Food & Fuel Safety Check 2019

• Audit Title

• Site Name:

• Audit Carried out By:

• Persons Present in Kitchen:

• Period:

  Select Period 1 Period 2 Period 3 Period 4 Period 5 Period 6 Period 7 Period 8 Period 9 Period 10 Period 11 Period 12 Period 13

  • Period 1
  • Period 2
  • Period 3
  • Period 4
  • Period 5
  • Period 6
  • Period 7
  • Period 8
  • Period 9
  • Period 10
  • Period 11
  • Period 12
  • Period 13

• Conducted on

  Date

• Welcome to The Food & Fuel Kitchen Check on iAuditor.
  
  Please follow the same process with this template as you would The Food & Fuel Ultimate Audit.
  
  This is an additional due diligence document which should be used alongside
  
  If you have any questions regarding this or an other templates contact James Gallagher

Chilled & Frozen Storage

• Is the fridge and freezer running at correct temperature

  Yes

  No

  N/A

• All food within its ‘Use By’ or ‘Best Before’ date

  Yes

  No

  N/A

• All food is correctly labelled and date coded

  Yes

  No

  N/A

• Raw food and high risk food segregated

  Yes

  No

  N/A

• Food is not stored on the floor and at a minimum of 6 inches.

  Yes

  No

  N/A

• All food being defrosted is refrigerated, covered and labelled

  Yes

  No

  N/A

• Are raw fish items stored below cooked fish items

  Yes

  No

  N/A

• Are all glass items stored on bottom shelf

  Yes

  No

  N/A

• Have food items been removed from delivery packaging?

  Yes

  No

  N/A

• Are sanitised labels being used

  Yes

  No

  N/A

• Are all sanitised items covered

  Yes

  No

  N/A

• Is the fridge clean and tidy and lights working.

  Yes

  No

  N/A

• Are the chiller curtains in place and un damaged

  Yes

  No

  N/A

• Are all items decanted in freezer stored with original label

  Yes

  No

  N/A

• Is freezer tidy and floor free of ice

  Yes

  No

  N/A

• No signs of in house freezing?

  Yes

  No

  N/A

• is there a designated Raw Food prep area

  Yes

  No

  N/A

Food Preparation

• All handles on fridges doors are Clean including seals

  Yes

  No

  N/A

• Equipment and utensils are in good working order

  Yes

  No

  N/A

• Any glass in the kitchen is stored below food storage or prep areas on the lowest possible shelf and no heavy equipment above head high?

  Yes

  No

  N/A

• Equipment, work area and hand-contact surfaces are clean and sanitised with no contamination risks

  Yes

  No

  N/A

• Food sanitiser is available and in being used to guidelines.

  Yes

  No

  N/A

• Are colour coded cloths available an in correct use

  Yes

  No

  N/A

• Preparation of all raw foods or food containing high risk allergens is completed in a separate area or a full sanitisation is competed between tasks.🚫

  Yes

  No

  N/A

• is the team following KM specs and safety rules

  Yes

  No

  N/A

Kitchen Fridges and Freezers

• All food items stored in clean containers and day dotted correctly?

  Yes

  No

  N/A

• Are all food items covered on arrival and stored correctly.

  Yes

  No

  N/A

• Are fridges and freezers running at correct temperature?

  Yes

  No

  N/A

• Are all fridges clean and seals in good condition.

  Yes

  No

  N/A

• Any herbs/fruits in outer packaging?

  Yes

  No

  N/A

• comments

KP / Dish Wash Area

• Is the dishwasher in good working order?

  Yes

  No

  N/A

• Is the wall behind dishwasher clean

  Yes

  No

  N/A

• Are all chemicals available and in correct dispensers

  Yes

  No

  N/A

• Are rubber gauntlets/goggles/rubber apron available

  Yes

  No

  N/A

• Is there hot water readily available and running at correct temperature (50-55)

  Yes

  No

  N/A

• Are Kitchen bins in good order

  Yes

  No

  N/A

• Is hand spray clean

  Yes

  No

  N/A

Cleaning & Hygiene

• Frequent hand washing is observed. Team Members adhering to uniform/jewellery policy

  Yes

  No

  N/A

• Are all chefs wearing correct uniform?

  Yes

  No

  N/A

• Wash hand basins are clean and have supplies of hot water, soap and paper towels

  Yes

  No

  N/A

• No build up of grease, carbon or dirt on any equipment, structures or floor in line with the cleaning schedule

  Yes

  No

  N/A

• Are all chefs clean?

  Yes

  No

  N/A

• Equipment is in good condition and there is adequate provision

  Yes

  No

  N/A

• comments

Extraction

• The extraction is working effectively during service and preparation and canopy lighting is working.

  Yes

  No

  N/A

• The filters and canopy are clean and free from grease and dirt and lights working?

  Yes

  No

  N/A

• comments

Kitchen Mainternance/Safety

• Are all lights working?

  Yes

  No

  N/A

• All the equipment in good working order?

  Yes

  No

  N/A

• Is the foor clean and in good condition?

  Yes

  No

  N/A

• Is the raw meat section and Personal Protection Equipment available and well stocked up?

  Yes

  No

  N/A

• Are colour coded chopping boards available, in good order and stored correctly?

  Yes

  No

  N/A

• Is there working weighing scales & raw meat scales available?

  Yes

  No

  N/A

• Is there a separate raw meat cling film dispenser, raw meat gloves and aprons stored in a sealed container?

  Yes

  No

  N/A

• Is there three probes available and all body's clean?

  Yes

  No

  N/A

• Are all fridges and freezers clearly numbered?

  Yes

  No

  N/A

• Are kitchen posters up to date<br>Day dot policy? Chopping board policy? Grill cleaning poster?<br>Chargrill cleaning poster?<br><br>

  Yes

  No

  N/A

• Are fire extinguisher of the floor?

  Yes

  No

  N/A

• Are all fire doors closed?

  Yes

  No

  N/A

• comments

Dry Store

• Are all items in date?

  Yes

  No

  N/A

• Are items in glass containers stored on the bottom shelf?

  Yes

  No

  N/A

• Are allergens on bottom shelf?

  Yes

  No

  N/A

• Are all items that have been opened stored in a sealed container and labeled correctly?

  Yes

  No

  N/A

• Are nuts stored in air tight containers on bottom shelf?

  Yes

  No

  N/A

• Floors Clean and Swept?

  Yes

  No

  N/A

• All outer packaging removed?

  Yes

  No

  N/A

• comments

Are there any additional cleaning issues?

• Please take down any cleaning issue or take photos

  Media

Company Policy & Procedures

• Is the grill mapping poster displayed and complete?

  Yes

  No

  N/A

• Are grill tongs being used on the grill according to grill mapping poster?

  Yes

  No

  N/A

• Is there any evidence of storing knives,tongs,spoons in sanitiser?

  Yes

  No

  N/A

• Is there two tread stepladder available and locked up?

  Yes

  No

  N/A

• Is there a first aid box available and stocked up?

  Yes

  No

  N/A

• Is there a nominated first aider?

  Yes

  No

  N/A

Pest Activity

• Is business clear of any pest activity and record last date of visit? If there is live pest activity, is the management team aware of the process of managing pest control (they should be regularly checking on site)

  Safe

  At Risk

  N/A

• Are all kitchen doors closed to help prevent pest activity?

  Yes

  No

  N/A

• If there is Pest Activity, What is being Investigated:

  Select Mice Rats Cockroaches Flies Birds Ants Other

  • Mice
  • Rats
  • Cockroaches
  • Flies
  • Birds
  • Ants
  • Other

Due Diligence

• Any Chemicals OOD? Please check all in house

  Yes

  No

  N/A

• Is the due diligence being completed correctly and, at the correct times?

  Yes

  No

  N/A

• Has the blast chiller record been filled out corectly? Please select N/A If not applicable.

  Yes

  No

  N/A

• Is the food and fuel Safety Policy book in the kitchen and signed?

  Yes

  No

  N/A

• Has the Area Manager checklist been signed?

  Yes

  No

  N/A

• Select from range

Bin Area

• All external bins are clean and lidded and area is tidy and free of debris and grease.

  Yes

  No

  N/A

Kitchen Questions

• Please ask the kitchen team member the following questions and ensure they can answer confidently.

• What are Yellow / Red Cloths for?

  Yes

  No

  N/A

• What temperature should food reach when heating?

  Yes

  No

  N/A

• What is the contact time for Sanitiser?

  Yes

  No

  N/A

• Are training training shorts required?

  Yes

  No

  N/A

• Please detail any additional questions asked

Bar and Cellar

• Is everything in date on bar/ day dots correct?

  Yes

  No

  N/A

• Is the bar using the correct knife and chopping board?

  Yes

  No

  N/A

• Add media

  Media

• Yes

  No

  N/A

• All herbs,fruits removed from outer packaging?

  Yes

  No

  N/A

• Are fridge seals in good condition and clean?

  Yes

  No

  N/A

• Are gas cylinders being stored correctly?

  Yes

  No

  N/A

• Is ice machine free of mould and any build up?

  Yes

  No

  N/A

• All drink in date?

  Yes

  No

  N/A

• Is Celler card being filled in?

  Yes

  No

  N/A

• Is Celery stored separately? This is an allergen and must be labelled correctly.

  Yes

  No

  N/A

Staff Areas

• Are staff changing areas and toilets clean and tidy?

  Yes

  No

  N/A

Inspection follow up - Review any reports received since last inspection?

• All External Audit e.g. EHO & NSF & Safety Technicians - Record date of last visit in Due Dilligence)

  Safe

  At Risk

  N/A

• All actions have been completed and non compliance continues to be addressed

  Safe

  At Risk

  N/A

• Duty manager advised to print report with agreed action and place in relevant period on business due diligence section.

  yes

due diligence checks

• EHO Report Requested? Please note any issues

  Yes

  No

  N/A

• Due Diligence Accurate?

  Yes

  No

  N/A

• Any Evidence of Due Diligence Falsification?

  Yes

  No

  N/A

• Probe & Scale Calibration Completed?

  Yes

  No

  N/A

• Visitor Health Check being Completed before entry to the kitchen?

  Yes

  No

  N/A

• Pest Management Form Completed Twice Daily?

  Yes

  No

  N/A

• GM Periodic and Weekly Checks being Completed? Please note any non compliance

  Yes

  No

  N/A

• Please note any non compliance or issues with due diligence checks

Sign off

• Chefs Signature

  Sign

• GM signature

  Sign

• Auditor Signature

  Sign

• Pass or Failed Audit

  Safe

  At Risk

  N/A

• Please enter any comments and summarise this audit

• Please ensure this report is completed fully and accurately. Your Area Manager should be made aware and investigations completed for any due diligence falsifications or issues whereby a poor EHO / NSF score would be given, these issues should be addressed immediately and corrective actions noted.