Food Hygiene Audit WC

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Due Diligence

• Has each unit got a food specification manual<br>

  Yes

  No

  N/A

• Has manager auctioned or reported defects following health and safety audits and have previous reports being completed?

  Yes

  No

  N/A

• Has attraction audit plan been completed<br>Internal audit - monthly<br>Group audit - twice a year

  Yes

  No

  N/A

• Is pest control documentation up to date and visit schedule maintained

  Yes

  No

  N/A

• Are there regular signed & Dated cleaning checklists since the last audit (completed in pen)?

  Yes

  No

  N/A

• Have all points raised from all previous audits been actioned?

  Yes

  No

  N/A

Cleaning & Disinfection

• Provision of properly labelled chemical spray bottles

  Yes

  No

  N/A

• Cleanliness of ventilation canopy

  Yes

  No

  N/A

• Cleanliness of canopy filters

  Yes

  No

  N/A

• Are floors clean, under units, including corners and behind doors<br>

  Yes

  No

  N/A

• Are ceilings or areas within reach free from splashes, and light fittings free from foreign bodies

  Yes

  No

  N/A

• Are all walls clean of spillages, door seals, prep sinks and behind units of catering equipment clean and free from debris

  Yes

  No

  N/A

• Are all items of food equipment, food mixers, ovens, fridge & freezers, inside doors microwaves clean

  Yes

  No

  N/A

• Are equipment wheels clean, have table/equipment legs been cleaned and free from debris

  Yes

  No

  N/A

• Are all food contact surfaces, door handles and work surfaces clean

  Yes

  No

  N/A

• Hand wash basin & taps clean, soap & hand towel dispensers clean and free from debris

  Yes

  No

  N/A

• Dishwasher/wash up area including shelve underneath clean

  Yes

  No

  N/A

• Is there ice machine cleaning/sanitising regimes in place

  Yes

  No

  N/A

• Is there ice build up on freezers

  Yes

  No

  N/A

• Is there oil clean and fryer draining/cleaning regimes evident and in place (where applicable)

  Yes

  No

  N/A

• Is the electronic fly killer clean and in working order if at a safe reachable height

  Yes

  No

  N/A

• Refuse area cleanliness (outside unit)

  Yes

  No

  N/A

• Are all food bins/skips (in food production area) covered at all times and clean

  Yes

  No

  N/A

Temperature controls

• Ice/boiling water probe accuracy records available/actions been taken and recorded on a monthly basis

  Yes

  No

  N/A

• Sufficient probes available for use and working

  Yes

  No

  N/A

• Are fridge and freezer temperature records available and completed correctly using an external probe. Including the last audits and today's

  Yes

  No

  N/A

• Have cooking/reheating and hot holding records been completed since the last audit including today's

  Yes

  No

  N/A

• Hot food cooling regimes implemented/recorded

  Yes

  No

  N/A

• Thawing regimes correctly implemented

  Yes

  No

  N/A

Cross Contamination

• Is there cooked/raw segregation

  Yes

  No

  N/A

• Cutting boards provided in clean, good condition. Used and stored correctly

  Yes

  No

  N/A

• Temperature probes sanitised correctly using probe wipes

  Yes

  No

  N/A

• Proper use of cloths/disposable wipes

  Yes

  No

  N/A

• Liquid soap, paper towels, hot water at WHB

  Yes

  No

  N/A

• Ice scoops left in sanitizer in between use

  Yes

  No

  N/A

• Are chemicals stored separately from food

  Yes

  No

  N/A

Food storage/stock rotation

• Are there any out of date foods?<br>10 points +1 additional point thereafter for each same item, repeated for each additional item type, can go negative

  Yes

  No

  N/A

• Are all foods marked with preparation/use by dates

  Yes

  No

  N/A

• All foods that have been removed from original packaging correctly dated with MEG food label

  Yes

  No

  N/A

• Are a thawing foods marked with thawed on/use by dates

  Yes

  No

  N/A

• Has fresh meat, poultry,fish or dairy products been frozen down by the unit

  Yes

  No

  N/A

• All food stored off the floor

  Yes

  No

  N/A

• Stored opened ambient foods decanted into lidded containers or appropriately wrapped and labelled

  Yes

  No

  N/A

• Is stock rotation system in place using FIFO

  Yes

  No

  N/A

Personal hygiene & training

• Evidence of hand wash

  Yes

  No

  N/A

• Work wear & jewellery controls compliance

  Yes

  No

  N/A

• Now wash your hands sign displayed

  Yes

  No

  N/A

• Are staff displaying acceptable food handling habits

  Yes

  No

  N/A

• Have all food handlers signed a food handlers deceleration (or equivalent)

  Yes

  No

  N/A

• Have all food handlers completed MEG unit induction hygiene training and passed

  Yes

  No

  N/A

• Have all food handlers completed COSHH training and passed

  Yes

  No

  N/A

• Have all food handlers completed level 2 or equivalent food safety training

  Yes

  No

  N/A

• Signature

  Sign