Food hygiene audit

• Document No.

• Audit Title

• Client / Site

• Prepared by

• Location
  Address

• Personnel assisting with audit

• Conducted on

  Date

Executive summary

Introduction

1. General requirements for food premises.

• Are the premises kept clean and tidy?

  Yes

  No

  N/A

• Is the food area maintained in good repair and condition?

  Yes

  No

  N/A

• The design layout, construction and size of premises

• Permit adequate cleaning and disinfection?

  Yes

  No

  N/A

• Protect food from contamination?

  Yes

  No

  N/A

• Avoid cross-contamination during food preparation?

  Yes

  No

  N/A

• Provide suitable and sufficient refrigeration and freezer capacity?

  Yes

  No

  N/A

• hand washbasins

• Are there adequate numbers of washbasins and are they suitably located?

  Yes

  No

  N/A

• Is there hot and cold running water at washbasins?

  Yes

  No

  N/A

• Is there liquid hand soap and drying facilities at washbasins?

  Yes

  No

  N/A

• Staff toilets

• Are there adequate toilet facilities for the number of staff?

  Yes

  No

  N/A

• Is there two doors between toilets and kitchen?

  Yes

  No

  N/A

• Is the adequate ventilation in the toilets?

  Yes

  No

  N/A

• Drainage facilities

• Can surface water be removed from area?

  Yes

  No

  N/A

• Are grease traps regularly emptied d installed?

  Yes

  No

  N/A

• Are waste macerators clean and working correctly?

  Yes

  No

  N/A

• Are open drains clean and free from debris?

  Yes

  No

  N/A

• Ventilation systems

• Are suitable and sufficient ventilation installed?

  Yes

  No

  N/A

• Is the design of the mechanical flow from dirty area to clean are avoided?

  Yes

  No

  N/A

• Are the ventilation system readily accessible for cleaning?

  Yes

  No

  N/A

• Are the filters free of grease and clean?

  Yes

  No

  N/A

• Is there a deep clean plan for ventilation system, if yes state date of last clean?

  Yes

  No

  N/A

• Do ventilation over gas appliances have an integrated safety system?

  Yes

  No

  N/A

• Changing facilities

• Are there adequate changing facilities available?

  Yes

  No

  N/A

• Are there storage to ensure dirty and outside clothing is away from clean protective clothing?

  Yes

  No

  N/A

Specific requirements for food rooms

• Are floors maintained in good condition, clean and adequately drainage?

  Yes

  No

  N/A

• Are walls maintained in good repair, easy to clean and are clean?

  Yes

  No

  N/A

• Are ceilings and overhead fittings designed and constructed to prevent the accumulation of dirt and e from condensation, mould and flaking paint?

  Yes

  No

  N/A

• Are windows accessible for cleaning, fitted with fly screens, clean and sills free from debris and clutter?

  Yes

  No

  N/A

• Are doors easy to clean, with fly screens if leading to outside?

  Yes

  No

  N/A

• Is there a fly electrocutor that is regularly cleaned and the UV light changed every twelve months?

  Yes

  No

  N/A

• Are food contact services in good condition, easy to clean, made of impervious material and with access to all areas for cleaning?

  Yes

  No

  N/A

• Are there adequate washing up facilities for pots, pans, crockery and cutlery?

  Yes

  No

  N/A

• Are there adequate food washing facilities?

  Yes

  No

  N/A

• Is there an adequate supply of hot and cold water to all sinks?

  Yes

  No

  N/A

• Is there potable water available at each sink and washbasins?

  Yes

  No

  N/A

• Are there adequate bins available inside and outside the premises?

  Yes

  No

  N/A

• Are the external refuse storage area enclosed, lidded skips, clean with suitable drainage and lighting?

  Yes

  No

  N/A

• Is the refuse regularly collected and items recycled whenever possible?

  Yes

  No

  N/A

• Are cleaning materials stored away from food areas?

  Yes

  No

  N/A

• Is equipment suitable for purpose and in good working order?

  Yes

  No

  N/A

• Are the premises free from pest infestation?

  Yes

  No

  N/A

HACCP requirements

• Food suppliers

• Have food suppliers been inspected for suitability?

  Yes

  No

  N/A

• Are there random checks on suppliers?

  Yes

  No

  N/A

• Are visits to suppliers recorded?

  Yes

  No

  N/A

• Delivery of foods

• Are delivery of foods checked and recorded?

  Yes

  No

  N/A

• Is there a de-boxing area?

  Yes

  No

  N/A

• Storage of food

• Are fridge temperatures checked regularly (State how often)?

  Yes

  No

  N/A

• Is food stored correctly in the fridges and in date?

  Yes

  No

  N/A

• Are freezer temperatures checked regularly (State how often)?

  Yes

  No

  N/A

• Is the food stored correctly in the freezer and in date?

  Yes

  No

  N/A

• Is food stored correctly in the dry store and in date?

  Yes

  No

  N/A

• Preparation of food

• Are foods separated during preparation to prevent cross-contamination?

  Yes

  No

  N/A

• Are good food hygiene principles being followed?

  Yes

  No

  N/A

• Are staff practicing good personal hygiene?

  Yes

  No

  N/A

• Cooking of food

• Are good food hygiene principles being followed i.e. joints below 2.5kg, stirring liquids every 10 minutes?

  Yes

  No

  N/A

• Is cooked food being temperature checked once cooked and recorded?

  Yes

  No

  N/A

• Cooling of food

• Is food not for immediate use cooled down within 90 minutes?

  Yes

  No

  N/A

• Is records kept of time and temperature cooled down food?

  Yes

  No

  N/A

• Reheated food

• Is food reheated to above 75c?

  Yes

  No

  N/A

• Is the reheated temperature recorded?

  Yes

  No

  N/A

• Hot service

• Is food on displayed monitored for temperature of above 63c and disposed of after two hours?

  Yes

  No

  N/A

• Are there records of food temperatures?

  Yes

  No

  N/A

• Cold service

• Is the food temperature monitored?

  Yes

  No

  N/A

• Is food displayed out of a fridge monitored and disposed of after four hours?

  Yes

  No

  N/A

• Are there records of time and temperatures?

  Yes

  No

  N/A

• Kitchen diary

• Is a kitchen diary maintained?

  Yes

  No

  N/A

• Is there open and close down checks being carried out and recorded?

  Yes

  No

  N/A

• Is there monthly checks of the kitchen diary by a manager and signed?

  Yes

  No

  N/A

Kitchen hygiene

• Is there a cleaning schedule at is signed off by staff and random checks by a supervisor or manager?

  Yes

  No

  N/A

• Is the food area clean and suitable for the operation?

  Yes

  No

  N/A

• Is equipment clean and well maintained?

  Yes

  No

  N/A

• Is staff practicing good personal hygiene?

  Yes

  No

  N/A

• Is waste being disposed of correctly?

  Yes

  No

  N/A

Food management and policies

• Is there a food hygiene policy statement?

  Yes

  No

  N/A

• Have all food handlers received food induction training?

  Yes

  No

  N/A

• Are all food handlers trained in basic food hygiene?

  Yes

  No

  N/A

• Is one member of staff trained and responsible for HACCP?

  Yes

  No

  N/A

• Are there records of all food hygiene training?

  Yes

  No

  N/A

• Is there a return to work questionnaire for food handlers returning from holiday or sickness?

  Yes

  No

  N/A

• Is there a glass policy?

  Yes

  No

  N/A

• Is there a pest control procedure and register?

  Yes

  No

  N/A

• Is there a food allergies and tolerance policy?

  Yes

  No

  N/A

• Are there monthly probe testing and records?

  Yes

  No

  N/A

• Is there a Maintenace programme in place

  Yes

  No

  N/A

Approval signatures

• Audit carried out by

  Sign

• Signature of person receiving audit

  Sign