Food Safety Audit

• Food Service Audit

• What quarter is it?

  Select Q1 Q2 Q3 Q4

  • Q1
  • Q2
  • Q3
  • Q4

• Audit number

• Site Name

• Conducted on

  Date

• Conducted by

• Manager / Supervisor present

PURCHASE AND DELIVERIES

• Are all High Risk food and drink deliveries being delivered within legal limits and being recorded within the site diary every day?

  Yes

  No

  N/A

• Are all frozen deliveries being delivered within legal limits and being recorded within the site diary every day?

  Yes

  No

  N/A

STORAGE

• Chilled storage equipment and frozen storage equipment must be monitored and recorded in the site every 8 hours.

  Yes

  No

  N/A

• Chilled stock must be stored between 0 and 8 degrees. Are the appliances within limits and does the site diary show compliance?

  Yes

  No

  N/A

• All frozen food must be stored at a temperature below -12 degrees. Does the site diary show evidence of compliance?

  Yes

  No

  N/A

• Site diary should be completed and fully available to all visitors.

  Yes

  No

  N/A

STOCK ROTATION AND COOKING

• First in first out system of stock rotation should be operated in all areas. Is this in operation on site?

  Yes

  No

  N/A

• All High Risk products should be stored in a closable container labelled "unfit for human consumption".

  Yes

  No

  N/A

• High Risk product areas must be checked by staff every night to ensure that all expired foodstuff is removed from sale.

  Yes

  No

  N/A

• All uncooked hot food and baked confectionary should be covered and labelled in the freezers with the out of date information.

  Yes

  No

  N/A

• Products cooked on site should have their core temperature taken and recorded to ensure it is above 72 degrees.

  Yes

  No

  N/A

• Product date check should be carried out and recorded in the site diary.

  Yes

  No

  N/A

PEST PREVENTION

• Food stuffs must be kept to a minimum of 20cm's of the floor.

  Yes

  No

  N/A

• Is there a fly killer unit installed and in working order?

  Yes

  No

  N/A

• The area around the shop, storerooms, bins and forecourt should be free from litter and debris to prevent pests from being attracted to the site.

  Yes

  No

  N/A

• Coffee machine should always be clean. Implement a daily clean. Is it being recorded on site that it is being carried out?

  Yes

  No

  N/A

CLEANING AND MAINTAINANCE

• Good hygiene standards for the kitchen and equipment is essential.

  Yes

  No

  N/A

• The stockroom floor should always be clean. Is a daily clean being implemented?

  Yes

  No

  N/A

• All food display units should be clean.

  Yes

  No

  N/A

• Each site should have the basic hygiene kit available.

  Yes

  No

  N/A

• All toilets should be clean, stocked and in good working order. Free from any offensive odours.

  Yes

  No

  N/A

HYGIENE, TRAINING AND HOT FOOD

• Site staff need access to disposable gloves, hats, aprons and industrial quality oven gloves.

  Yes

  No

  N/A

• First aid kits should always be fully stocked and available.

  Yes

  No

  N/A

• All staff should have completed their basic food hygiene training and conducted on the job training.

  Yes

  No

  N/A

• The site should have the HACCP booklet available. All staff should be signed off at the back.

  Yes

  No

  N/A

• Are all products in the holding unit above 63 degrees? If temperature is below all products should be removed.

  Yes

  No

  N/A

• Temperatures of the hot food should be taken at least 3 times a day and recorded in the site diary

  Yes

  No

  N/A

• Select date

  Date

• Add signature

  Sign