GAP training. ANR

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Finger nails are short, unpolished & clean

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All food handlers is issued and trained in good hygiene practices. Is an Induction Register maintained.

  Yes

  No

  N/A

• Staff not coughing / sneezing over food, etc.

  Yes

  No

  N/A

• Staff not eating or drinking in preparation/kitchen areas.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Policy documentation available, signed & dated

  Yes

  No

  N/A

• Documentation brought to the attention of staff. (Are staff aware of the documentation that needs to be maintained.)

  Yes

  No

  N/A

• Organisational structure in place.

  Yes

  No

  N/A

• Clean protective over-clothing worn.

  Yes

  No

  N/A

• Over-clothing not worn outside work.

  Yes

  No

  N/A

• Personal clothing stored appropriately.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Long hair properly tied back, including waiting staff.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins.

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands.

  Yes

  No

  N/A

• Only approved jewellery worn.

  Yes

  No

  N/A

• Serving spoons / Utensils / gloves used whenever possible.

  Yes

  No

  N/A

• Gloves Knives Serving utensils

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Is smoking banned in food rooms?

  Yes

  No

  N/A

• Suitable external segregated smoking areas provided.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No open wounds, sores, etc noted.

  Yes

  No

  N/A

• Management fully aware of procedures to follow in the event of staff illness. (Kitchen SOP)

  Yes

  No

  N/A

• Catering staff fully aware of procedures to follow in the event of illness. (Kitchen SOP)

  Yes

  No

  N/A

• Return to work sickness forms /questionnaires completed.

  Yes

  No

  N/A

• Managers & all food handling staff fully trained in appropriate safety & hygiene requirements. (Check if there a register of training supplied.)

  Yes

  No

  N/A

• Details recorded on personal training files. (Staff record of training)

  Yes

  No

  N/A

• Photocopies of certificates, etc available & held on file. (Competency log book.)

  Yes

  No

  N/A

• Adequate equipment available.

  Yes

  No

  N/A

• Correct storage and labelling of chemicals.

  Yes

  No

  N/A

Equipment

• Is equipment current for electrical integrity testing

  Yes

  No

  N/A

• Equipment adequate for the production of food for service.

  Yes

  No

  N/A

• Is the cleaning schedule maintained?

  Yes

  No

  N/A

• Equipment Maintenance Register maintained.

  Yes

  No

  N/A

Food Premises

• Is the premises adequate for intended use?

  Yes

  No

  N/A

• Is there adequate cleaning schedule?

  Yes

  No

  N/A

• Is there adequate cleaning schedule?water

  Select water/sewage pest control measures waste removal

  • water/sewage
  • pest control measures
  • waste removal

• General condition of walls/floor/ceiling

  Yes

  No

  N/A

• Condition

  Select floors walls ceiling

  • floors
  • walls
  • ceiling

Fixtures and Fittings

• Fixtures and fittings must be fit and safe for the intended use. (Lights, exhaust fans, benches)

  Yes

  No

  N/A

• Supplementary Recommendations

  Yes

  No

  N/A