Food Safety Audit

• Audit Reference Number

• Catering Unit/Location

• Address

• Audit Commenced On

  Date

• Report Author

• Document No.

Executive Summary

Last Food Safety Audit Results

• 1.1 Has the Company FSMS (HACCP System) been fully implemented on the Unit/Location, with details documented, current and available, i.e. for identified and applied Process Step Flow Diagrams, Prerequisite Programmes (PRPs) and Critical Control Points (CCPs).

  Yes

  No

  N/A

• Correction/Corrective Action

• Food Safety Risk

  High

• Action Completion Date

  Date

• Root Cause (5P's)

  Select 1.1 No Role Defined (People) 1.2 Inadequate Manpower (People) 1.3 Inadequate Leadership/Supervision (People) 1.4 Staff not suitably trained, coached, and/competent (People) 1.5 Staff training overdue/not completed as per FSMS requirements (People) 1.6 Poor or unacceptable standards of personal hygiene (People) 1.7 Inadequate control of non-catering personnel and visitors access to catering department areas (People) 2.1 No or poor cleaning of premises and equipment (Practices) 2.2 Incorrect and/or poor cleaning methods practiced (Practices) 2.3 Incorrect and/or inappropriate use of cleaning materials and equipment (Practices) 2.4 'Clean as you go' not practiced (Practices) 2.5 No cleaning schedule in place (Practices) 2.6 Poor housekeeping (Practices) 2.7 Poor Stock Management and Control (Practices) 2.8 Incorrect, poor or inappropriate food handling practices carried out (Practices) 2.9 Unsafe food handling practices carried out (Practices) 2.10 Temperature Monitoring Frequency Inadequate (Practices) 2.11 Temperature monitoring lapsed/not undertaken as required 3.1 Inadequate adherence to Company FSM Policy (Procedures) 3.2 No, inadequate or incorrect implementation and/or maintenance of Company FSM Procedure (Procedures) 3.3 Corrections not carried out when identified as required at point of monitoring (Procedures) 3.4 Corrective Actions not implemented when identified as required following monitoring (Procedures) 3.5 Inadequate planning of FSM System Change (Procedures) 3.6 Internal communication failure (Procedures) 3.7 External communication failure (Procedures) 3.8 No or inadequate planned emergency preparedness and response (Procedures) 3.9 No or inadequate management review of FSMS inputs and outputs (Procedure) 3.10 No or inadequate planning and realisation of safe products (Procedures) 3.11 No o inadequate handling of potentially unsafe (Non-Conforming) products (Procedures) 3.12 No or inadequate validation of control measures (Procedures) 3.13 no or inadequate control of monitoring and measuring methods and equipment (Procedures) 3.14 No or inadequate FSMS verification (Procedures) 3.15 Corrective Actions identified under last QSHE FSM Audit not completed within required timeframes/Improvement Plan not closed-out (Procedures) 3.16 Corrective Actions identified under last Unit FSM Self-Assessment not completed within required timeframes/Improvement Plan not closed-out (Procedures) 3.17 Legal Requirements and/or Recommendations not completed within required timeframes/Improvement Plan not closed-out (Procedures) 4.1 No or inadequate provision of premises, equipment and/ or materials (Premises) 4.2 Incorrect or inappropriate provision of premises, equipment and/ materials (Premises) 4.3 Premises, equipment and/or materials not clearly identified for specific use (Premises) 4.4 Incorrect use of premises, equipment and/or materials (Premises) 4.5 Poor condition of premises, equipment and/materials (Premises) 4.6 No or inadequate Planned Preventative Maintenance of Premises and Equipment (Premises) 4.7 No or inadequate pest proofing measures in place (Premises) 5.1 No, inadequate or incorrect provision and/or availability of FSM documentation and/records (Paperwork) 5.2 No, incomplete or incorrect completion of FSMS documentation (Paperwork) 5.3 No or incorrect FSMS documentation and/or records implemented/being used (Paperwork) 5.4 No or inadequate control of FSMS documentation (Paperwork) 5.5 No or incomplete/incorrect completion of FSMS records (Paperwork) 5.6 no or inadequate control of Completed Records (Paperwork)

  • 1.1 No Role Defined (People)
  • 1.2 Inadequate Manpower (People)
  • 1.3 Inadequate Leadership/Supervision (People)
  • 1.4 Staff not suitably trained, coached, and/competent (People)
  • 1.5 Staff training overdue/not completed as per FSMS requirements (People)
  • 1.6 Poor or unacceptable standards of personal hygiene (People)
  • 1.7 Inadequate control of non-catering personnel and visitors access to catering department areas (People)
  • 2.1 No or poor cleaning of premises and equipment (Practices)
  • 2.2 Incorrect and/or poor cleaning methods practiced (Practices)
  • 2.3 Incorrect and/or inappropriate use of cleaning materials and equipment (Practices)
  • 2.4 'Clean as you go' not practiced (Practices)
  • 2.5 No cleaning schedule in place (Practices)
  • 2.6 Poor housekeeping (Practices)
  • 2.7 Poor Stock Management and Control (Practices)
  • 2.8 Incorrect, poor or inappropriate food handling practices carried out (Practices)
  • 2.9 Unsafe food handling practices carried out (Practices)
  • 2.10 Temperature Monitoring Frequency Inadequate (Practices)
  • 2.11 Temperature monitoring lapsed/not undertaken as required
  • 3.1 Inadequate adherence to Company FSM Policy (Procedures)
  • 3.2 No, inadequate or incorrect implementation and/or maintenance of Company FSM Procedure (Procedures)
  • 3.3 Corrections not carried out when identified as required at point of monitoring (Procedures)
  • 3.4 Corrective Actions not implemented when identified as required following monitoring (Procedures)
  • 3.5 Inadequate planning of FSM System Change (Procedures)
  • 3.6 Internal communication failure (Procedures)
  • 3.7 External communication failure (Procedures)
  • 3.8 No or inadequate planned emergency preparedness and response (Procedures)
  • 3.9 No or inadequate management review of FSMS inputs and outputs (Procedure)
  • 3.10 No or inadequate planning and realisation of safe products (Procedures)
  • 3.11 No o inadequate handling of potentially unsafe (Non-Conforming) products (Procedures)
  • 3.12 No or inadequate validation of control measures (Procedures)
  • 3.13 no or inadequate control of monitoring and measuring methods and equipment (Procedures)
  • 3.14 No or inadequate FSMS verification (Procedures)
  • 3.15 Corrective Actions identified under last QSHE FSM Audit not completed within required timeframes/Improvement Plan not closed-out (Procedures)
  • 3.16 Corrective Actions identified under last Unit FSM Self-Assessment not completed within required timeframes/Improvement Plan not closed-out (Procedures)
  • 3.17 Legal Requirements and/or Recommendations not completed within required timeframes/Improvement Plan not closed-out (Procedures)
  • 4.1 No or inadequate provision of premises, equipment and/ or materials (Premises)
  • 4.2 Incorrect or inappropriate provision of premises, equipment and/ materials (Premises)
  • 4.3 Premises, equipment and/or materials not clearly identified for specific use (Premises)
  • 4.4 Incorrect use of premises, equipment and/or materials (Premises)
  • 4.5 Poor condition of premises, equipment and/materials (Premises)
  • 4.6 No or inadequate Planned Preventative Maintenance of Premises and Equipment (Premises)
  • 4.7 No or inadequate pest proofing measures in place (Premises)
  • 5.1 No, inadequate or incorrect provision and/or availability of FSM documentation and/records (Paperwork)
  • 5.2 No, incomplete or incorrect completion of FSMS documentation (Paperwork)
  • 5.3 No or incorrect FSMS documentation and/or records implemented/being used (Paperwork)
  • 5.4 No or inadequate control of FSMS documentation (Paperwork)
  • 5.5 No or incomplete/incorrect completion of FSMS records (Paperwork)
  • 5.6 no or inadequate control of Completed Records (Paperwork)

• ISO 22000:2005 Clause

  Select 4.1 General Requirements - Develop an Effective FSMS (establish, document, implement, maintain, evaluate and update your FSMS) (Food Safety Management System) 4.2.Documentation Requirements -Document your FSMS (Food Safety Management System) 4.2.1 General documentation requirements -Establish your FSMS (Food Safety Management System) 4.2.2 Control of documents -Control your FSMS documents (Food Safety Management System) 4.2.3 Control of records -Control your FSMS records (Food Safety Management System) 5,1 Management Commitment - Demonstrate a commitment to food safety (demonstrate a commitment to your FSMS and support the establishment of a FSMS) (Management Responsibility) 5.2 Food Safety Policy - Establish your food safety policy (communicate support for your food safety policy, implement your organisations food safety policy and maintain your organisations food safety policy) (Management Responsibility) 5.3 FSMS Planning -Plan your FSMS (plan the development, documentation, implementation and maintenance of your organisations FSMS) (Management Responsibility) 5.4 Responsibility and Authority - Clarify your FSMS responsibilities and authorities (define FSMS responsibilities, communicate these and make personnel responsible for reporting and solving FSMS problems) (Management Responsibility) 5.5 Food Safety Team Leader -Appoint a food safety team leader (give your team leader the job of managing your FSMS, the authority to establish your FSMS and the responsibility to report on your FSMS) (Management Responsibility) 5.6 Communication -Establish communication arrangements (Management Responsibility) 5.6.1 External communication -establish external communication arrangements (Management Responsibility) 5.6.2 Internal communication -Establish internal communication arrangements (management Responsibility) 5.7 Emergency Preparedness and Response - Develop food safety emergency procedures (implement and maintain food safety emergency procedures (Management Responsibility) 5.8 Management Review - Carry out management reviews (Management Responsibility) 5.8.1 General -Review your organisations FSMS (Management Responsibility) 5.8.2 Review input -Examine management review inputs (Management Responsibility) 5.8.3 Review output Generate management review outputs (Management Responsibility) 6.1 Provision of Resources - Provide adequate resources (Provide resources needed to establish, implement, maintain and update your FSMS) (Resource Management) 6.2.1 Human Resources - Provide competent food safety personnel (Resource Management) 6.2.2 Human Resources -Competence, awareness and training (Provide training and awareness program's) (Resource Management) 6.3 Infrastructure -Provide adequate infrastructure (Establish and maintain the infrastructure needed to comply with ISO 22000) (Resource Management) 6.4 Work Environment - Provide adequate work environment (Establish, manage and maintain the environment needed to comply with ISO 22000) (Resource Management) 7.1 General - Manage the realisation of safe products (Plan, develop, implement and operate processes needed to realise safe products) (Planning and Realisation of Safe Products) 7.2 Prerequisite Programmes (PRPs) -Establish your prerequisite programmes (Planning and Realisation of Safe Products) 7.2.1 PRPs shall be established, implemented and maintained - Implement your prerequisite programs (Planning and Realisation of Safe Products) 7.2.2 PRPs shall be appropriate and approved -Make sure that your PROs are suitable (Planning and Realisation of Safe Products) 7.2.3 Appropriate information shall be co sided and utilised - Make sure that your PRPs are effective (Planning and Realisation of Safe Products) 7.3 Preliminary Steps to Enable Hazard Analysis - Get ready to do a hazard analysis (Planning and Realisation of Safe Products) 7.3.1 General - Gather preliminary information (Planning and Realisation of Safe Products) 7.3.2 Food Safety Team -Appoint a food safety team (Planning and Realisation of Safe Products) 7.3.3 Product Characteristics - Describe Product characteristics (Planning and Realisation of Safe Products) 7.3.3.1 Raw materials, ingredients and product-contact materials (Planning and Realisation of Safe Products) 7.3.3.2 Characteristics of end products (Planning and Realisation of Safe Products) 7.3.4 Intended use -Document intended use (Planning and Realisation of Safe Products) 7.3.5 Flow diagrams, process steps and control measures - prepare flow diagrams and describe controls (Planning and Realisation of Safe Products) 7.3.5.1 Flow Diagrams (Planning and Realisation of Safe Products) 7.3.5.2 Description of process steps and control measures (Planning and Realisation of Safe Products) 7.4 Hazard Analysis - Perform your organisations hazard analysis (Planning and Realisation of Safe Products) 7.4.1 General - Assess your food safety hazards and controls (Planning and Realisation of Safe Products) 7.4.2 Hazard identification and determination of acceptable levels -Identify hazards and define acceptable levels (Planning and Realisation of Safe Products) 7.4.3 Hazard assessment - Assess your organisations hazards (Planning and Realisation of Safe Products) 7.4.4 Selection and assessment of control measures - Select measures to control your hazards (Planning and Realisation of Safe Products) 7.5 Establishing the Operational Prerequisite Programmes (OPRPs) (Indicate which hazards will be controlled by each OPRP, identify the control measures that will be used at each OPRP and define the procedures that will be used to monitor OPRPs) (Planning and Realisation of Safe Products) 7.6 Establish the HACCP Plan -Establish your organisations HACCP Plan (Planning an Realisation of Safe Products) 7.6.1 HACCP Plan - Document your organisations HACCP Plan (Planning and Realisation of Safe Products) 7.6.2 Identification of critical control points (CCPs) - Identify your organisations critical control points (CCPs) (Planning and Realisation of Safe Products) 7.6.3 Determination of critical limits for critical control points -Specify critical limits for each CCP (Planning and Realisation of Safe Products) 7.6.4 System for monitoring of critical control points - monitor your organisations CCPs (Planning and Realisation of Safe Products) 7.6.5 Actions when monitoring exceeds critical limits - respond to critical lit violations (Plannng and Realisation of Safe Products) 7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP Plan - Update preliminary documents and programs (Update documents previously used for hazard analysis, update your organisations PRPs, update your HACCP Plan (if necessary)) (Planning and Realisation of Safe Products) 7.8 Verification planning - plan and perform your verification activities (Plan your organisations FSMS activities, verify that your FSMS has been implemented, record results of your verification activities, report verification results to your food safety team) (Planning and Realisation of Safe Products) 7.9 Traceability system - establish a product traceability system (Make sure that your system can trace product lots, supplied materials and end product distribution) (Planning and Realisation of Safe Products) 7.10 Control of non-conformity - Control all non-conforming products (Planning and Realisation of Safe Products) 7.10.1 Corrections - Identify and correct non-conforming products (Planning and Realisation of Safe Products) 7.10.2 Corrective actions - Evaluate data and take corrective actions (Planning and Realisation of Safe Products) 7.10.3 Handling of potentially unsafe products - Manage potentially unsafe products (Planning and Realisation of Safe Products) 7.10.3.1 General (Planning and Realisation of Safe Products) 7.10.4 Withdrawals - Withdraw and secure unsafe products (Planning and Realisation of Safe Products) 8.1 General - Confirm and improve food safety methods (Plan how to confirm, and implement plans, to confirm that the food safety methods are working) (Validation. Verification and Improvement of the FSMS) 8.2 Validation of control measure combinations - Validate food safety control measures (Validate your control measures before you implement them and reevaluate them whenever you change hem) (Validation, Verification and Improvement of the FSMS) 8.3 Contro, of monitoring and measuring - Control your monitoring and measuring methods (Prove that monitoring and measuring methods are adequate, verify your organisations measuring methods and equipment, validate your monitoring and measuring software) (Validation, Verification and Improvement of the FSMS) 8.4 Food safety management system verification - Verify your FSMS (Validation, Verification and Improvement of the FSMS) 8.4.1 Internal audit - Perform regular internal audits (Validation. Verification and Improvement of the FSMS) 8.4.2 Evaluation of individual verification results - Evaluate your verification results (Validation, Verification and Improvement of the FSMS) 8.4.3 Analysis of results of verification activities - Analyse your verification results (Validation, Verification and Improvement of your FSMS) 8.5 Improvement - Improve your FSMS (Validation, Verification and Improvement of the FSMS) 8.5.1 Continual improvement - Continually improve your organisations FSMS (Validation, Verification and Improvement of the FSMS) 8.5.2 Updating the FSMS - Continually update your organisations FSMS (Validation, Verification and Improvement of the FSMS)

  • 4.1 General Requirements - Develop an Effective FSMS (establish, document, implement, maintain, evaluate and update your FSMS) (Food Safety Management System)
  • 4.2.Documentation Requirements -Document your FSMS (Food Safety Management System)
  • 4.2.1 General documentation requirements -Establish your FSMS (Food Safety Management System)
  • 4.2.2 Control of documents -Control your FSMS documents (Food Safety Management System)
  • 4.2.3 Control of records -Control your FSMS records (Food Safety Management System)
  • 5,1 Management Commitment - Demonstrate a commitment to food safety (demonstrate a commitment to your FSMS and support the establishment of a FSMS) (Management Responsibility)
  • 5.2 Food Safety Policy - Establish your food safety policy (communicate support for your food safety policy, implement your organisations food safety policy and maintain your organisations food safety policy) (Management Responsibility)
  • 5.3 FSMS Planning -Plan your FSMS (plan the development, documentation, implementation and maintenance of your organisations FSMS) (Management Responsibility)
  • 5.4 Responsibility and Authority - Clarify your FSMS responsibilities and authorities (define FSMS responsibilities, communicate these and make personnel responsible for reporting and solving FSMS problems) (Management Responsibility)
  • 5.5 Food Safety Team Leader -Appoint a food safety team leader (give your team leader the job of managing your FSMS, the authority to establish your FSMS and the responsibility to report on your FSMS) (Management Responsibility)
  • 5.6 Communication -Establish communication arrangements (Management Responsibility)
  • 5.6.1 External communication -establish external communication arrangements (Management Responsibility)
  • 5.6.2 Internal communication -Establish internal communication arrangements (management Responsibility)
  • 5.7 Emergency Preparedness and Response - Develop food safety emergency procedures (implement and maintain food safety emergency procedures (Management Responsibility)
  • 5.8 Management Review - Carry out management reviews (Management Responsibility)
  • 5.8.1 General -Review your organisations FSMS (Management Responsibility)
  • 5.8.2 Review input -Examine management review inputs (Management Responsibility)
  • 5.8.3 Review output Generate management review outputs (Management Responsibility)
  • 6.1 Provision of Resources - Provide adequate resources (Provide resources needed to establish, implement, maintain and update your FSMS) (Resource Management)
  • 6.2.1 Human Resources - Provide competent food safety personnel (Resource Management)
  • 6.2.2 Human Resources -Competence, awareness and training (Provide training and awareness program's) (Resource Management)
  • 6.3 Infrastructure -Provide adequate infrastructure (Establish and maintain the infrastructure needed to comply with ISO 22000) (Resource Management)
  • 6.4 Work Environment - Provide adequate work environment (Establish, manage and maintain the environment needed to comply with ISO 22000) (Resource Management)
  • 7.1 General - Manage the realisation of safe products (Plan, develop, implement and operate processes needed to realise safe products) (Planning and Realisation of Safe Products)
  • 7.2 Prerequisite Programmes (PRPs) -Establish your prerequisite programmes (Planning and Realisation of Safe Products)
  • 7.2.1 PRPs shall be established, implemented and maintained - Implement your prerequisite programs (Planning and Realisation of Safe Products)
  • 7.2.2 PRPs shall be appropriate and approved -Make sure that your PROs are suitable (Planning and Realisation of Safe Products)
  • 7.2.3 Appropriate information shall be co sided and utilised - Make sure that your PRPs are effective (Planning and Realisation of Safe Products)
  • 7.3 Preliminary Steps to Enable Hazard Analysis - Get ready to do a hazard analysis (Planning and Realisation of Safe Products)
  • 7.3.1 General - Gather preliminary information (Planning and Realisation of Safe Products)
  • 7.3.2 Food Safety Team -Appoint a food safety team (Planning and Realisation of Safe Products)
  • 7.3.3 Product Characteristics - Describe Product characteristics (Planning and Realisation of Safe Products)
  • 7.3.3.1 Raw materials, ingredients and product-contact materials (Planning and Realisation of Safe Products)
  • 7.3.3.2 Characteristics of end products (Planning and Realisation of Safe Products)
  • 7.3.4 Intended use -Document intended use (Planning and Realisation of Safe Products)
  • 7.3.5 Flow diagrams, process steps and control measures - prepare flow diagrams and describe controls (Planning and Realisation of Safe Products)
  • 7.3.5.1 Flow Diagrams (Planning and Realisation of Safe Products)
  • 7.3.5.2 Description of process steps and control measures (Planning and Realisation of Safe Products)
  • 7.4 Hazard Analysis - Perform your organisations hazard analysis (Planning and Realisation of Safe Products)
  • 7.4.1 General - Assess your food safety hazards and controls (Planning and Realisation of Safe Products)
  • 7.4.2 Hazard identification and determination of acceptable levels -Identify hazards and define acceptable levels (Planning and Realisation of Safe Products)
  • 7.4.3 Hazard assessment - Assess your organisations hazards (Planning and Realisation of Safe Products)
  • 7.4.4 Selection and assessment of control measures - Select measures to control your hazards (Planning and Realisation of Safe Products)
  • 7.5 Establishing the Operational Prerequisite Programmes (OPRPs) (Indicate which hazards will be controlled by each OPRP, identify the control measures that will be used at each OPRP and define the procedures that will be used to monitor OPRPs) (Planning and Realisation of Safe Products)
  • 7.6 Establish the HACCP Plan -Establish your organisations HACCP Plan (Planning an Realisation of Safe Products)
  • 7.6.1 HACCP Plan - Document your organisations HACCP Plan (Planning and Realisation of Safe Products)
  • 7.6.2 Identification of critical control points (CCPs) - Identify your organisations critical control points (CCPs) (Planning and Realisation of Safe Products)
  • 7.6.3 Determination of critical limits for critical control points -Specify critical limits for each CCP (Planning and Realisation of Safe Products)
  • 7.6.4 System for monitoring of critical control points - monitor your organisations CCPs (Planning and Realisation of Safe Products)
  • 7.6.5 Actions when monitoring exceeds critical limits - respond to critical lit violations (Plannng and Realisation of Safe Products)
  • 7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP Plan - Update preliminary documents and programs (Update documents previously used for hazard analysis, update your organisations PRPs, update your HACCP Plan (if necessary)) (Planning and Realisation of Safe Products)
  • 7.8 Verification planning - plan and perform your verification activities (Plan your organisations FSMS activities, verify that your FSMS has been implemented, record results of your verification activities, report verification results to your food safety team) (Planning and Realisation of Safe Products)
  • 7.9 Traceability system - establish a product traceability system (Make sure that your system can trace product lots, supplied materials and end product distribution) (Planning and Realisation of Safe Products)
  • 7.10 Control of non-conformity - Control all non-conforming products (Planning and Realisation of Safe Products)
  • 7.10.1 Corrections - Identify and correct non-conforming products (Planning and Realisation of Safe Products)
  • 7.10.2 Corrective actions - Evaluate data and take corrective actions (Planning and Realisation of Safe Products)
  • 7.10.3 Handling of potentially unsafe products - Manage potentially unsafe products (Planning and Realisation of Safe Products)
  • 7.10.3.1 General (Planning and Realisation of Safe Products)
  • 7.10.4 Withdrawals - Withdraw and secure unsafe products (Planning and Realisation of Safe Products)
  • 8.1 General - Confirm and improve food safety methods (Plan how to confirm, and implement plans, to confirm that the food safety methods are working) (Validation. Verification and Improvement of the FSMS)
  • 8.2 Validation of control measure combinations - Validate food safety control measures (Validate your control measures before you implement them and reevaluate them whenever you change hem) (Validation, Verification and Improvement of the FSMS)
  • 8.3 Contro, of monitoring and measuring - Control your monitoring and measuring methods (Prove that monitoring and measuring methods are adequate, verify your organisations measuring methods and equipment, validate your monitoring and measuring software) (Validation, Verification and Improvement of the FSMS)
  • 8.4 Food safety management system verification - Verify your FSMS (Validation, Verification and Improvement of the FSMS)
  • 8.4.1 Internal audit - Perform regular internal audits (Validation. Verification and Improvement of the FSMS)
  • 8.4.2 Evaluation of individual verification results - Evaluate your verification results (Validation, Verification and Improvement of the FSMS)
  • 8.4.3 Analysis of results of verification activities - Analyse your verification results (Validation, Verification and Improvement of your FSMS)
  • 8.5 Improvement - Improve your FSMS (Validation, Verification and Improvement of the FSMS)
  • 8.5.1 Continual improvement - Continually improve your organisations FSMS (Validation, Verification and Improvement of the FSMS)
  • 8.5.2 Updating the FSMS - Continually update your organisations FSMS (Validation, Verification and Improvement of the FSMS)

2.1 Kitchen Structure and Equipment

• 2.1.1 Are ceilings, walls, windows, doors, floors (including corners and edges/under equipment), clean and in good order

  Yes

  No

  N/A

• 2.1.2 Are lighting levels in food handling areas adequate, and are all light fittings clean and in good repair

  Yes

  No

  N/A

• 2.1.3 Is mechanical ventilation clean and in good repair

  Yes

  No

  N/A

• 2.1.4 Are all drains and drainage systems clean and in good order

  Yes

  No

  N/A

• 2.1.5 Are all preparation surfaces, e.g. tables/work benches, sinks and chopping boards (colour coded and stored segregated correctly), clean and in good order

  Yes

  No

  N/A

• 2.1.6 Are fridges/freezers, ovens, grills, mixers, hot cupboards/counters, food trolleys, shelving and other equipment clean and in good order

  Yes

  No

  N/A

• 2.1.7 Are departmental structural and equipment defects reported (to the Help Desk) and remedial works/repairs completed in a timely manner, with details recorded, held and available

  Yes

  No

  N/A

• 2.1.8 Is Planned Preventative Maintenance carried out as planned, with details recorded, held and available

  Yes

  No

  N/A

2.2 Cleaning and Hygiene Control

• 2.2.1 Are suitable cleaning chemicals available for use, appropriately and safely stored, e.g. in a cleaning cupboard, with only clearly labelled trigger spray bottles (contents changed at least weekly) held and available for use in catering department areas

  Yes

  No

  N/A

• 2.2.2 Is COSHH information held and available for all cleaning chemicals used, i. e. COSHH Register, Material Safety Data Sheets and COSHH Risk Assessments and are all Catering Team Members trained on/in COSHH, with details recorded, held and available

  Yes

  No

  N/A

• 2.2.3 Are Safe Systems of Work and/or Risk Assessments relating to the safe cleaning (and use) of catering department areas and equipment held and available and are all Catering Team Members trained on them, with details recorded, held and available

  Yes

  No

  N/A

• 2.2.4 Are cleaning cupboards and cleaning equipment, e.g. sluice sinks, mops/mop buckets, brooms, dustpan/brushes, scrubber/dryers and floor signs, clean and in good order

  Yes

  No

  N/A

• 2.2.5 Is adequate Personal Protective Equipment (PPE) available for use by Catering Team Members when carrying out cleaning duties and is it clean and in good order

  Yes

  No

  N/A

• 2.2.6 Are Hand washing facilities, clean and in good order, with satisfactory standards of washing up being achieved. Note: Where a double sink is available for washing up is the correct 'Two Sink' Method being used

  Yes

  No

  N/A

• 2.2.7 Are Dishwashing/Pot Wash Machines clean, in good order and achieving satisfactory standards of cleaning and disinfection, with details recorded, held and available. Note: Dishwashing/Pot Washing Machine operating Wash temperatures of +55 to +65 deg C and Rinse temperatures of +82 to +90 deg C should be achieved, unless otherwise stipulated by equipment manufacturer)

  Yes

  No

  N/A

• 2.2.8 Is Ad-hoc and Scheduled cleaning of catering department areas and equipment being carried out, with details recorded, held and available

  Yes

  No

  N/A

• 2.2.8 Is Deep Cleaning of catering areas and equipment carried out as scheduled, with details recorded, held and available

  Yes

  No

  N/A

2.3 General Refuse and Other Waste

• 2.3.1 Are adequate numbers of internal general refuse bins, lidded and foot operated available throughout the catering department areas as necessary, clean and in good order

  Yes

  No

  N/A

• 2.3.2 Are large bulky items, e.g. boxes, removed to a suitable disposal point as soon as is practicable

  Yes

  No

  N/A

• 2.3.3 Are bulk (external) general refuse bins and holding areas clean and in good order

  Yes

  No

  N/A

• 2.3.4 Is food waste disposed of in a safe and hygienic manner so as not to cause contamination or the attraction of pests

  Yes

  No

  N/A

• 2.3.5 Are glass/crockery breakages and chemical spillages cleared up (and disposed of) safely, with details recorded, held and available

  Yes

  No

  N/A

• 2.3.6 Is waste cooking oil safely stored pending collection and removal from site for disposal, with waste transfer notes for such disposal obtained from the waste collection and disposal company, held and available

  Yes

  No

  N/A

2.4 Pest Control

• 2.4.1 Are adequate pest proofing measures in place and maintained to prevent access of pests to the catering areas/premises, with no sign of pest activity

  Yes

  No

  N/A

• 2.4.2 Are Electronic Fly Killers suitably located throughout the catering areas/premises as necessary, maintained clean and in good order, with light tubes changed annually (or in accordance with manufacturers instructions), with details recorded, held and available

  Yes

  No

  N/A

• 2.4.3 Are sightings of pests by Catering Team Members in catering areas reported, with details, including actions taken, recorded, held and available

  Yes

  No

  N/A

• 2.2.4 Are pest surveys/inspections of all catering areas scheduled and undertaken by an approved pest control service supplier, with details of bait plans, survey/inspection schedule and attendance dates and resulting remedial actions, recorded, held and available

  Yes

  No

  N/A

3.1 Probe Checking and Measurement

• 3.1.1 Are all probe thermometers used daily for temperature monitoring and recording checked and measured periodically on-site, e.g, monthly in boiling/iced water against a 'Master' Probe Thermometer or 'Test Caps' (with current UKAS Calibration Certificate), with details recorded, held and available

  Yes

  No

  N/A

3.2 Receipt of Deliveries

• 3.2.1 Are foods checked upon receipt so as to ensure that they are the correct temperature upon delivery, i.e. Chilled food +8 deg C or colder (good practice +5 deg C), frozen food at -18 deg C or colder and Cook-Chill food at +3 deg C or colder, are within applied (use by or best before) dates, are intact and undamaged, are all present as ordered and that the supplier delivery vehicle is in a good condition, with details recorded, held and available. Note: Vehicle temperature print-out(s) obtained as appropriate

  Yes

  No

  N/A

• 3.2.2 After checking, are accepted goods removed to appropriate storage as soon as possible, with temperature sensitive food products stored away first

  Yes

  No

  N/A

• 3.2.3 Is external packaging and other wrapping removed, as necessary, from products in goods-in area prior to removal to designated storage areas

  Yes

  No

  N/A

3.3 General Storage and Stock Control

• 3.3.1 Are all food storage areas inspected/checked daily by the Catering Team, with details recorded, held and available

  Yes

  No

  N/A

• 3.3.2 Are storage area(s) tidy, product boxes and containers stored off the floor and no food packages left open, unsealed or uncovered

  Yes

  No

  N/A

• 3.3.3 Are all food items clearly labelled with identifiable use by or best before date coding and no out-of-date foods found under storage

  Yes

  No

  N/A

• 3.3.4 Is stock rotation practiced as required, i.e. FIFO (First in First out)

  Yes

  No

  N/A

• 3.3.5 Are all high risk foods stored separately from raw foods so as to prevent risk of cross contamination

  Yes

  No

  N/A

3.4 Chilled Food Storage

• 3.4.1 Are all Chilled Foods stored under refrigeration at +8 deg C or colder ( good practice +5 deg C), temperatures monitored twice daily using in-situ food 'stimulants', with details recorded, held and available

  Yes

  No

  N/A

3.5 Frozen Food Storage

• 3.5.1 Is all Frozen Food stored in a freezer at -18 deg C or colder, temperatures monitored twice daily using in-situ food 'stimulants', with details recorded, held and available

  Yes

  No

  N/A

3.6 Thawing/ Defrosting

• 3.6.1 Are frozen foods thawed/defrosted under temperature control in a refrigerator operating at 5 deg C or colder, kept separate from other foods and completely thawed/defrosted before use, with details recorded, held and available

  Yes

  No

  N/A

3.7 Preparation

• 3.7.1 Are separate preparation areas, work tables/surfaces, sinks, slicing machines, mixing machines and liquidisers etc. identified and used for single purpose where possible, i. e. for Raw or High Risk food preparation, with such areas/equipment cleaned and sanitised between/after each use

  Yes

  No

  N/A

• 3.7.2 Are separate colour coded chopping boards available, used appropriately, and cleaned, sanitised and stored correctly between/after each use

  Yes

  No

  N/A

• 3.7.3 Is cleaning and sanitising in high risk food preparation areas carried out in adherence to the 'Two Stage' cleaning method, using disposable paper towels and an approved detergent and/or sanitiser

  Yes

  No

  N/A

• 3.7.4 Are observed Catering Team Members washing their hands correctly between/after each task in provided hand wash basins

  Yes

  No

  N/A

• 3.7.5 Is handling of food during preparation kept to a minimum as much as possible, with raw and high risk foods kept separate at all times

  Yes

  No

  N/A

3.8 Cooking

• 3.8.1 Are foods thoroughly cooked to ensure a minimum core temperature of +75 deg C is achieved, with details recorded, held and available

  Yes

  No

  N/A

3.9 Blast Chilling

• 3.9.1 Are blast chilled foods placed into a blast chiller within 30 minutes of end cooking time and chilled down to +3 deg within 90 minutes, labelled with a product name and a use by date so as to be used within 3 days including Day of Production (Day 1), with details recorded, held and available. Note: Blast Chilled foods are stored under refrigeration at +5 deg C or colder

  Yes

  No

  N/A

3.10 Cooling

• 3.10.1 Are conventionally cooled foods placed into the coolest part of the kitchen (or designated separate refrigerator) within 30 minutes of end cooking time and cooled down to +8 deg or colder within 90 minutes, labelled with a product name and a use by date so as to be used within 2 days including Day of Production (Day 1), with details recorded, held and available. Note: Cooled foods are stored under refrigeration at +5 deg or colder

  Yes

  No

  N/A

3.11 Reheating

• 3.11.1 Are foods thoroughly reheated to ensure a minimum core temperature of +75 deg C is achieved (+82 deg C in Scotland), with details recorded, held and available

  Yes

  No

  N/A

3.12 Hot Holding and Service

• 3.12.1 Are Hot foods protected from risk of contamination during service and held so as to ensure a core temperature of +63 deg C or hotter is maintained, with details recorded, held and available

  Yes

  No

  N/A

3.13 Cold Display and Service

• 3.13.1 Are Cold foods protected from risk of contamination during display and service, within use by date and held so as to ensure a core temperature of +8 deg C or colder is maintained (good practice +5 deg C), with details recorded, held and available

  Yes

  No

  N/A

3.14 Ambient Display and Service

• 3.14.1 Are Ambient foods protected from risk of contamination during display and service, within best before dates, with details recorded, held and available

  Yes

  No

  N/A

3.15 Food Transport and Delivery

• 3.15.1 Are foods protected during transportation and delivery and maintained at required temperatures, i. e. Hot foods at +63 deg C or hotter and Cold foods at +8 deg C or colder, with details recorded, held and available

  Yes

  No

  N/A

3.16 Vending

• 3.16.2 Are all foods protected during vending, within applicable use by/best before dates and temperature sensitive foods maintained at +8 deg C or colder (good practice +5 deg C), temperatures monitored twice daily using in-situ food 'stimulants', with details recorded, held and available. Note: Reheating instructions provided for customers, where necessary, so as to ensure foods are reheated 'piping hot', i. e. through a microwave

  Yes

  No

  N/A

3.17 On-Site Freezing

• 3.17.1 Are foods only frozen down on-site as an emergency measure, with such foods carefully wrapped or covered, labelled with a description and 'frozen on' and a 'use by', placed into a freezer operating at -18 deg C or colder for storage and used within 8 weeks of freezing down, with details recorded, held and available.

  Yes

  No

  N/A

• 4.1 Are the Catering Unit/Location premises utilised in the provision of the Catering Services registered with the Local Authority

  Yes

  No

  N/A

• 4.2 Have all visits/inspections to the Unit/Location by EHOs/TSOs been processed as required, with details recorded, held and available/accessible

  Yes

  No

  N/A

• 4.3 Have all legal requirements and/or recommendations identified under last EHO/TSO Visit or Inspection been satisfactorily managed, addressed and closed-out within required time-frames, with details recorded, held and available, e.g. Under 'Improvement Plan'

  Yes

  No

  N/A

5.1 Employee Health Conditions

• 5.1.1 Have all new Catering Team Members been made aware of their responsibilities for reporting illness and infection, with details recorded, held and available

  Yes

  No

  N/A

• 5.1.2 Have Catering Team Members returning to work after absence due to illness or holiday abroad been interviewed (medically screened) prior to being allowed to resume food handling duties, with details recorded, held and/or accessible

  Yes

  No

  N/A

5.2 Personal Hygiene

• 5.2.1 Are all Catering Team Members wearing suitable protective clothing, including head covering, safety non-slip closed-in footwear which is clean and in good order

  Yes

  No

  N/A

• 5.2.2 Are adequate numbers of wash hand basins provided at appropriate points in food handling areas, free from obstruction and with liquid soap, disposable hand towels and hot and cold running water available at them

  Yes

  No

  N/A

• 5.2.3 Are Catering Team Members avoiding bad habits which may contaminate food, e.g. refraining from eating, drinking, smoking or using mobile phone or MP3 player, whilst on food handling duties/in food handling areas

  Yes

  No

  N/A

• 5.2.4 Do Catering Team Members have clean, unbitten short nails, with no nail varnish or false fingernails worn

  Yes

  No

  N/A

• 5.2.5 Is the wearing of jewellery by Catering Team Members restricted to plain wedding bands and sleeper earrings

  Yes

  No

  N/A

5.3 Staff Changing and Toilet Facilities

• 5..3.1 Are Catering Team Member Changing and Toilet Facilities clean, tidy and in good order, with 'Now Wash Your Hands' signs posted at appropriate prominent points in toilet areas, e.g. on the backs of individual toilet cubicle doors

  Yes

  No

  N/A

5.4 First Aid

• 5.4.1 Are blue waterproof plasters held and available in first aid boxes, with all items within expiry date

  Yes

  No

  N/A

5.5 Access to Food Handling Areas

• 5.5.1 Are notices restricting access to Food Handling Areas posted prominently in appropriate areas, with access by unauthorised personnel/visitors prevented

  Yes

  No

  N/A

• 5.5.2 Are non-catering personnel/visitors medically screened before being allowed access to Food Handling Areas , with details recorded

  Yes

  No

  N/A

• 5.5.3 Are non-catering personnel/visitors issued with appropriate clean protective over-clothing, including head covering, before being allowed access to Food Handling Areas

  Yes

  No

  N/A

ISS-16-MP-FSMM-06

• 6.1 Have all new Catering Team Members undertaken/received Essentials of Food Safety Induction Training, with details of such training recorded, held and available

  Yes

  No

  N/A

• 6.2 Have all new Catering Team Members undertaken/received Food Safety and Hygiene Awareness Training, with details of such training recorded, held and available

  Yes

  No

  N/A

• 6.3 Are all Catering Team Members in possession of up-to-date Level 2 Food Safety in Catering certification, or recognised industry equivalent, with a copy of certificate and/or details of such training recorded, held and available

  Yes

  No

  N/A

• 6.4 Have all Catering Team Members undertaken/received Annual Food Safety and Hygiene Awareness Refresher Training, with details recorded, held and available

  Yes

  No

  N/A

• 6.5 Are all Catering Supervisory/Management Team Members in possession of up-to-date Level 3 Supervising Food Safety in Catering certification, or recognised industry equivalent, with copy of certificate and/or details of such training recorded, held and available

  Yes

  No

  N/A

• 6.6 Have all Catering Management Team Members undertaken/received training on the Company FSMS, with details of such training recorded, held and available

  Yes

  No

  N/A

• 6.7 Are all Catering Management Team Members in possession of up-to-date Level 4 Managing Food Safety in Catering certification, or recognised industry equivalent, with copy of certificates and /or details of such training recorded, held and available

  Yes

  No

  N/A

• 6.9 Have all Agency Staff undertaken/received Food Safety and Hygiene Induction Training, with details of such training recorded, held and available

  Yes

  No

  N/A

• 7.1 Have all instances of Non-Conforming Products/Services been processed as required, with details recorded, held and available

  Yes

  No

  N/A

• 8.1 Have all instances of alleged/suspected food poisoning incidents been processed as required, with details recorded, held and available

  Yes

  No

  N/A

• 9.1 Are only Approved Catering Suppliers being used on the Catering Unit/Location for the supply of products and/or services

  Yes

  No

  N/A

Audit Participant Details

Audit Report Recipients

• Catering Manager

• Line Manager

• Health and Safety Manager

• Director

• Other

Signatures

• Auditor

  Sign

• Position

• Catering Management Representative

  Sign

• Position