Food Safety & Hygiene

• Daily operation plain summary for D&R Catering

  Yes

  No

  N/A

undefined

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• undefined

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

POLICY ARRANGEMENTS

• Food premises registration document available & signed

  Yes

  No

  N/A

Food policy statements

• Policy documentation available, signed & dated

  Yes

  No

  N/A

• Documentation brought to the attention of staff

  Yes

  No

  N/A

Organisation

• Organisational structure in place

  Yes

  No

  N/A

ARRANGEMENTS

FOOD DELIVERY & STORGE

Delivery

• No unauthorised suppliers used

  Yes

  No

  N/A

• Banned food list available & adhered too (if applicable)

  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

• Deliveries not left unattended, uncovered, etc

  Yes

  No

  N/A

• Date coding & food quality checked

  Yes

  No

  N/A

• Abused or damaged goods rejected

  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

• Store room in clean & tidy condition

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Fabric & condition of store rooms acceptable

  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

• 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

• 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

• Refrigerators not stocked/overloaded

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

• Food containers sanitised before use

  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

• Is storage area well lit

  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

FOOD PREPARTION

Sanitisation

• Adequate supplies of sanitiser available & used

  Yes

  No

  N/A

• Correct application of sanitiser & staff appropriately trained

  Yes

  No

  N/A

• 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

• Cold food refrigerated between preparation & service 40 deg or below

  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

Per-cooking & Reheating

• No unnecessary per-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

Home Freezing

• No home freezing

  Yes

  No

  N/A

stock

• Stock only from dried or other commercial bouillon mixes

  Yes

  No

  N/A

TEMPERATURE CONTROL

General Delivery & Storage

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

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

• Hot food from display never reheated

  Yes

  No

  N/A

Temperature Monitoring Procedures

• Probe wipes 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 calibrated monthly & checks recorded

  Yes

  No

  N/A

• Annual formal calibration & certification available

  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 between 32 deg and 40 deg

  Yes

  No

  N/A

• All freezers 32 deg or below

  Yes

  No

  N/A

• High risk hot food core temperatures 165 deg

  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

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

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

  Yes

  No

  N/A

• 4 hour rule taken into account

  Yes

  No

  N/A

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

Wood, Packing Materials, Cloths, Wire Wool, etc

• Wooden handled equipment not in use

  Yes

  No

  N/A

• Crude outer packaging not on food preparation surfaces

  Yes

  No

  N/A

• No worn / frayed cloths, tea towels, etc

  Yes

  No

  N/A

Complaints procedure

• Procedure understood & followed

  Yes

  No

  N/A

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

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

Clothing

• 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

Hair

• 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

• Only approved jewellery worn

  Yes

  No

  N/A

Smoking

• Banned in food rooms

  Yes

  No

  N/A

• Suitable external segregated smoking areas provided

  Yes

  No

  N/A

Wounds

• 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

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

Maintenance & Pest Control

Maintenance

• Defect reporting system in place

  Yes

  No

  N/A

• System for auctioning urgent defects in place

  Yes

  No

  N/A

Pest Control

• 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 Sampling & Retention

• Correctly labelled

  Yes

  No

  N/A

• Kept for 14 days

  Yes

  No

  N/A

• Stored frozen & segregated

  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

Food Safety Policy Training

CLEANING

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

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

  Yes

  No

  N/A

Cleaning Standards

• Utensils store age appropriate

  Yes

  No

  N/A

• Cleaning equipment colour coded

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards

  Yes

  No

  N/A

• Cooking utensils

  Yes

  No

  N/A

• Crockery

  Yes

  No

  N/A

• Drink dispensers, ice machines & post mix machines

  Yes

  No

  N/A

• Wash hand basins & sink units

  Yes

  No

  N/A

• Overall effectivity

  Yes

  No

  N/A

Refrigeration & Maintenance Records

• EHO inspection reports available & action points if any rectified

  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

Waste Management

• 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

Sanitary Provision

• Provision of adequate facilities for staff

  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

Changing Rooms

FABRIC & STRUCTURE

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

Ceilings

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Fire resistant

  Yes

  No

  N/A

• Coved at wall joints

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  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

Additional Observations

• undefined

Supplementary Recomendations

• undefined

• season Brisket as should and put in descanted smoker at 250 deg or more

  Yes

  No

  N/A

• cook until internal temp with a prob is 165 deg or more then pull slice and pan and refrigerate

  Yes

  No

  N/A

• season Butts as should and put in descanted smoker at 250 deg or more

  Yes

  No

  N/A

• cook until internal temp with temp prob is 165 deg or more then break down into pans and refrigerate

  Yes

  No

  N/A