Form 27: Monthly Review and Audit

Have the same problems and corrective actions been recorded twice or more during the past month? (e.g. breakdowns, temperature issues, delivery issues, etc)

Have you changed any of your procedures or practices?

If yes, have you reviewed the food safety management system?

Have you changed your menu or added new menu items, ingredients or specials?

If yes, have you reviewed the FSMS and HACCP?

If yes, have you reviewed allergens?

Have you received any complaints of food borne illness or foreign body contamination?

If yes, have you investigated the allegation and dealt with the customer?

Has the complaint been followed up and the case closed?

Have you had any new staff in the past four or five week period?

If yes, have they received induction training and completed a medical health questionnaire?

Have you changed suppliers or taken on a new supplier?

If yes, has the supplier been approved?

If yes, has a supplier audit been carried out in accordance with the Supplier Assessment Policy?

If yes, have you amended the approved supplier list?

Are you using any new equipment?

If yes, has it been added to the cleaning schedule?

If yes, have staff been trained in its use?

Is any existing equipment showing signs of damage or wear and tear?

Are hand wash basins clear of obstructions, clean and have hot and cold water, soap and towels?

Is the correct hand washing procedure being followed by food handlers at the appropriate time?

Is there hand sanitiser in the dispensers?

Are staff wearing the correct uniforms and are they clean?

Are good hygiene practices observed i.e. correct use of uniform, PPE, no jewellery, well-groomed?

Are all staff fit and well as far as can be determined? No open sores?

Are staff keeping personal belongings out of the food handling and storage areas?

Are staff belongings stored appropriately in the changing area (keeping clean uniform away from dirty uniform/outdoor clothing).

Are raw and ready-to-eat foods correctly segregated in storage?

Are units clean?

Are units well-maintained (seals, doors working, lights not blown etc)

Are units operating at the correct temperature?

Are temperature records being kept and checked?

Food allergens controlled and stored so as not to contaminate other foods?

Are walls, floors and ceiling clean, well-maintained and pest proofed?

Are foods and or drink stored off the floor and in suitable containers?

Are adequate controls in place to prevent cross-contamination during preparation?

Are vacuum packing machines used for either raw or ready-to-eat foods?

Is no chilled food left out of the chillers for more than 30 minutes?

Are sanitisers being used correctly (contact time etc)

Are staff making checks of final cooking temperatures and recording accurately?

Is all cooking/regeneration equipment in working order and clean?

Are Chefs signing off forms?

Are staff following the FSMS procedures for cooling and blast chilling and recording accurately?

Are chefs signing off forms?

Are blast chillers working and clean?

Are staff following procedures for checking temperatures and removing food from display as necessary?

Is all equipment operating so as to keep food either above 63°C or chilled foods below 8°C?

Is food protected from contamination?

Are staff able to answer questions about allergens in food?

Is there signage to encourage those with allergens to ask questions about ingredients in food?

Is food waste being recorded accurately?

Are interior bins emptied regularly so as not to overflow?

Are external bin areas kept clean and well maintained and free from debris?

Are all external bins kept lidded?

Is the refuse are free from pests?

Are walls, floors and ceilings well maintained with no possibility of access of pests from small holes or gaps in structure and no risk of contamination of food from flaking structure?

Is the structure such that it is easy to keep clean and disinfect?

Is the maintenance log up to date and works signed off as completed or escalated?

Are sanitiser sprays or anti-bacterial chemicals readily available and in use? Are sanitisers commercial and to BS EN 1276:2009 or BS EN 13697:2007?

Are all cleaning chemical containers labelled, stored safely and used as per the manufacturers' guidance?

Are COSHH material safety data sheets available for all chemicals in use and are there no unapproved or domestic chemicals on site?

Are frequently touched surfaces cleaned and disinfected regularly (taps, door handles, switches)?

Do any areas need more frequent cleaning?

Are all lights working and adequate for the tasks being carried out?

Are extractor fan canopies, hoods and filters clean and free from grease build up? Are they all working?

Can you see any evidence of pest activity in the kitchen areas?

Do the pest control records show the kitchen to be clear of pests?

Looking at the pest control records have all recommendations been followed through relating to maintenance and housekeeping issues - check that maintenance issues have been recorded on the Maintenance Log and action taken.

Question staff about awareness of pest control - do they know what the signs of pests are and what action they need to take?