Food College Quality Assurance Inspection

• 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

• Does the pride wall have anything on the notice boards.

  Yes

  No

  N/A

• If not in use is the food college locked on a daily basis?

  Yes

  No

  N/A

• Is there a combination key box in place?

  Yes

  No

  N/A

• Is the L&D delivery team poster in place?

  Yes

  No

  N/A

• On the notice board in the food college enterance, is the store fire risk assessment on display and is the same issue as the one in the stores fire file?

  Safe

  At Risk

  N/A

• Is the store emergency plan on the notice board?

  Safe

  At Risk

  N/A

• Is the 2015 Food College Risk assessment in place and signed by the food college mentor and store manager?

  Safe

  At Risk

  N/A

• Are the first aid risk assessments in place?

  Safe

  At Risk

  N/A

• Is the Who can i contact notice in place?

  Safe

  At Risk

  N/A

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

Food College condition

• Carry out a visual inspection of equipment in the food college, is all equipment in good working order? Visually inspect cables, dials, switches and plugs.

  Safe

  At Risk

  N/A

• Is all lighting in working order?

  Safe

  At Risk

  N/A

RTE training areas.

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

  Safe

  At Risk

  N/A

• Are the tutor materials for the RTE training area in good condition.<br>

  Yes

  No

• Spot check the paperwork from the when hot food was last cooked. Does the Daily Task Sheet reflect reality and match with temperature records and cleaning records?

  Safe

  At Risk

  N/A

• 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?

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

• Are all knives locked in a designated location?

  Safe

  At Risk

  N/A

• Are the tin openers blades clean and sanitary?

  Safe

  At Risk

  N/A

• Is the fryer lock-off procedure in place?

  Safe

  At Risk

  N/A

• Are the mandatory notices for <br>Cleaning in progress and out of order?

  Safe

  At Risk

  N/A

• Are the Hi fog checks being carried out?

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

• Are all cleaning chemicals authorised in line with the mandatory CIP guidelines?

  Safe

  At Risk

  N/A

• Are cleaning standards completed to a high standard on inspection?

  Yes

  No

  N/A

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

Raw Prep Hot Food

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

  Safe

  At Risk

  N/A

• Are blue gauntlet gloves available in raw prep room for loading ovens and labelled as Raw only?

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

• Are the most recent cooking guidelines available?

  Safe

  At Risk

  N/A

• Is the how to skewer chickens guide available in the red file storage on the skewering table?

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

Raw Room Meat and Fish

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

  Safe

  At Risk

  N/A

• Are all the tutor materials in good condition?

  Yes

  No

  N/A

• 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?

  Safe

  At Risk

  N/A

• Are all knives locked in a designated location?

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

  Safe

  At Risk

  N/A

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

• Are all cleaning chemicals authorised in line with the mandatory CIP guidelines?

  Yes

  No

  N/A

• Are cleaning standards completed to a high standard on inspection?

  Yes

  No

  N/A

Contract Cleaning

• Is contract cleaning being completed according to the SLA?

  Safe

  At Risk

  N/A

• Add media

  Media

Food College Coordinator Training

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

  Safe

  At Risk

  N/A

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

CIPS

• Are the CIP Cards the correct issue number in line with the Cleaning Information Point - Contents Replenishment Index

  Yes

  No

  N/A