Food Safety & Hygiene Audit - existing

• Document No.

• Audit Title

• Yes

  No

  N/A

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Proprietor

• Manager

• Primary Authority

• Opening hours

• Tel. no.

Red Flag Issues from this inspection

POLICY ARRANGEMENTS

• Food premises registration document available & signed

  Yes

  No

  N/A

This Inspection

• Type of visit

  Routine Inspection

  Revisit

  Complaint

  new Business

  re-score

• Purpose

  Food Hygiene

  Food Standards

  Approved Premises

• Intervention

  Full Inspection

  Partial Inspection

  Audit

• Unannounced visit?

  Yes

  No

  N/A

Background

• Customers

  Public

  Other businesses

  Catering establishments

  others in same ownership

• Comments

• Is food solely for consumption on the premises?

  Yes

  No

  N/A

Foods

• What types of food are sold

• Eggs/Soft cheese?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Raw milk?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Other dairy?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Open/unwrapped raw meat?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Per packed raw meat?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Fish and/or shellfish?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Fruit &vegetables?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Cooked meat, or fish/shellfish?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Fish and/or shellfish (open)?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Fish and/or shellfish (wrapped/packed)?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Sandwiches/pies?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Confectionary?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Alcoholic drinks?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Alcoholics beverages/soft drinks?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Bakery?

  Yes

  No

  N/A

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

• Other?

  Yes

  No

  N/A

• Specify?

• What processes apply?

  Select Storage Preparation Cooking Sale Delivery

  • Storage
  • Preparation
  • Cooking
  • Sale
  • Delivery

General premises

• Are the Walls in good repair, non absorbent and easy to clean?<br> <br>​Walls Y N Floors Y N Ceilings Y N Doors and Windows Y N <br> <br>

  Yes

  No

  N/A

• Are the floors in good repair, non absorbent and easy to clean? <br> <br>

  Yes

  No

  N/A

• Are the ceilings in good repair, non absorbent and easy to clean?<br> <br>

  Yes

  No

  N/A

• Are the doors and windows in good repair, non absorbent and easy to clean? <br> <br>

  Yes

  No

  N/A

• Do you have toilets on the premises?

  Yes

  No

  N/A

• Do you have a wash hand basin nearby with a supply of hot water, soap and hygienic hand drying facilities?<br> <br>

  Yes

  No

  N/A

Cooking & Preparation Methods

• Salting, curing or smoking?

  Yes

  No

  N/A

• Traditional/full preparation?

  Yes

  No

  N/A

• Cooking from chilled?

  Yes

  No

  N/A

• Cooking from frozen?

  Yes

  No

  N/A

• Open foods handled?

  Yes

  No

  N/A

• Cook/chill?

  Yes

  No

  N/A

• Cook/freeze?

  Yes

  No

  N/A

• Foods prepared in advance?

  Yes

  No

  N/A

• Hot holding?

  Yes

  No

  N/A

• Reheating?

  Yes

  No

  N/A

• Foods cooked in advance?

  Yes

  No

  N/A

• Raw egg dishes?

  Yes

  No

  N/A

• Sandwich preparation?

  Yes

  No

  N/A

• Preparing meat products?

  Yes

  No

  N/A

• Microwaving?

  Yes

  No

  N/A

• Blast chill/freezing?

  Yes

  No

  N/A

• Packing?

  Yes

  No

  N/A

• Other (specify)

High Risk Processes

• Sous vide?

  Yes

  No

  N/A

• Vacuum packing?

  Yes

  No

  N/A

• Meat slicing?

  Yes

  No

  N/A

• Bottling?

  Yes

  No

  N/A

• Chemical disinfection?

  Yes

  No

  N/A

• Other?

1. NATURE OF OPERATION & FOOD SOLD

• General information, size of business, no of covers, weekly, high risk foods present ...

2. FOOD SAFETY MANAGEMENT SYSTEM (FSMS)

• Type

  SFBB

  Consultants

  In-house

  None

• Front section completed?

  Yes

  No

  Partial

• Staff training completed?

  Yes

  No

  Partial

• Cleaning schedule completed?

  Yes

  No

  N/A

• Cleaning schedule - alternative in place?

  Yes

  No

  Partial

• Is cleaning an issue?

  Yes

  No

  Partial

• Supplier details complete & up to date?

  Yes

  No

  Partial

• Opening check complete?

  Yes

  No

  Partial

• Reviews carried out?

  Yes

  No

  Partial

• Observations

• Has an adequate analysis been done?

  Yes

  No

  Partial

• Have all of the food safety hazards been properly identified?

  Yes

  No

  Partial

• Have adequate/appropriate controls been identified?

  Yes

  No

  Partial

• Are control measures in place?

  Yes

  No

  Partial

• Have critical limits been properly set?

  Yes

  No

  Partial

• Are controls adequately monitored?

  Yes

  No

  Partial

• Are the monitoring procedures being maintained?

  Yes

  No

  Partial

• Have appropriate corrective actions been identified?

  Yes

  No

  Partial

• Are corrective actions being taken as specified?

  Yes

  No

  Partial

• Are reviews carried out?

  Yes

  No

  Partial

• Is there adequate documentation e.g. HACCP plan etc?

  Yes

  No

  Partial

• Are appropriate records maintained (e.g. Temp records etc)?

  Yes

  No

  Partial

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

ARRANGEMENTS

• Is there a HACCP plan in place that follows the codex principles?

  Yes

  No

  N/A

• When is the HACCP system due for review?

  Yes

  No

  N/A

• Is the system applicable to the processes and food groups that are being prepared?

  Yes

  No

  N/A

• Are flow charts available for processes, and have they been verified?

  Yes

  No

  N/A

• Are monitoring and verification procedures in place and operating effectively?

  Yes

  No

  N/A

Complaints procedure

• Procedure understood & followed

  Yes

  No

  N/A

• Customer comments book available

  Yes

  No

  N/A

• Suitable replies to customers comments entered

  Yes

  No

  N/A

3. TRAINING, SUPERVISION, & INSTRUCTION

• How many staff handle open food?

• Is induction training given?

  Yes

  No

  N/A

Food Hygiene training

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

  Yes

  No

  N/A

• Details recorded on personal training files?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Available for each member of staff

  Yes

  No

  N/A

• Completed, dated, signed & up to date

  Yes

  No

  N/A

• Food hygiene training given during induction

  Yes

  No

  N/A

• Are staff trained to level 2?

  Yes

  No

  N/A

• How many staff have level 2 training or equivalent?

• Member of staff

Staff member

• Name

• Course

• Date

  Date

• Certificate No.

• Are staff trained to level 3?

  Yes

  No

  N/A

• How many staff have level 3 training or equivalent?

• Member of staff

Staff member

• Name

• Course

• Date

  Date

• Certificate No.

• Are staff trained to advanced/level 4?

  Yes

  No

  N/A

• Are staff trained to level 3?

  Yes

  No

  N/A

• How many staff have level 4 training or equivalent?

• Member of staff

Staff member

• Name

• Course

• Date

  Date

• Certificate No.

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

4. PURCHASING

• Hazards: contamination of product, inherent pathogens, bacterial growth ...
  Controls: use reputable supplier, agree specification of product ...
  Monitoring: visual checks, temperature checks, date marking, records ...

• Observations

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

Food Safety System / Due Dilligence records

• Has an approved supplier list been created?

  Yes

  No

  N/A

• Have any checks been conducted on suppliers or certification obtained?

  Yes

  No

  N/A

• Has a hygiene policy been created and communicated to staff?

  Yes

  No

  N/A

• Are policies in existence relating to allergens, product withdrawal, food poisoning, glass, traceability and supplier approval?

  Yes

  No

  N/A

5. WORKING PRACTICES

a) DELIVERY / RECEIPT

• Hazards: contamination of product, inherent pathogens, bacterial growth ...
  Controls: use reputable supplier, agree specification of product ...
  Monitoring: visual checks, temperature checks, date marking, records ...

• Observations

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

STORAGE & DELIVERY

• Condition of delivery vehicles & driver checked & recorded

  Yes

  No

  N/A

• Condition of food checked and recorded

  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

• Date coding & food quality checked

  Yes

  No

  N/A

• Abused or damaged goods rejected

  Yes

  No

  N/A

• Deliveries not left unattended, uncovered, etc

  Yes

  No

  N/A

• Unwrapping/ decanting carried out in separate areas

  Yes

  No

  N/A

Storage

• Chilled/ frozen food stored without delay

  Yes

  No

  N/A

• Food stored on suitable racking off the floor (6")

  Yes

  No

  N/A

• Environmental factors satisfactory (temperature, etc)

  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 containers sanitised before use

  Yes

  No

  N/A

• Use by date codes transferred to containers

  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

• Food not stored in open tins

  Yes

  No

  N/A

• Glassware not used to store food in refrigerators

  Yes

  No

  N/A

• In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  Yes

  No

  N/A

• Are egg's stored under refrigerated conditions & date marked

  Yes

  No

  N/A

• Refrigerators not overstocked/overloaded

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

• All "open foods" kept wrapped, inc cheese, etc

  Yes

  No

  N/A

Ambient Storage

• Storage temperature is appropriate

  Yes

  No

  N/A

• Protective light shields (diffusers) cover all light sources

  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

b) PREPARATION

• Hazards: contamination/cross contamination, temperature abuse ...
  Controls: minimise prep time & handling, separate prep areas/equipment, cleaning & disinfection, personal hygiene ...
  Monitoring: supervision, cleaning schedule, colour coded equipment, records ....

• Observations

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

General

• Adequate protection for display avoiding contamination

  Yes

  No

  N/A

• Display units cleaned & sanitised after use

  Yes

  No

  N/A

• Left over meat / fish is not re-used in other made up dishes

  Yes

  No

  N/A

• Glass / crockery containers or other items avoided

  Yes

  No

  N/A

• Glass breakage procedures understood & operated

  Yes

  No

  N/A

FOOD PREPARTION

Sanitisation

• Adequate supplies of sanitiser available & used

  Yes

  No

  N/A

• Correct application of sanitiser & staff appropriately trained

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Salad wash available & used

  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

• Cold food refrigerated between preparation & service

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All high risk foods not left unattended e.g. During breaks

  Yes

  No

  N/A

• All food prepared with minimum delay

  Yes

  No

  N/A

Pre-cooking & Reheating

• No unnecessary pre-cooking

  Yes

  No

  N/A

• If hot food has to be per-cooked are suitable control measures in place & strictly followed

  Yes

  No

  N/A

• If cold food has to be pre-cooked are suitable control measures in place & strictly followed

  Yes

  No

  N/A

• Blast chiller available if pre cooking regularly & short cook chill code of practice applied

  Yes

  No

  N/A

• Blast chiller temperatures / time records available & completed

  Yes

  No

  N/A

• If no blast chiller, are hot foods chilled quickly

  Yes

  No

  N/A

Allergens

• Allergen control is being managed effectively?

  Yes

  No

  N/A

c) COOKING

• Hazards: inadequate cooking, direct and cross contamination ..
  Controls: cooking temp/time, size of joint (max 2.5 kg), bulk ....
  Monitoring: use of probe thermometer, records, probe calibration/disinfection ....

• Observations

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

6. TEMPERATURE CONTROL

A) COOLING

• Hazards: growth of surviving spores, further contamination
  Controls: cool rapidly, keep food covered
  Monitoring: time and temperature checks, records, cook-chill?

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

Cold Food

• Display units not overloaded

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Leftover food from display above +8 deg C disposed of

  Yes

  No

  N/A

• Buffets out for a Maximum time of 4 hours

  Yes

  No

  N/A

B) HOT HOLDING

• Hazards: bacterial growth, further contamination
  Controls: keep food above 63C, use clean equipment, cover if possible
  Monitoring: use probe thermometer, records

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

Hot Food

• All high risk food cooked to a core temperature of @ least 75 deg C

  Yes

  No

  N/A

• Hot food display temperature kept above 63 deg C

  Yes

  No

  N/A

• Random temperature records maintained relating to high risk foods?

  Yes

  No

  N/A

• Hot food from display never reheated

  Yes

  No

  N/A

C) REHEATING

• Hazards: survival of bacteria, bacterial toxins not denatured
  Controls: thorough reheating
  Monitoring: use probe thermometer, records

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

D) SERVICE & DISPLAY

• Hazards: physical or bacterial contamination, growth of bacteria
  Controls: time/temperature checks,separation, cleanliness of equipment
  Monitoring: visual checks, temperature checks, records

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

Food Service

• Delays between preparation & service kept to a minimum

  Yes

  No

  N/A

• Cold food refrigerated between preparation & service

  Yes

  No

  N/A

• Food covered where possible

  Yes

  No

  N/A

• If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours

  Yes

  No

  N/A

• 4 hour rule taken into account

  Yes

  No

  N/A

E) CHILLED, FROZEN, & AMBIENT STORAGE

• Hazards: contamination of product, inherent pathogens, bacterial growth
  Controls:
  Monitoring: visual checks, temperature checks, date marking, records

• Outcome

  Satisfactory

  Not satisfactory

  Absent

  N/A

  Verified

F) TEMPERATURE MONITORING

• Probe wipes available

  Yes

  No

  N/A

• Probe calibrated monthly & checks recorded

  Yes

  No

  N/A

• Annual formal calibration & certification available

  Yes

  No

  N/A

• Temperature test medium available in all refrigerators & used

  Yes

  No

  N/A

• Probe used to check fridge & freezer temperatures

  Yes

  No

  N/A

• Frequency check in line with company procedures (or at least twice a day)

  Yes

  No

  N/A

• Probe breakdown procedures in place

  Yes

  No

  N/A

• Action taken for unsatisfactory product temperatures

  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

• Hot food display/ service units (if applicable)

  Yes

  No

  N/A

• Records kept for at least 3 months

  Yes

  No

  N/A

7. STRUCTURE

Loose Fittings

• Any 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

• No drawing pins on notice boards

  Yes

  No

  N/A

Walls

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Light coloured

  Yes

  No

  N/A

• Capable of being easily cleaned

  Yes

  No

  N/A

• Undamaged

  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

• Resistant to acids, grease, salts, etc

  Yes

  No

  N/A

• Trapped drain gullies provided

  Yes

  No

  N/A

• Sufficient gradient for drain off (1 in 60 minimum)

  Yes

  No

  N/A

Ceilings

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Fire resistant

  Yes

  No

  N/A

• Light coloured

  Yes

  No

  N/A

• Coved at wall joints

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

Maintenance

• Defect reporting system in place

  Yes

  No

  N/A

• System for auctioning urgent defects in place

  Yes

  No

  N/A

Sanitary Provision

• Provision of adequate facilities for staff

  Yes

  No

  N/A

• Provision of adequate facilities for others

  Yes

  No

  N/A

• Clean

  Yes

  No

  N/A

• Provision of suitable washing / drying facilities

  Yes

  No

  N/A

• Hot & cold running water

  Yes

  No

  N/A

8. CONDITION OF EQUIPMENT

Wood, Packing Materials, Cloths, Wire Wool, etc

• Crude outer packaging not on food preparation surfaces

  Yes

  No

  N/A

• Wooden handled equipment not in use

  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

Refrigeration & Maintenance Records

• Microwave emission checks carried out @least annually

  Yes

  No

  N/A

• Microwave emission test records available

  Yes

  No

  N/A

• Refrigeration maintenance contract in place

  Yes

  No

  N/A

• Records of call outs / actions retained

  Yes

  No

  N/A

• Dishwasher maintenance

  Yes

  No

  N/A

• EHO inspection reports available & action points if any rectified

  Yes

  No

  N/A

• Cooking oil stored in bundled area

  Yes

  No

  N/A

• Waste oil disposed of through recognised contractor

  Yes

  No

  N/A

• Out of date or unfit food appropriately disposed

  Yes

  No

  N/A

• Glass breakage procedure in place & operated

  Yes

  No

  N/A

Changing Rooms

• Adequate facilities provided

  Yes

  No

  N/A

9. CLEANING & DISINFECTION

A) PREMISES

Cleaning schedule, etc

• Cleaning schedule on display & implemented

  Yes

  No

  N/A

• Schedule monitored daily & checks recorded

  Yes

  No

  N/A

• Deep clean contract in place & included within cleaning schedule

  Yes

  No

  N/A

• Deep cleaning records retained

  Yes

  No

  N/A

• Deep cleaning contractors risk assessments available & held on file

  Yes

  No

  N/A

• Deep cleaning contractors Safe Systems of Work available & held on file

  Yes

  No

  N/A

• All cleaning staff fully trained &competent to carry out specialist works

  Yes

  No

  N/A

• Photographic evidence available following extract duct deep cleaning

  Yes

  No

  N/A

Cleaning Standards

• Floors & walls / floor / equipment junctions

  Yes

  No

  N/A

• Wall surfaces to hand height (low level)

  Yes

  No

  N/A

• High level areas (who's responsibility)

  Yes

  No

  N/A

• Cooking equipment, including ovens, grills, fryers, etc

  Yes

  No

  N/A

• Internal surfaces of refrigerators &freezers

  Yes

  No

  N/A

• Refrigerator & freezer doors seals

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards

  Yes

  No

  N/A

• Wash hand basins & sink units

  Yes

  No

  N/A

• Overall effectivity (include results of swab tests, if conducted)

  Yes

  No

  N/A

B) EQUIPMENT

• Drink dispensers, ice machines & post mix machines

  Yes

  No

  N/A

• Food preparation equipment, e.g. Food slicers, mixers, etc

  Yes

  No

  N/A

• Crockery

  Yes

  No

  N/A

• Cooking utensils

  Yes

  No

  N/A

• Utensils store age appropriate

  Yes

  No

  N/A

• Cleaning equipment colour coded

  Yes

  No

  N/A

10. TRANSPORT & DELIVERY

11. PEST CONTROL

• Pest control contract in operation and BPCA member?

  Yes

  No

  N/A

• Annual review meeting conducted with contractor?

  Yes

  No

  N/A

• Contractor escorted around the premises?

  Yes

  No

  N/A

• Pest contract log book retained on site and available for inspection?

  Yes

  No

  N/A

• Actions from contractors visits are closed out?

  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

12. WASTE

• Have all waste products been identified & assessed

  Yes

  No

  N/A

• Disposed of through authorised waste disposal company

  Yes

  No

  N/A

• Are duty of care waste transfer notes available & held on file

  Yes

  No

  N/A

13. PERSONAL HYGIENE

Personal Hygiene Standards

• All food handlers issued and trained in good hygiene guidance

  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

• Long hair properly tied back, including waiting staff

  Yes

  No

  N/A

• Open sores, cuts, or splints & bandages on hands are completely covered while handling food.

  Yes

  No

  N/A

• No open wounds, sores, etc noted.

  Yes

  No

  N/A

Clothing

• Clean protective over-clothing worn

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Over-clothing not worn outside work

  Yes

  No

  N/A

• Personal clothing stored appropriately

  Yes

  No

  N/A

Bad Habits

• Staff not eating or drinking in food rooms

  Yes

  No

  N/A

• Staff not coughing / sneezing over food, etc

  Yes

  No

  N/A

• Staff not fondling hair, picking nose, scratching, etc

  Yes

  No

  N/A

• No evidence of staff smoking in food rooms

  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

• Only approved jewellery worn

  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

• Return to work sickness forms / questionnaires completed

  Yes

  No

  N/A

Pre employment Screening

• Pre-employment questionnaires completed

  Yes

  No

  N/A

• Report of infection declaration forms signed

  Yes

  No

  N/A

Vending Machines

• All drinks / food vending machines cleaned daily

  Yes

  No

  N/A

• Hygiene record card inside (as appropriate)

  Yes

  No

  N/A

• Sanitiser used to clean dispense areas

  Yes

  No

  N/A

• All staff fully trained

  Yes

  No

  N/A

• Acceptable standards of cleanliness

  Yes

  No

  N/A

Additional Observations

Recommendations

• Client's Representative

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• Auditors Signature

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