FHS Giggling Squid Food Safety Audit Report

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

Persons Present

• Owner, manager, head chef & other significant persons present

• Address including post code
  Address

• Contact Tel:

• Contact email:

Local authority requirements

• The most recent local authority EHP inspection reports available & action points if any rectified? Record date of most recent food hygiene inspection.

  Yes

  No

  N/A

• The last food hygiene rating score was?

  0/1

  2

  3

  4

  5 or not applicable

Allergens

• A copy of the Allergen information matrix is available in the kitchen? Record where

  Yes

  No

  N/A

• Kitchen staff know what allergens are? e.g. gluten (choose any of the 14 allergens)

  Yes

  No

  N/A

Stages in Food Preparation Process

Delivery

• There is an approved supplier list available?

  Yes

  No

  N/A

• Only suppliers off approved supplier list are used except in exceptional circumstances which are recorded?

  Yes

  No

  N/A

• Chilled food delivered @ +8 deg C or colder? Early morning deliveries should be placed in walk in fridge by delivery driver and checked by staff when they arrive.

  Yes

  No

  N/A

• Frozen food delivered @ -15 deg C or colder? Early morning deliveries should be placed in walk in freezer by delivery driver and checked by staff when they arrive.

  Yes

  No

  N/A

• Food delivery temperatures recorded?

  Yes

  No

  N/A

• A probe is available for deliveries?

  Yes

  No

  N/A

• Condition of delivery vehicles & driver checked & recorded? (can be by exception)

  Yes

  No

  N/A

• Date coding & food quality checked?

  Yes

  No

  N/A

• Abused or damaged goods rejected?

  Yes

  No

  N/A

• Chilled/ frozen food stored without delay?

  Yes

  No

  N/A

Dry Good Storage

• Dry Store room or dry store area in a clean & tidy condition?

  Yes

  No

  N/A

• Food is stored on suitable racking off the floor?

  Yes

  No

  N/A

• Fabric & condition of store rooms/areas is acceptable?

  Yes

  No

  N/A

• Protective light shields (diffusers) cover all light sources?

  Yes

  No

  N/A

• There are no open dried goods?

  Yes

  No

  N/A

• Food is not stored near chemicals?

  Yes

  No

  N/A

• Where appropriate Date codes are transferred to decanted food?

  Yes

  No

  N/A

• Strict stock rotation is being observed?

  Yes

  No

  N/A

• No out of date dried goods identified?

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• The refrigerators are clean and well maintained?

  Yes

  No

  N/A

• The freezers are clean and well maintained?

  Yes

  No

  N/A

• 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

• Use by date codes transferred to containers

  Yes

  No

  N/A

• Food not stored in open containers

  Yes

  No

  N/A

• Cardboard/wooden containers not used in refrigerators

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Maximum one month shelf life on all frozen food?

  Yes

  No

  N/A

• Glassware not used to store food in refrigerators

  Yes

  No

  N/A

• All stored food date labelled?

  Yes

  No

  N/A

• No other food storage issues?

  Yes

  No

  N/A

• If walk in fridge is used for drinks storage, it must be on the floor or bottom shelf.

  Yes

  No

  N/A

FOOD PREPARATION

Sanitisation

• Adequate supplies of Zenith sanitiser available & used

  Yes

  No

  N/A

• There is dishwasher operating at an adequate temperature?

  Yes

  No

  N/A

• Chopping boards, knives, ladles, woks, etc, sanitised / washed after use

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food contact surfaces are sanitised?

  Yes

  No

  N/A

• Hand contact surfaces are sanitised?

  Yes

  No

  N/A

• Kitchen staff know what the contact time for Zenith sanitiser and degreaser is?

  Yes

  No

  N/A

Initial Food Preparation

• There is a separate sink used solely for washing food?

  Yes

  No

  N/A

• Raw food not prepared near cooked food?

  Yes

  No

  N/A

• Vegetables, fruit and salads to be served uncooked or to be used as a garnish are where appropriate I.e. are washed in clean water before service?

  Yes

  No

  N/A

• Utensils and surfaces sanitised after use with raw food?

  Yes

  No

  N/A

• Reusable cloths are not used to wipe down food surfaces?

  Yes

  No

  N/A

• Disposable paper towels are use for cleaning/drying surfaces?

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions or under cold running water in a food prep sink?

  Yes

  No

  N/A

• Defrosted food never refrozen

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is colour coded equipment being used correctly?

  Yes

  No

  N/A

Cooking, Reheating and Cooling

• No unnecessary cooking in advance?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All high risk food is cooked to above +75C ?

  Yes

  No

  N/A

• Food cooking and reheating temperatures are checked with calibrated probe thermometer? Observed in use

  Yes

  No

  N/A

• Probe wipes available?

  Yes

  No

  N/A

• Where appropriate up to date Blast chiller records available?

  Yes

  No

  N/A

• If no blast chiller, food is cooled quicker using the ice tray method?

  Yes

  No

  N/A

• Cooling of food takes place in a clean cool area? Record where?

  Yes

  No

  N/A

• Cooled food is placed in a refrigerator or freezer when it reaches room temperature I.e no greater than 25C no longer than 90 minutes from the end of cooking?

  Yes

  No

  N/A

Food display

• Hot food kept hot in the kitchen is maintained at a temperature greater than +63C or a two hour rule is applied? Bain marie and rice cooker

  Yes

  No

  N/A

• Cold food kept cold in the kitchen at a temperature less than +8C or a 4 hour rule applied? those sites without saladette counters

  Yes

  No

  N/A

Temperature Monitoring Procedures

• A Probe thermometer is used to check fridge & freezer temperatures at least once a day?

  Yes

  No

  N/A

• Temperature checks of fridges and freezers occur at least twice a day?

  Yes

  No

  N/A

• All Probe thermometer are calibrated weekly and these calibrations are recorded?

  Yes

  No

  N/A

Daily Records

• Opening checks complete?

  Yes

  No

  N/A

• Food deliveries (chilled & frozen)?

  Yes

  No

  N/A

• Ambient deliveries are recorded?

  Yes

  No

  N/A

• All refrigerators?

  Yes

  No

  N/A

• All freezers?

  Yes

  No

  N/A

• High risk hot food core temperatures?

  Yes

  No

  N/A

• High risk reheating core temperatures?

  Yes

  No

  N/A

• Cooling time/temperatures

  Yes

  No

  N/A

• High risk hot food temperatures in the kitchen I.e. Bain Marie's and rice cookers?

  Yes

  No

  N/A

• Maintenance issues or potentially hazardous incident issues?

  Yes

  No

  N/A

• Closing checks?

  Yes

  No

  N/A

• Records kept for at least 6 months? Either physical or scanned to hard drive

  Yes

  No

  N/A

Specific microbiological issues

• There are no issues that increase the risk of cross contamination of E.coli O157 from raw meats to RTE foods?

  Yes

  No

  N/A

• There are no issues that suggest that the handling, preparation and cooking of poultry is of concern with regard to the spread, multiplication or survival of Campylobacter?

  Yes

  No

  N/A

• Ready to eat raw foods I.e. Fruit and salads are prepared in a way i.e. Washed, that reduces risk of food borne pathogens surviving on the food?

  Yes

  No

  N/A

Physical Contamination

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• There are no items of broken/cracked/chipped glass or hard plastic?

  Yes

  No

  N/A

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

• Wooden handled equipment in good condition? woks and ladles

  Yes

  No

  N/A

• Wooden delivery boxes or pallets are not allowed into the food preparation areas?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No worn / frayed cloths, tea towels, etc?

  Yes

  No

  N/A

• Wire-wool, brillo pads, metal scourer, etc are in good condition and are changed regularly?

  Yes

  No

  N/A

• Equipment in good condition?

  Yes

  No

  N/A

Personal Hygiene Standards

• All kitchen staff are wearing chef jackets, chefs trousers and aprons with appropriate footwear.

  Yes

  No

  N/A

• Finger nails are short, unpolished & clean?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Clean protective over-clothing worn?

  Yes

  No

  N/A

• Over-clothing not worn outside work ?

  Yes

  No

  N/A

• Long hair properly tied back, under hat or hair net?

  Yes

  No

  N/A

• Chefs are using tea towels appropriately? I.e for handling hot items only.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No staff personal belongings in the kitchen? bags, clothes

  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? I.e. Use wash basin, soap, take reasonable time and dry properly.

  Yes

  No

  N/A

• "Wash you hands now" notices displayed?

  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

Handling Food

• Serving spoons / Utensils used wherever possible?

  Yes

  No

  N/A

• Food is served on clean ceramic, glass, plastic, non corrosive metal crockery/dishes/platters or other food safe material that is either new and is used once I.e. Paper plates, or has been sanitised (possibly in a dishwasher) before use?

  Yes

  No

  N/A

First Aid

• First aid kit in the kitchen is easily accessible and properly equipped?

  Yes

  No

  N/A

• Where appropriate, staff are wearing blue waterproof plasters?

  Yes

  No

  N/A

• The General Manager and Head Chef (at least) have completed the CPL online First Aid module?

  Yes

  No

  N/A

Staff illness

• Kitchen staff fully aware of procedures to follow in the event of illness? 48 hours away from work after symptoms have finished

  Yes

  No

  N/A

Pest Control

• Un-screened windows / doors kept closed?

  Yes

  No

  N/A

• Fly screens are clean and in good condition?

  Yes

  No

  N/A

• Electric fly killers are suitably located and clean?

  Yes

  No

  N/A

• No active infestation noted?

  Yes

  No

  N/A

Cleaning schedule, etc

• Only Zenith chemicals are in use.

  Yes

  No

  N/A

• Cleaning schedule is adequate?

  Yes

  No

  N/A

• Cleaning schedule available and implemented?

  Yes

  No

  N/A

• Schedule monitored daily & checks recorded?

  Yes

  No

  N/A

• Ductwork cleaning taken place within the last 4 months and records on file (DropBox)? Record date

  Yes

  No

  N/A

• Cleaning equipment stored appropriately?

  Yes

  No

  N/A

• Cleaning equipment is clean?

  Yes

  No

  N/A

• Mops are rinsed, sanitised and allowed to dry after use?

  Yes

  No

  N/A

• Appropriate cleaning equipment is provided?

  Yes

  No

  N/A

• Cleaning equipment is not used in a manner that could result in cross contamination?

  Yes

  No

  N/A

Cleaning Standards

• Floors?

  Yes

  No

  N/A

• Under equipment?

  Yes

  No

  N/A

• Wall/floor junctions?

  Yes

  No

  N/A

• Ceiling?

  Yes

  No

  N/A

• Wall surfaces to hand height (low level)

  Yes

  No

  N/A

• Baffle filters in extraction hood clean?

  Yes

  No

  N/A

• Kitchen bins clean?

  Yes

  No

  N/A

• Shelving?

  Yes

  No

  N/A

• Cooking equipment

  Yes

  No

  N/A

• Internal surfaces of fridges, freezers, microwaves

  Yes

  No

  N/A

• Refrigerator & freezer doors seals

  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

• Hand contact surfaces are clean? Fridge/freezer handles, door handles, microwave handles, rice cooker

  Yes

  No

  N/A

• Overall effectiveness of cleaning is good

  Yes

  No

  N/A

Waste Management

• Out of date or unfit food appropriately disposed

  Yes

  No

  N/A

FABRIC & STRUCTURE

External areas

• All satisfactory? no trip hazards

  Yes

  No

  N/A

Walls - food handling areas

• Smooth, impervious, non flaking?

  Yes

  No

  N/A

• Capable of being easily cleaned?

  Yes

  No

  N/A

• Undamaged?

  Yes

  No

  N/A

Ceilings - food handling areas

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

• Lighting adequate and fittings with diffusers

  Yes

  No

  N/A

Flooring - food handling areas

• Non-absorbent

  Yes

  No

  N/A

• Anti-slip

  Yes

  No

  N/A

• Without crevices

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

Preparation Surfaces

• Non-absorbent?

  Yes

  No

  N/A

• Un damaged?

  Yes

  No

  N/A

• Capable of being cleaned?

  Yes

  No

  N/A

Record here any significant food safety issues not recorded previously

• Other food safety issues:

Health & safety issues

Fire Safety

• Fire fighting equipment is adequate, correctly located and serviced?

  Yes

  No

  N/A

• Fire exits are not obstructed?

  Yes

  No

  N/A

• There are no significant fire safety issues?

  Yes

  No

  N/A

Electrical and Gas equipment

• The main gas shut off valve is accessible and located to allow it to be switched off in an emergency?

  Yes

  No

  N/A

COSHH

• Chemicals are stored appropriately?

  Yes

  No

  N/A

• Appropriate PPE is provided, maintained and used?

  Yes

  No

  N/A

Hazardous Equipment

• Is all hazardous equipment well maintained with all required guards and safety devices in place?

  Yes

  No

  N/A

• Have staff been trained in the use of this hazardous equipment?

  Yes

  No

  N/A

Other Health and Safety issues

• Are there no H&S issues in the kitchen?

  Yes

  No

  N/A

• Auditor Name:

  Sign