Food Safety Audit- SA&RK

• Document No.

• Date of Audit:

  Date

• Prepared by

• Kitchen being audited:

  Yes

  No

  N/A

• Who was present for the audit

  Yes

  No

  N/A

Food storage

• Dry goods store tidy and no food on the floor

  Yes

  No

  N/A

• Dry store clean, dry and well lit

  Yes

  No

  N/A

• Correct storage of allergens

  Yes

  No

  N/A

• Correct decanting and covering of opened food products

  Yes

  No

  N/A

• Correct stock rotation - no out of date dry foods

  Yes

  No

  N/A

• Ensure all high risk foods in fridges and freezers have correct labels on them and correct USE BY date?

  Safe

  At Risk

  N/A

• Check all foods in fridges and freezers are covered

  Yes

  No

  N/A

• Other Storage issues

  Safe

  At Risk

  N/A

Cross contamination

• Cooked food is stored above raw food

  Yes

  No

  N/A

• Adequate separation of work areas

  Safe

  At Risk

  N/A

• Correct use of chopping boards and correct storage of chopping boards

  Safe

  At Risk

  N/A

• Correct use of sanitiser

  Safe

  At Risk

  N/A

• Correct use of wiping cloths

  Safe

  At Risk

  N/A

• No foods or equipment unnecessarily exposed to the risk of contamination

  Safe

  At Risk

  N/A

• Allergens controls, practices and communication

  Safe

  At Risk

  N/A

• Vac packing cross contamination issue

  Safe

  At Risk

  N/A

• Other cross contamination issues noted

  Safe

  At Risk

  N/A

Preparation

• Foods not kept at ambient unnecessarily

  Yes

  No

  N/A

• Correct food preparation procedures are followed

  Yes

  No

  N/A

• Defrost is being carried out correctly and in a controlled manner

  Yes

  No

  N/A

Personal Hygiene

• Chefs dressed appropriately

  Yes

  No

  N/A

• No watches being worn

  Yes

  No

  N/A

• Hair coverings being worn

  Yes

  No

  N/A

• Hand washing being carried out correctly

  Yes

  No

  N/A

• Check hand wash, no food waste and is being used paper in bin and wet

  Safe

  At Risk

  N/A

• Check glass policy is active and no drinking glasses in kitchen

  Safe

  At Risk

  N/A

• No colleagues on duty who are sick

  Safe

  At Risk

  N/A

Cleaning

• Is all equipment clean

  Yes

  No

  N/A

• Pot wash operation is satisfactory (including dishwasher temperature)

  Yes

  No

  N/A

• Structure: Check cleanliness of work surfaces, wall, floors, ceiling and behind equipment

  Safe

  At Risk

  N/A

• Check all contact points for cleanliness eg light switches, door handles, paper and soap dispensers, bins and exteriors

  Safe

  At Risk

  N/A

• Are approved chemicals used

  Safe

  At Risk

  N/A

• Contact time for sanitiser known

  Safe

  At Risk

  N/A

• Chemicals stored to avoid contamination with food

  Safe

  At Risk

  N/A

• Cleaning materials available, clean and disinfected and store

  Safe

  At Risk

  N/A

Probes

• Are probes available

  Yes

  No

  N/A

• Are probe wipes available

  Yes

  No

  N/A

• Are probes regularly calibrated

  Yes

  No

  N/A

Due diligence

• Check fridges 0-5oC freezers -18 to -23 and are recorded/ dry store

  Yes

  No

  N/A

• Delivery temperatures

  Yes

  No

  N/A

• Correct cooking and reheating temperatures being achieved

  Yes

  No

  N/A

• Cooling procedures are correctly controlled

  Yes

  No

  N/A

• All temperatures within required ranges with action points noted where needed

  Yes

  No

  N/A

Pest and Waste

• Evidence of pest infestation

  Yes

  No

  N/A

• Poor waste controls in place

  Yes

  No

  N/A

Engineering

• Engineering issues to flag up

  Yes

  No

  N/A

Swabbing results

• Equipment Swabbed

  Yes

  No

  N/A

• Hands Swabbed

  Yes

  No

  N/A

• Food

  Yes

  No

  N/A

Food hygiene score

• Food Hygiene

  Yes

  No

  N/A

• Structure

  Yes

  No

  N/A

• Confidence in Management

  Yes

  No

  N/A

• Overall Score

  Yes

  No

  N/A