Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

POLICY ARRANGEMENTS

  • Food premises registration document available & signed

Food policy statements

  • Policy documentation available, signed & dated

  • Documentation brought to the attention of staff

Organisation

  • Organisational structure in place

ARRANGEMENTS

FOOD DELIVERY & STORGE

Delivery

  • 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

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

  • 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

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  • No out of date dried goods identified

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

  • Salad wash available & used

  • Detergent sanitiser used in dishwasher or correct manual washing methods used

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

  • 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

Home Freezing

  • No home freezing

stock

  • Stock only from dried or other commercial bouillon mixes

TEMPERATURE CONTROL

General Delivery & Storage

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

  • 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

Temperature Records

  • 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

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

Complaints procedure

  • Procedure understood & followed

  • Customer comments book available

  • Suitable replies to customers comments entered

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)

  • "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

Handling Food

  • Serving spoons / Utensils used wherever possible

Smoking

  • Banned in food rooms

  • Suitable external segregated smoking areas provided

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

  • Catering staff fully aware of procedures to follow in the event of illness

  • Return to work sickness forms / questionnaires completed

Pre employment Screening

  • Pre-employment questionnaires completed

  • Report of infection declaration forms signed

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 Sampling & Retention

  • 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

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 induction

CLEANING

Cleaning schedule, etc

  • 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

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

Vending Machines

  • 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

Miscellaneous, Reports, Records, etc.

Refrigeration & Maintenance Records

  • 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

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

Walls

  • Smooth, impervious, non flaking

  • Light coloured

  • Capable of being easily cleaned

  • Undamaged

Ceilings

  • Smooth, impervious, non flaking

  • Fire resistant

  • Light coloured

  • Coved at wall joints

  • Capable of being thoroughly cleaned

Flooring

  • 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)

Additional Observations

Supplementary Recomendations

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