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
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Proprietor
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Manager
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Primary Authority
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Opening hours
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Tel. no.
Red Flag Issues from this inspection
POLICY ARRANGEMENTS
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Food premises registration document available & signed
This Inspection
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Type of visit
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Purpose
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Intervention
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Unannounced visit?
Background
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Customers
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Comments
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Is food solely for consumption on the premises?
Foods
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What types of food are sold
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Eggs/Soft cheese?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Raw milk?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Other dairy?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Open/unwrapped raw meat?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Per packed raw meat?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Fish and/or shellfish?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Fruit &vegetables?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Cooked meat, or fish/shellfish?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Fish and/or shellfish (open)?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Fish and/or shellfish (wrapped/packed)?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Sandwiches/pies?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Confectionary?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Alcoholic drinks?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Alcoholics beverages/soft drinks?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Bakery?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
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Other?
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Specify?
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What processes apply?
- Storage
- Preparation
- Cooking
- Sale
- Delivery
General premises
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Are the Walls in good repair, non absorbent and easy to clean?<br> <br>​Walls Y N Floors Y N Ceilings Y N Doors and Windows Y N <br> <br>
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Are the floors in good repair, non absorbent and easy to clean? <br> <br>
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Are the ceilings in good repair, non absorbent and easy to clean?<br> <br>
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Are the doors and windows in good repair, non absorbent and easy to clean? <br> <br>
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Do you have toilets on the premises?
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Do you have a wash hand basin nearby with a supply of hot water, soap and hygienic hand drying facilities?<br> <br>
Cooking & Preparation Methods
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Salting, curing or smoking?
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Traditional/full preparation?
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Cooking from chilled?
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Cooking from frozen?
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Open foods handled?
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Cook/chill?
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Cook/freeze?
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Foods prepared in advance?
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Hot holding?
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Reheating?
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Foods cooked in advance?
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Raw egg dishes?
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Sandwich preparation?
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Preparing meat products?
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Microwaving?
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Blast chill/freezing?
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Packing?
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Other (specify)
High Risk Processes
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Sous vide?
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Vacuum packing?
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Meat slicing?
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Bottling?
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Chemical disinfection?
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Other?
1. NATURE OF OPERATION & FOOD SOLD
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General information, size of business, no of covers, weekly, high risk foods present ...
2. FOOD SAFETY MANAGEMENT SYSTEM (FSMS)
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Type
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Front section completed?
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Staff training completed?
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Cleaning schedule completed?
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Cleaning schedule - alternative in place?
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Is cleaning an issue?
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Supplier details complete & up to date?
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Opening check complete?
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Reviews carried out?
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Observations
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Has an adequate analysis been done?
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Have all of the food safety hazards been properly identified?
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Have adequate/appropriate controls been identified?
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Are control measures in place?
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Have critical limits been properly set?
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Are controls adequately monitored?
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Are the monitoring procedures being maintained?
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Have appropriate corrective actions been identified?
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Are corrective actions being taken as specified?
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Are reviews carried out?
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Is there adequate documentation e.g. HACCP plan etc?
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Are appropriate records maintained (e.g. Temp records etc)?
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Outcome
3. TRAINING, SUPERVISION, & INSTRUCTION
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How many staff handle open food?
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Is induction training given?
Food Hygiene training
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Managers & all food handling staff fully trained in appropriate safety & hygiene requirements?
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Details recorded on personal training files?
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Photocopies of certificates, etc available & held on file?
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Available for each member of staff
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Completed, dated, signed & up to date
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Food hygiene training given during induction
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Are staff trained to level 2?
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How many staff have level 2 training or equivalent?
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Member of staff
Staff member
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Name
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Course
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Date
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Certificate No.
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Are staff trained to level 3?
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How many staff have level 3 training or equivalent?
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Member of staff
Staff member
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Name
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Course
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Date
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Certificate No.
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Are staff trained to advanced/level 4?
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Are staff trained to level 3?
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How many staff have level 4 training or equivalent?
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Member of staff
Staff member
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Name
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Course
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Date
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Certificate No.
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Outcome
4. PURCHASING
Food Safety System / Due Dilligence records
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Has an approved supplier list been created?
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Have any checks been conducted on suppliers or certification obtained?
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Has a hygiene policy been created and communicated to staff?
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Are policies in existence relating to allergens, product withdrawal, food poisoning, glass, traceability and supplier approval?
5. WORKING PRACTICES
a) DELIVERY / RECEIPT
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Hazards: contamination of product, inherent pathogens, bacterial growth ...
Controls: use reputable supplier, agree specification of product ...
Monitoring: visual checks, temperature checks, date marking, records ... -
Observations
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Outcome
STORAGE & DELIVERY
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Condition of delivery vehicles & driver checked & recorded
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Condition of food checked and recorded
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Chilled food delivered @ +8 deg C or colder
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Frozen food delivered @ -12 deg C or colder
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Date coding & food quality checked
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Abused or damaged goods rejected
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Deliveries not left unattended, uncovered, etc
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Unwrapping/ decanting carried out in separate areas
Storage
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Chilled/ frozen food stored without delay
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Food stored on suitable racking off the floor (6")
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Environmental factors satisfactory (temperature, etc)
Refrigerated / Freezer Storage
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High risk chilled food stored @ or below +8 deg C
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Frozen food storage @ -18 deg C or colder
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Defrosted food never refrozen
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Food containers sanitised before use
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Use by date codes transferred to containers
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Food not stored in open containers
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Cardboard/wooden containers not used in refrigerators
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Food not stored in open tins
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Glassware not used to store food in refrigerators
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In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination
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Are egg's stored under refrigerated conditions & date marked
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Refrigerators not overstocked/overloaded
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Strict stock rotation being observed
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All "open foods" kept wrapped, inc cheese, etc
Ambient Storage
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Storage temperature is appropriate
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Protective light shields (diffusers) cover all light sources
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No open dried goods
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Food not stored near chemicals
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Date codes transferred to decanted food
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Strict stock rotation being observed
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No out of date dried goods identified
b) PREPARATION
6. TEMPERATURE CONTROL
F) TEMPERATURE MONITORING
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Probe wipes available
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Probe calibrated monthly & checks recorded
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Annual formal calibration & certification available
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Temperature test medium available in all refrigerators & used
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Probe used to check fridge & freezer temperatures
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Frequency check in line with company procedures (or at least twice a day)
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Probe breakdown procedures in place
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Action taken for unsatisfactory product temperatures
Temperature Records
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Food deliveries (chilled & frozen)
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All refrigerators
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All freezers
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High risk hot food core temperatures
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Cold food display / salad service units (if applicable)
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Hot food display/ service units (if applicable)
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Records kept for at least 3 months
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Outcome
7. STRUCTURE
Loose Fittings
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Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas
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Notice boards not positioned above or in close proximity to food preparation areas
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No drawing pins on notice boards
Maintenance
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Defect reporting system in place
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System for auctioning urgent defects in place
13. PERSONAL HYGIENE
Personal Hygiene Standards
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All food handlers issued and trained in good hygiene guidance
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Finger nails are short, unpolished & clean
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Good personal hygiene practices being followed (seen @ time of inspection)
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Long hair properly tied back, including waiting staff
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Open sores, cuts, or splints & bandages on hands are completely covered while handling food.
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No open wounds, sores, etc noted.
Clothing
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Clean protective over-clothing worn
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Suitable head covering provided & worn for all working within the food preparation area & food rooms
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Over-clothing not worn outside work
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Personal clothing stored appropriately
Bad Habits
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Staff not eating or drinking in food rooms
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Staff not coughing / sneezing over food, etc
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Staff not fondling hair, picking nose, scratching, etc
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No evidence of staff smoking in food rooms
Hand Washing
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Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).
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Do staff wash their hands properly (hands are washed or gloves are changed at critical points)
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"Wash you hands now" notices displayed in WC areas
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Bacterial soap provided at all wash hand basins
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Disposable paper towels provided & used to dry hands
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Only approved jewellery worn
Staff illness
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Management fully aware of procedures to follow in the event of staff illness
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Catering staff fully aware of procedures to follow in the event of illness
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Return to work sickness forms / questionnaires completed
Pre employment Screening
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Pre-employment questionnaires completed
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Report of infection declaration forms signed
Recommendations
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Client's Representative
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Auditors Signature