Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Statements
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Food Safety Policy Statements available & signed in last 2 years?
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Food safety policy document available?
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Policy on staff notice board/issued to staff?
Organisation
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Management structure chart available & up to date?
Arrangements
HACCP
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HACCP concept understood?
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HACCP's signed off and annual review done
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Additional HACCP's done if relevant?
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Posters displayed & staff training on HACCP done?
COOK CHILL
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Cook chill food made less than three days before reheating?
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Cooking records taken and above 75oC for one minutes?
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Chilling within 30 minutes and chill completed within 90 minutes?
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Food held below 5oC post chill?
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Food regenerated to 75oC (82oC in Scotland) or above for one minute?
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Regeneration records can be tracked back to cooking records?
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Food never reheated or chilled twice?
FOOD DELIVERY
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Deliveries not left unattended, uncovered etc?
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No excessive delay between delivery & acceptance?
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If raw and ready to eat foods probed are there two probes?
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Chilled foods delivered no warmer than +8oC?
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Frozen foods delivered no warmer than -15oC?
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Date codings and quality checked and recorded?
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Batch codes captured?
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Abused or damaged goods rejected?
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Chilled/frozen foods stored without delay?
REFRIGERATOR/FREEZER STORAGE
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Dirty outer cardboard / wooden containers not in refrigerator?
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Glassware not used to store food in refrigerator?
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Minimal glassware within fridges. Where practical glass wear wrapped in cling film?
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In multi-use refrigerators are raw & ready to eat products separated to avoid the risk of cross-contamination?
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All refrigeration/freezer equipment in good condition and working?
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Refrigerators/freezers not overstocked?
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Strict stock rotation being observed (FIFO)?
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Food containers sanitised before use?
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No out of date or 'unfit' food?
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All 'open' foods kept wrapped, refrigerated, incl. cheese, sauces, etc?
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High risk chilled foods stored at or below +5oC?
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Frozen food stored at -18oC or colder?
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Use by date codes transferred to storage containers/wrappers?
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Food not stored in open cans eg tomato puree?
AMBIENT STORAGE
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Food not stored near chemicals?
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Date codes transferred to decanted food containers?
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Stock levels not excessive?
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No out of date dried goods?
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No open dried goods?
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Food stored off floor?
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Root vegetables not stored near any ready to eat products?
FOOD PREPARATION
Sanitisation
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Adequate supplies of sanitiser and in use?
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Correct application of sanitiser and staff aware of contact times?
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Chopping boards,knives, slicer etc sanitised after use?
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Detergent sanitiser used in dishwasher?
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Wash & rinse temperatures of dishwasher checked & accurate?
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If hand dishwashing double sink available & 55oC & 65oC water temperatures used?
INITIAL FOOD PREPARATION
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Raw foods not prepared near ready to eat foods and utensils/surfaces sanitised between use?
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Designated area within kitchen for preparing raw food or strick time separation used together with full clean and sanitise regime?
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Frozen foods defrosted in a refrigerator or one of approved methods in manual?
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Defrosted food never re-frozen?
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Food kept off the floor within kitchens & fridges?
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Disposable towels used to wipe food surfaces or colour coded cloths?
TIME DELAYS DURING PREPARATION
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High risk foods kept outside refrigeration as short as possible during preparation?
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High risk foods not left unattended eg during break?
COOKING
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All high risk foods cooked to 70oC 2 mins or 75oC 1 min core temp?
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If exception to above used is it whole muscle and not poultry?
PREPARING FOODS FOR COLD SERVICE
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Meat, fish and poultry products prepared for cold service sold within 48 hours of completion of cooking?
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Combined products of meat or fish (e.g. sausage plait, quiche, etc.) prepared for cold service sold within 24 hours of cooking?
HOME FREEZING
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Home freezing avoided where possible & amount controlled
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Date & rotation controls over home frozen foods applied?
STOCK
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If fresh stock made is done on the day & used or frozen for storage in small quantities?
COLOUR CODED EQUIPMENT (If used)
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Wiping cloths changed frequently & either boil washed or disposed off?
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Is 6 colour system in use & staff trained in its purpose?
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Laminated sign explaining system on display?
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Correct boards in use during visit?
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Boards stored upright in a rack?
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Colour coded knives correct for boards if used?
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Colour coded wiping cloths/paper towel used correctly & sufficient available?
TEMPERATURE CONTROL
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Probe used to check fridge & freezer temperatures?
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Frequency of checks in accordance with policy?
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Probe calibrated monthly and check recorded?
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Annual formal calibration and certificate available?
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Probe breakdown procedure in place?
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Action taken for unsatisfactory product temperatures?
TEMPERATURE RECORDS (All up to date)
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Food deliveries (chilled and frozen)?
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All refrigerators and freezers?
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High risk cooked food core temperatures?
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Reheat temperatures (where applicable)?
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Cold food display units (if applicable)?
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Hot food display units (if applicable)?
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Temperature control exemption record?
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Records kept for at least 3 months?
GENERAL DELIVERY AND STORAGE
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Defrosted food never refrozen?
COLD FOOD ON DISPLAY
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Leftover food from display above 5oC disposed of daily?
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Food in a display unit kept below 8oC or 4 hour rule strictly applied?
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Display units not overloaded?
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Buffets out under 4 Hours total?
HOT FOOD ON DISPLAY
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Hot food on display kept above 63oC?
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Hot food from display never reheated?
TEMPERATURE MONITORING PROCEDURES
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Probe wipes available and used?
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Temp. test medium in all refrigerators?
SERVICE OF FOOD
TIME
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Delays between prep & service kept to a minimum?
TEMPERATURE
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Cold food refrigerated between prep & service?
AVOIDING CONTAMINATION
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Adequate protection for displays etc?
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Food covered where possible?
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Display equipment sanitised after use?
COOLING HOT FOOD FROM SERVICE COUNTER
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If no blast chiller, is positive action taken to chill food as quick as possible & food used cold within 24 hrs?
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Hot food only served again as a cold product within 24 hours?
COLD FOODS FROM SERVICE COUNTER
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Left over meat/fish not be used in other made-up dishes?
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4 hour rule taken into account?
FOREIGN MATERIAL IN FOOD
GLASS/CROCKERY (* glass also read crockery)
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Glass containers or other items avoided?
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Breakage procedure understood & operated?
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All light fittings shatter proof or covered with diffusers?
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Breakage record sheet used?
LOOSE FITTINGS
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Any loose fittings, nuts, bolts etc. seen?
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No drawing pins in notice boards etc?
WOOD
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Wooden equipment not in use?
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Wooden vegetable boxes kept out of stores?
PACKAGING MATERIALS
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Crude outers not on food preparation surfaces?
CLOTHS
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No worn/frayed cloths, tea towels etc?
WIRE-WOOL etc
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Wire-wool, Brillo pads, metal scourers etc not in use?
'COMPLAINT' PROCEDURE
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Procedure understood and followed?
PERSONAL HYGIENE STANDARDS
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Pre-employment questionnaires used?
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Agreement to report infection forms signed by all staff?
COPY OF SECTION
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Personal Hygiene induction given to all food handlers?
BAD HABITS
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E.g. eating/drinking in food prep. areas, picking nose, coughing/sneezing over food, etc?
CLOTHING
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Clean protective over-clothing worn?
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Over-clothing not worn outside work?
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Personal clothing stored correctly?
HAIR
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Suitable head coverings for all in food prep?
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Long hair properly tied back, including waiting staff?
HAND WASHING
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Did staff wash their hands?
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'Wash Your Hands Now' notice displayed in WC areas?
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Bactericidal soap provided at all wash hand basins?
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Disposable paper towels used to dry hands?
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Taps turned off using paper towel if not foot/infra-red controlled?
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Only approved jewellery worn?
HANDLING FOOD
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Serving spoons / utensils used wherever possible?
WOUNDS (See also First Aid Section)
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No open wounds, sores etc?
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All wounds covered with blue plasters?
STAFF ILLNESS
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Management fully aware of procedure to follow in the event of staff illness?
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'Return From Sickness/Holiday' form being used?
PRE EMPLOYMENT SCREENING
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Pre-employment questionnaires used?
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Agreement to report infection forms signed by all staff?
MAINTENANCE & PEST CONTROL
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Defect reporting system in place?
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Maintenance issues identified?
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Client liaison system for actioning urgent defects?
PEST CONTROL
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Pest Control Contract in operation?
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Suitable preventive measures in place for controlling pests and vermin, including clean areas outside, adequate proofing, sound structure etc?
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Un-screened windows/doors kept closed?
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No active infestation seen?
MAINTENANCE
FOOD ALLERGY
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Food allergy policy available?
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Both chefs & front of house staff read & signs training sheets?
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Allergens declared on menu's/labels or as supporting document?
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General warning label on display?
GM FOODS
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GM Food policy available?
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Register of GM foods available if applicable?
SPECIAL DIETS
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Chef aware of guidance on diets?
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Evidence that diet is considered in menu design?
FOOD LABELLING
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Are staff aware of requirements of food labelling legislation?
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Are all products made in house given use by/best before dates?
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Are decanted goods suitably labelled?
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Are all menu descriptions accurate?
FOOD HYGIENE TRAINING
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Photocopies of certificates available?
FOOD SAFETY POLICY TRAINING
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All staff trained on Food Safety Policies?
TRAINING RECORD CARDS
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Available for each member of staff?
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Completed, dated, signed and up to date?
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Food Hygiene training given during induction?
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Manager and all food handling staff fully trained & details recorded?
CLEANING
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Cleaning schedule implemented and on display?
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Schedule monitored daily and check recorded?
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Deep clean contract or included in cleaning schedule?
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Deep Cleaning Records retained?
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All cleaning staff fully trained?
CLEANING STANDARDS
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Floors and wall/floor/equipment junctions?
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Wall surfaces to hand height (low level)?
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High level / Client responsibility areas?
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Tops of equipment and wall mounted items?
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Draws, shelves and cupboards?
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Cooking equipment, inc. ovens, grills, fryers etc?
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Internal surfaces of refrigerators and freezers?
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Food preparation equipment. e.g. slicer, mixer etc?
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Food preparation surfaces, including chopping boards?
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Food Holding Facilities?
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Cooking utensils, pots and pans etc?
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Crockery?
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Drink dispenser, Ice machines & post mix machines?
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Wash hand basins and sink units?
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Dishwasher machines?
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Stores areas and corridors?
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Miscellaneous equipment?
CLEANING SCHEDULE etc
VENDING MACHINES (If applicable)
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All drink/food vending machines cleaned daily?
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Hygiene Record Cards inside (as appropriate)?
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Sanitiser used to clean dispense areas?
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All staff fully trained?
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Acceptable standards of cleanliness?
VIRAL OUTBREAK POLICY
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Has client been consulted on policy?
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Are site cleaning staff trained on its requirements?
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Is there a spillage kit available?
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Is there a supply of Milton Fluid/Tablets?
MISC. REPORTS, RECORDS etc.
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Dishwasher Maintenance?
EHO INSPECTION REPORTS & ACTION PLANS
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EHO visit report filled out & sent to Head office & Vizion 21?
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Action plan completed following receipt of EHO letter/report?
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Scores on Doors sign available?
FOOD SAFETY MEMORANDA
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Information documents available & retained?
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Waste Oil Transfer Notes kept?
AFP PROCEDURE
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Procedure understood and followed?
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Refrigeration maintenance Contract present?
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Records of call-outs/actions retained?
