Audit
Food premises registration document available & signed
Policy documentation available, signed & dated
Documentation brought to the attention of staff
Organisational structure in place
No unauthorised suppliers used
Banned food list available & adhered too (if applicable)
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
Unwrapping/ decanting carried out in separate areas
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)
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
Food not stored in open 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
Are egg's stored under refrigerated conditions & date marked
Refrigerators not stocked/overloaded
Strict stock rotation being observed
Food containers sanitised before use
All "open foods" kept wrapped, inc cheese, etc
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No out of date dried goods identified
Adequate supplies of sanitiser available & used
Correct application of sanitiser & staff appropriately trained
Chopping boards, knives, slicers, etc, sanitised / washed after use
Salad wash available & used
Detergent sanitiser used in dishwasher or correct manual washing methods used
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
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
Blast chiller available if pre cooking regularly & short cook chill code of practice applied
Blast chiller temperatures / time records available & completed
If no blast chiller, are hot foods chilled quickly
No home freezing
Stock only from dried or other commercial bouillon mixes
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
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
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
Annual formal calibration & certification available
Probe breakdown procedures in p,ace
Action taken for unsatisfactory product temperatures
Food deliveries (chilled & frozen)
All refrigerators
All freezers
High risk hot food core temperatures
Cold food display / salad service units (if applicable)
Hot food display/ service units (if applicable)
Records kept for at least 3 months
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
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
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
Procedure understood & followed
Customer comments book available
Suitable replies to customers comments entered
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)
Staff not eating or drinking in food rooms
Staff not coughing / sneezing over food, etc
Staff not fondling hair, picking nose, scratching, etc
Clean protective over-clothing worn
Over-clothing not worn outside work
Personal clothing stored appropriately
Suitable head covering provided & worn for all working within the food preparation area & food rooms
Long hair properly tied back, including waiting staff
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)
"Wash you hands now" 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
Serving spoons / Utensils used wherever possible
Banned in food rooms
Suitable external segregated smoking areas provided
Open sores, cuts, or splints & bandages on hands are completely covered while handling food.
No open wounds, sores, etc noted.
Management fully aware of procedures to follow in the event of staff illness
Catering staff fully aware of procedures to follow in the event of illness
Return to work sickness forms / questionnaires completed
Pre-employment questionnaires completed
Report of infection declaration forms signed
Defect reporting system in place
System for auctioning urgent defects in place
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
Samples taken for each meal
Correct foods being sampled
Correct amounts being sampled (min 3oz (75gms))
Correctly labelled
Kept for 14 days
Stored frozen & segregated
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
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 induction
Cleaning schedule on display & implemented
Schedule monitored daily & checks recorded
Deep clean contract in place & included within cleaning schedule
Deep cleaning records retained
Deep cleaning contractors risk assessments available & held on file
Deep cleaning contractors Safe Systems of Work available & held on file
All cleaning staff fully trained &competent to carry out specialist works
Photographic evidence available following extract duct deep cleaning
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
All drinks / food vending machines cleaned daily
Hygiene record card inside (as appropriate)
Sanitiser used to clean dispense areas
All staff fully trained
Acceptable standards of cleanliness
Microwave emission checks carried out @least annually
Microwave emission test records available
Refrigeration maintenance contract in place
Records of call outs / actions retained
Dishwasher maintenance
EHO 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
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
Provision of adequate facilities for staff
Provision of adequate facilities for others
Clean
Provision of suitable washing / drying facilities
Hot & cold running water
Adequate facilities provided
Smooth, impervious, non flaking
Light coloured
Capable of being easily cleaned
Undamaged
Smooth, impervious, non flaking
Fire resistant
Light coloured
Coved at wall joints
Capable of being thoroughly cleaned
Non-absorbent
Anti-slip
Without crevices
Capable of being thoroughly cleaned
Resistant to acids, grease, salts, etc
Trapped drain gullies provided
Sufficient gradient for drain off (1 in 60 minimum)