Food Safety Audit

Information

Purchasing/Receiving

Trucks delivering food are clean, fully enclosed and refrigerated where applicable.
All products are inspected upon delivery for: <br>-Intact packaging<br>-No evidence of temperature abuse<br>-No evidence of spoilage or infestation
Receiving staff check that all refrigerated, fresh perishable food is received at 41°F/5°C or below and that frozen product is solidly frozen with no evidence of thawing or temperature abuse. A receiving log is maintained.
Foods that are temperature dependant (refrigerated or frozen) are moved to storage first and not left out at room temperature for more than 30 minutes.

Products are rotated to ensure FIFO
Products that have been opened are stored in clean, covered containers and labelled with product name and date.
Products are stored at least 6" off the floor.
Cleaning supplies and chemicals are stored separately from food items.
Expired products immediately separated from general storage and returned for credit or destroyed: no out of date products are used.

Products are labelled, dated and rotated to ensure FIFO
Refrigerators have two properly functioning thermometers.
Refrigerator temperature is 40°F/4°C or below. Log complete.
Products are stored at least 6" off the floor.
Prepared or partially prepared refrigerated foods: are stored separately from raw products; above raw foods or those being thawed for production.
Expired products immediately separated from general storage and returned for credit or destroyed: no out of date products are used.

Surfaces and equipment are cleaned and sanitized between uses, for different categories (eg. Poultry/ beef) or whenever soiled.
Hand washing sinks are accessible to all food service areas, with hot water, dispensed soap and single use drying devices.
No smoking, eating, gum chewing or drinking is permitted in food preparation or service areas.
Thermometers used to monitor food and equipment are calibrated weekly.
Soiled linen is stored in proper containers away from food.

Frozen product is thawed by approved method: under refrigeration, cold running water, or as part of the cooking process.
Internal cooking temperatures are monitored and recorded.
Are foods cooled to 70°F/21°C within 2 hours?
Fruits and vegetables are washed thoroughly.
Kitchen knives are cleaned and sanitized after each use and stored in a safe, sanitary manner.
Prepared food is cooled to 40°F/4°C within four hours and times/ temps are recorded.
As soon as preparation is complete food is refrigerated, cooked, or served as appropriate. Done in small batches to decrease contact at room temperatures.
Samples of all potentially hazardous foods are kept labelled, dated, and refrigerated for four days or frozen for 7 days.
Temperatures of hot foods held for service are 140°F/60°C or above and monitored every hour and recorded.
Temperatures of cold foods held for service are 40°F/4°C or below and monitored every hour and recorded.
Leftovers are appropriately used and reheated. Reasonable turnover rate.
The two spoon method is used for taste-testing food.
Served food is covered (individually or with closed carts) during transport.
Utensils/equipment is used to prepare and serve food. (Direct use of hands is avoided).

If food service staff wear disposable gloves when preparing and handling raw or ready to eat foods, gloves are changed and hands are washed frequently.
Food handlers who have infectious diseases, or infected cuts or sores are excluded from handling food or foodservice equipment.
Food service staff comply with dress code- clean uniform, and safe footwear, clean aprons worn, no nail polish, no artificial nails.
Food service staff have ALL hair and beards suitably covered.
Food service staff wear no jewellery (rings, earrings, necklaces, bracelets, watches or body piercings) NOTE: plain wedding band and medical alert bracelets excepted.
Proper hand washing procedures are followed by all employees.
All food services staff have received annual food safety training.
Staff do not store personal items in preparation or service areas.
Food for staff consumption is not stored with the facilities foods.