Food Safety Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Product Safety

• Process Flow Diagrams are available in the production area

  Yes

  No

  N/A

• Chilled storage records are available for checking

  Yes

  No

  N/A

• Frozen storage records are available for checking

  Yes

  No

  N/A

• Temperature is controlled in storage areas

  Yes

  No

  N/A

• Temperature is controlled in display cabinets

  Yes

  No

  N/A

• Vegetable sanitation verification records are available for checking

  Yes

  No

  N/A

• There is no cross-contamination

  Yes

  No

  N/A

• Expiry dates are on products and ingredients in storage and in production areas

  Yes

  No

  N/A

• Expiry dates are on products in display

  Yes

  No

  N/A

• Food Safety Inspection is carried out on a weekly basis

  Yes

  No

  N/A

• Corrective Action Plan from the last audit has been completed

  Yes

  No

  N/A

Staff Practices

• Staff and visitors are wearing correct uniform (including no jewelry)

  Yes

  No

  N/A

• Staff and visitors are wearing hairnets

  Yes

  No

  N/A

• There are no personal items present

  Yes

  No

  N/A

• Hand wash basins are stocked with warm water, soap, tissue and sanitizer

  Yes

  No

  N/A

• Signage for Hand Washing

  Yes

  No

  N/A

• Staff are wearing disposable gloves when serving customers

  Yes

  No

  N/A

• Staff are not eating or drinking in production areas

  Yes

  No

  N/A

• Employees are washing hands on entering a production area and frequently during production

  Yes

  No

  N/A

Operational Practices

• Spoiled / Expired / Damaged and Return food is placed in a separate labeled area

  Yes

  No

  N/A

• Frozen food is defrosted inside a chiller with start and expiry date labels

  Yes

  No

  N/A

• FIFO rotation is followed during storage and display

  Yes

  No

  N/A

• All items are raised from the floor

  Yes

  No

  N/A

• Plastic pallets are used in storage

  Yes

  No

  N/A

• Single use items are used only once

  Yes

  No

  N/A

• All food is covered to protect from contamination

  Yes

  No

  N/A

• All containers are labeled correctly

  Yes

  No

  N/A

• Products in storage and display are labeled correctly

  Yes

  No

  N/A

Cleaning & Sanitation

• Cleaning plan & schedule is available for checking

  Yes

  No

  N/A

• MSDS are available for Cleaning chemicals

  Yes

  No

  N/A

• Cleaning chemicals are stored correctly

  Yes

  No

  N/A

• Cleaning chemicals are used correctly

  Yes

  No

  N/A

• Scheduled cleaning tasks have been verified by authorized personnel upon completion to the required standard

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are kept clean

  Yes

  No

  N/A

• Separate facility for dish washing

  Yes

  No

  N/A

• Equipment & utensils are kept clean

  Yes

  No

  N/A

• Work surfaces are kept clean

  Yes

  No

  N/A

• Displays are kept clean

  Yes

  No

  N/A

Maintenance

• Garbage bins are foot operated, use refuse bags and are emptied frequently

  Yes

  No

  N/A

• There is no build up of ice or molds inside process chillers / freezers

  Yes

  No

  N/A

• There is no wood in use inside production areas

  Yes

  No

  N/A

• There is no glass in use inside production areas

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are maintained

  Yes

  No

  N/A

• Work surfaces are maintained

  Yes

  No

  N/A

• Ventilation is sufficient

  Yes

  No

  N/A

• Glass light fitting are made from toughened / safety glass

  Yes

  No

  N/A

• An infra-red thermometer is used for cross checking chiller temperatures

  Yes

  No

  N/A

• Process and display chillers have been calibrated

  Yes

  No

  N/A

• Display cabinets are maintained

  Yes

  No

  N/A

Product Safety

• Process Flow diagrams are available in the production section

  Yes

  No

  N/A

• Chilled storage records are available for checking

  Yes

  No

  N/A

• Frozen storage records are available for checking

  Yes

  No

  N/A

• Temperature is controlled in display cabinets

  Yes

  No

  N/A

• Temperature is controlled in storage areas

  Yes

  No

  N/A

• Vegetable sanitation verification records are available for checking

  Yes

  No

  N/A

• There is no cross-contamination

  Yes

  No

  N/A

• Expiry dates are on products and ingredients in storage and in production areas

  Yes

  No

  N/A

• Expiry dates are on products in display

  Yes

  No

  N/A

• Food Safety Inspection is carried out on a weekly basis

  Yes

  No

  N/A

• Corrective Action Plan from the last audit has been completed

  Yes

  No

  N/A

Staff Practices

• Staff and visitors are wearing correct uniform (including Jewelry)

  Yes

  No

  N/A

• Staff and visitors are wearing hairnets

  Yes

  No

  N/A

• There are no personal items present

  Yes

  No

  N/A

• Hand wash basins are stocked with warm water, soap, tissue and sanitizer

  Yes

  No

  N/A

• Signage for hand washing

  Yes

  No

  N/A

• Staff are wearing disposable gloves when serving customers

  Yes

  No

  N/A

• Staff are not eating or drinking in production areas

  Yes

  No

  N/A

• Employees are washing hands on entering a production area and frequently during production

  Yes

  No

  N/A

Operational Practices

• Spoiled / Expired / Damaged and Return food is placed in a separate labeled area

  Yes

  No

  N/A

• Frozen food is defrosted inside a chiller with a start and expiry date labels

  Yes

  No

  N/A

• FIFO rotation is followed during storage and display

  Yes

  No

  N/A

• All items are raised from the floor

  Yes

  No

  N/A

• Plastic pallets are used in storage

  Yes

  No

  N/A

• Single use items are used only once

  Yes

  No

  N/A

• All food is covered to protect from contamination

  Yes

  No

  N/A

• All containers are labeled correctly

  Yes

  No

  N/A

• Products in storage and display are labeled correctly

  Yes

  No

  N/A

Cleaning & Sanitation

• Cleaning plan and schedule is available for checking

  Yes

  No

  N/A

• MSDS are available for cleaning chemicals

  Yes

  No

  N/A

• Cleaning chemicals are stored correctly

  Yes

  No

  N/A

• Cleaning chemicals are used correctly

  Yes

  No

  N/A

• Scheduled cleaning tasks have been verified by authorized personnel upon completion to the require standard

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are kept clean

  Yes

  No

  N/A

• Separate facility for dish washing

  Yes

  No

  N/A

• Equipment & utensils are kept clean

  Yes

  No

  N/A

• Work surfaces are kept clean

  Yes

  No

  N/A

• Displays are kept clean

  Yes

  No

  N/A

Maintenance

• Garbage bins are foot operated, use refuse bags and are emptied frequently

  Yes

  No

  N/A

• There is no build up of ice or molds inside process chillers / freezers

  Yes

  No

  N/A

• There is no wood in use inside production areas

  Yes

  No

  N/A

• There is no glass in use inside production areas

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are maintained

  Yes

  No

  N/A

• Work surfaces are maintained

  Yes

  No

  N/A

• Ventilation is sufficient

  Yes

  No

  N/A

• Glass light fitting are made from toughened / safety glass

  Yes

  No

  N/A

• An infra-red thermometer is used for cross checking chiller temperatures

  Yes

  No

  N/A

• Process and display chillers have been calibrated

  Yes

  No

  N/A

• Display cabinets are maintained

  Yes

  No

  N/A

Product Safety

• Process Flow Diagrams are available in the production area

  Yes

  No

  N/A

• Chilled storage records are available for checking

  Yes

  No

  N/A

• Frozen storage records are available

  Yes

  No

  N/A

• Temperature is controlled in storage areas

  Yes

  No

  N/A

• Temperature is controlled in display cabinets

  Yes

  No

  N/A

• Vegetable sanitation verification records are available for checking

  Yes

  No

  N/A

• There is no cross-contamination

  Yes

  No

  N/A

• Expiry dates are on products and ingredients in storage and in production areas

  Yes

  No

  N/A

• Expiry dates are on products in display

  Yes

  No

  N/A

• Food Safety Inspection is carried out on a weekly basis

  Yes

  No

  N/A

• Corrective Action Plan from the last audit has been completed

  Yes

  No

  N/A

Staff Practices

• Staff and visitors are wearing correct uniform (including no jewelry)

  Yes

  No

  N/A

• Staff and visitors are wearing hairnets

  Yes

  No

  N/A

• There are no personal items present

  Yes

  No

  N/A

• Hand wash basins are stocked with warm water, soap, tissue and sanitizer

  Yes

  No

  N/A

• Signage for Hand Washing

  Yes

  No

  N/A

• Staff are wearing disposable gloves when serving customers

  Yes

  No

  N/A

• Staff are not eating or drinking in production areas

  Yes

  No

  N/A

• Employees are washing hands on entering a production area and frequently during production

  Yes

  No

  N/A

Operational Practices

• Spoiled / Expired / Damaged and Return food is placed in a separate labeled area

  Yes

  No

  N/A

• Frozen food is defrosted inside a chiller with start and expiry date labels

  Yes

  No

  N/A

• FIFO rotation is followed during storage and display

  Yes

  No

  N/A

• All items are raised from the floor

  Yes

  No

  N/A

• Plastic pallets are used in storage

  Yes

  No

  N/A

• Single use items are used only once

  Yes

  No

  N/A

• All food is covered to protect from contamination

  Yes

  No

  N/A

• All containers are labeled correctly

  Yes

  No

  N/A

• Products in storage and display are labeled correctly

  Yes

  No

  N/A

Cleaning & Sanitation

• Cleaning plan & schedule is available for checking

  Yes

  No

  N/A

• MSDS are available for cleaning chemicals

  Yes

  No

  N/A

• Cleaning chemicals are stored correctly

  Yes

  No

  N/A

• Cleaning chemicals are used correctly

  Yes

  No

  N/A

• Scheduled cleaning tasks have been verified by authorized personnel upon completion to the required standard

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are kept clean

  Yes

  No

  N/A

• Separate facility for dish washing

  Yes

  No

  N/A

• Equipment & utensils are kept clean

  Yes

  No

  N/A

• Work surfaces are kept clean

  Yes

  No

  N/A

• Displays are kept clean

  Yes

  No

  N/A

Maintenance

• Garbage bins are foot operated, use refuse bags and are emptied frequently

  Yes

  No

  N/A

• There is no build up of ice or molds inside process chillers / freezers

  Yes

  No

  N/A

• There is no wood in use inside production areas

  Yes

  No

  N/A

• There is no glass in use inside production areas

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are maintained

  Yes

  No

  N/A

• Work surfaces are maintained

  Yes

  No

  N/A

• Ventilation is sufficient

  Yes

  No

  N/A

• Glass light fittings are made from toughened / safety glass

  Yes

  No

  N/A

• An infra-red thermometer is used for cross checking chiller temperatures

  Yes

  No

  N/A

• Process and display chillers have been calibrated

  Yes

  No

  N/A

• Display cabinets are maintained

  Yes

  No

  N/A

Product Safety

• Process Flow Diagrams are available in the production area

  Yes

  No

  N/A

• Chilled storage records are available for checking

  Yes

  No

  N/A

• Frozen storage records are available for checking

  Yes

  No

  N/A

• Temperature is controlled in storage areas

  Yes

  No

  N/A

• Temperature is controlled in display cabinets

  Yes

  No

  N/A

• Vegetable sanitation verification records are available for checking

  Yes

  No

  N/A

• There is no cross contamination

  Yes

  No

  N/A

• Expiry dates are on products and ingredients in storage and in production areas

  Yes

  No

  N/A

• Expiry dates are on products in display

  Yes

  No

  N/A

• Food Safety Inspection is carried out on a weekly basis

  Yes

  No

  N/A

• Corrective Action Plan from the last audit has been completed

  Yes

  No

  N/A

Staff Practices

• Staff and visitors are wearing correct uniform (including no Jewelry)

  Yes

  No

  N/A

• Staff and visitors are wearing hairnets

  Yes

  No

  N/A

• There are no personal items present

  Yes

  No

  N/A

• Hand wash basins are stocked with warm water, soap, tissue and sanitizer

  Yes

  No

  N/A

• Signage for hand washing

  Yes

  No

  N/A

• Staff are wearing disposable gloves when serving customers

  Yes

  No

  N/A

• Staff are not eating or drinking in production areas

  Yes

  No

  N/A

• Employees are washing hands on entering a production area and frequently during production

  Yes

  No

  N/A

Operational Practices

• Spoiled / Expired / Damaged and Return food is placed in a separate labeled area

  Yes

  No

  N/A

• frozen food is defrosted inside a chiller with start and expiry date labels

  Yes

  No

  N/A

• FIFO rotation is followed during storage and display

  Yes

  No

  N/A

• All items are raised from the floor

  Yes

  No

  N/A

• Plastic pallets are used in storage

  Yes

  No

  N/A

• Single use items are used only once

  Yes

  No

  N/A

• All food is covered to protect from contamination

  Yes

  No

  N/A

• All containers are labeled correctly

  Yes

  No

  N/A

• Products in storage and display are labeled correctly

  Yes

  No

  N/A

Cleaning & Sanitation

• Cleaning plan & schedule is available for checking

  Yes

  No

  N/A

• MSDS are available for checking chemicals

  Yes

  No

  N/A

• Cleaning chemicals are stored correctly

  Yes

  No

  N/A

• Cleaning chemicals are used correctly

  Yes

  No

  N/A

• Scheduled cleaning tasks have been verified by authorized personnel upon completion to the required standard

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are kept clean

  Yes

  No

  N/A

• Separate facility for dish washing

  Yes

  No

  N/A

• Equipment & utensils are kept clean

  Yes

  No

  N/A

• Work surfaces are kept clean

  Yes

  No

  N/A

• Displays are kept clean

  Yes

  No

  N/A

Maintenance

• Garbage bins are foot operated, use refuse bags and are emptied frequently

  Yes

  No

  N/A

• There is no build up of ice or molds inside process chillers / freezers

  Yes

  No

  N/A

• There is no wood in use inside production areas

  Yes

  No

  N/A

• There is no glass in use inside production areas

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are maintained

  Yes

  No

  N/A

• Work surfaces are maintained

  Yes

  No

  N/A

• Ventilation is sufficient

  Yes

  No

  N/A

• Glass light fitting are made from toughened / safety glass

  Yes

  No

  N/A

• An infra-red thermometer is used for cross checking chiller temperatures

  Yes

  No

  N/A

• Process and display chillers have been calibrated

  Yes

  No

  N/A

• Display cabinets are maintained

  Yes

  No

  N/A

Product Safety

• Process Flow Diagrams are available in the production area

  Yes

  No

  N/A

• Chilled storage records are available for checking

  Yes

  No

  N/A

• Frozen storage records are available for checking

  Yes

  No

  N/A

• Temperature is controlled in display cabinets

  Yes

  No

  N/A

• Temperature is controlled in storage areas

  Yes

  No

  N/A

• Vegetable sanitation verification records are available for checking

  Yes

  No

  N/A

• There is no cross contamination

  Yes

  No

  N/A

• Expiry dates are on products and ingredients in storage and in production areas

  Yes

  No

  N/A

• Expiry dates are on products in display

  Yes

  No

  N/A

• Food Safety Inspection is carried out on a weekly basis

  Yes

  No

  N/A

• Corrective Action Plan from the last audit has been completed

  Yes

  No

  N/A

Staff Practices

• Staff and visitors are wearing correct uniform (including no jewelry

  Yes

  No

  N/A

• Staff and visitors are wearing hairnets

  Yes

  No

  N/A

• There are no personal items present

  Yes

  No

  N/A

• Hand wash basins are stocked with warm water, soap, tissue and sanitizer

  Yes

  No

  N/A

• There is signage for hand washing

  Yes

  No

  N/A

• Staff are wearing disposable gloves when serving customer

  Yes

  No

  N/A

• Staff are not eating or drinking in production areas

  Yes

  No

  N/A

• Employees are washing hands on entering a production area and frequently during production

  Yes

  No

  N/A

Operational Practices

• Soiled / Expired / Damaged and Return food is placed in a separate labeled area

  Yes

  No

  N/A

• Frozen food is defrosted inside a chiller with start and expiry date labels

  Yes

  No

  N/A

• FIFO rotation is followed during storage and display

  Yes

  No

  N/A

• All items are raised off the floor

  Yes

  No

  N/A

• Plastic pallets are used in storage

  Yes

  No

  N/A

• Single use items are used only once

  Yes

  No

  N/A

• All food is covered to protect from contamination

  Yes

  No

  N/A

• All containers are labeled correctly

  Yes

  No

  N/A

• Products in storage and display are labeled correctly

  Yes

  No

  N/A

Cleaning & Sanitation

• Cleaning plan & schedule is available for checking

  Yes

  No

  N/A

• MSDS are available for cleaning chemicals

  Yes

  No

  N/A

• Cleaning chemicals are stored correctly

  Yes

  No

  N/A

• Cleaning chemicals are used correctly

  Yes

  No

  N/A

• Scheduled cleaning tasks have been verified by authorized personnel upon completion to the required standard

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are kept clean

  Yes

  No

  N/A

• Separate facility for dish washing

  Yes

  No

  N/A

• Equipment & utensils are kept clean

  Yes

  No

  N/A

• Work surfaces are kept clean

  Yes

  No

  N/A

• Displays are kept clean

  Yes

  No

  N/A

Maintenance

• Garbage bins are foot operated, use refuse bags and are emptied frequently

  Yes

  No

  N/A

• There is no build up of ice or molds inside process chillers or freezers

  Yes

  No

  N/A

• There is no wood in use inside production areas

  Yes

  No

  N/A

• There is no glass in use in production areas

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are maintained

  Yes

  No

  N/A

• Work surfaces are maintained

  Yes

  No

  N/A

• Ventilation is sufficient

  Yes

  No

  N/A

• Glass light fitting are made from toughened / safety glass

  Yes

  No

  N/A

• An infra-red thermometer is used for cross checking chiller temperatures

  Yes

  No

  N/A

• Process and display chillers have been calibrated

  Yes

  No

  N/A

• Display cabinets are maintained

  Yes

  No

  N/A

Product Safety

• Process flow Diagrams are available in the production area

  Yes

  No

  N/A

• Chilled storage records are available for checking

  Yes

  No

  N/A

• Frozen storage records are available for checking

  Yes

  No

  N/A

• Temperature is controlled in display cabinets

  Yes

  No

  N/A

• Vegetable sanitation verification records are available for checking

  Yes

  No

  N/A

• There is no cross contamination

  Yes

  No

  N/A

• Expiry dates are on products and ingredients in storage and production

  Yes

  No

  N/A

• Expiry dates are on products in display

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Food Safety Inspection is carried out on a weekly basis

  Yes

  No

  N/A

• Corrective Action Plan from the last audit has been carried out

  Yes

  No

  N/A

Staff Practices

• Staff and visitors are wearing correct uniform (including no jewelry)

  Yes

  No

  N/A

• Staff and visitors are wearing hairnets

  Yes

  No

  N/A

• There are no personal items present

  Yes

  No

  N/A

• Hand wash basins are stocked with warm water, soap, tissue and sanitizer

  Yes

  No

  N/A

• Signage for Hand Washing

  Yes

  No

  N/A

• Staff are wearing disposable gloves when serving customers

  Yes

  No

  N/A

• Staff are not eating or drinking in production areas

  Yes

  No

  N/A

• Employees are washing hands on entering a production area and frequently during production

  Yes

  No

  N/A

Operational Practices

• Spoiled / Expired / Damaged and Return food is placed in a separate labeled area

  Yes

  No

  N/A

• Frozen food is defrosted inside a chiller with a start and expiry date label

  Yes

  No

  N/A

• FIFO rotation is followed during storage and display

  Yes

  No

  N/A

• All items are raised from the floor

  Yes

  No

  N/A

• Plastic pallets are used in storage

  Yes

  No

  N/A

• Single use items are used only once

  Yes

  No

  N/A

• All food is covered to protect from cross contamination

  Yes

  No

  N/A

• Products in storage and display are labeled correctly

  Yes

  No

  N/A

Cleaning & Sanitation

• Cleaning plan & schedule is available for checking

  Yes

  No

  N/A

• MSDS are available for cleaning chemicals

  Yes

  No

  N/A

• Cleaning chemicals are stored correctly

  Yes

  No

  N/A

• Cleaning chemicals are used correctly

  Yes

  No

  N/A

• Scheduled cleaning tasks have been verified by authorized personnel upon completion to the required standard

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are kept clean

  Yes

  No

  N/A

• Separate facilities for dish washing

  Yes

  No

  N/A

• Equipment & utensils are kept clean

  Yes

  No

  N/A

• Work surfaces and kept clean

  Yes

  No

  N/A

• Displays are kept clean

  Yes

  No

  N/A

Maintenance

• Garbage bins are foot operated, use refuse bags and are emptied frequently

  Yes

  No

  N/A

• There is no build up of ice or molds inside process chillers / freezers

  Yes

  No

  N/A

• There is no wood in use inside production areas

  Yes

  No

  N/A

• There is no glass in use inside production areas

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are maintained

  Yes

  No

  N/A

• Work surfaces are maintained

  Yes

  No

  N/A

• Ventilation is sufficient

  Yes

  No

  N/A

• Glass light fitting are made from toughened / safety glass

  Yes

  No

  N/A

• An infra-red thermometer is used for cross checking chiller temperatues

  Yes

  No

  N/A

• Process and display chillers have been calibrated

  Yes

  No

  N/A

• Display cabinets are maintained

  Yes

  No

  N/A

• Temperature records are available for all deliveries including rejected deliveries

  Yes

  No

  N/A

• Records indicate if the vehicle was clean and that there were no signs of pests

  Yes

  No

  N/A

• An infra-red thermometer is used and calibrated once a month (or at a frequency according to the SOP)

  Yes

  No

  N/A

• Protective clothing is available for staff (disposable gloves & hairnets)

  Yes

  No

  N/A

• Records of staff daily personal hygiene are available for checking

  Yes

  No

  N/A

• The receiving area is clean and maintained

  Yes

  No

  N/A

• The unloading and surrounding outside area is clean and maintained

  Yes

  No

  N/A

• Garbage area is clean and maintained

  Yes

  No

  N/A

• Chilled products are received safely

  Yes

  No

  N/A

• Frozen products are received safely

  Yes

  No

  N/A

• Incoming materials are received safely as to prevent cross contamination

  Yes

  No

  N/A

• Walls, ceilings, doors and floors are clean and maintained inside the warehouse

  Yes

  No

  N/A

• Structural beams are maintained and there is no peeling paint or rust in receiving or warehousing

  Yes

  No

  N/A

• Warehouse aisles are maintained to facilitate cleaning and pest control

  Yes

  No

  N/A

• There is adequate shielded lighting in the warehouse and receiving area

  Yes

  No

  N/A

• No areas are exposed for pest entry

  Yes

  No

  N/A

• Returned / Damaged product is clearly identified and isolated

  Yes

  No

  N/A

• Hand washing facilities are stocked

  Yes

  No

  N/A

• Outdoor signs for no littering / no smoking / use garbage bins provided

  Yes

  No

  N/A

• Cleaning chemicals are labeled and stored correctly and away from food

  Yes

  No

  N/A

• A comprehensive pest control file is available for reference

  Yes

  No

  N/A

• Pest control file has operational designated manager and deputy

  Yes

  No

  N/A

• A copy of the current contract is available inside this file for reference

  Yes

  No

  N/A

• Contract covers the whole premises and all pests

  Yes

  No

  N/A

• Records show inspection schedule, dates and times

  Yes

  No

  N/A

• List of contractor staff ID and signatures are available

  Yes

  No

  N/A

• List of pesticides used on the premises is available

  Yes

  No

  N/A

• MSDS and labels for each pesticide is available

  Yes

  No

  N/A

• Government import licence & approvals for each pesticide is available

  Yes

  No

  N/A

• Service records indicate the pesticide used, the concentration and the amount

  Yes

  No

  N/A

• Rodenticide is secured in tamper secure boxes

  Yes

  No

  N/A

• Rodent monitoring records are available for checking

  Yes

  No

  N/A

• Cockroach monitoring records are available for checking

  Yes

  No

  N/A

• An operational floor plan is available and all monitoring / baits are highlighted in the correct location

  Yes

  No

  N/A

• All pest control devises are numbered and there is a location sticker to mark its position on the wall above

  Yes

  No

  N/A

• Quarterly reports , corrective actions or recommendations are present

  Yes

  No

  N/A

• Quarterly review meetings between operation managers and pest controller are recorded and any agreed corrective actions are implemented

  Yes

  No

  N/A

• EFK's are numbered and checked for bulb potency every 6 months, there is a label on the device with the last checked or due date.

  Yes

  No

  N/A

• Air or plastic curtains are fitter at all external doors

  Yes

  No

  N/A

• There is no evidence of files inside the operation

  Yes

  No

  N/A

• There is no evidence of cockroaches inside the operation

  Yes

  No

  N/A

• There is no evidence of rodents inside the operation

  Yes

  No

  N/A

• There is no evidence of birds inside the operation

  Yes

  No

  N/A

• There is no evidence of other pests inside the operation (please identify them in the comments)

  Yes

  No

  N/A

• Preventative Maintenance is planned, scheduled and coordinated

  Yes

  No

  N/A

• There is recorded evidence to confirm that planned and scheduled maintenance tasks are completed and signed and verified by the Maintenance Manager

  Yes

  No

  N/A

• Bulk cleaning chemical supply is sufficient and is stored in a safe, lockable area away from food.

  Yes

  No

  N/A

• MSDS for all cleaning chemicals used is available for checking

  Yes

  No

  N/A

• All cleaning chemicals have been risk assessed by a food safety professional prior to use in food production

  Yes

  No

  N/A

• Food grade lubricants are available and used in food production areas

  Yes

  No

  N/A

• Instruction and safety manuals are available for electrical and mechanical equipment used inside food production areas

  Yes

  No

  N/A

• Technical equipment is calibrated and serviced a scheduled frequencies and there are records to verify that checks have been made and that equipment is maintained

  Yes

  No

  N/A

Water Ice & Steam

• Water quality and tank cleaning is documented in an SOP

  Yes

  No

  N/A

• Water / Ice and steam are analysed for BCP contamination and according to legal and regulatory guidelines

  Yes

  No

  N/A

• Water pressure and temperature are adequate for all uses

  Yes

  No

  N/A

• Hot water is available in all food handling areas for hand washing and dish washing

  Yes

  No

  N/A

• Water storage tanks are cleaned, treated, monitored, recorded and verified according to the SOP and legal and regulatory requirements

  Yes

  No

  N/A

Glass & Brittle Plastics

• All light fittings are shielded and protected with toughed / safety glass

  Yes

  No

  N/A

• All glass breakages are recorded

  Yes

  No

  N/A

• Any essential glass is stored away from or below food

  Yes

  No

  N/A

• Any glass items in food production areas has been risk assessed, is stored correctly and the number and description recorded and verified by a Manager

  Yes

  No

  N/A

• A food safety management charter is available and signed / supported by senior management

  Yes

  No

  N/A

• Food safety objectives are available and reviewed frequently

  Yes

  No

  N/A

• Supervisory staff are present at all times

  Yes

  No

  N/A

• Staff hygiene training records are available

  Yes

  No

  N/A

• Staff chemical training records are available

  Yes

  No

  N/A

• Company policy & procedures for hygiene and safety are available and communicated through management tiers

  Yes

  No

  N/A

• Sick and injury leave records are available

  Yes

  No

  N/A

• Disease control is evident. Staff who are sick or carrying potentially infected wounds are prevented from working inside food production / handling areas

  Yes

  No

  N/A

Supplier Control

• There is a comprehensive list of approved suppliers, their products and contact details

  Yes

  No

  N/A

• Suppliers have been assessed to ensure that food handling standards meet regulatory or legal food safety standards

  Yes

  No

  N/A

• There is an documented SOP for handling product recalls or withdrawals

  Yes

  No

  N/A

• There is a documented method to identify, locate and control withdrawn products and raw materials

  Yes

  No

  N/A

• Trace-ability of ingredients used in food production can be followed from supply to finished product, especially for high risk foods used as ingredients i.e. meat & poultry

  Yes

  No

  N/A

• Mock recalls are performed at a scheduled frequency to validate the effectiveness of the procedure

  Yes

  No

  N/A

• Corrective actions for failed recalls or withdrawals are recorded

  Yes

  No

  N/A

• Inventory records are available for cross checking

  Yes

  No

  N/A

Audits & Inspections

• A food safety audit or inspection is carried out monthly by a qualified lead / internal auditor

  Yes

  No

  N/A

• Records of any third party audits or inspections by food control authorities are maintained in the operations management office. Ac copy is sent to HR

  Yes

  No

  N/A

• Records of any Municipality inspections or visits are maintained in the operations management office. A copy is sent to HR

  Yes

  No

  N/A

• There are records of food safety concerns raised and addressed in weekly senior management meetings

  Yes

  No

  N/A

Training

• There is a documented program for food safety training (skills and knowledge objectives)

  Yes

  No

  N/A

• Methods and materials are based on the requirements of the staff being trained i.e. class room, coaching, mentoring, training

  Yes

  No

  N/A

• Effectiveness of the training is verified based on demonstrated skills and knowledge of the staff being trained

  Yes

  No

  N/A

• Training attendance records are available on file

  Yes

  No

  N/A

Personnel

• Criteria for staff competences based on their job description are documented and applied at interview stage

  Yes

  No

  N/A

• Staff are given company induction by HR and food safety training by competent person prior to starting work inside a food production area

  Yes

  No

  N/A

• There is a documented policy for hygiene that is evidently implemented and communicated from senior management through to staff

  Yes

  No

  N/A

• Visitors to food production areas are controlled by security and accompanied by a member of staff at all times

  Yes

  No

  N/A

• Contractor & visitor policy includes sign-in, wear ID and appropriate PPE and have controlled or restricted access

  Yes

  No

  N/A

Handling Customer Complaints

• There is an SOP for handling customer complaints

  Yes

  No

  N/A

• Customer complaints are documented / recorded and investigated

  Yes

  No

  N/A

• Records are maintained regarding follow up and corrective actions taken following a complaint investigation

  Yes

  No

  N/A

• Customer complaints are analysed in senior management meetings or annual food safety review

  Yes

  No

  N/A

• Customer complaints are available for review

  Yes

  No

  N/A

• There is a HACCP Team in place

  Yes

  No

  N/A

• This team has a qualified food safety professional team leader

  Yes

  No

  N/A

• The team members are from multidisciplinary back grounds

  Yes

  No

  N/A

• The roles of team members are defined and documented

  Yes

  No

  N/A

• There is documented commitment from management regarding HACCP

  Yes

  No

  N/A

• A HACCP study defines product background for each process

  Yes

  No

  N/A

• For each process there is a process flow diagram

  Yes

  No

  N/A

• A hazard analysis study has been completed for each process

  Yes

  No

  N/A

• All BCP hazards have been identified for each process step including cross contamination and equipment

  Yes

  No

  N/A

• Risk analysis is completed as part of the hazard analysis

  Yes

  No

  N/A

• Critical Control Points are identified using a decision tree

  Yes

  No

  N/A

• Critical limits and corrective actions are identified for each hazard

  Yes

  No

  N/A

• Critical limits can be accurately and consistently observed and measured

  Yes

  No

  N/A

• Monitoring procedures are defined and documented in the SOP

  Yes

  No

  N/A

• Corrective actions are recorded and implemented following a fault or deviation

  Yes

  No

  N/A

• CCP Monitoring records are available for at least 3 consecutive months

  Yes

  No

  N/A