for pressure valve on coffee machines within last 12 months held on file in the kitchen

  Yes

  No

  N/A

• Microwave emission checks carried out at least annually

  Yes

  No

  N/A

• Microwave emission test records available

  Yes

  No

  N/A

• Refrigeration maintenance contract in place

  Yes

  No

  N/A

• Records of call outs / actions retained

  Yes

  No

  N/A

• Dishwasher maintenance

  Yes

  No

  N/A

• EHO inspection reports available & action points if any rectified

  Yes

  No

  N/A

Waste Management

• Have all waste products been identified & assessed and disposed of through authorised waste company

  Yes

  No

  N/A

Sanitary Provision

• Provision of adequate facilities for staff and are they clean

  Yes

  No

  N/A

• Provision of suitable washing / drying facilities e.g. Soap and paper towel available?

  Yes

  No

  N/A

Changing Rooms

• Adequate facilities provided

  Yes

  No

  N/A

FABRIC & STRUCTURE

Walls

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Light coloured

  Yes

  No

  N/A

• Capable of being easily cleaned

  Yes

  No

  N/A

• Undamaged

  Yes

  No

  N/A

Ceilings

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

Flooring

• Non-absorbent

  Yes

  No

  N/A

• Anti-slip

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

Recomendations

Probe calibration

• All probes have been calibrated using boiling water and freezing water and are within 1 degree C of expected temperature.

  Yes

  No

  N/A

POLICY ARRANGEMENTS

• Food premises registration document available & signed

  Yes

  No

  N/A

• Add signature

  Sign