Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

  • Proprietor

  • Manager

  • Primary Authority

  • Opening hours

  • Tel. no.

Red Flag Issues from this inspection

POLICY ARRANGEMENTS

  • Food premises registration document available & signed

This Inspection

  • Type of visit

  • Purpose

  • Intervention

  • Unannounced visit?

Background

  • Customers

  • Comments

  • Is food solely for consumption on the premises?

Foods

  • What types of food are sold

  • Eggs/Soft cheese?

  • What processes apply?

  • Raw milk?

  • What processes apply?

  • Other dairy?

  • What processes apply?

  • Open/unwrapped raw meat?

  • What processes apply?

  • Per packed raw meat?

  • What processes apply?

  • Fish and/or shellfish?

  • What processes apply?

  • Fruit &vegetables?

  • What processes apply?

  • Cooked meat, or fish/shellfish?

  • What processes apply?

  • Fish and/or shellfish (open)?

  • What processes apply?

  • Fish and/or shellfish (wrapped/packed)?

  • What processes apply?

  • Sandwiches/pies?

  • What processes apply?

  • Confectionary?

  • What processes apply?

  • Alcoholic drinks?

  • What processes apply?

  • Alcoholics beverages/soft drinks?

  • What processes apply?

  • Bakery?

  • What processes apply?

  • Other?

  • Specify?

  • What processes apply?

General premises

  • 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>

  • Are the floors in good repair, non absorbent and easy to clean? <br> <br>

  • Are the ceilings in good repair, non absorbent and easy to clean?<br> <br>

  • Are the doors and windows in good repair, non absorbent and easy to clean? <br> <br>

  • Do you have toilets on the premises?

  • 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

  • Salting, curing or smoking?

  • Traditional/full preparation?

  • Cooking from chilled?

  • Cooking from frozen?

  • Open foods handled?

  • Cook/chill?

  • Cook/freeze?

  • Foods prepared in advance?

  • Hot holding?

  • Reheating?

  • Foods cooked in advance?

  • Raw egg dishes?

  • Sandwich preparation?

  • Preparing meat products?

  • Microwaving?

  • Blast chill/freezing?

  • Packing?

  • Other (specify)

High Risk Processes

  • Sous vide?

  • Vacuum packing?

  • Meat slicing?

  • Bottling?

  • Chemical disinfection?

  • Other?

1. NATURE OF OPERATION & FOOD SOLD

  • General information, size of business, no of covers, weekly, high risk foods present ...

2. FOOD SAFETY MANAGEMENT SYSTEM (FSMS)

  • Type

  • Front section completed?

  • Staff training completed?

  • Cleaning schedule completed?

  • Cleaning schedule - alternative in place?

  • Is cleaning an issue?

  • Supplier details complete & up to date?

  • Opening check complete?

  • Reviews carried out?

  • Observations

  • Has an adequate analysis been done?

  • Have all of the food safety hazards been properly identified?

  • Have adequate/appropriate controls been identified?

  • Are control measures in place?

  • Have critical limits been properly set?

  • Are controls adequately monitored?

  • Are the monitoring procedures being maintained?

  • Have appropriate corrective actions been identified?

  • Are corrective actions being taken as specified?

  • Are reviews carried out?

  • Is there adequate documentation e.g. HACCP plan etc?

  • Are appropriate records maintained (e.g. Temp records etc)?

  • Outcome

3. TRAINING, SUPERVISION, & INSTRUCTION

  • How many staff handle open food?

  • Is induction training given?

Food Hygiene training

  • Managers & all food handling staff fully trained in appropriate safety & hygiene requirements?

  • Details recorded on personal training files?

  • Photocopies of certificates, etc available & held on file?

  • Available for each member of staff

  • Completed, dated, signed & up to date

  • Food hygiene training given during induction

  • Are staff trained to level 2?

  • How many staff have level 2 training or equivalent?

  • Member of staff

  • Staff member
  • Name

  • Course

  • Date

  • Certificate No.

  • Are staff trained to level 3?

  • How many staff have level 3 training or equivalent?

  • Member of staff

  • Staff member
  • Name

  • Course

  • Date

  • Certificate No.

  • Are staff trained to advanced/level 4?

  • Are staff trained to level 3?

  • How many staff have level 4 training or equivalent?

  • Member of staff

  • Staff member
  • Name

  • Course

  • Date

  • Certificate No.

  • Outcome

4. PURCHASING

Food Safety System / Due Dilligence records

  • Has an approved supplier list been created?

  • Have any checks been conducted on suppliers or certification obtained?

  • Has a hygiene policy been created and communicated to staff?

  • Are policies in existence relating to allergens, product withdrawal, food poisoning, glass, traceability and supplier approval?

5. WORKING PRACTICES

a) DELIVERY / RECEIPT

  • 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

  • Outcome

STORAGE & DELIVERY

  • Condition of delivery vehicles & driver checked & recorded

  • Condition of food checked and recorded

  • Chilled food delivered @ +8 deg C or colder

  • Frozen food delivered @ -12 deg C or colder

  • Date coding & food quality checked

  • Abused or damaged goods rejected

  • Deliveries not left unattended, uncovered, etc

  • Unwrapping/ decanting carried out in separate areas

Storage

  • Chilled/ frozen food stored without delay

  • Food stored on suitable racking off the floor (6")

  • Environmental factors satisfactory (temperature, etc)

Refrigerated / Freezer Storage

  • High risk chilled food stored @ or below +8 deg C

  • Frozen food storage @ -18 deg C or colder

  • Defrosted food never refrozen

  • Food containers sanitised before use

  • Use by date codes transferred to containers

  • Food not stored in open containers

  • Cardboard/wooden containers not used in refrigerators

  • Food not stored in open tins

  • Glassware not used to store food in refrigerators

  • In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  • Are egg's stored under refrigerated conditions & date marked

  • Refrigerators not overstocked/overloaded

  • Strict stock rotation being observed

  • All "open foods" kept wrapped, inc cheese, etc

Ambient Storage

  • Storage temperature is appropriate

  • Protective light shields (diffusers) cover all light sources

  • No open dried goods

  • Food not stored near chemicals

  • Date codes transferred to decanted food

  • Strict stock rotation being observed

  • No out of date dried goods identified

b) PREPARATION

6. TEMPERATURE CONTROL

F) TEMPERATURE MONITORING

  • Probe wipes available

  • Probe calibrated monthly & checks recorded

  • Annual formal calibration & certification available

  • Temperature test medium available in all refrigerators & used

  • Probe used to check fridge & freezer temperatures

  • Frequency check in line with company procedures (or at least twice a day)

  • Probe breakdown procedures in place

  • Action taken for unsatisfactory product temperatures

Temperature Records

  • Food deliveries (chilled & frozen)

  • All refrigerators

  • All freezers

  • High risk hot food core temperatures

  • Cold food display / salad service units (if applicable)

  • Hot food display/ service units (if applicable)

  • Records kept for at least 3 months

  • Outcome

7. STRUCTURE

Loose Fittings

  • Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

  • Notice boards not positioned above or in close proximity to food preparation areas

  • No drawing pins on notice boards

Maintenance

  • Defect reporting system in place

  • System for auctioning urgent defects in place

13. PERSONAL HYGIENE

Personal Hygiene Standards

  • All food handlers issued and trained in good hygiene guidance

  • Finger nails are short, unpolished & clean

  • Good personal hygiene practices being followed (seen @ time of inspection)

  • Long hair properly tied back, including waiting staff

  • Open sores, cuts, or splints & bandages on hands are completely covered while handling food.

  • No open wounds, sores, etc noted.

Clothing

  • Clean protective over-clothing worn

  • Suitable head covering provided & worn for all working within the food preparation area & food rooms

  • Over-clothing not worn outside work

  • Personal clothing stored appropriately

Bad Habits

  • Staff not eating or drinking in food rooms

  • Staff not coughing / sneezing over food, etc

  • Staff not fondling hair, picking nose, scratching, etc

  • No evidence of staff smoking in food rooms

Hand Washing

  • Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

  • Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  • "Wash you hands now" notices displayed in WC areas

  • Bacterial soap provided at all wash hand basins

  • Disposable paper towels provided & used to dry hands

  • Only approved jewellery worn

Staff illness

  • Management fully aware of procedures to follow in the event of staff illness

  • Catering staff fully aware of procedures to follow in the event of illness

  • Return to work sickness forms / questionnaires completed

Pre employment Screening

  • Pre-employment questionnaires completed

  • Report of infection declaration forms signed

Recommendations

  • Client's Representative

  • Auditors Signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.