Audit
1. Weekly Checklist completed correctly (FS6)
2. Monthly Checklist completed correctly (FS7)
3. Probe accuracy checks completed correctly (FS2)
4. Delivery Records completed correctly (FS1, FS1A)
5. Fridge & Freezer records completed correctly (FS2)
6. Food temperature in chillers checked completely (FS2)
7. Food temperature in service units checked daily (FS2)
8. Bulk Preparation records completed correctly (FS3)
9. Cook & Reheat records completed correctly (FS4)
10. Hot Holding Temperature record completed correctly (FS5)
11. Essentials ( INDUCTION, DAY ONE)
12. Food Handler's health questionnaire completed ( new, return)
13. SOP Training completed ( within 1st week)
14. E-Learning FOUNDATION ( within 12 weeks)
15. Instruction & Cleaning frequency are documented
16. Records of Completion available, signed by MOD
17. Pest Control: action plan produced & followed
18. Food covered
correctly dated
in date
E-coli segregation
- Freezer
- Walk-in Fridge
- Fridge
- De-frost
- Ambient
19. Designated raw preparation area
20. No cross contamination
- Washing / Preparation ( sinks, boards, knives)
- Handling (tongs, spatulas)
- Hands
21. Perishable food below 8C
22. Cooked food to a temperature 75C
23. Food cooked to below 8C within 90 minutes
24. Food held hot above 63C
25. Food re-heated to a core temperature of 75C
26. Hot water, soap and hand drying facilities
27. Clean appearance, no jewellery worn, good hand hygiene
28. No Foreign Objects, consider of glass storage
29. Equipment ( including hard to reach)
30. Structure (walls, floors, ceiling
31. Hand & food contact
32. Staff facilities clean & safe
33. Sanitizer available, correct dilution
34. Ice handling procedure
35. Fridge & freezer door seals intact
36. Walls, floor tiles sound, not broken or chipped
37. Pests: No activity seen (sighting, dropping, etc.)
