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

• Each additional unit/spec

  1

  2

  3

• 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

• Number of unlabelled chemical bottles

  1

  2

  3

• 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

• Each area that doesn't display clean walls,door seals,prep sinks and behind units

  Select 1 item 2 items 3 items 4 items 5 items 6 items

  • 1 item
  • 2 items
  • 3 items
  • 4 items
  • 5 items
  • 6 items

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

  Yes

  No

  N/A

• Each un-clean item

  Select 1 item 2 items 3 items 4 items 5 items 6 items

  • 1 item
  • 2 items
  • 3 items
  • 4 items
  • 5 items
  • 6 items

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

  Yes

  No

  N/A

• Additional equipment sets of wheels not clean

  Select 1 item 2 items 3 items 4 items 5 items 6 items

  • 1 item
  • 2 items
  • 3 items
  • 4 items
  • 5 items
  • 6 items

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

  Yes

  No

  N/A

• Additional contact surfaces unclean

  Select 1 item 2 items 3 items 4 items 5 items 6 items

  • 1 item
  • 2 items
  • 3 items
  • 4 items
  • 5 items
  • 6 items

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

  Yes

  No

  N/A

• Each additional hand wash sink unclean

  Select 1 item 2 items 3 items 4 items 5 items 6 items

  • 1 item
  • 2 items
  • 3 items
  • 4 items
  • 5 items
  • 6 items

• 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

• Additional food bin not covered or clean

  1 item

  2 items

  3 items

  4 items

  5 items

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

• Additional missing soap,paper towels or hot water at each hand wash basin

  Select 1 item 2 items 3 items 4 items 5 items 6 items

  • 1 item
  • 2 items
  • 3 items
  • 4 items
  • 5 items
  • 6 items

• Ice scoops left in sanitizer in between use

  Yes

  No

  N/A

• Additonal scoops not in sanitizer on unit

  1

  2

  3

• Are chemicals stored separately from food

  Yes

  No

  N/A

Food storage/stock rotation

• Are all food items within the use by or best before date?<br>10 points +1 additional point thereafter for each same item, repeated for each additional item type, can go negative

  Yes

  No

  N/A

• Additional out of date food items of the same type as above question

  Select 1 2 3 4 5 6 7 8 9

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9

• Additional differing OOD food items

  Select 1 2 3 4 5 6 7 8 9

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9

• Are all foods marked with preparation/use by dates

  Yes

  No

  N/A

• Additional un-marked food items

  Select 1 item 2 items 3 items 4 items 5 items 6 items 7 items 8 items 9 items

  • 1 item
  • 2 items
  • 3 items
  • 4 items
  • 5 items
  • 6 items
  • 7 items
  • 8 items
  • 9 items

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

  Yes

  No

  N/A

• Additional items not correctly dated using a MEG food safety label

  Select 1 item 2 items 3 items 4 items 5 items 6 items 7 items 8 items 9 items

  • 1 item
  • 2 items
  • 3 items
  • 4 items
  • 5 items
  • 6 items
  • 7 items
  • 8 items
  • 9 items

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

  Yes

  No

  N/A

• Additional items thawing without use by dates

  Select 1 item 2 items 3 items 4 items 5 items 6 items 7 items 8 items 9 items

  • 1 item
  • 2 items
  • 3 items
  • 4 items
  • 5 items
  • 6 items
  • 7 items
  • 8 items
  • 9 items

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

  Yes

  No

  N/A

• Additional items of frozen fresh meat found

  1 item

  2 items

  3 items

  4 items

  5 items

• 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

• Additional items un lidded, unwrapped or unlabelled

  1 item

  2 items

  3 items

  4 items

  5 items

• Is stock rotation system in place using FIFO

  Yes

  No

  N/A

• Additional un-rotated stock found

  1 item

  2 items

  3 items

  4 items

  5 items

Personal hygiene & training

• Evidence of hand wash

  Yes

  No

  N/A

• Work wear & jewellery controls compliance

  Yes

  No

  N/A

• Additional members of staff found no compliant

  1 team member

  2 team members

  3 team members

  4 team members

  5 team members

• Now wash your hands sign displayed

  Yes

  No

  N/A

• Are staff displaying acceptable food handling habits

  Yes

  No

  N/A

• Additonal staff not displaying acceptable food handling habits

  Select 1 person 2 people 3 people 4 people 5 people 6 people

  • 1 person
  • 2 people
  • 3 people
  • 4 people
  • 5 people
  • 6 people

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

  Yes

  No

  N/A

• Additional un-signed food handlers declarations

  1 team member

  2 team members

  3 team members

  4 team members

  5 team members

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

  Yes

  No

  N/A

• Additional team members untrained or un recorded on training file

  Select 1 person 2 people 3 people 4 people 5 people 6 people

  • 1 person
  • 2 people
  • 3 people
  • 4 people
  • 5 people
  • 6 people

• Have all food handlers completed COSHH training and passed

  Yes

  No

  N/A

• Additional team members untrained or un recorded on training file

  Select 1 person 2 people 3 people 4 people 5 people 6 people

  • 1 person
  • 2 people
  • 3 people
  • 4 people
  • 5 people
  • 6 people

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

  Yes

  No

  N/A

• Additional team members untrained or un recorded on training file

  Select 1 person 2 people 3 people 4 people 5 people 6 people

  • 1 person
  • 2 people
  • 3 people
  • 4 people
  • 5 people
  • 6 people

• Comments

• Signature

  Sign