Food Premises Inspection - Snacking & Impulse

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Training, Instruction & Supervision

• Commensurate with work activities<br><br>

  Yes

  No

  N/A

• Adequate supervision

  Yes

  No

  N/A

• Foundation food hygiene

  Yes

  No

  N/A

• Refresher training

  Yes

  No

  N/A

• Certificates available

  Yes

  No

  N/A

Cleanliness & Repair

• Structure & surfaces clean

  Yes

  No

  N/A

• Structure & surfaces in good repair

  Yes

  No

  N/A

• Equipment clean

  Yes

  No

  N/A

• Equipment good repair

  Yes

  No

  N/A

• Suitable chemicals available

  Yes

  No

  N/A

• Correct use of chemicals

  Yes

  No

  N/A

Personal Hygiene

• Designated wash hand basin available

  Yes

  No

  N/A

• Hot and cold water at all wash hand basins

  Yes

  No

  N/A

• Soap at all wash hand basins

  Yes

  No

  N/A

• Hygienic means of drying

  Yes

  No

  N/A

• Adequate hand washing noted

  Yes

  No

  N/A

• Suitable protective clothing worn

  Yes

  No

  N/A

Waste Disposal & Storage

• Excess waste

  Yes

  No

  N/A

• Internal storage adequate

  Yes

  No

  N/A

• External storage adequate

  Yes

  No

  N/A

Pest Control

• Free from pests

  Yes

  No

  N/A

• Adequate procedures in place

  Yes

  No

  N/A

• Records examined

  Yes

  No

  N/A

Receipt of Goods

• Reputable suppliers used

  Yes

  No

  N/A

• Temperature checks completed

  Yes

  No

  N/A

Storage

• Adequate temperatures

  Yes

  No

  N/A

• Temperature checks documented

  Yes

  No

  N/A

• Separation of raw and cooked food

  Yes

  No

  N/A

• Protection from contamination

  Yes

  No

  N/A

• Stock rotation adequate

  Yes

  No

  N/A

• Labelling correct

  Yes

  No

  N/A

• Awareness of hazards

  Yes

  No

  N/A

Preparation

• Food removed from temperature controls when required

  Yes

  No

  N/A

• Separate areas for raw and cooked

  Yes

  No

  N/A

• Surfaces clean and sanitised regularly

  Yes

  No

  N/A

• Control of cloths

  Yes

  No

  N/A

• Corrective measure in place

  Yes

  No

  N/A

• Awareness of hazards

  Yes

  No

  N/A

Cooking

• High risk foods cooked

  Yes

  No

  N/A

• Cooking checks undertaken

  Yes

  No

  N/A

• Probe thermometer available

  Yes

  No

  N/A

• Temperature checks documented

  Yes

  No

  N/A

• Suitable sanitation of probe

  Yes

  No

  N/A

• Corrective measures in place

  Yes

  No

  N/A

• Awareness of hazards

  Yes

  No

  N/A

Reheating

• Temperature checks made

  Yes

  No

  N/A

• Temperature checks documented

  Yes

  No

  N/A

• Corrective measures in place

  Yes

  No

  N/A

• Awareness of hazards

  Yes

  No

  N/A

Hot Holding

• Temperature checks made

  Yes

  No

  N/A

• Temperature checks documented

  Yes

  No

  N/A

• Corrective measures in place

  Yes

  No

  N/A

• Awareness of hazards

  Yes

  No

  N/A

Chilled Display

• Temprature checks made

  Yes

  No

  N/A

• Temprature checks documented

  Yes

  No

  N/A

• Corrective measure in place

  Yes

  No

  N/A

• Display segregation

  Yes

  No

  N/A

Hazard Analysis

• Hazard analysis completed

  Yes

  No

  N/A

• Analysis implemented

  Yes

  No

  N/A

• Daily diary completed

  Yes

  No

  N/A

• Review procedures in place

  Yes

  No

  N/A

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