Information
-
Document No.
-
Audit Title
-
Client / Site
-
Conducted on
-
Prepared by
-
Chef on duty
FOOD DELIVERY & STORGE
Delivery
-
No unauthorised suppliers used
-
Chilled food delivered @ +8 deg C or colder
-
Frozen food delivered @ -12 deg C or colder
-
Food delivery temperatures recorded
-
Condition of delivery vehicles & driver checked & recorded
-
Deliveries not left unattended, uncovered, etc
-
Date coding & food quality checked
-
Abused or damaged goods rejected
Storage
-
Chilled/ frozen food stored without delay
-
Store room in clean & tidy condition
-
Food stored on suitable racking off the floor (6")
-
Fabric & condition of store rooms acceptable
-
Environmental factors satisfactory (temperature, etc)
Refrigerated / Freezer Storage
-
High risk chilled food stored @ or below +8 deg C
-
Frozen food storage @ -18 deg C or colder
-
Defrosted food never refrozen
-
Use by date codes transferred to containers
-
Cardboard/wooden containers not used in refrigerators
-
Glassware not used to store food in refrigerators
-
In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination
-
Refrigerators not stocked/overloaded
-
Strict stock rotation being observed
-
Food containers sanitised before use
-
All "open foods" kept wrapped, inc cheese, etc
-
Food not stored in open containers
-
No expires products found( milk, juice, cheese)<br>
Ambient Storage
-
Storage temperature is appropriate
-
Is storage area well lit
-
Protective light shields (diffusers) cover all light sources
-
No open dried goods
-
Food not stored near chemicals
-
Date codes transferred to decanted food
-
Strict stock rotation being observed
-
No out of date dried goods identified
EQUIPMENT
-
Chefs using recipes for batches at that moment
-
Chefs tested on serving recipe portions
-
5 coloured chopping boards available, clean & well maintained
-
Colour code poster for chopping board displayed
-
Commis chefs able to answer "Which board?"
-
Work Bench can opener in good repair, blade clear from debris
-
Knives stored safely on magnetic racks -correctly
-
Staff using & carrying knives safely and colour coded
-
All fridges in good working order and holding temperature record
-
All stock in fridges labelled & within date - one label per container / old labels removed
-
Fridge compressor/condenser/components cleaned and free from grease
-
Fridge seals clean and free from splits/cracks
-
Shelves and runners clean and in good condition
-
Clams stored correctly in fridges - labelled, covered with damp cloth & no lid
-
Thermometers fitted in all fridges and chef is using these to record temps
-
Freezers clean &I in good working order, including lid&seals
-
No incorrect items in the freezer - eg Fish
-
Blender clean & working, cable not coiled tightly - dangerous machine sticker
-
Mixer clean and in good working order - dangerous machine sticker
-
Salamanders in good working condition and clean
-
No foil used on any equipment
-
Oven/stove-tops in good working condition and clean
-
Microwaves clean and in good working order
-
Bast chiller clean and in good working order with program sheet
-
Current recipes in use in spec book
-
Correct laminates on the wall
-
Portion photos laminated and displayed in pasta section
-
Tools for portioning present: bowl, plastic cup, 2oz ladel, large deli tub
-
Grill brushes in good working order
-
Chargrill in good working order and clean
-
Fryer cleaning tool present and in good working order
-
If Fry Low in use - chef can demonstrate how to filter and clean oil
-
Fryer clean and in good working order, including under cupboard baskets
-
Chefs know when and how to clean fryer safely
-
Oven clean and in good working order, inside clean/grease free
-
Pasta boiler clean and in good working order/descaled including baskets and underneath
-
Boiler has been seasoned - do the chefs know how much to put in
-
Bain Marje in good working order, clean and grease free - dangerous machine sticker
-
Working digital and manual scales available
-
All dry products in date and being rotated
-
All food labelled, stock rotated - FIFO
-
All food within best before date
-
All food stored in clean containers in correct shelves, fish/meat separate
FOOD PREPARTION
Sanitisation
-
Adequate supplies of sanitiser available & used
-
Correct application of sanitiser & staff appropriately trained
-
Chopping boards, knives, slicers, etc, sanitised / washed after use
-
Detergent sanitiser used in dishwasher or correct manual washing methods used- 3 compartment sink) quat 146 solution @ 400ppm
Initial Food Preparation
-
Raw food not prepared near cooked food & utensils/surfaces sanitised between each use
-
Disposable towels used to wipe down food surfaces
-
Frozen food defrosted under refrigerated conditions
-
Cold food refrigerated between preparation & service
-
High risk foods kept out of refrigerated conditions as short as possible during preparation
-
All high risk foods not left unattended e.g. During breaks
-
All food prepared with minimum delay
Per-cooking & Reheating
-
No unnecessary per-cooking
-
If hot food has to be per-cooked are suitable control measures in place & strictly followed
-
If cold food has to be pre-cooked are suitable control measures in place & strictly followed
-
All hot foods chilled quickly
TEMPERATURE CONTROL
Cold Food
-
Display units not overloaded
-
Food on display kept below +8 deg C or 4 hour rule applied
-
Leftover food from display above +8 deg C disposed of
-
Buffets out for a Maximum time of 4 hours
Hot Food
-
All high risk food cooked to a core temperature of @ least 75 deg C
-
Hot food display temperature kept above 63 deg C
-
Hot food from display never reheated
Temperature Monitoring Procedures
-
Dish machine final rinse temperature @ 180 degrees
-
Probe wipes available
-
Temperature test medium available in all refrigerators & used
-
Probe used to check fridge & freezer temperatures
-
Frequency check in line with company procedures (or at least twice a day)
-
Probe calibrated monthly & checks recorded
-
Probe breakdown procedures in place
-
Action taken for unsatisfactory product temperatures
Temperature Records
-
Food deliveries (chilled & frozen)
-
All refrigerators
-
All freezers
-
High risk hot food core temperatures
-
Cold food display / salad service units (if applicable)
-
Records kept for at least 3 months
-
Hot food display/ service units (if applicable)
FOOD QUALITY / TO SPECIFICATION
-
STARTER - Delivered within 7 minutes?
-
Item(s) ordered
-
MAIN COURSES - Delivered within 10 minutes?
-
Item(s) ordered
-
DESSERTS - Delivered within 7 minutes?
-
Item(s) ordered
-
Item(s) sampled
Food Service
-
Delays between preparation & service kept to a minimum
-
Cold food refrigerated between preparation & service
-
Adequate protection for display avoiding contamination
-
Food covered where possible
-
Display units cleaned & sanitised after use
-
Display units cleaned & sanitised after use
-
If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours
-
Left over meat / fish is not re-used in other made up dishes
-
4 hour rule taken into account
-
Glass / crockery containers or other items avoided
-
Glass breakage procedures understood & operated
Loose Fittings
-
Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas
-
Notice boards not positioned above or in close proximity to food preparation areas
-
No drawing pins on notice boards
Wood, Packing Materials, Cloths, Wire Wool, etc
-
Wooden handled equipment not in use
-
Crude outer packaging not on food preparation surfaces
-
No worn / frayed cloths, tea towels, etc
-
Wire-wool, brillo pads, metal scourer, etc not in use
KITCHEN - General
-
Safety equipment available and in use, eg Goggles and masks
-
Chef able to recite company business, documents
-
Staff aware of evacuation procedure, codeword, meeting point
-
Chef on duty and staff competent in the procedures for gluten free
-
Wet floor sign available and in good condition
-
Separate wash hand/utensil/prep sinks clearly defined and notices up
-
Staff observed to be using recipes/correctly portioning all the time
-
Prep items checked to spec
-
All dirty laundry in bags and off the floor / recorded
-
Clean laundry stored neatly on shelves
-
Correct quantity of laundry available
-
In dirty laundry no "abused" aprons/jackets/cloths - nothing heavily soiled
Personal Hygiene Standards
-
All food handlers issued and trained in good hygiene guidance
-
Finger nails are short, unpolished & clean
-
Good personal hygiene practices being followed (seen @ time of inspection)
Bad Habits
-
Staff not eating or drinking in food rooms
-
Staff not coughing / sneezing over food, etc
-
Staff not fondling hair, picking nose, scratching, etc
Clothing
-
Clean protective over-clothing worn
-
Over-clothing not worn outside work
-
Personal clothing stored appropriately
Hair
-
Suitable head covering provided & worn for all working within the food preparation area & food rooms
-
Long hair properly tied back, including waiting staff
Hand Washing
-
Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).
-
Do staff wash their hands properly (hands are washed or gloves are changed at critical points)
-
"All employee must Wash their hands" notices displayed in WC areas
-
Bacterial soap provided at all wash hand basins
-
Disposable paper towels provided & used to dry hands
-
Only approved jewellery worn
Handling Food
-
Serving spoons / Utensils used wherever possible
Wounds
-
Open sores, cuts, or splints & bandages on hands are completely covered while handling food.
-
No open wounds, sores, etc noted.
Staff illness
-
Management fully aware of procedures to follow in the event of staff illness
Pre employment Screening
-
Pre-employment questionnaires completed
-
Report of infection declaration forms signed
KITCHEN ADMINISTRATION
-
Rota displayed in kitchen and managers office
-
Cleaning Rotas available and being used
-
Kitchen log book complete - no gaps, all sheets in use
-
Ordering being done in printed sheets not remotely
-
Prep lists available to demonstrate per levels and stock control
-
Copy of ID - current visa/eligibility
-
Completed starter checklist
-
Job description signed
-
Contract signed
-
Practical recipe tests in use
-
PSN Toolbox training quiz completed and signed off - eg knife drill, slips and falls
-
Essentials; H&S; COSHH; Dangerous Machinery; Fire
-
All delivery notes neatly filed in office in Goods Recieved File / Invoices copied
-
All fish invoices show all the batch numbers for mussels / prawns
-
Previous stock takes filled neatly in the office - closing stock value, count sheet
-
Filling of temperature record sheets being done
-
Staff drinking out of plastic cups ONLY - no glass or paper
-
Daily wastage being recorded on sheet signed
-
Top wastage hardness tests available in folder (Jan/Mar/May/July/Sept/Nov)
-
HR system file matches hard copy of file chosen and copy is in employee file
Maintenance & Pest Control
Maintenance
-
Defect reporting system in place
-
System for auctioning urgent defects in place
Pest Control
-
Pest control contract in operation
-
Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc
-
Un-screened windows / doors kept closed
-
No active infestation noted
Food Hygiene training
-
Managers & all food handling staff fully trained in appropriate safety & hygiene requirements
-
Details recorded on personal training files
-
Photocopies of certificates, etc available & held on file
Food Safety Policy Training
-
Managers and all food handling staff fully trained & details recorded on training forms, etc
-
Photocopies of certificates, etc available & held on file
-
Available for each member of staff
-
Completed, dated, signed & up to date
-
Food hygiene training given during introduction
CLEANING
Cleaning schedule, etc
-
Cleaning schedule on display & implemented
-
Schedule monitored daily & checks recorded
-
Deep cleaning records retained
-
All cleaning staff fully trained &competent to carry out specialist works
-
Photographic evidence available following extract duct deep cleaning
Cleaning Standards
-
Utensils store age appropriate
-
Cleaning equipment colour coded
-
Floors & walls / floor / equipment junctions
-
Wall surfaces to hand height (low level)
-
High level areas (who's responsibility)
-
Cooking equipment, including ovens, grills, fryers, etc
-
Internal surfaces of refrigerators &freezers
-
Refrigerator & freezer doors seals
-
Food preparation equipment, e.g. Food slicers, mixers, etc
-
Food preparation surfaces, including chopping boards
-
Cooking utensils
-
Crockery
-
Drink dispensers, ice machines & post mix machines
-
Wash hand basins & sink units
-
Overall effectivity
Miscellaneous, Reports, Records, etc.
Refrigeration & Maintenance Records
-
Microwave emission test records available
-
Refrigeration maintenance contract in place
-
Doh inspection reports available & action points if any rectified
-
Cooking oil stored in bundled area
-
Waste oil disposed of through recognised contractor
-
Out of date or unfit food appropriately disposed
-
Glass breakage procedure in place & operated
Dishwasher area
-
Dishwasher clean and in good repair - including behind
-
Extraction above dishwasher clean
-
Detergent, rinse aid, degreaser and sanitiser feeding correctly
-
All crockery/cutlery clean and free from streaks/chips
-
Plastic tubs free from all old label and cracks
-
All chemicals in correctly labelled containers - not faded
-
Sanitiser available in each work section
-
C-Pull containers / antibacterial soap dispensers full
-
Pot wash/ Prep sinks clean and free from grease
-
Hose in good working order - not leaking/cracked
-
Hot and cold water available / taps clean and secure
Waste Management
-
Have all waste products been identified & assessed
-
Disposed of through authorised waste disposal company
-
Are duty of care waste transfer notes available & held on file
Sanitary Provision
-
Provision of adequate facilities for staff
-
Provision of adequate facilities for others
-
Clean
-
Provision of suitable washing / drying facilities
-
Hot & cold running water
Changing Rooms
-
Adequate facilities provided
FABRIC & STRUCTURE
Kitchen Structure
-
Managers washes hands and puts hat on entering the kitchen
-
Drains/Gully's clean and safe
-
All rubbish bins clean and in good condition
-
Service lift clean, in good condition and operating safely (Glos. Road only)
-
Walls/Tiles/ Stainless steel sledding clean and in good condition
-
Ceiling in good condition and clean
-
Floor clean and in good condition including under/behind equipment and corners
-
All electrical sockets in good condition
-
Work tops/Benches clean and in good condition
-
Bench - legs/wheels/underneath trims clean
-
Extraction canopy working adequately- paper test passed and clean inside/out
-
Lights inside canopy in good working order, all bulbs lit
-
Filters put through machine daily/ changed quarterly/ records
Additional Observations
Supplementary Recomendations
-
Signature of Chef on Duty