Information
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Document No:
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ASDA Concession Audit
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Store Location:
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Conducted on:
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Audit Completed By:
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Auditor Accompanied By:
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Location
Section 1 - Operational Pre-Requisites
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01 - Is the structure of the concession in good condition, with nothing broken or damaged which may cause a risk to health or food safety?
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MINOR - structure needs improvement but is not critical to safety e.g. flaking paint over food preparation area, worn floors, cracked or missing tiles.
CRITICAL - where critical to safety e.g. unsafe or unstable walls/holes in floors, porous floors.
CRITICAL Closure Point - Contact with food a definite risk or not repairable / fixable within 2 hours. Ring office Immediately. Take pictures for audit. -
02 - Is equipment in the concession in good condition and of suitable construction to allow easy cleaning?
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MINOR - For light deposits.
MAJOR - Heavy soiling of equipment.
CRITICAL - Inadequate equipment for separation or raw and RTE.
CRITICAL - Closure Point - Cross contamination seen. -
03 - Is the equipment installed in the concession in good condition, not damaged, and installed correctly and correct type for intended use?
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MINOR - Non commercial equipment being used for a commercial task.
MINOR - Equipment being used not for intended purpose.
MAJOR - Risk that needs to be addressed but not critical for safety e.g. worn casing.
CRITICAL - Imminent risk e.g. band saw without a guard being used by employees. -
04 - Are food preparation surfaces smooth, impervious and/or easy to clean?
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MAJOR - Condition of the surface impacts on hygiene.
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05 - Is equipment located or sited so as to avoid a risk to food or health & safety?
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MAJOR - Equipment may be a hazard e.g. Located in a walkway.
CRITICAL - Imminent risk e.g. Blocking fire exit. -
06 - Is there a probe thermometer on site to enable core temperatures of hot food to be taken?
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CRITICAL - Closure Point - No probe available on site.
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07 - Are there sufficient utensils to ensure food safety in the concession?
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MAJOR - Not in place.
CRITICAL - Food safety will be affected through lack of utensils. -
08 - Are there sufficient cleaning chemicals and equipment provided in the concession to ensure that it is kept clean?
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MAJOR - Low stock.
CRITICAL - No stock, or stock is not sufficient to clean the concession.
CRITICAL - Closure Point - No sanitiser on site. -
09 - Is there soap, hot water and drying facilities at the hand wash basins, with appropriate signage in place?
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MINOR - No paper towel is provided.
MINOR - No hand wash signage for sink.
MAJOR - No soap.
CRITICAL - No Hot Water. If an alternative solution is in place for washing hands such as birco boiler or alternative sink do not score.
CRITICAL - Closure Point - No facilities to wash or dry hands. -
10- Is there an adequate supply of hot and cold water to the food preparation area?
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CRITICAL - There is no, or inadequate water supply to a food preparation room.
If an alternative solution is in place, such as Birco Boiler or alternative sink, do not score. -
11 - Are there sufficient containers to dispose of waste?
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MAJOR - Containers are insufficient
CRITICAL - No containers -
12 - Does the Concession have HACCP plan and do staff have knowledge of it?
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MAJOR - No HACCP plan, or staff have no knowledge of what it is.
CRITICAL - Incident has occurred as result of no plan and/or no staff knowledge. -
13 - Are there due diligence paperwork in place to record temperature and cleaning of the concession?
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CRITICAL - No due diligence paperwork in the concession.
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14 - Are there Risk Assessments available, including under 18's, pregnant workers, lone workers, dangerous equipment etc?
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MAJOR - Risk Assessment missing or not available.
CRITICAL - Incident occurred as result of Risk Assessment not carried out -
15 - Are there suitable provisions for staff to store coats/clothing and personal belongings away from food areas?
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MINOR - Clothing stored in food area, but not causing a food safety risk.
MAJOR - staff storing own coats/clothing or possessions in food preparation areas, which could cause a food safety risk. -
16 - Does the concessionaire have basic specifications for all products on site?
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MINOR - Incomplete product specification.
MAJOR - no product specification can be shown by concession. -
17 - Is the Employers liability certificate on display or available?
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MINOR - Not Available / On Display.
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18 - Are staff Health & Safety Training Records, including manual handling training and training on all dangerous equipment used on site, on file, readily available and complete? (Check 2 staff members' records.)<br>
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MAJOR - Score if manual handling training is not carried out.
MAJOR - Score if any employee has not received equivalent to CIEH level 2 H&S training, or managers not received equivalent to CIEH level 3 H&S training, within 13 weeks. (Evidence must be kept on site.)
MAJOR - Inadequate training given on dangerous equipment used by staff on site.
CRITICAL - Staff not trained on dangerous equipment being used. -
19 - Is Health & Safety information (poster, leaflet, cards) available to staff?
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MINOR - Not Available / On Display.
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20 - Are COSHH Risk Assessment or Hazard Data Sheets available for all chemicals on site?
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MAJOR - Data sheets and or COSHH assessment are not available.
CRITICAL - Incident has occurred and no COSHH available. -
21 - Are First aid kits available and fully stocked, including blue plasters?
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MINOR - Not adequately stocked, or supplies have run out.
MAJOR - No first aid kit is available. -
22 - Are correct accident reporting procedures in place?
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MINOR - Process incomplete or not fully implemented.
MAJOR - No process in place. -
23 - Is there an effective process in place for product recalls, withdrawals?
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MAJOR - Process is not being used OR process doesn't cover all areas.
MAJOR - Staff have no awareness of process, or what to do.
CRITICAL - No process in place. -
24 - Are there procedures in place for equipment/utensil separation?
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MAJOR - No separation by colour coding or disinfection.
CRITICAL - Actual cross contamination risk observed, e.g. same knives used for cutting raw food and ready to eat foods. -
25 - Is there sufficient staff uniform and PPE provided for staff, which is in good condition and clean?
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MINOR - Available but not in good/clean condition.
MAJOR - Not available, not worn, or cleanliness could pose a hygiene issue.
CRITICAL - Contamination of food is likely. -
26 - Have concessionaires received an ASDA Best Welcome / Legal Training induction? (Check 2 staff records.)
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MINOR - No training booked, or longer than four weeks away.
MINOR - Some staff members have not received Asda Best Welcome / Legal Training, within 1 week of starting.
MAJOR - Some staff members have not received Asda Best Welcome / Legal Training. -
27 - Is there proof of food hygiene training being complelted and commensurate with work activities? (Check 2 staff member records)
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MINOR - Each training file should contain a photograph. Score where no photo is on file.
MAJOR - Score if any food handler has not received equivalent to CIEH level 2 Food Hygiene training, or managers not received equivalent to CIEH level 3 food hygiene training, within 3 months and 6 months respectively of commencing employment. (Evidence must be kept on site). -
28 - Are all lighting covers in food room shatter-proof?
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MAJOR - Exposed bulb in a food storage location - If smashes, could contaminate food.
(NOTE: Check colour coding of bulbs, which will indicate if they are shatter-proof.) -
29 - Are drains and pipes free from blockages?
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MINOR - Small leaks or poor drainage issues, but recorded and being dealt with (Look for job number raised with City FM).
MAJOR - Blocked drain in a food room.
CRITICAL - Closure Point - Blocked drain in a food room and waste is overflowing onto the floor. -
30 - Are fridge seals in good working order?
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MINOR - Split fridge or freezer door seals, on order.
MAJOR - Issues affecting doors ability to be closed, or mouldy and cannot be cleaned effectively. -
31 - Does the equipment layout restrict cleaning?
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MINOR - Fixed areas that do not facilitate access or movably to effectively clean - Areas need minor cleaning.
MAJOR - Fixed areas that do not facilitate access or movably to effectively clean - Areas are filthy. -
32 - Does the layout allow adequate separation of raw and cooked/ready to eat food, to eliminate any likely risk of cross contamination?
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MINOR - Design does not allow sufficient work or storage area to separate raw food items.
MAJOR - Risk of cross contamination is likely/ imminent. -
33 - Are there any other issues seen, not already covered by the audit questions, that could be a Food Safety risk? Provide full details.
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If any other Food Safety issues are seen, which are not covered elsewhere in the audit; please raise a non-compliance at the appropriate level and provide full details.
Section 2 - Administration
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01 - Are air temperatures of chillers/freezers recorded adequately?
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MINOR - Gaps e.g. Less than 2 in temperature records, over last 4 weeks.
MAJOR - More than 2 temperatures missing, OR No records of temperature being kept by concession for their own refrigeration and freezer units.
CRITICAL - Records show an issue but no actions have been taken. -
02 - Have all foreign body incidents been reported and recorded?
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MINOR - Staff report incidents, but they are not recorded.
MAJOR - There is no system in place. -
03 - Is allergy awareness policy/information displayed at the point of sale?
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CRITICAL - Score if products are being sold without this information on display, or not available.
CRITICAL - Closure Point - No products have allergen information. -
04 - Has all delivery documentation been completed fully?
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MAJOR - Score if no delivery record available and advise implementation. Records should be kept showing: Date, temperature & condition of goods.
CRITICAL - Records show an issue but no actions have been taken. -
05 - Have the core temperature of cooked foods been recorded adequately?
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MINOR - Minor gaps e.g. Less than 2 in temperature records, over last 4 weeks.
CRITICAL - No cooked food temperature records OR Incorrect records OR Show an issue but no actions have been taken. -
06 - Have all hot hold temperatures been recorded?
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MINOR - Minor gaps e.g. Less than 2 in temperature records over last 4 weeks.
MAJOR - Records not in place.
CRITICAL - Records show an issue but no actions have been taken. -
07 - Do cooling records demonstrate that safe procedures are being followed?
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MINOR - Minor gaps e.g. less than 2 in temperature records over last 4 weeks.
CRITICAL - Product temperatures are not being recorded OR there is evidence of food not cooled to less than 8.C within 4 hours. -
08 - Have the temperatures of cold-displayed food been recorded adequately?
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MINOR - Minor gaps e.g. less than 2 in temperature records over last 4 weeks.
MAJOR - Records not in place.
CRITICAL - Records show an issue but no actions have been taken. -
09 - Has Portable Appliance Testing (PAT) been undertaken on concession owned equipment?
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MAJOR - PAT testing has not been completed on non-Asda equipment.
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10 - Has planned Maintenance been carried out at the required frequency?
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CRITICAL - Planned maintenance is not being carried out on concessionaires equipment.
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11 - Is there evidence that the concession has knowledge of the Colleague Voice Safety Notice Board?
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MINOR - Scored if knowledge irregular or incomplete.
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12 - Do prices on Labelling Pentics match the scales?
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MAJOR - Price not clear and displayed along side product.
CRITICAL - Score if the price displayed is lower than the price on the scales, meaning the customer will be overcharged. -
13 - Can core line products on sale be traced back to invoice?
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MAJOR - 2 or more core line products can not be traced back to invoice.
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14 - Record product details on product traced including batch code/ supplier detail/ use by/ BB dates/ photo of label
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Observation - Mark as Satisfactory
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15 - Is all Halal meat on site marked with the Halal certifiers logo/mark?
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CRITICAL - Some Halal meat was found on site that was not marked with the Halal certifiers logo/mark.
CRITICAL - Closure Point - No lines marked with Halal certifiers logo/mark. -
16 - Are there any other issues seen, not already covered by the audit questions, that could be a Food Safety risk? Provide full details.
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If any other Food Safety issues are seen, which are not covered elsewhere in the audit, please raise a non-conformance at the appropriate level and provide full details.
Section 3 - Food Safety
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01 - Does the Concessionaire understand the return to work processes and are these in line with legal / industry standard?
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MAJOR - Process not in operation, team unaware of their use.
CRITICAL - No process in place.
CRITICAL - Staff seen working whilst visibly ill or returning prior to 48 hrs after illness -
02 - Do all team members have tidy hair which is tied back and properly covered, have clean nails and are adhering to the jewellery policy?
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MINOR - score for hair not tied back or uncovered
MINOR - Staff wearing nail varnish
MAJOR - Hygiene issues
MAJOR - Staff with dirty or false nails
MAJOR - Jewellery being worn (excluding exceptions) -
03 - Do Team Members have all cuts or sores covered with blue, clean plasters/dressings?
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MAJOR - Food handler with cuts or sores not covered with a blue plaster working in the kitchen
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04 - Is effective hand washing being demonstrated by all staff in order to control the risk of cross contamination?
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MAJOR - damaged gloves worn which present risk of physical contamination
CRITICAL - Hand washing not being completed as appropriate. E.g. after break, removal of refuse, etc./ observed handling raw food and then RTE / high risk food item. Causing direct contamination. -
05 - Are all Team Members adhering to hygienic practices whilst handing food?
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MAJOR - staff are eating and drinking in food areas
CRITICAL - hygiene issues such as spitting or coughing/sneezing over food -
06 - Do all Team Members remove protective clothing before leaving the premises?
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MINOR - staff are observed wearing uniform when off ASDA premises
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07 - Do all food handlers wash hands in hand wash sink only and not observed washing hands in equipment or food preparation sink?
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MAJOR - Food handler observed washing hands in equipment or food preparation sink.
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08 - Do all visitors entering the concession wear appropriate protective clothing, including hats (hat as a minimum standard for contractors). Are spare hats and coats available for Visitors? Are visitors following all generally accepted hygiene regulations - jewellery, nails, hair, etc.
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MINOR - correct clothing to prevent food contamination is not being worn by visitors/contractors. Spare hat and coat not available.
MAJOR - Clothing worn represents a risk to health e.g. dirty clothing -
09 - Are all wash hand basin accessible and unobstructed by equipment or utensils?
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MAJOR - wash basin is obstructed so that it can not be used easily
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10 - Are hand washing basins being used hand washing only and not for any other purposes?
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MINOR - Minor risk
MAJOR - Equipment or food cleaned in a designated hand wash basin -
11 - Are all food products delivered beyond 'best before' or ''use by' date rejected?
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CRITICAL - Food is accepted past its best before date/ Use by Date and no corrective action such as disposal or return to supplier taken
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12 - Are all food products delivered with evidence of damage or inadequate packaging or signs of contamination rejected?
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MINOR - packaging is damaged but integrity of the food is in place,
MAJOR - food is damaged
CRITICAL - Potential of actual contamination of food -
13 - Is all stock being rotated correctly?<br>
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MINOR - Evidence of old stock behind new stock
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14 - Is all food stored/wrapped/covered so as to prevent a risk of physical contamination?<br>
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MINOR - low risk food such as dried food stored, wrapped or covered so as to prevent a risk of physical contamination. Failure to cover food effectively, but clear intention for food to be covered.
MAJOR - Raw meat/ high risk/ ready to eat food not stored, wrapped or covered so as to prevent a risk of physical contamination. -
15 - Is all food which unfit for sale, marked and segregated? i.e. mouldy food or blown cans.
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MINOR - occurrence of mould on fruit / veg and not segregated and labelled as rejected stock
MAJOR - mould on pre-prepared manufactured/ or high risk foods including raw meat and not segregated and labelled as rejected stock
CRITICAL - A number of unfit foods found on the premises and not segregated and labelled as rejected stock, indicating a system breakdown -
16 - Are there any food products on sale beyond their best before date ?
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MAJOR - Food found past its best before date
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17 - Is all food stored off the floor?
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MINOR - Food stored on the floor
MAJOR -Food stored on floor and contamination has occurred -
18 - Is all open dry/ambient food labelled correctly with the date of opening and in accordance with the manufacturers guidelines for storage and use?
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MINOR - Dry food has not been labelled on the day of opening.
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19 - Are all foods stored correctly with raw and cooked or ready to eat foods kept separate?
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MINOR - minor cross contamination risk, not likely to cause injury or illness e.g. raw food stored next to cooked food both wrapped and not touching
MAJOR - Likelihood of cross contamination is high e.g. raw food stored open next to ready to eat food. No evidence of actual cross contamination
CRITICAL - Actual cross contamination risk, e.g. raw meat dripping onto cooked ready to eat food. Illness likely -
20 - Have all foods been decanted from opened cans to prevent metal contamination of contents?
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MINOR - Food not decanted from opened cans
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21 - Does all chilled and ambient food have a date label?
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MAJOR - No date labelling
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22 - Is all food which is being prepared within its best before or use by date?
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MAJOR - Food past is BB being used
CRITICAL - Food past is UB being used -
23 - Is there any evidence that ready to eat foods are being held at ambient temperature for too long?
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CRITICAL - High risk foods being kept out unnecessarily out of temperature control or left at ambient , resulting in the temperature of the product to exceed 8.c
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24 - Are all clean chopping boards being racked upright when not in use?
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MINOR - Clean chopping boards not racked upright when not in use
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25 - Are all chopping boards in good condition?
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MINOR - scoring is visible and effecting ability for it to be cleaned.
MAJOR - Boards in extremely poor condition risk of contamination high -
26 - Is there any evidence of damaged equipment being used?
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MINOR - Minor damage, no risk of contamination of food
MAJOR - contamination of food possible
CRITICAL - Contamination of food likely, or injury by staff using it -
27 - Is there adequate separation of scales?
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MAJOR - contamination of food possible
CRITICAL - Contamination of food likely -
28 - Are all salad items being washed before use?
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CRITICAL - Salad or vegetable to be eaten raw not washed before use
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29 - Are sinks being cleaned and sanitised between different uses?
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MAJOR - Food preparation sinks not cleaned and sanitised between different uses
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30 - Are any fresh foods being frozen in-house, including raw or cooked meat, poultry and dishes produced within the business?
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MAJOR - Freezing taking place in-house
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31 - Has the 'Topping up' of ambient products been observed?
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MAJOR - Topping up observed
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32 - Are the serving spoons and tongs clean, with clean utensils being used for each new batch of product?
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MAJOR - Tongs/ serving spoon dirty
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33 - Is food in display units adequately screened and protected?
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MINOR - minor contamination risk, not likely to cause injury or illness
MAJOR - Likelihood of cross contamination is high e.g.no screening or inadequate screening and potential contamination from customers -
34 - Are all serving team members wearing clean hats and aprons?
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MINOR - inappropriate clothing
MAJOR - Score for dirty clothing OR where hygiene issues are a concern OR no hat or apron worn
CRITICAL - Score if contamination of food likely -
35 - Is all crockery, cutlery, glassware and trays free from damage or defect?
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MINOR - Minor damage, no risk of contamination of food
MAJOR - contamination of food possible
CRITICAL - Contamination of food likely, or injury by staff using it -
36 - Are all trays, crockery, cutlery and glassware being used clean?
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MINOR - Minor cleanliness issues
MAJOR - Dirty and risk of contamination likely
CRITICAL - Filthy and risk of contamination likely -
37 - Are weekly Probe Thermometer Accuracy checks being undertaken correctly and recorded?
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MAJOR - Minor gaps e.g. less than 2 in temperature records over last 4 weeks. Records present are within calibration limits OR demonstrate corrective actions
CRITICAL - Probes are not being calibrated OR calibration procedure completed incorrectly OR records show issues with no corrective actions -
38 - Is the Probe being sanitised before taking food temperatures or between different products/species?
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CRITICAL - Probe not sanitised between raw and ready to eat foods
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39 - Are Food and chemicals adequately segregated to prevent contamination?
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MINOR - Food and chemicals stored on same shelf but adequately covered and labelled so risk of contamination is low
MAJOR - Risk of contamination high e.g. chemicals stored in unmarked containers near food.
CRITICAL - Risk of contamination high e.g. chemicals stored near open food or stored without lids -
40 - Are all Cleaning chemicals stored in marked containers and labelled correctly?
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CRITICAL - Not labelled or incorrectly labelled.
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41 - Are disposable cloths used only once and any other cloths present controlled carefully to prevent risk of contamination?
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MINOR - cloths not disposed off after use
MAJOR - Dirty cloths being used on ready to eat surfaces, cloths left on work surfaces near raw food, cloths filthy -
42 - Is separate equipment used to clean equipment & food contact surfaces to that used to clean walls/floors?
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MAJOR - The same cleaning equipment used to clean food contact surfaces and walls/floors.
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43 - Is there any grease, grime, dirt, dust, pest or food debris on EQUIPMENT or STRUCTURE (whether in use or not), indicating ineffective cleaning?
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MINOR - Minor cleanliness issues
CRITICAL - Filthy and risk of contamination likely -
44 - Is there any build up of grime, food debris etc. to HAND contact surfaces?
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MINOR - Minor cleanliness issues
CRITICAL - Filthy and risk of contamination likely -
45 - Is cleaning equipment kept in good clean condition?
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MINOR - Cleaning equipment is dirty
CRITICAL - Cleaning equipment is filthy and contamination imminent -
46 - Are all cleaning schedules available, fully and correctly completed?
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MINOR - Cleaning schedules incomplete
MAJOR - No cleaning schedules or insufficient cleaning
CRITICAL - Falsification of cleaning schedules -
47 - Are good standards of housekeeping being maintained?
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MINOR - House keeping needs improving
MAJOR - major house keeping issues -
48 - Is the concessionaire aware of ASDA Pest Control Records?
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MAJOR - records are not available or not communicated to the concession
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49 - Have all pest contractor’s recommendations been actioned? And/or is the Concession Manager aware of the requirements/actions?
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MINOR - recommendations not completed but NO ACTIVITY - List recommendations
MAJOR - recommendations not completed AND ACTIVITY ON SITE - List recommendations -
50 - Is there any evidence of pests on site?
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MINOR - Low risk internal pest activity e.g. fruit flies identified and being treated OR external activity
MAJOR - Internal high risk pest activity e.g. rodents/cockroaches in food rooms but being managed adequately.
CRITICAL - High risk pest infestation such as cockroaches, mice or rats in the kitchen. Risk of enforcement action from LA is high
CRITICAL - Closure Point - Actual pest infestation seen. -
51 - Is all refuse from food areas cleared away on a regular basis?
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MINOR - Minor issues
MAJOR - Overflowing bins present in food area/ lack of regular collections -
52 - Is the waste area clean and tidy?
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MINOR - Area untidy
MAJOR - Area is attracting pests or is causing hygiene issues -
53 - Are all external doors and windows protected by fly screens and doors to food rooms kept shut when not in use?
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MINOR - Window / doors left open during deliveries and no fly screen and/or fly screen damaged
MAJOR - left open and unscreened as common practise -
54 - Are all fly killing unit(s) working and not located above food preparation areas?
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MINOR - Not available, bulb not working
MINOR - EFK located above food prep area -
55 - Are glass and crockery breakages being handled correctly?
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MINOR - procedure may be improved and advice given by safety advisor
MAJOR - no procedure in place -
56 - Is any glass in use where it is likely to cause a food contamination risk?
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MINOR - No glass policy
MAJOR - glass as an ice scoop or a measuring tool for portions of food.
CRITICAL - Contamination by glass witnessed -
57 - Are there any other practices being carried out which are likely to present a risk of foreign body contamination?
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MINOR - Minor risk not likely to cause contamination
MAJOR - Likelihood to contaminate food is high
CRITICAL - Foreign body contamination imminent or present -
58 - Are there any other issues seen, not already covered by the audit questions, that could be a Food Safety risk? Provide full details.
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If any other Food Safety issues are seen which are not covered elsewhere in the audit, please raise a non-conformance a the appropriate level and provide full details.
Section 4 - Chilled Food
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01 - CCP1 Are all chilled food deliveries received above 4°C rejected?
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CRITICAL - Temperature more than 4°C on delivery for chilled AND product not rejected
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02 - Are all deliveries of chilled foods stored within 30 minutes of delivery?
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MINOR - Not stored within 30 minutes of delivery but within 4°C
MAJOR - Not stored within 30 minutes of delivery and temperatures above 4°C and no action taken to reject -
03 - Are there any Chilled foods present which are beyond their Use By date?
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MAJOR - Out of date food found
CRITICAL - Out of date food found on sale -
04 - Is all chilled food correctly labelled?
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MAJOR - Out of date food found
CRITICAL - Out of date food found on sale -
05 - CCP2 Is the temperature of chilled food being maintained below 4°C and appropriate corrective action taken when found above 4°C, including the unit reaching correct operating temperature before being used?
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MAJOR - Chilled food is found above 4°C and no corrective action in place. Or staff unaware of correct corrective action
CRITICAL - Food on display/sale above 4°C for longer than 4 hours. No evidence of a temperature management system. NO action has been taken to log the defect -
06 - Is the chilled display unit reaching correct operating temperature before being used?
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MINOR - Chilled display unit not set at correct temperature but product within 4°C.
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07 - Is all displayed chilled food being stored below the load limit?
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MINOR - Displayed chilled food stored above load limit
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08 - Is the chill display unit being used for chilled products only and not to cool ambient or hot products?
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MAJOR - Hot products should not be put into refrigeration where they affect other products in the storage unit by being too hot and taking them over 8c
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09 - Is displayed chilled food free from all risk of cross contamination?
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MINOR - minor cross contamination risk, not likely to cause injury or illness e.g. raw food stored next to cooked food both wrapped and not touching
MAJOR - Likelihood of cross contamination is high e.g. raw food stored open next to ready to eat food. No evidence of actual cross contamination
CRITICAL - Actual cross contamination risk, e.g. raw meat dripping onto cooked ready to eat food. Illness likely -
10 - Has the 'Topping up' of cold products been observed?
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MAJOR - Topping up observed
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11 - CCP3 Are all product samples cooked for customers rejected if they do not achieve ≥ 85°C rejected?
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CRITICAL - Temperature ≤ 85°C post cooking AND product not rejected
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11 - Are there any other issues seen, not already covered by the audit questions, that could be a Food Safety risk? Provide full details.
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If any other Food Safety issues are seen which are not covered elsewhere in the audit, please raise a non-conformance a the appropriate level and provide full details
Section 5 - Fire Health & Safety
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01 - Are fire extinguishers available for use, easy to reach and located correctly?
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MINOR - Extinguishers not on a hook or stand, have been moved temporarily but are still in the vicinity of the approved location.
MAJOR - Extinguisher are missing or not serviced within the last year, or not available for use because of an obstruction. Being use to prop doors open. -
02 - Are cooking ranges / canopies / filters free of grease build up?
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MAJOR - Small build up of grease
CRITICAL - Major build up of grease with the potential to fuel a fire -
03 - Is the Concessionaires on duty familiar with correct procedure should a fire be discovered?
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MINOR - Minor issues
MAJOR - Employees would put themselves or others at risk by their lack of knowledge -
04 - Are emergency exit routes and fire exit doors capable of being opened?
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MAJOR - exit routes are partially blocked or obstructed
CRITICAL - exits are blocked or chained or locked -
05 - Are alarm call points kept clear and readily accessible at all times?
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MAJOR - call points are not accessible to user in an emergency
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06 - Is the back service area clear and not blocked by roll cages?
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MINOR - roll cages blocking back service areas
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07 - Are fire doors kept closed at all times and un-damaged?
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MINOR - wedged open when taking in deliveries
MAJOR - wedged open all the time or damaged so that the integrity of the door is compromised and the door would not be able to hold a fire back for at least 30 minutes -
08 - Is the area free from any slip and trip hazards?
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MINOR - Minor infringement, not likely to cause an accident
CRITICAL - Trip or slip hazard present and accident likely -
09 - Is there a satisfactory process in place to clean up any spillages?
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MINOR - wet floor signs not in use, or process not adequate
MAJOR - No process for cleaning spillages -
10 - Do staff have access to manufacturers instructions/safety manual for key equipment e.g. meat slicer, band saw?
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MAJOR - copy not available on site
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11 - Where equipment is fitted with an emergency stop button this is working effectively?
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CRITICAL - defective emergency stop button
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12 - Where safety interlocks are fitted on equipment, are these working effectively and not overridden?
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CRITICAL - interlock defective or overridden
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13 - Has any defective equipment been taken out of use and reported to City FM?
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MINOR - Defective equipment taken out of use but not reported, no sticker on equipment
CRITICAL - defective equipment in use -
14 - Are there Good standards of housekeeping on the counters and warehouse areas, allowing for safe movement of roll cages and pallets etc?
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MAJOR - poor standards of housekeeping, safe movement not provided for
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15 - Is all stock stored in cages, shelves or pallets and not on the floor? To avoid accidents, blocking fire exits, etc
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MAJOR - stock not stored appropriately
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16 - Is all warehouse stock stored safely with no evidence of goods being unstable, stacked too high or leaning over the edge of shelving?
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MAJOR - stock stored unsafely
CRITICAL - stock stored dangerously, at risk of accident -
17 - Are cables and plugs fitted to electrical equipment free from signs of damage, fraying and securely fitted?
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MAJOR - Cracked or damaged plugs, wiring exposed OR double adapter is not a fused gang socket
CRITICAL - Dangerous electrics -
18 - Are extension leads and plug extensions safe, not overloaded and used safely?
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MNOR - extension leads are used for commercial equipment
MAJOR - leads are daisy chained or overloaded with multi plug blocks
CRITICAL - risk of fire or electric shock due to poor condition -
19 - Are oven gloves provided and in good condition, for retrieving items from ovens?
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MINOR - gloves in poor condition
MAJOR - no gloves provided -
20 - Do Staff adhere to safe knife use policy and training?
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MINOR - Not followed or not known
MAJOR - Dangerous practices witnessed
CRITICAL - no training procedures in place -
21 - Are all staff who carry out dismantling, cleaning or assembling dangerous machinery over the age of 18?
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CRITICAL - staff under 18 dismantling, cleaning or assembling dangerous machinery
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22 - Are all staff operating dangerous machinery, over the age of 16?
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CRITICAL - staff under 16 operating dangerous machinery
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23 - Are safety gloves available and used when cutting raw meat?
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CRITICAL - Not available or not used
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24 - Is appropriate footwear being worn?
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MINOR - Not followed, inappropriate footwear worn should be slip resistant and cover the foot
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25 - Is food waste and waste oil being managed effectively?
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MINOR - build up of waste oil, potential to attract pests or be a fire risk
MAJOR - waste process not followed or likely to attract pests or become slip hazard or fire risk -
26 - Is segregation of all waste being managed effectively?
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MINOR - Minor issues
MAJOR - Waste procedures not followed -
27 - Are there any other issues seen, not already covered by the audit questions, that could be a Fire or Health & Safety Risk? Provide full details.
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If any other Health & Safety or Fire Risk issues are seen which are not covered elsewhere in the audit, please raise a non-conformance a the appropriate level and provide full details.
Section 06 - Review & Sign-Off
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Auditor:
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Store Manager / Supervisor:
