Food College Audit

• Audit Title

• Food College

• Conducted on

  Date

• Audited by

• Feedback given to

• When prompted please enter relevant details of non-compliance.
  
  Only Safe & Legal related questions will be scored. All other questions are information only.

Exterior & Entrance

• Are all Pride Wall photographs in compliance with corporate policies and procedures?

  Yes

  No

• Is the locker area clean & tidy with lockers available complete with keys?

  Yes

  No

• Is the drinks machine in operation and exterior clean & tidy?

  Yes

  No

  N/A

• Are Food College attendance figures visible on Pride Wall or entrance sign?

  Yes

  No

• If not in use, was Food College locked upon arrival?

  Yes

  No

  N/A

• Are interior notice boards up to date?

  Yes

  No

• Is the Store Fire Emergency Plan, Food College Risk Assessment and First Aid Schedule visible and up to date?

  Yes

  No

• Please use this area to add any additional information from this area of the audit

RTE Room

• Is the theory area in a good state of repair? (Whiteboard, flip chart, TV, chairs and desks)

  Yes

  No

• Are the relevant tutor materials available for each RTE workshop?

  Yes

  No

• Spot check the paperwork from the last Hot Food workshop. Does the Daily Task Sheet reflect reality and match with temperature records and cleaning records?

  Yes

  No

• Spot check the paperwork from the last Café Cook School workshop. Does the Daily Task Sheet reflect reality and match with temperature records and cleaning records?

  Yes

  No

• Were all probe calibrations completed and recorded for the previous period?

  Yes

  No

• Have all scale checks for the past 4 weeks been completed and recorded?

  Yes

  No

• Are hand towels and soap available at all hand wash stations?

  Yes

  No

• Are all knives locked in their designated location?

  Yes

  No

• Is the fryer lock-off procedure in place?

  Yes

  No

• Are all food products date coded, rotated and within life? Including perishable and ambient products.

  Yes

  No

  N/A

• Do the Cleaning Information Points contain all relevant and up to date inserts? Use checklist in next section.

  Yes

  No

  N/A

• Are all cleaning chemicals stored separately from food and food prep materials?

  Yes

  No

• Please use this area to add any additional information from this area of the audit

Raw Prep Room

• Are all fresh and frozen raw products date coded, rotated and within life?

  Yes

  No

  N/A

• Are blue gauntlet gloves available in raw prep room for loading ovens?

  Yes

  No

• Are all cleaning chemicals stored separately from food and food prep materials?

  Yes

  No

• Are hand towels and soap available at hand wash station?

  Yes

  No

• Please use this area to add any additional information from this area of the audit

Raw Room

• Is the theory area in a good state of repair? (Whiteboard, flip chart, TV, chairs and desks)

  Yes

  No

• Are the relevant tutor materials available for each raw workshop?

  Yes

  No

• Spot check the paperwork from the last Meat workshop. Does the Daily Task Sheet reflect reality and match with temperature records, traceability and cleaning records?

  Yes

  No

• Are all knives locked in their designated location?

  Yes

  No

• Are all raw products in refrigeration date coded, rotated and within life?

  Yes

  No

  N/A

• Are hand towels and soap available at hand wash station?

  Yes

  No

• Does the Cleaning Information Point contain all relevant and up to date inserts? Use checklist in next section.

  Yes

  No

• Are all cleaning chemicals stored separately from food and food prep materials?

  Yes

  No

• Please use this area to add any additional information from this area of the audit

Food College Coordinator Training

• Spot check all Coordinators Training Records . Has all Legal & Compliance training been completed?

  Yes

  No

• Please use this area to add any additional information from this area of the audit

• Here you will find a checklist for each Cleaning Information Point within the Food College. Only the following inserts should be in each CIP.

• Counters CIP Contents

• PTU01 - Products to use Index

• PTU06.1 - FAQs

• PTU02.4

• PTU03.4

• PTU05 - Effective dishwashing

• HTC01 - How to clean Index

• HTC02.3

• HTC34

• HTC22.2

• FC06.1

• FC05

• HREG01 - High risk equipment guide Index

• HREG02.3

• HREG10.2

• HREG29.2

• HREG28.3

• Café CIP Contents

• PTU01

• PTU06.1

• PTU02.4

• PTU03.4

• PTU05

• HTC01

• HTC02.3

• HTC34

• HTC22.2

• FC02.1

• FC01

• HREG01

• HREG18

• HREG19.4

• HREG20

• Raw CIP Contents

• PTU01

• PTU06.1

• PTU02.4

• PTU03.4

• HTC01

• HTC02.3

• HTC34

• HTC22.2

• FC04

• FC03

• HREG01