Food Hygiene , Health and Safety UK - duplicate

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Select date

  Date

Food safety

• Company allergy information

  Yes

  No

  N/A

• Company Health and Safety completed and signed

  Yes

  No

  N/A

Personal Hygiene

• Employees wear clean and proper uniform?

  Yes

  No

  N/A

• Hair nets are worn were applicable?

  Yes

  No

  N/A

• Fingernails are short unpolished and clean "no artificial nails worn"?

  Yes

  No

  N/A

• Jewelry is limited to a plain ring, such as a wedding band

  Yes

  No

  N/A

• Hands are washed properly, frequently and at appropriate times?

  Yes

  No

  N/A

• Burns, wounds, sores or scabs, or splints and waterproof bandages on hands are bandaged and completely covered blue waterproof dressing while handling food?

  Yes

  No

  N/A

• Eating, drinking, smoking are allowed only in designated areas?

  Yes

  No

  N/A

• Employees appear in good health?

  Yes

  No

  N/A

• Hand sinks are clean, unobstructed and operational?

  Yes

  No

  N/A

• Hand sinks are stocked with soap, disposable towels and warm water. Hand washing poster is present?

  Yes

  No

  N/A

Food Hygiene Training

• Staff Training records are up to date and accurate

  Yes

  No

  N/A

• Basic food Hygiene signed off by all members of the catering team

  Yes

  No

  N/A

• Advanced training records for senior members of team in Food Hygiene?

  Yes

  No

  N/A

• Food Hygiene certificates are on file and accesible?

  Yes

  No

  N/A

Food Preperation

• All food stored used and stored isbfrom approved sources?

  Yes

  No

  N/A

• Equipment, utensils and contact surfaces are properly washed, rinsed and sanitized before every use?

  Yes

  No

  N/A

• Frozed food is thawed under refrigeration ?

  Yes

  No

  N/A

• Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible?

  Yes

  No

  N/A

• Procedures are in place to prevent cross-contamination?

  Yes

  No

  N/A

• Food is handled with suitable utensils, such as single use gloves or tongs?

  Yes

  No

  N/A

• Food is cooked to the required safe internal temperature for the appropriate time. The temperature is tested with a calibrated food thermometer?

  Yes

  No

  N/A

• The internal temperature of food being cooked is monitored and documented?

  Yes

  No

  N/A

Hot Holding

• Hot holding is clean?

  Yes

  No

  N/A

• Food is heated to the required safe internal temperature before placing in hot holding? Hold holding units are not used to reheat Potentially hazardous foods?

  Yes

  No

  N/A

• Hot holding unit is pre-heated before hot food is placed in unit?

  Yes

  No

  N/A

• Food is protected from contamination?

  Yes

  No

  N/A

• Temperature of hot food being held is at at or above 72 c?

  Yes

  No

  N/A

Cold Holding

• Refrigerators are kept clean and organized?

  Yes

  No

  N/A

• Temperature of cold food being held is at or below 5 degrees c?

  Yes

  No

  N/A

• Food is protected from contamination?

  Yes

  No

  N/A

Refrigerator and Freezer

• Thermometers are available and accurate?

  Yes

  No

  N/A

• Temperature in freezer is kept to minus 18 or below

  Yes

  No

  N/A

• Food is stored 6" off floor?

  Yes

  No

  N/A

• Refrigerator and freezer clean and neat?

  Yes

  No

  N/A

• Proper chilling procedures are used?

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated?

  Yes

  No

  N/A

• Ambient air temperature is monitored and documented at beginning and end of each shift?

  Yes

  No

  N/A

Food Storage and Dry Storage

• Temperature of dry storage area is cool and damp free?

  Yes

  No

  N/A

• All food and paper supplies are stored 6-8" off floor?

  Yes

  No

  N/A

• All food is labeled with name and received date?

  Yes

  No

  N/A

• Open bags of food are stored in containers with tight fitting lids and labeled with common name?

  Yes

  No

  N/A

• There are no bulging or leaking canned gooda?

  Yes

  No

  N/A

• Food is protected from contamination?

  Yes

  No

  N/A

• All food surfaces are clean?

  Yes

  No

  N/A

• Chemicals are clearly labeled and stored away from food and food related supplies?

  Yes

  No

  N/A

• There is a regular cleaning schedule for all food surfaces?

  Yes

  No

  N/A

Cleaning and Sanitizing

• 2 compartment sink is properly set up for ware washing?

  Yes

  No

  N/A

• Dishmachine is working properly?

  Yes

  No

  N/A

• Water is clean and free of grease and food particles?

  Yes

  No

  N/A

• Water temperatures are correct for wash and rinse?

  Yes

  No

  N/A

• Smallware and utensils are allowed to air dry?

  Yes

  No

  N/A

• Disposable Wiping cloths i.e blue paper towel is used with sanitiser

  Yes

  No

  N/A

Utensils and Equipment

• All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses?

  Yes

  No

  N/A

• Small equipment and utensils are washed, sanitized and air dried?

  Yes

  No

  N/A

• Work surfaces and utensils are cleaned?

  Yes

  No

  N/A

• Work surfaces are clean and sanitized between uses?

  Yes

  No

  N/A

• Thermometers are cleaned and sanitized after each use?

  Yes

  No

  N/A

• Can opener is clean?

  Yes

  No

  N/A

• Drawers and racks are clean?

  Yes

  No

  N/A

• Clean utensils are handled in manner to prevent contamination of areas that will be in direct contact with food or a persons mouth?

  Yes

  No

  N/A

Large Equipment

• Food slicer is cleaned?

  Yes

  No

  N/A

• Food slicer is broken down, clean and sanitized before and aftervevery use?

  Yes

  No

  N/A

• Exhaust hood and filters are clean?

  Yes

  No

  N/A

Rubbish Storage and Disposal

• Boxes, containers and recyclables are removed from site?

  Yes

  No

  N/A

• Kitchen bins are kept clean? and with non contact lids?

  Yes

  No

  N/A

• Boxes and containers are removed from site?

  Yes

  No

  N/A

• Loading dock and area around bins are clean and odour-free?

  Yes

  No

  N/A

Pest Control

• No evidence of pests is present?

  Yes

  No

  N/A

• There is a regular schedule of pest control by license PCO?

  Yes

  No

  N/A

• Pest control log book

  Yes

  No

  N/A

HACCAP

• All agreed procedures are followed as per unit manual

  Yes

  No

  N/A

• Copies of suppliers certification

  Yes

  No

  N/A

• Current food supplier list

  Yes

  No

  N/A

Fire

• Fire evacuation procedure

  Yes

  No

  N/A

• Records of weekly fire alarm tests

  Yes

  No

  N/A

• Records of emergency lighting maintainance

  Yes

  No

  N/A

• All fire extinguishers are clearly in date

  Yes

  No

  N/A

• Fire exits are all kept clear

  Yes

  No

  N/A

• Fire emergency lights are all in working order

  Yes

  No

  N/A

• Fire marshall and staff training are documented

  Yes

  No

  N/A

EHO

• Site inspection forms filed

  Yes

  No

  N/A

• Last EHO report

  Yes

  No

  N/A

COSHH

• Safety data sheets are stored on site and accesible

  Yes

  No

  N/A

• COSHH risk assesments

  Yes

  No

  N/A

• Staff training records are up to date

  Yes

  No

  N/A

• No unauthorised chemicals are on site

  Yes

  No

  N/A

Electrical safety / Gas saftey

• Summary of all electrical equipment

  Yes

  No

  N/A

• Summary of all Gas equipment

  Yes

  No

  N/A

• Gas safety certificate

  Yes

  No

  N/A

• Electrical Safety certificate

  Yes

  No

  N/A

• All portable electrical appliances PAT tested

  Yes

  No

  N/A

• All benches earthed

  Yes

  No

  N/A