Form 29a: Mini Audit: E.coli controls

• Conducted on

  Date

• Prepared by

• Location
  Address

Documentation

• Have weekly and monthly audit checks been carried out and signed off?

  Yes

  No

  N/A

• Were there any issues regarding E. coli cross-contamination in the weekly and monthly audits?

  Yes

  No

  N/A

• Detail any action needed:

Hand Washing

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is there hand sanitizer in the dispensers?

  Yes

  No

  N/A

• Detail any action needed:

Refrigerators and Freezers

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

  Yes

  No

  N/A

• Are units labelled to ensure it is clear which are for raw foods, and which are for RTE foods?

  Yes

  No

  N/A

• Are units clean?

  Yes

  No

  N/A

• Detail any action needed:

Preperation

• Is there surface & area separation for RAW / RTE food and marking to ensure that it is clear which area is RAW and which is RTE?

  Yes

  No

  N/A

• Complex equipment controls in place for hygienic control of wrapping materials, machine separation (vac packers, mincers, choppers, blenders, mixers, slicers) labelled RTE or RAW. (Dual use of complex machinery is prohibited)!

  Yes

  No

  N/A

• Is staff instruction/training adequate for understanding cross-contamination controls?

  Yes

  No

  N/A

• Colour coded equipment & utensils conformance to ensure no cross-contamination from raw to RTE?

  Yes

  No

  N/A

• Are all items used in the RAW area marked for RAW use only – e.g. cling film, sanitizer, vacuum bags, gloves, aprons

  Yes

  No

  N/A

Cloth Management in place as detailed below:

• RED (Raw Meat area only)

  Yes

  No

  N/A

• BLUE (hygienic wiping of high care surfaces)

  Yes

  No

  N/A

• YELLOW (Dirty jobs, low level cleaning, table legs, bins etc)?

  Yes

  No

  N/A

• Is cleaning satisfactory: Surfaces, wash hand basins, hand contact areas, utensils, equipment, knives, boards.

  Yes

  No

  N/A

• Is staged cleaning procedure understood (Evans Esteem, appropriate cloth/blue paper)?

  Yes

  No

  N/A

• Is the cleaning schedule accurate?

  Yes

  No

  N/A

• Are chemicals all labelled accurately and those used in RAW areas marked as RAW?

  Yes

  No

  N/A

• Complex equipment dismantled in accordance with manufacturer’s instructions for staged cleaning and disinfection (Evans Esteem Sanitiser, Blue cloth/paper)?

  Yes

  No

  N/A

• Staff understand controls for prevention of contamination?

  Yes

  No

  N/A

• Are staff wearing appropriate PPE for working in RAW areas?

  Yes

  No

  N/A

Preperation

• Dishwasher check, cleaning achieves heat disinfection in accordance with manufacturer’s instructions and Host FSMS?

  Yes

  No

  N/A

• Hygiene ‘Fresh Check’s Spray results satisfactory for ‘clean’ items awaiting use? Check two items.

  Yes

  No

  N/A

• Are chefs, Executive / Head Chefs signing off forms?

  Yes

  No

  N/A

• Use this space for any further details