A - All wash hand basins stocked with hand soap and paper towels ?
B - Personal Hygiene Dispensers functioning properly ?
Any additional information ?
A - Detergent & Sanitiser dispensers functioning Properly ?
B - Correct products in Dispenser ?
C- Clean As You Go cleaning observed ?
C - Satisfactory levels of cleaning of Preparation Equipments ( slicers,
Knives, weighing scales) ?
D - Satisfactory levels of cleaning of Food Contact Surfaces ( Cutting Boards & Serving Counters) ?
E - Vanoquat Sanitiser in use ?
F - Evidence of recent cleaning to hand
contact surfaces ?
G - Boards, utensils, temp. probes sanitized between different products ?
H- Fresh produce being washed and sanitized before use ?
I - Adequate separation between raw and
cooked/ready to eat foods ?
A - Floors Clean ?
B- Tables ?
A - Flying Insect Pest Control Devices Functioning ?
B - No signs of pests seen during audit ?
C - External refuse area kept clean ?
A - Training Required ?
B - STAFF QUESTION - Where would you
find information on how to clean ?
A - Product use guides in place for each department?
B - Dispenser Signage for Product in place ?
B - Hygiene Tip guides in place ?
C - Hand Hygiene Signage in place over Hand Wash Sinks ?