Food Safety Audit for Hospitality Suppliers on behalf of The University of Cambridge - 2024

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• Conducted on

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1.0 INGREDIENTS and PACKAGING CONTROL

1.1 Ingredients and packaging control

1.1.1 Practices for accepting deliveries

• Is it possible that deliveries are left at room temperature for longer than 30 minutes before they are put away?

  Yes

  No

  N/A

• Is there a dedicated area where deliveries are accepted and checked?

  Yes

  No

  n/a

1.1.2. INGREDIENTS REQUIRING STORAGE IN THE FREEZER - STORAGE FACILITIES and STOCK ROTATION

• Are freezers operating at the correct temperature? (< -18°C) (it is recommended that temperatures are checked 2 times per day)

  Yes

  No

  n/a

• After a visual inspection, can you confirm that all freezers are in good condition? (visual inspection including cleanliness and excessive buildup of ice)

  Yes

  No

  n/a

• Are foods properly wrapped and labelled? (including food frozen in house)

  Yes

  No

  n/a

• Is there any risk of cross-contamination? (physical/microbiological/chemical/allergenic)

  Yes

  No

  N/A

1.1.3. INGREDIENTS REQUIRING REFRIGERATION - STORAGE FACILITIES and STOCK ROTATION

• Is the chiller/fridge operating at the correct temperature? (<8°C) (it is recommended that temperatures are checked 2 times per day)

  Yes

  No

  n/a

• After a visual inspection, can you confirm that all fridges are clean and in good condition?

  Yes

  No

  n/a

• Are foods properly wrapped and labelled? (inspection include checks if any of the products have passed its Use By Date or Best Before Date?)

  Yes

  No

  n/a

• Is there any risk of cross-contamination? (physical/microbiological/chemical/allergenic)

  Yes

  No

  N/A

1.1.4. PROCESS OF DEFROSTING INGREDIENTS AND READY TO EAT PRODUCTS

• Are all foods defrosted safely in the fridge?

  Yes

  No

  n/a

• Are all products including raw meat defrosted in containers deep enough to contain any excess liquid?

  Yes

  No

  n/a

• Are products defrosted in the chiller labelled showing ''defrost on date'' and new ''use by date''

  Yes

  No

  n/a

• Are labels placed next to other labels, ensuring that the new label is not covering the original information?

  Yes

  No

  n/a

1.1.5 STORAGE FACILITIES and STOCK ROTATION

• Is the dry storage area clean and tidy?

  Yes

  No

  n/a

• Is there evidence of stock rotation?

  Yes

  No

  n/a

• Is food stored off the floor or on shelves or pallets?

  Yes

  No

  n/a

• Are all staff following manufacturer's instructions to store open products?

  Yes

  No

  n/a

• Are open ingredients labelled to show "opening on date" and "discard on date"?

  Yes

  No

  n/a

• Are ingredients containing any of the 14 allergens stored in a dedicated place or containers?

  Yes

  No

  n/a

1.2 CENTRAL PRODUCTION UNIT processes

1.2.1. BUILDING STRUCTURE AND EQUIPMENTS MAINATENANCE

• Is the building structure in good condition and easy to maintain? (inspection including visual checks on ceiling, walls, and floors etc.)

  Yes

  No

  n/a

• Is the preparation area spacious enough to separate food preparation processes from handling of the ready to eat food?

  Yes

  No

  n/a

• Are pieces of equipment maintained to a satisfactory standard? (visual inspection including checking the cleanliness and any identifying any damaged or missing parts)

  Yes

  No

  n/a

• Are work surfaces clean and easy to maintain?

  Yes

  No

  n/a

1.2.2. INGREDIENTS PREPARATION PRACTICES

• Is food operator following rules regarding colour coding of the equipment (RED - raw meat/ BLUE- fish/ YELLOW - RTE, etc.)? (Is each colour of color-coded cutting boards, knives and other utensils kept separately? )

  Yes

  No

  n/a

• Is there a dedicated area in the kitchen and dedicated equipment for raw meat? (for example, clearly labelled or color-coded equipment)

  Yes

  No

  n/a

• Are vacuum pack machines clearly labelled and placed in different zones to ensure that ready-to-eat food is not contaminated by raw meat?

  Yes

  No

  n/a

• Are dirty vegetables washed at the sink?

  Yes

  No

  n/a

• If so, is the sink (including taps and surrounding area) disinfected after?

  Yes

  No

  n/a

• Are salads washed in the same sink as contaminated foods? if they are, the sink must be disinfected before use.

  Yes

  No

  n/a

1.2.3. COOKING PRACTICES

• Are meats and high-risk foods cooked to a minimum of 75°C?

  Yes

  No

  n/a

• Is the core temperature of the cooked food monitored and recorded?

  Yes

  No

  n/a

• Is the temperature probe sanitized before and after each use?

  Yes

  No

  n/a

• Are staff following the procedures described in the implemented Food Safety Management System?

  Yes

  No

  n/a

1.2.4. COOLING PRACTICES

• Are foods cooled in a hygienic area?

  Yes

  No

  n/a

• Is a blast chiller available and used in the kitchen?

  Yes

  No

  n/a

• Is the cooling time and temperature monitored and recorded?

  Yes

  No

  n/a

• Are products labeled with production date and new use-by date? (recommended: production date + 2 days)

  Yes

  No

  n/a

• Is cooked and chilled food stored in the fridge to be used later?

  Yes

  No

  n/a

• Is cooked and chilled food packed using a vacuum pack machine?

  Yes

  No

  n/a

• Is the vacuum pack machine dedicated to RTE (ready-to-eat) foods?

  Yes

  No

  n/a

1.0 Ingredients and Packaging control - MAJOR issues

• - Food premises are not kept clean and in good repair and condition. The design and size of premises allow for accumulation of dirt and undesired mould on surfaces.

  Yes

  No

  N/A

• - Surfaces (including surfaces of equipment) in contact with food are not maintained in a good condition, are not easy to clean and, are difficult to disinfect if required.

  Yes

  No

  N/A

• - Business don’t have effective procedures to maintain premises in good condition, for example procedure is written down but is not followed by staff members.

  Yes

  No

  N/A

• - Hot water and cold potable water are unavailable.

  Yes

  No

  N/A

• - There are no hand wash sinks in the food preparation area.

  Yes

  No

  N/A

• - There are none or very limited records regarding food items that were cooked, and later served, chilled and stored or frozen.

  Yes

  No

  N/A

• - Products past ‘’use by date’’ found in the fridge.

  Yes

  No

  N/A

• 1.0 Major - Other

1.0 Ingredients and Packaging Control - MINOR issues

• - Staff members know the processes, but due to lack of supervision and control there are some areas or single pieces of equipment missed during the cleaning and / or maintenance.

  Yes

  No

  N/A

• - Hand wash sinks are available, but there is not enough antibacterial soap, blue roll or blue roll containers are covered in dust or dirt.

  Yes

  No

  N/A

• - A piece of equipment still has protective foil left on stainless steel surfaces, and the foil start peeling off preventing staff from effective cleaning.

  Yes

  No

  N/A

• - Packaging containers re-used for food in the kitchen are creating a potential risk of physical contamination, because of paper labels that haven’t been fully removed before cleaning.

  Yes

  No

  N/A

• 1.0 Minor - Other

2.1. ORDERS PACKAGING and TRANSPORT

2.1.1. ORDERS PREPARATION PROCESS

• Is storage for food containers and other packaging in good condition?<br>Are crates or/and containers clean and in good condition?

  Yes

  No

  n/a

• Is packaging made from material that is safe in contact with food?

  Yes

  No

  n/a

• Is there a dedicated area in the fridge for packed orders that are waiting for dispatch?

  Yes

  No

  n/a

2.1.2. VEHICLE/ VEHICLES

• Do you own or have access to a refrigerated vehicle?

  Yes

  No

  n/a

• Is the vehicle clean, in good condition and no risk of contamination?

  Yes

  No

  n/a

2.2. EVENT DAY DOCUMENTS & MONITORING

• What type of food is prepared for an event:

• Are you or your staff involved in serving the food on the day of the event?

  Yes

  No

• If food is delivered to the client, are they handling it themselves?

  Yes

  No

  n/a

• Is there a standard document that is used for monitoring Food Safety on events? Please give examples if applicable.

  Yes

  No

  n/a

• Do you ask clients if anyone has dietary requirements, before taking the order?

  Yes

  No

  n/a

• Do you pass on the allergen information with each order?

  Yes

  No

  n/a

2.0. ARRANGEMENTS FOR FOOD TRANSPORT & EVENT MANAGEMENT - Major Issues

• & EVENT MANAGEMENT

  Yes

  No

  N/A

• - Vehicles and/ or food containers used for transporting food are also used to transport other objects.

  Yes

  No

  N/A

• - There are no records to prove that foodstuffs were at appropriate temperatures during transport.

  Yes

  No

  N/A

• 2.0 Major - Other

2.0. ARRANGEMENTS FOR FOOD TRANSPORT & EVENT MANAGEMENT - Minor Issues

• - Event day documents completed, but only some information is missing that can be explained by the chef / or responsible manager.

  Yes

  No

  N/A

• 2.0 Minor - Other

3.1. FOOD SAFETY MANAGEMENT SYSTEM

3.1.1. General

• Recent EHO inspection date and result.

• What type of Food Safety Management System is implemented?

• Is each temperature probe calibrated at regular intervals?

  Yes

  No

  n/a

• Are probes and disposable sanitized wipes available and stored in a hygienic manner?

  Yes

  No

  n/a

3.1.2 Allergen Control

• Does business have a system to document and manage standard recipes? System that is also a source of allergen information for labels.

  Yes

  No

  n/a

• Are ingredients checked by the team on receipt?

  Yes

  No

  n/a

3.1.3 CLEANING AND DISINFECTION PRACTICES

• Are staff following the correct procedures as described in the cleaning schedule?

  Yes

  No

  n/a

• Is there a dedicated storage for cleaning chemicals separately from food?

  Yes

  No

  n/a

• Are the chemicals properly labelled?

  Yes

  No

  n/a

• Is there a dishwasher available?

  Yes

  No

  n/a

• Are disposable cloths used?

  Yes

  No

  n/a

• Are reusable cloths used?

  Yes

  No

  n/a

• Are separate cloths and cleaning equipment used in the toilet area?

  Yes

  No

  n/a

3.1.4 Waste disposal

• Do all internal bins in the kitchen have lids and are food operated?

  Yes

  No

  n/a

• Is the waste area clean and tidy?

  Yes

  No

  n/a

3.1.5 Pest Control arrangements

• Are the premises pest proofed and are premises free of any signs of infestation?

  Yes

  No

  n/a

• Are fly killers installed in the kitchen?

  Yes

  No

  n/a

3.2 HEALTH AND SAFETY

3.2.1 Health and Safety Arrangements

• Has employer fulfilled its duty of care to ensure that people are working in a safe working environment?

  Yes

  No

  n/a

• Has the employer ensured that the equipment is well maintained and in good condition?

  Yes

  No

  n/a

3.2.2 FIRST AID ARRANGEMENTS

• Is a first aid box available in a convenient location/locations?

  Yes

  No

  n/a

• Are staff aware of how to report accidents at work?

  Yes

  No

  n/a

3.2.3 FIRE SAFETY ARRANGEMENTS

• Are fire extinguishers and other fighting equipment in relevant locations around the building?

  Yes

  No

  n/a

• Are fire doors closed and easy to access, and corridors clear and not obstructed?

  Yes

  No

  n/a

3.0. FORMAL Food Safety and Health & Safety REQUIREMENTS - MAJOR issues

• - Food Safety Management System – is not adequate or is only on paper or in electronic version but procedures are not followed.

  Yes

  No

  N/A

• - Generic daily checks and temperature control documents are not used.

  Yes

  No

  N/A

• - There are no clear procedures to manage stock by using in house labelling systems. (There are no opening on labels, staff are not checking manufacturers’ instructions and/ or staff are not familiar with the labelling system.)

  Yes

  No

  N/A

• - There is no system to capture standard recipes, that can be than used for creating allergen matrixes and preparing documents that are shared with clients.

  Yes

  No

  N/A

• - Ingredients and /or products containing allergens are not segregated and are left in locations that can create a risk of cross-contamination of other ingredients or ready to eat products.

  Yes

  No

  N/A

• - No First Aid arrangements, for example there is no First Aid box available on site.

  Yes

  No

  N/A

• 3.0 Major - Other

3.0. FORMAL Food Safety and Health & Safety REQUIREMENTS - MINOR issues

• - There are some gaps in daily records.

  Yes

  No

  N/A

• - Labelling system is inconsistent and must be amended to ensure adequate stock rotation, stock control and any products that require to be stored after being prepared to have a clear production date, and if applicable frozen on dates.

  Yes

  No

  N/A

• - Cleaning schedule is very basic and important pieces of equipment are not included hence being missed during cleaning days.

  Yes

  No

  N/A

• - First Aid box available but needs to be replenished. (For example, there is not adequate number of plasters)

  Yes

  No

  N/A

• 3.0 Minor - Other

4.1 TRAINING (certificates and internal training)

4.1.1 EMPLOYEES TRAINING

• Is there evidence that staff members were trained on internal Food Safety and H&S procedures?<br>Are staff trained commensurate to their work?

  Yes

  No

  n/a

• Have all staff members completed Food Safety lvl2 accredited training (or higher-level training)?<br>Level 2 training need to be completed within the last 24 months.

  Yes

  No

  n/a

• - Have managers completed Food Safety level 3 accredited training (or higher-level training)?

  Yes

  No

  n/a

• - Is the exclusion procedures for food handlers suffering illnesses understood?

  Yes

  No

  n/a

• - Are all staff trained on allergen control?

  Yes

  No

  n/a

• - Are staff trained on how to use Personal Protective Equipment safely?

  Yes

  No

  n/a

4.2 PERSONAL HYGIENE

4.2.1 PERSONAL HYGIENE AND OTHER WELFARE ARRANGEMENTS

• - Is the staff toilet well maintained with all sanitary provisions?

  Yes

  No

  n/a

• - Is there a dedicated hand wash sink/sinks in the food preparation area?

  Yes

  No

  n/a

• - Is there hot water in the taps?

  Yes

  No

  n/a

• - Is anti-bacterial soap available next to the hand wash basin?

  Yes

  No

  n/a

• - Is a blue roll or hand dryer next to the hand wash sink?

  Yes

  No

  n/a

• - Is there a changing room and storage for personal belongings outside of the preparation area?

  Yes

  No

  n/a

• - Is there an area where staff can rest and relax during work breaks?

  Yes

  No

  n/a

4.2.2 PERSONEL FOLLOWING PERSONAL HYGIENE RULES

• Are general uniform standards adhered to? (including: clean overalls and hair covers, disposable gloves and plastic aprons)

  Yes

  No

  n/a

• Are staff overalls clean?

  Yes

  No

  n/a

• Is hair covering worn?

  Yes

  No

  n/a

• Is the 'no-jewelry' policy implemented? (Do staff wear jewelry: rings, earrings, watches?)

  Yes

  No

  n/a

• Are disposable gloves available? & are they replaced when required?

  Yes

  No

  n/a

• Are cuts, sores, abrasions suitably covered?

  Yes

  No

  n/a

• Do staff wear appropriate footwear?

  Yes

  No

  n/a

4.0. EMPLOYEES TRAINING & PERSONAL HYGIENE - MAJOR issues

• - Staff members haven’t received Food Safety lvl2 training for more than 24 months.

  Yes

  No

  N/A

• - Manager or lead chef haven’t completed qualifications Food Safety lvl 3 or above.

  Yes

  No

  N/A

• - There are no records that staff members received induction and refresher trainings during their employment on topics like general food safety hygiene rules and general health and safety rules. (that applies to all staff that were employed for longer than 3 months)

  Yes

  No

  N/A

• 4.0 Major - Other

  Yes

  No

  N/A

4.0. EMPLOYEES TRAINING & PERSONAL HYGIENE - MINOR issues

• - Staff member or members require to do additional training on one subject, for example labelling processes.

  Yes

  No

  N/A

• - Every food-handler is wearing protective clothing (uniform) but are not wearing hair cover or have excessive amount of jewellery.

  Yes

  No

  N/A

• 4.0 Minor - Other