Information
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Monthly bakery Audit
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
POLICY ARRANGEMENTS
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Food premises registration document available & signed
Food policy statements
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Policy documentation available, signed & dated
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Documentation brought to the attention of staff
Organisation
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Organisational structure in place
ARRANGEMENTS
FOOD DELIVERY & STORGE
Delivery
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No unauthorised suppliers used
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Banned food list available & adhered too (if applicable)
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Chilled food delivered @ +8 deg C or colder
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Frozen food delivered @ -12 deg C or colder
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Food delivery temperatures recorded
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Condition of delivery vehicles & driver checked & recorded
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Deliveries not left unattended, uncovered, etc
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Date coding & food quality checked
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Abused or damaged goods rejected
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Unwrapping/ decanting carried out in separate areas
Storage
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Chilled/ frozen food stored without delay
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Store room in clean & tidy condition
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Food stored on suitable racking off the floor (6")
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Fabric & condition of store rooms acceptable
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Environmental factors satisfactory (temperature, etc)
Refrigerated / Freezer Storage
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High risk chilled food stored @ or below +8 deg C
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Frozen food storage @ -18 deg C or colder
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Defrosted food never refrozen
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Use by date codes transferred to containers
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Food not stored in open containers
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Cardboard/wooden containers not used in refrigerators
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Glassware not used to store food in refrigerators
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In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination
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Are egg's stored under refrigerated conditions & date marked
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Refrigerators not stocked/overloaded
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Strict stock rotation being observed
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Food containers sanitised before use
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All "open foods" kept wrapped, inc cheese, etc
Ambient Storage
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Storage temperature is appropriate
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Is storage area well lit
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Protective light shields (diffusers) cover all light sources
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No open dried goods
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Food not stored near chemicals
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Date codes transferred to decanted food
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Strict stock rotation being observed
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No out of date dried goods identified
FOOD PREPARTION
Sanitisation
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Adequate supplies of sanitiser available & used
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Correct application of sanitiser & staff appropriately trained
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Knives, slicers, etc, sanitised / washed after use
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Detergent sanitiser used in dishwasher or correct manual washing methods used
Initial Food Preparation
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Raw food not prepared near cooked food & utensils/surfaces sanitised between each use
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Disposable towels used to wipe down food surfaces
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Frozen food defrosted under refrigerated conditions
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Cold food refrigerated between preparation & service
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High risk foods kept out of refrigerated conditions as short as possible during preparation
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All high risk foods not left unattended e.g. During breaks
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All food prepared with minimum delay
Per-cooking & Reheating
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No unnecessary per-cooking
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If hot food has to be per-cooked are suitable control measures in place & strictly followed
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If cold food has to be pre-cooked are suitable control measures in place & strictly followed
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Blast chiller available if pre cooking regularly & short cook chill code of practice applied
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Blast chiller temperatures / time records available & completed
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If no blast chiller, are hot foods chilled quickly
Home Freezing
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No home freezing
stock
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Stock only from dried or other commercial bouillon mixes
TEMPERATURE CONTROL
General Delivery & Storage
Cold Food
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Display units not overloaded
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Food on display kept below +8 deg C or 4 hour rule applied
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Leftover food from display above +8 deg C disposed of
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Buffets out for a Maximum time of 4 hours
Hot Food
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All high risk food cooked to a core temperature of @ least 75 deg C
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Hot food display temperature kept above 63 deg C
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Hot food from display never reheated
Temperature Monitoring Procedures
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Probe wipes available
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Temperature test medium available in all refrigerators & used
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Probe used to check fridge & freezer temperatures
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Frequency check in line with company procedures (or at least twice a day)
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Probe calibrated monthly & checks recorded
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Annual formal calibration & certification available
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Probe breakdown procedures in p,ace
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Action taken for unsatisfactory product temperatures
Temperature Records
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Food deliveries (chilled & frozen)
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All refrigerators
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All freezers
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High risk hot food core temperatures
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Cold food display / salad service units (if applicable)
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Hot food display/ service units (if applicable)
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Records kept for at least 3 months
Food Service
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Delays between preparation & service kept to a minimum
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Cold food refrigerated between preparation & service
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Adequate protection for display avoiding contamination
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Food covered where possible
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Display units cleaned & sanitised after use
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Display units cleaned & sanitised after use
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If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours
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Left over meat / fish is not re-used in other made up dishes
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4 hour rule taken into account
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Glass / crockery containers or other items avoided
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Glass breakage procedures understood & operated
Loose Fittings
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Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas
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Notice boards not positioned above or in close proximity to food preparation areas
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No drawing pins on notice boards
Wood, Packing Materials, Cloths, Wire Wool, etc
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Wooden handled equipment not in use
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Crude outer packaging not on food preparation surfaces
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No worn / frayed cloths, tea towels, etc
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Wire-wool, brillo pads, metal scourer, etc not in use
Complaints procedure
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Procedure understood & followed
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Customer comments book available
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Suitable replies to customers comments entered
Personal Hygiene Standards
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All food handlers issued and trained in good hygiene guidance
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Finger nails are short, unpolished & clean
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Good personal hygiene practices being followed (seen @ time of inspection)
Bad Habits
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Staff not eating or drinking in food rooms
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Staff not coughing / sneezing over food, etc
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Staff not fondling hair, picking nose, scratching, etc
Clothing
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Clean protective over-clothing worn
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Over-clothing not worn outside work
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Personal clothing stored appropriately
Hair
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Suitable head covering provided & worn for all working within the food preparation area & food rooms
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Long hair properly tied back, including waiting staff
Hand Washing
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Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).
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Do staff wash their hands properly (hands are washed or gloves are changed at critical points)
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"Wash you hands now" notices displayed in WC areas
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Bacterial soap provided at all wash hand basins
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Disposable paper towels provided & used to dry hands
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Only approved jewellery worn
Handling Food
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Serving spoons / Utensils used wherever possible
Smoking
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Banned in food rooms
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Suitable external segregated smoking areas provided
Wounds
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Open sores, cuts, or splints & bandages on hands are completely covered while handling food.
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No open wounds, sores, etc noted.
Staff illness
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Management fully aware of procedures to follow in the event of staff illness
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Catering staff fully aware of procedures to follow in the event of illness
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Return to work sickness forms / questionnaires completed
Pre employment Screening
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Pre-employment questionnaires completed
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Report of infection declaration forms signed
Maintenance & Pest Control
Maintenance
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Defect reporting system in place
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System for auctioning urgent defects in place
Pest Control
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Pest control contract in operation
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Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc
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Un-screened windows / doors kept closed
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No active infestation noted
Food Sampling & Retention
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Samples taken for each meal
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Correct foods being sampled
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Correct amounts being sampled (min 3oz (75gms))
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Correctly labelled
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Kept for 14 days
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Stored frozen & segregated
Food Hygiene training
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Managers & all food handling staff fully trained in appropriate safety & hygiene requirements
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Details recorded on personal training files
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Photocopies of certificates, etc available & held on file
Food Safety Policy Training
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Managers and all food handling staff fully trained & details recorded on training forms, etc
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Photocopies of certificates, etc available & held on file
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Available for each member of staff
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Completed, dated, signed & up to date
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Food hygiene training given during induction
CLEANING
Cleaning schedule, etc
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Cleaning schedule on display & implemented
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Schedule monitored daily & checks recorded
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Deep clean contract in place & included within cleaning schedule
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Deep cleaning records retained
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Deep cleaning contractors risk assessments available & held on file
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Deep cleaning contractors Safe Systems of Work available & held on file
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All cleaning staff fully trained &competent to carry out specialist works
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Photographic evidence available following extract duct deep cleaning
Cleaning Standards
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Utensils store age appropriate
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Cleaning equipment colour coded
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Floors & walls / floor / equipment junctions
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Wall surfaces to hand height (low level)
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High level areas (who's responsibility)
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Cooking equipment, including ovens, grills, fryers, etc
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Internal surfaces of refrigerators &freezers
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Refrigerator & freezer doors seals
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Food preparation equipment, e.g. Food slicers, mixers, etc
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Food preparation surfaces, including chopping boards
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Cooking utensils
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Crockery
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Drink dispensers, ice machines & post mix machines
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Wash hand basins & sink units
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Overall effectivity
Vending Machines
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All drinks / food vending machines cleaned daily
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Hygiene record card inside (as appropriate)
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Sanitiser used to clean dispense areas
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All staff fully trained
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Acceptable standards of cleanliness
Miscellaneous, Reports, Records, etc.
Refrigeration & Maintenance Records
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Microwave emission checks carried out @least annually
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Microwave emission test records available
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Refrigeration maintenance contract in place
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Records of call outs / actions retained
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Dishwasher maintenance
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EHO inspection reports available & action points if any rectified
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Cooking oil stored in bundled area
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Waste oil disposed of through recognised contractor
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Out of date or unfit food appropriately disposed
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Glass breakage procedure in place & operated
Waste Management
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Have all waste products been identified & assessed
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Disposed of through authorised waste disposal company
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Are duty of care waste transfer notes available & held on file
Sanitary Provision
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Provision of adequate facilities for staff
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Provision of adequate facilities for others
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Clean
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Provision of suitable washing / drying facilities
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Hot & cold running water
Changing Rooms
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Adequate facilities provided
FABRIC & STRUCTURE
Walls
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Smooth, impervious, non flaking
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Light coloured
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Capable of being easily cleaned
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Undamaged
Ceilings
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Smooth, impervious, non flaking
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Fire resistant
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Light coloured
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Coved at wall joints
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Capable of being thoroughly cleaned
Flooring
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Non-absorbent
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Anti-slip
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Without crevices
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Capable of being thoroughly cleaned
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Resistant to acids, grease, salts, etc
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Trapped drain gullies provided
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Sufficient gradient for drain off (1 in 60 minimum)
Additional Observations
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Supplementary Recomendations
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