Food Safety & Hygiene WHL

• Report Number: /

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

POLICY ARRANGEMENTS

Food policy statements

• Food Safety Policy documentation available, signed & dated

  Yes

  No

  N/A

• Do staff work to set instructions to ensure safe and consistent practices?

  Yes

  No

  N/A

• Documentation brought to the attention of staff

  Yes

  No

  N/A

Organisation

• Organisational structure in place

  Yes

  No

  N/A

HACCP Principles

• Are all identified hazards analysed and reduced?

  Yes

  No

  N/A

• Are all Critical Control Points identified within each process?

  Yes

  No

  N/A

• Are critical limits set for temperatures, cooking, cooling, service times etc.?

  Yes

  No

  N/A

• Are systems in place to monitor the Critical Control Points ( CCP)?

  Yes

  No

  N/A

• Are corrective action measures in place should a CCP fail?

  Yes

  No

  N/A

• Are verification steps and monitoring in place to ensure the HACCP system is operating effectively?

  Yes

  No

  N/A

• Are documents and records in place to demonstrate that a HACCP Plan is in place which covers each area of the food chain process?

  Yes

  No

  N/A

FOOD DELIVERY & STORGE

Delivery

• Only authorized suppliers, known to the business are used?

  Yes

  No

  N/A

• Chilled food is delivered direct from suppliers chillers and refrigerated immediately ?

  Yes

  No

  N/A

• Frozen food is delivered direct from suppliers and placed in freezers immediately?

  Yes

  No

  N/A

• Condition of delivery vehicles & drivers checked & recorded?

  Yes

  No

  N/A

• Date coding & food quality is checked to ensure product is still within health guidelines?

  Yes

  No

  N/A

• Abused or damaged goods are rejected?

  Yes

  No

  N/A

Storage

• Chilled/ frozen food is stored without delay?

  Yes

  No

  N/A

• Store room is kept in a 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

• All food products are protected from sources of Biological , chemical and physical Hazards and Allergens?

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• High risk chilled food stored @ or below +5 deg C

  Yes

  No

  N/A

• Frozen food storage @ -18 deg C or colder

  Yes

  No

  N/A

• Use by date codes are transferred to decanted containers or separated goods?

  Yes

  No

  N/A

• Refrigerated & Frozen Food is all stored in enclosed containers?

  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 stocks stored under refrigerated conditions?

  Yes

  No

  N/A

• Refrigerators are suitably stocked?

  Yes

  No

  N/A

• Stock rotation FIFO method is being observed?

  Yes

  No

  N/A

• Food containers are sanitised before use?

  Yes

  No

  N/A

• All opened food in cold storage are wrapped and dated?

  Yes

  No

  N/A

• Supplies in cold store are all within use by dates?

  Yes

  No

  N/A

Ambient Storage

• Storage temperature is appropriate?

  Yes

  No

  N/A

• Is storage area well lit?

  Yes

  No

  N/A

• All dried goods are in sealed packages or containers?

  Yes

  No

  N/A

• Any opened packaging is decanted into lidded containers?

  Yes

  No

  N/A

• Food is stored separately from chemicals?

  Yes

  No

  N/A

• Date codes transferred to decanted food?

  Yes

  No

  N/A

• Stock rotation is being observed?

  Yes

  No

  N/A

• Stocks are all within best before dates?

  Yes

  No

  N/A

• Shelving is of suitable type and height to allow clear vision and ease of cleaning around and underneath?

  Yes

  No

  N/A

• Shelving is clean, tidy, arranged well and dust free?

  Yes

  No

  N/A

Sanitisation

• Adequate supplies of sanitiser available & used

  Yes

  No

  N/A

• Chopping boards, 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

• Vegetables are washed in separate area?

  Yes

  No

  N/A

Initial Food Preparation

• Raw food and cooked food preparation areas are separate?

  Yes

  No

  N/A

• Utensils and equipment are cleaned and sanitized before they are used in a different area?

  Yes

  No

  N/A

• Disposable towels are used to wipe down food surfaces?

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions or approved cold water method?

  Yes

  No

  N/A

• Cold food refrigerated between preparation & service?

  Yes

  No

  N/A

• High risk foods kept out of fridge for minimal periods during preparation?

  Yes

  No

  N/A

• All food is prepared with minimum delays in accordance to HACCP Plan SOP 013?

  Yes

  No

  N/A

Pre-cooking, Reheating & cooling

• Pre-cooking is only carried out when it is essential for the service?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Hot food is reheated to temperatures exceeding 75 deg C?

  Yes

  No

  N/A

• Blast chiller is available?

  Yes

  No

  N/A

• If no blast chiller is available, are hot foods cooled to + 20 deg C within 2 hours and then further chilled to below +10 within 4 hours?

  Yes

  No

  N/A

• Blast chiller temperatures / cooling times - records available & completed?

  Yes

  No

  N/A

Cold Food

• Cold food on display is kept below +5 deg C ?

  Yes

  No

  N/A

• Leftover food from display held above +8 deg C for more than 2 hours is disposed of?

  Yes

  No

  N/A

• Buffets are out for a Maximum time of 4 hours?

  Media

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

Temperature Monitoring Procedures

• Probe wipes are used

  Yes

  No

  N/A

• Fridge & freezer temperatures

  Yes

  No

  N/A

• Monitoring is carried out in line with company procedures (or at least twice a day)

  Yes

  No

  N/A

• Probe calibration checks recorded

  Yes

  No

  N/A

• Action taken for unsatisfactory product temperatures

  Yes

  No

  N/A

Temperature Records

• 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

• Monitoring 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

• Display / service units cleaned & sanitized after use

  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

• Glass breakage procedures understood & operated

  Yes

  No

  N/A

Physical contaminates

• Staff are aware of risks of Physical contamination. (Loose fittings, nuts, bolts, screws, drawing pins, etc are away from food preparation areas).

  Yes

  No

  N/A

• Notice boards positioned away from food preparation areas

  Yes

  No

  N/A

• Outer packaging kept away from food preparation surfaces?

  Yes

  No

  N/A

• Cloths & tea towels in good condition? (not frayed)

  Yes

  No

  N/A

• Wooden spoons and wooden handled equipment all in good condition?

  Yes

  No

  N/A

• System for actioning urgent defects in place

  Select Yes No N/A

  • Yes
  • No
  • N/A

Complaints procedure

• Complaints procedure understood & followed by staff?

  Yes

  No

  N/A

• Customer comments book available?

  Yes

  No

  N/A

• Suitable replies and actions taken to address customers comments ?

  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

• Staff are aware that coughing / sneezing over food is unacceptable?

  Yes

  No

  N/A

• Staff only eat or drink in food rooms.

  Yes

  No

  N/A

• Staff are aware that they are not to touch their hair or face /nose whilst preparing food?

  Yes

  No

  N/A

• Staff wear clean protective over-clothing?

  Yes

  No

  N/A

• Staff understand they do not wear PPE/ over-clothing outside work?

  Yes

  No

  N/A

• Personal clothing stored appropriately

  Yes

  No

  N/A

• 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

• 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

• Suitable external segregated smoking areas provided

  Yes

  No

  N/A

• Smoking legislation is adhered to ?

  Yes

  No

  N/A

Staff illness & Injuries

• 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

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

  Yes

  No

  N/A

Maintenance & Pest Control

• All pest sign is reported immediately?

  Yes

  No

  N/A

• Pest monitoring is carried out and records kept?

  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

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

• Managers and all food handling staff fully trained & details recorded on training forms, etc

  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

Cleaning schedule, etc

• Cleaning schedule on display & implemented

  Yes

  No

  N/A

• Schedule monitored daily & checks recorded

  Yes

  No

  N/A

• Deep cleaning records retained

  Yes

  No

  N/A

• Cleaning equipment colour coded

  Yes

  No

  N/A

Refrigeration & Maintenance Records

• 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

• Cooking oil stored in bundled area

  Yes

  No

  N/A

• Waste oil disposed of appropriately

  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

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

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

• Light coloured

  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

• Trapped drain gullies provided

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Additional Observations

• undefined

Supplementary Recomendations

• undefined