Has the Critical Control Point documentation been reviewed? Is the current version on the IMS?
Have all HACCP procedures and documentation been reviewed. Is the current version on the IMS?
Has the HACCP scope documentation been reviewed. Is the current version on the IMS?
Are staff changing rooms operational & clean.
Are staff wearing correct clean uniform & adhering to jewellery policy.
Is personal cleanliness of staff satisfactory?
Are there sufficient hand washing sinks & they have soap, towels & hot water.
Does a delegated person check food deliveries for date coding, temperature, quality of packaging?
Is there a set procedure to deal with food that does not meet the requirements above?
Are all products (Dry, Chilled & Frozen) correctly stored, correctly labelled & within date codes.
Are all stored goods stock rotated?
Are all temperatures of fridges & freezers monitored & recorded.
Are all storage areas kept clean & tidy?
Is food suitably covered & protected from contamination.
Is “high risk” goods stored separately from raw food?
Are there designated areas in the food preparation areas whereby “high risk” food is prepared separately from raw food?
Are colour coded chopping boards, utensils, cloths, etc used to prevent cross contamination. (Red raw meat, blue raw fish, yellow cooked meat, green vegetables, salads, fruit.) Are they in good condition?
Are food contact surfaces sufficiently sanitised between uses?
Are food handlers washing hands sufficiently whilst handling food?
Is there a set procedure to follow in the event of a breakage of glass or other sharp materials in food areas & is it followed.
Is there a procedure for staff to report personal items lost in food prep areas.
Is suitable protective clothing available for use by visitors?
Are cleaning materials kept separate from food?
Are cooking & reheating temperatures of food checked & recorded.
Are adequate cooking temperatures achieved?
Is food cooled in a suitable area using appropriate equipment?
Are the time periods monitored?
Is ambient temperature cooling carried out and monitored.
Are temperatures of hot & cold food recorded & monitored.
If high risk food is displayed at ambient temperatures are the displayed times monitored.
If leftover foods are reused is this sanctioned by a senior member off staff and the temperatures recorded & monitored?
Has an effective cleaning schedule been drawn up?
Is this monitored by a senior member of staff?
Are the correct cleaning materials being used.
Is there colour coding of equipment used in specific areas.
Any pest problems that have occurred in the premises – actioned & completed
Are the written records of routine visits readily available?
Is a bait plan provided & available?
Are all fly killers in correct positions?
Are the bulbs replaced & the collecting trays emptied regularly?
Are there sufficient waste bins with lids for internal waste?
Are there adequate external lidded bins provided in a location away from food prep areas.
Are the bins areas cleaned on a regular basis?
Are all the walls, floors, ceilings, doors & windows in a satisfactory state of repairs?
Are diffusers installed over the fluorescent tubes?
Is the ventilation system operating adequately & filters cleaned regularly.
Are the equipment services, repairs, maintenance carried out efficiently, with records up to date.
Is a hand held digital thermometer probe available with sanitising wipes available?
Where food is transported is there arrangements in place to prevent contaminated of foods & ensure adequate temperature control.
Are opening and closing checklists completed?
Are all records completed & signed off by respective Manager.
Corrective action required?
What corrective action is required?
Who is responsible for this?
Has this action been completed and is it effective?