HACCP Audit

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

PREMISES

• Food premises registration document available & on display

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Have Food Safety Supervisors been appointed and council informed within the required 14 days of any changes?

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised?<br><br>List CINS:

  No

  Yes

• Add media

  Media

PREMISES AND SURROUNDS

• The Food preparation, storage serving and eatery areas are constructed in a manner which allows GMP to occur

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Access to catering operations is satisfactory

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Waste bins are a sufficient distance away from the entry to the catering area

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• To supply of portable water is protected from potential contaminates

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  No

  Yes

• Add media

  Media

MAINTENANCE

• Maintenance of catering facilities are adequate

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is a documented maintenance schedule

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• When items needs repairing it is done within a timely manner

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• When contractors are working in catering areas they have undergone a food safety induction

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Chefs are aware that areas must be cleaned and sanitised after maintenance has been carried out

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Notice boards not positioned above or in close proximity to food preparation areas

  Compliant

  Non-Compliant

  Observation

  Minor

  Major

• No drawing pins on notice boards

  Compliant

  Non-Compliant

  Observation

  Minor

  Major

• if on-going maintenance may cause contamination from dust etc. the area is properly sealed off or work stopped

  Compliant

  Non-Compliant

  Observation

  Minor

  Major

• Dishwasher maintenance records kept and up to date

  Compliant

  Non-Compliant

  Observation

  Minor

  Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  No

  Yes

• Add media

  Media

TESTING

• There is a schedule in place for testing meals

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is evidence that testing of meals has been undertaken

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Results of water and food testing are satisfactory or corrective action has been taken

  Compliant

  Non-Compliant

  Observation

  Minor

  Major

• Water is tested and results are available

  Compliant

  Non-Compliant

  Observation

  Minor

  Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

CALIBRATION

• There is a procedure/schedule to show which items require calibration and when

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Calibration limits are documented

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All Freezer and chiller temp gauges are calibrated

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• BOH staff have access to temperature probes

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• instruments requiring calibration are currently calibrated and within spec

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Any devices which fail calibration are clearly marked and removed from use

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

TRAINING

• All food service and catering staff are appropriately trained

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Training records are available

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• A summary of staff competencies eg training matrix are available on site

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Training records are available

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• At least one person on sire has undergone advanced food safety training

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All food service and catering staff have undergone allergen awareness training

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All FOH and BOH staff know how to respond when asked if a food contains a particular ingredient (Allergen)

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

MANAGEMENT ISSUES

• There is clear organisational hierarchy on site which is documented

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Staff both FOH and BOH seem appropriate for the volume of work

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is adequate opportunity for FOH and BOH staff to raise food safety concerns

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Food safety issues are dealt with in a timely manner

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• there is written record of key issues raised with regards to food safety

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The attitude to food safety by Management is positive

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is a system in place for raising CIN's.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

RECEIPT OF GOODS

• Deliveries not left unattended, uncovered, etc

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Inspections are done on received goods

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Temp sensitive foods are temp checked and recorded

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Temp sensitive foods transferred rapidly to chillers or freezers

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Receivables area is clean, tidy and well clear of waste bins etc.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All goods and services are supplied by approved suppliers and records are up to date

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All supplier certifications are up to date and records kept

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Abused or damaged goods rejected

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Unwrapping/ decanting carried out in separate areas

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• A procedure is in place for selection, review and deletion of suppliers

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Procedures are in place for use of emergency suppliers

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Condition of delivery vehicles & driver checked & recorded

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

STORAGE

• Storage areas cleaning schedules are up to date.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Storage areas are well lit

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Storage areas (Chillers, Freezers, dry store) have cleaning schedules in place

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is adequate storage space for dry goods, packaging, chilled and frozen food

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Food not stored near chemicals

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Dry Store store is clean and free of dust and no significant rust on racks

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Dry foods which are partly used are properly resealed

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Allergens in the dry store are clearly labelled and in separate packs

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Wheat flour is stored well away from other flours

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Dry goods are within BBD

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The temperature of each chiller is checked and recorded at least daily

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The refrigeration units for the chillers are adequate to maintain temps at.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Chillers are clean and free from significant rust or mould

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Chillers are clean and free from significant rust or mould

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All food in chillers is covered

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Prepared food in the chillers is identified to show date of preparation

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is no raw food stared above or immediately adjacent to RTE foods

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• food being thawed n the chiller is located to prevent cross contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• No food in any chiller is direct contact with floor

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• In the chillers there is no condensate which can drip onto food

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The floor of the chiller is dry and the floor and room are free from mould

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Food in the chiller is within its UBD or shows a date of packing

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Fish and fish products are separated from the crustaceans

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Allergens are separated appropriately from other foods

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The refrigeration units for the freezers are checked and recorded at least daily

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All food in the freezers is covered

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• No food in any freezer is in direct contact with floor

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Food within Chiller is within UBD

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• the freezer door seals are free from mould and close properly

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• the freezer door seals are free from mould and close properly

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• the freezer door seals are free from mould and close properly

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Single use items such as disposable cup[s, straws etc. are protected from possible contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Crockery and other food contact items are stored to prevent contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

THAWING

• The method of thawing frozen food in the chiller is well controlled

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• If food is thawed in the microwave it is used immediately

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Microwave thawing is standardised or temp tested to ensure effective thawing

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• No Food is thawed at ambient temperature.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The methods of thawing did not result in cross contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

FOOD PREPARATION

• Food is prepared in an area suitable for this purpose

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All benches are stainless steal or suitable impervious material

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Preparation areas of temp sensitive food is done in a manner which minimises time out of refrigeration

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cross contamination from raw food to RTE food does not occur from utensils

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cross contamination from raw food to RTE food does not occur from staff

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cross contamination from raw food to RTE food does not occur from equipment (Slicers, mixers etc.)

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cross Contamination from the environment from chefs' cloths to RTE food or food contact surfaces does not occur

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cross contamination from the environment to food does not occur

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Raw food does not come in contact with RTE food

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• flies are not a source of cross contamination in BOH and FOH

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All probes are sanitised prior to use

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Equipment and utensils are visually clean

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Allergen cross contamination does not occur

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There are adequate hand washing facilities in the preparation area

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Staff are wearing hair covers beard covers etc. where appropriate

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• No glass, brittle plastics or ceramics are located above the food preparation areas

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The preparation area is air-conditioned with exhausts if required

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

COOKING AND REHEATING

• All food is adequately cooked to kill food poisoning organisms

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All food containing comminuted meat is thoroughly cooked

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Chefs have temperature probes to check food temps

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Temperature probes are being sanitised before and after every use

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Chefs were observed testing high risk cooked foods

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The temp of at least one high risk cooked food checked and recorded every service.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• foods containing allergens are cooked in a way which prevents contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Fish is cooked in separate oil to chips

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Crustaceans are cooked in separate oil to chips

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are fish and crustaceans cooked in separate oil.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Reheated food are reheated rapidly to a safe temperature (at least 60 degrees)

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The cooking facilities are sufficient for the volume of of meals required

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• No unauthorised suppliers used

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• If foods are cooked with peanut oil this is noted at the display

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

COOLING OF HOT FOOD

• All hot food which has to be cooled is cooled rapidly to comply with legislation

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The cooling methods are validated to comply with 2hr/4hr rule

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Hot food is cooled in containers of suitable size and materials

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Bulk hot foods which are cooled and labelled to show date of production

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Hot foods such as gravies are reheated and then never cooked again

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Banned food list available & adhered too (if applicable)

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

HOT HOLDING

• Hot food is held at or above 60* in the kitchen before serving display

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The temps or each hot holding unit is checked and recorded daily or as required

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

DISPLAYING AND SERVING

• Hot food on display is held at or above 60 degrees

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cold food on display is held at or below 5 degrees

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• One hot food and one cold food are temp tested and recorded at the beginning and end of each service.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Allergen containing foods are displayed in a manner which minimises the risk of cross contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The person labelling displayed food knows what allergens it contains

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Each food on display has its own serving utensils

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Serverise are suitably designed and monitored to minimise cross contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The were no foreign objects which may contaminate food in the servery area.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Flies are not a source of cross contamination in the servery area.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Eating implements are protected from contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• signage advises members with food allergens to discuss their needs with the senior chef on duty.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Any temp sensitive food out of temp control for more than 4 hrs is dumped

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• FOH comply with GMP

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Tables and eating areas are maintained in a clean and hygienic state

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Foods served at a function are temp tested and recorded at the start and finish of service.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• If temp sensitive food at functions is out of temp control, the time at start and end of services is recorded

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Containers used for take away foods are approved for food contact

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Where take away food is ordered in advance of collection, the the time it is ready for collection is written on the box and also recorded on the receipt

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Temp sensitive sauces and toppings be discarded if out of temp control for more than 4 hrs

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Display units cleaned & sanitised after use

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

LEFTOVERS

• Leftovers are clearly marked "use first" or equivalent

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Temp sensitive leftover have not been out of temp control for more than 2hrs

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All leftovers are used within 24 hours

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

CONTROL OF WASTE AND WASHING UP

• There are sufficient bins in BOH and FOH

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The bins are lined with disposable liners

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Bins are lidded to prevent fly entry if practicable

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Bins are emptied regularly

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The scullery are located separate from the prep and storage areas

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• the temp profile of automatic dishwashers is known

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Dishwashers are checked for effective cleaning and heating regularly

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Drying areas of clean utensils are separate from the dirty area

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Staff doing removal of waste and washing up do not do prep at the same time

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• External bins are in a suitable location away from prep and serving areas.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Food scraps in external ins are covered or lidded to prevent pest access

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

ICE AND WATER SUPPLY

• The ice machine is located in a hygienic place

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The ice machine is lidded and the lid kept down

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The utensils for the ice machine are protected from contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Staff do not use hands or other unhygienic practices for removing ice

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Buckets used for transporting ice are kept hygienically

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The ice machine scoops and buckets are included in the cleaning schedule

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

HAND WASHING

• There are sufficient hand washing facilities both BOH and FOH

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Staff can wash their hands when entering eating areas

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Hand wash facilities have detergent hot and disposable paper towels

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Rubbish bins are located next to hand wash for paper towels to be discarded

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Hand washing facilities are sufficient in the toilets

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Staff in food prep areas wash their hands as required to prevent contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

PEST CONTROL

• There is documented pest control program

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The regime for management of flies adequate

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• If fly sprays are used there is standard protocol for this

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is a bait map

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Bait stations are numbered, secured and accessible

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Bait stations are located in positions that which cannot cause food contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Personnel responsible for pest control are adequately trained.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Any pest control chemicals are locked away

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Records of quantities and dilution rates are available and complete

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• MDS sheets are available for all pest control chemicals

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All chemicals used have government approval or approved risk analysis

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• The contract PCO has a current licence and the company has P/L insurance

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All windows and doors to food BOH or FOH are screened

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Food being moved from remote stores to kitchens is always suitably protected

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Pest control at external waste bins is adequate

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Pest control inspections are recorded

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There are adequate systems for staff to report pest control issues

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

CLEANING AND SANITISING

• Cleaning and sanitisation work instructions are documented

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Probe wipes are available

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cleaning and sanitation WI contain sufficient details for proper cleaning

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cleaning chemicals are dispensed accurately to give the correct quantity

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Staff dispensing toxic chemicals comply with WH&S requirements including PPE

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Records of cleaning are retained

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• BOH cleaning is visually acceptable

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• FOH cleaning is visually acceptable

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Toilets adjacent to food service facilities are cleaned to an acceptable standard

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• FOH and BOH housekeeping is acceptable

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cleaning chemicals are clearly and correctly labelled

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• MDS are available for all cleaning chemicals

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Sanitation swabbing is done to assess cleaning effectiveness

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Cloths used to wipe tables are kept hygienically

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• If short life alcohol sprays are used prep dates and times are noted on the bottle

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Adequate supplies of sanitiser available & used

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

PERSONAL HYGIENE, UNIFORMS ETC.

• Adequate supplies of sanitiser available & used

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Chefs do not use tea towels in their belts to wipe food contact surfaces

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All BOH staff are dressed neatly in clean uniforms

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All BOH have appropriate hair protection

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Earrings and piercings are removed before entering the kitchen .

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All wounds are suitably covered

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Bandaids are brightly coloured

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• BOH and FOH are aware of policy of not working when you have a food borne illness

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is a documented policy for reporting food borne illness.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is a documented policy for reporting food borne illness.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Staff comply with GHP re not touching pimples, cuts, nose ears mouth etc.

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• BOH staff always wash their hands before commencing food prep

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• FOH staff always wash their hands after cleaning waste or performing other cleaning tasks

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• BOH staff were observed to wash their hands whenever required to maintain GHP

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• FOH staff were observed to wash their hands whenever required to maintain GHP

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• BOH were observed changing gloves to avoid cross contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There was no one breaching the smoking regulations

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• BOH staff did not eat during prep (Other than testing as part of prep)

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

CONTAMINATION BY FOREIGN OBJECTS

• No brittle plastics, ceramics or glass objects were stored in a manner which could have led to contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• No wooden utensils are being used

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There were no signs of metal contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Can openers were not contaminating the foods in the cans at time of opening

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• No stainless steel implements are used with aluminium pots and pans

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• No steel wool used for cleaning

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• No snap off blades are used

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• All lights in food preparation are properly covered

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Food warming lights have plastic covers or sleeves

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is a policy to discard any food at risk of glass contamination

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• A record is kept of all glass breakages in storage, preparation or serving areas

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

NON CONFORMING PRODUCT

• There is a standard procedure for non-conforming products

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• A record of non conforming products is kept (CARS)

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is a known way of labelling non conforming products

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is evidence of how received product which is out of temp spec is handled

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is a policy of dropped product which all FOH and BOH staff are aware off

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• It was clear from discussion from chefs they knew what to do if food was suspected of being unsafe

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• If all chillers and freezers fail, all affected product is placed on hold and assessed according to NCP policy

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• There is a corrective action procedure in place

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Are there any CINs that are or could be raised<br><br>List CINS:

  Yes

  No

  N/A

• Add media

  Media

Complaints procedure

• Procedure understood & followed

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Customer comments book available

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

• Suitable replies to customers comments entered

  Select Compliant Non-Compliant Observation Minor Major

  • Compliant
  • Non-Compliant
  • Observation
  • Minor
  • Major

Additional Observations

Supplementary Recomendations