Food Safety Audit FISHERKIDD

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Safety Plan

• HACCP plan implemented <br>

  Yes

  No

  N/A

• Policy documentation available, signed & dated

  Yes

  No

  N/A

Skills and knowledge

• Training conducted on past 12 months

  Yes

  No

  N/A

• Staff have skills and knowledge

  Yes

  No

  N/A

Delivery

• Only approved suppliers used

  Yes

  No

  N/A

• Chilled food received at 5c or below

  Yes

  No

  N/A

• Frozen food delivered @ -10 deg C or colder

  Yes

  No

  N/A

• Food delivery temperatures recorded

  Yes

  No

  N/A

Storage

• Store room in clean & tidy condition

  Yes

  No

  N/A

• Food stored on suitable racking off the floor

  Yes

  No

  N/A

• High risk chilled food stored @ or below +8 deg C

  Yes

  No

  N/A

• Frozen food storage @ -15 deg C or colder

  Yes

  No

  N/A

• Food not stored in open containers

  Yes

  No

  N/A

• Cardboard/wooden/ inappropriate containers not used in refrigerators

  Yes

  No

  N/A

• Strict stock rotation being observed e.g, use by dates/ labels/ no out of date stock

  Yes

  No

  N/A

Food preparation

• No cross contamination

  Yes

  No

  N/A

• 4 hour rule taken implemented

  Yes

  No

  N/A

• Gloves worn / no bare hands

  Yes

  No

  N/A

• Boards clean / stored on racks

  Yes

  No

  N/A

• Food not out of refrigeration more than 2 hours max

  Yes

  No

  N/A

Food processing e.g. Thawing/ cooking/ reheating/ cooling

• Food thawed correctly (i.e. in fridge)

  Yes

  No

  N/A

• All food cooked/ reheated thoroughly above 60C

  Yes

  No

  N/A

• Evidence foods cooked to 21C in 2 hours/ 5C in a further 4 hours

  Yes

  No

  N/A

Wash up

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

  Yes

  No

  N/A

• Wash up results good

  Yes

  No

  N/A

Hot Food (Display)

• Hot food from display never reheated

  Yes

  No

  N/A

• Display units cleaned & sanitised after use

  Yes

  No

  N/A

• Hot food display temperature kept above 60 deg C

  Yes

  No

  N/A

Cold Food (Display)

• Display units cleaned & sanitised after use

  Yes

  No

  N/A

• Cold food display / salad service units below 5C

  Yes

  No

  N/A

Food service / plating

• Single use items stored safely/ no possible customer contamination

  Yes

  No

  N/A

Allergen management

• No potential cross contamination from allergens e.g. Tree nuts / ground nuts/ dairy/ sesame/ soy/ gluten/ seafood

  Yes

  No

  N/A

• No "gluten free" claims - or stored/ displayed in a separate air tight packaging / Claims justified

  Yes

  No

  N/A

Temperature Monitoring Procedures

• Probe calibrated monthly & checks recorded

  Yes

  No

  N/A

• Evidence all probes have tolerance of 1deg C

  Yes

  No

  N/A

Wood, Packing Materials, Cloths, Wire Wool, etc

• Wooden handled equipment not in use

  Yes

  No

  N/A

Complaints procedure

• Procedure understood & followed

  Yes

  No

  N/A

Personal Hygiene Standards

• Good personal hygiene (@time of audit) e.g, hair tied back/ hair nets/ clean uniforms/ short nails/ no jewellery)

  Yes

  No

  N/A

• Personal clothing stored appropriately

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Hand washing / hand wash basins

• Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  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

• No evidence hand wash basins used for any other purpose

  Yes

  No

  N/A

Maintenance & Pest Control

Maintenance

• Defect reporting system in place

  Yes

  No

  N/A

Pest Control

• Pest control visit in last 3 months

  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

• No evidence of pests noted

  Yes

  No

  N/A

Waste Management

• Have all waste products been identified & assessed

  Yes

  No

  N/A

• Bins clean and in good condition

  Yes

  No

  N/A

CLEANING

• Cleaning schedule on display & implemented

  Yes

  No

  N/A

• Cleaning standards acceptable e.g. High/ low/ ceilings/ vents/ exhaust/ deep cleans/ door seals

  Yes

  No

  N/A

• Sanitiser chemicals used - correct dilution

  Yes

  No

  N/A

• Suitable cloths / clean/ stored appropriately

  Yes

  No

  N/A

• Exhaust filters cleaned at least once monthly

  Yes

  No

  N/A

• Drink dispensers, ice machines & post mix machines

  Yes

  No

  N/A

Additional Observations

Supplementary Recomendations