Food Hygiene Solutions Ltd - Shepherd Neame Premises v1.3

• Document No.

• Audit - Shepherd Neame Premise

• Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FOOD SAFETY

Local authority requirements

• Is the Food premises registered with the local authority?

  Yes

  No

  N/A

• Are EHO inspection reports available & have action points, if any, been rectified

  Yes

  No

  N/A

Food Safety Management Procedures

• Is the up to date HACCP or Food Safety Management Procedure available on site?

  Yes

  No

  N/A

• Has the food safety policy been signed by the current manager?

  Yes

  No

  N/A

• Has the food safety documentation been brought to the attention of relevant staff?

  Yes

  No

  N/A

• Does the HACCP cover all areas of food purchase, delivery, storage, production and service within the business?

  Yes

  No

  N/A

• Has the FSMP or HACCP been reviewed?

  Yes

  No

  N/A

Stages in Food Preparation Process

Dry Good Storage

• Dry Store room or area in clean & tidy condition?

  Yes

  No

  N/A

• Food stored on suitable racking off the floor?

  Yes

  No

  N/A

Delivery

• Only suppliers on approved supplier list used?

  Yes

  No

  N/A

• Chilled food delivered @ +8 deg C or colder?

  Yes

  No

  N/A

• Frozen food delivered @ -12 deg C or colder?

  Yes

  No

  N/A

• Food delivery temperatures recorded?

  Yes

  No

  N/A

• Condition of delivery vehicles & driver checked & recorded?

  Yes

  No

  N/A

• Date coding & food quality checked?

  Yes

  No

  N/A

• Abused or damaged goods rejected?

  Yes

  No

  N/A

• Fabric & condition of store rooms acceptable?

  Yes

  No

  N/A

• Chilled/ frozen food stored without delay?

  Yes

  No

  N/A

• Protective light shields (diffusers) cover all light sources?

  Yes

  No

  N/A

• Environmental factors satisfactory (temperature, etc)?

  Yes

  No

  N/A

• No open dried goods?

  Yes

  No

  N/A

• Food not stored near chemicals?

  Yes

  No

  N/A

• Date codes transferred to decanted food?

  Yes

  No

  N/A

• Strict stock rotation being observed?

  Yes

  No

  N/A

• No out of date dried goods identified?

  Yes

  No

  N/A

FOOD PREPARATION

Sanitisation

• Adequate supplies of sanitiser available & used?

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• High risk chilled food stored @ or below +8 deg C?

  Yes

  No

  N/A

• Frozen food storage @ -18 deg C or colder?

  Yes

  No

  N/A

• Defrosted food never refrozen?

  Yes

  No

  N/A

• Food not stored in open containers?

  Yes

  No

  N/A

• Cardboard/wooden containers not used in refrigerators?

  Yes

  No

  N/A

• Use by date codes transferred to containers?

  Yes

  No

  N/A

• Maximum of 3 days shelf life (day of production + 2) on all high risk foods?

  Yes

  No

  N/A

• Glassware not used to store food in refrigerators?

  Yes

  No

  N/A

• All stored food date labelled?

  Yes

  No

  N/A

• Food containers sanitised before use?

  Yes

  No

  N/A

• Chopping boards, knives, slicers, etc, sanitised / washed after use?

  Yes

  No

  N/A

• Detergent sanitiser used in dishwasher or correct manual washing methods used?

  Yes

  No

  N/A

Initial Food Preparation

• Raw food not prepared near cooked food & utensils/surfaces sanitised between each use?

  Yes

  No

  N/A

• Disposable towels used to wipe down food surfaces?

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions?

  Yes

  No

  N/A

• High risk foods kept out of refrigerated conditions as short as possible during preparation?

  Yes

  No

  N/A

Advanced cooking and reheating

• No unnecessary cooking in advance?

  Yes

  No

  N/A

• If food has to be cooked in advance are suitable control measures in place and strictly followed?

  Yes

  No

  N/A

• Are hot foods chilled quickly - less than 90 minutes?

  Yes

  No

  N/A

Freezing of prepared food

• No freezing of prepared food?

  Yes

  No

  N/A

• If prepared food frozen on site are satisfactory controls in place?

  Yes

  No

  N/A

• If prepared food frozen on site is it appropriately labelled?

  Yes

  No

  N/A

Food display

• Cold Food on display kept below +8 deg C or 4 hour rule applied?

  Yes

  No

  N/A

Temperature Monitoring Procedures

• Temperature test medium available in all refrigerators & used?

  Yes

  No

  N/A

• Probe used to check fridge & freezer temperatures?

  Yes

  No

  N/A

• Probe wipes available?

  Yes

  No

  N/A

• Temperature checks at least twice a day?

  Yes

  No

  N/A

• Probe calibrated weekly & checks recorded?

  Yes

  No

  N/A

Temperature Records

• Food deliveries (chilled & frozen)?

  Yes

  No

  N/A

• All refrigerators?

  Yes

  No

  N/A

• All freezers?

  Yes

  No

  N/A

• High risk hot food core temperatures?

  Yes

  No

  N/A

• Cold food display / salad service units (if applicable)?

  Yes

  No

  N/A

• Records kept for at least 6 months?

  Yes

  No

  N/A

Food Service

• Adequate protection for display avoiding contamination?

  Yes

  No

  N/A

• Display units cleaned & sanitised after use?

  Yes

  No

  N/A

• Glass breakage procedures understood & operated?

  Yes

  No

  N/A

Physical Contamination

• No loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas?

  Yes

  No

  N/A

• Notice boards not positioned above or in close proximity to food preparation areas?

  Yes

  No

  N/A

Wood, Packing Materials, Cloths, Wire Wool, equipment etc.

• Wooden handled equipment not in use?

  Yes

  No

  N/A

• Outer packaging i.e. cardboard not on food preparation surfaces?

  Yes

  No

  N/A

• No worn / frayed cloths, tea towels, etc?

  Yes

  No

  N/A

• Wire-wool, brillo pads, metal scourer, etc not in use?

  Yes

  No

  N/A

• Equipment in good condition?

  Yes

  No

  N/A

Complaints procedure

• Customer complaint records available?

  Yes

  No

  N/A

• Suitable investigation to customers complaints recorded?

  Yes

  No

  N/A

Personal Hygiene Standards

• All food handlers issued and trained in good hygiene guidance (level one)?

  Yes

  No

  N/A

• Finger nails are short, unpolished & clean?

  Yes

  No

  N/A

• Good personal hygiene practices being followed (seen @ time of inspection)?

  Yes

  No

  N/A

• Clean protective over-clothing worn?

  Yes

  No

  N/A

• Over-clothing not worn outside work ?

  Yes

  No

  N/A

• Personal clothing stored appropriately?

  Yes

  No

  N/A

• Only approved jewellery worn?

  Yes

  No

  N/A

• Suitable head covering provided & worn for all working within the food preparation area & food rooms?

  Yes

  No

  N/A

• Long hair properly tied back, including waiting staff?

  Yes

  No

  N/A

Hand Washing

• Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc)?

  Yes

  No

  N/A

• Do staff wash their hands properly (hands are washed or gloves are changed at critical points)?

  Yes

  No

  N/A

• "Wash you hands now" notices displayed in WC areas?

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins?

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands?

  Yes

  No

  N/A

Handling Food

• Serving spoons / Utensils used wherever possible?

  Yes

  No

  N/A

Wounds

• First aid kit properly equipped?

  Yes

  No

  N/A

Staff illness

• Management fully aware of procedures to follow in the event of staff illness?

  Yes

  No

  N/A

• Catering staff fully aware of procedures to follow in the event of illness?

  Yes

  No

  N/A

Maintenance

• Defect reporting system in place?

  Yes

  No

  N/A

• System for actioning urgent defects in place?

  Yes

  No

  N/A

• There are no significant structural issues in food handling or storage areas?

  Yes

  No

  N/A

Pest Control

• Pest control contract in operation?

  Yes

  No

  N/A

• Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc?

  Yes

  No

  N/A

• Un-screened windows / doors kept closed?

  Yes

  No

  N/A

• No active infestation noted?

  Yes

  No

  N/A

Food Hygiene training

• Food hygiene training given during induction?

  Yes

  No

  N/A

• Managers & all food handling staff fully trained in appropriate safety & hygiene requirements?

  Yes

  No

  N/A

• Photocopies of certificates, etc available & held on file?

  Yes

  No

  N/A

• Training records are available for all staff?

  Yes

  No

  N/A

Cleaning schedule, etc

• Cleaning schedule on display & implemented?

  Yes

  No

  N/A

• Schedule monitored daily & checks recorded?

  Yes

  No

  N/A

• Deep cleaning records retained?

  Yes

  No

  N/A

• Deep clean contract in place & included within cleaning schedule?

  Yes

  No

  N/A

Cleaning Standards (see also ATP Swab results)

• Utensils storage appropriate?

  Yes

  No

  N/A

• Cleaning equipment colour coded?

  Yes

  No

  N/A

• Floors & walls / floor / equipment junctions clean?

  Yes

  No

  N/A

• Wall surfaces to hand height (low level) clean?

  Yes

  No

  N/A

• High level areas clean (who's responsibility)?

  Yes

  No

  N/A

• Cooking equipment clean?

  Yes

  No

  N/A

• Internal surfaces of refrigerators & freezers clean?

  Yes

  No

  N/A

• Refrigerator & freezer doors seals clean and not broken?

  Yes

  No

  N/A

• Food preparation equipment clean?

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards clean?

  Yes

  No

  N/A

• Cooking utensils clean?

  Yes

  No

  N/A

• Wash hand basins & sink units clean?

  Yes

  No

  N/A

• Overall effectiveness of cleaning is good?

  Yes

  No

  N/A

Waste Management

• General waste Removed by an authorised waste disposal company?

  Yes

  No

  N/A

• Internal bins emptied regularly?

  Yes

  No

  N/A

• External bin area tidy, waste in suitable receptacles?

  Yes

  No

  N/A

Sanitary Provision

• Provision of adequate facilities for staff?

  Yes

  No

  N/A

• Clean and well decorated?

  Yes

  No

  N/A

• Hot & cold running water?

  Yes

  No

  N/A

• Provision of suitable washing / drying facilities?

  Yes

  No

  N/A

Changing Rooms

• Adequate facilities provided?

  Yes

  No

  N/A

FABRIC & STRUCTURE (Food handling & storage areas)

Walls

• Smooth, impervious, non flaking?

  Yes

  No

  N/A

• Capable of being easily cleaned?

  Yes

  No

  N/A

• Lighting adequate and fittings with diffusers?

  Yes

  No

  N/A

• Undamaged?

  Yes

  No

  N/A

Ceilings

• Smooth, impervious, non flaking?

  Yes

  No

  N/A

• Capable of being thoroughly cleaned?

  Yes

  No

  N/A

• Coved at wall joints?

  Yes

  No

  N/A

Flooring

• Non-absorbent?

  Yes

  No

  N/A

• Anti-slip?

  Yes

  No

  N/A

• Without crevices?

  Yes

  No

  N/A

• Capable of being thoroughly cleaned?

  Yes

  No

  N/A

HEALTH & SAFETY

• Safety policy available, up to date and relevant to location?

  Yes

  No

  N/A

• The safety policy has been signed by an appropriate person I.e. The current manager?

  Yes

  No

  N/A

• Safety policy and associated documentation has been brought to the attention of all staff?

  Yes

  No

  N/A

• Health & safety law poster displayed?

  Yes

  No

  N/A

• Employers liability insurance displayed?

  Yes

  No

  N/A

• Has health & safety been discussed at the monthly staff meeting?(is there an agenda item?)

  Yes

  No

  N/A

• Are all staff appropriately trained in health & safety issues?

  Yes

  No

  N/A

Accidents

• Accident book available and properly completed?

  Yes

  No

  N/A

• Are accidents entered properly?

  Yes

  No

  N/A

• There are not any apparent electrical hazards visible?

  Yes

  No

  N/A

• There is not any pattern to accidents that needed investigation at a staff meeting or elsewhere?

  Yes

  No

  N/A

• There have been no reportable accidents? (Whether reported or not)

  Yes

  No

  N/A

First Aid

• Is there an appointed person and/or first aides on site?

  Yes

  No

  N/A

• Are first aiders qualifications in date?

  Yes

  No

  N/A

Gas & Electrical Safety

• Has the fixed electrical installation been tested and certified within the last 5 years?

  Yes

  No

  N/A

• Has PAT testing been carried out on portable electrical equipment in the last year?

  Yes

  No

  N/A

• Do all gas appliances have certificates of safety from a Gas Safe engineer?

  Yes

  No

  N/A

• There are no apparent gas safety issues?

  Yes

  No

  N/A

COSHH

• Are the hazard data sheets for all chemicals used on site availble?

  Yes

  No

  N/A

• Have staff had COSHH training?

  Yes

  No

  N/A

Manual Handling

• There are no significant uncontrolled examples of manual handling?

  Yes

  No

  N/A

• Have staff had appropriate manual handling training?

  Yes

  No

  N/A

Risk Assessments

• Are adequate risk assessments available on site?

  Yes

  No

  N/A

• have risk assessments been reviewed?

  Yes

  No

  N/A

• Yes

  No

  N/A

General

• There are no noticeable slip or trip hazards?

  Yes

  No

  N/A

• There are no examples of hazardous equipment that have not been previously identified and controlled?

  Yes

  No

  N/A

• There are no significant hazards that have not been previously identified and controlled I.e. Lifts, legionella, asbestos etc?

  Yes

  No

  N/A

• Have staff been trained in the use of hazardous equipment?

  Yes

  No

  N/A

FIRE SAFETY

• Is the fire safety manual and log book available on site?

  Yes

  No

  N/A

• Has the fire safety policy been signed by the current manager?

  Yes

  No

  N/A

• Are all fire escape routes and doors clear?

  Yes

  No

  N/A

• Is all fire signage appropriate and in position?

  Yes

  No

  N/A

• Are all fire extinguishers and other portable fire fighting equipment in position?

  Yes

  No

  N/A

• Has the fire safety manual been properly completed?

  Yes

  No

  N/A

• Is the Fire Risk Assessment available on site?

  Yes

  No

  N/A

• Are there fire safety issues? if so these are detailed below.

  Yes

  No

  N/A

OTHER COMMENTS

• use this space for any other comments.

  Yes

  No

  N/A