Hall & Prior Internal Food Safety Audit 2017

Information

SUMMARY: Total score more than 90% needed for a pass, Areas of concern, point by point and corrective action to be taken by whom and when.Reviewed by and date

1.Staff on Duty

All kitchen staff have completed their mandatory training within the last 12 months?

Morning Cleaning Schedule - signature verified and cleaning duties signed of daily?
Afternoon Cleaning Schedule - Kitchen signature verified and cleaning duties signed of daily ?
Rotational Cleaning Schedule - Kitchen signature verified and cleaning duties signed of as they are completed?
Maintenance Cleaning Schedule - Kitchen signature verified and cleaning duties signed of as they are completed?

Daily Food Safety Record breakfast signed daily-Temperatures taken daily : hot >60c , cold <5C ?
Daily Food Safety Record breakfast two items off different textures are tested and recorded ?
Daily Food Safety lunch record signed daily-Temperatures taken daily : hot >60c , cold <5C ?
Daily Food Safety Record lunch two items off different textures are tested and recorded?
Daily Food Safety Record dinner signed daily-Temperatures taken daily : hot >60c , cold <5C ?
Daily Food Safety Record dinner two items off different textures are tested and recorded?

Goods received form Is completed daily?
Goods received form Y or N are used in the satisfactory boxes not a tick.
Goods received form relevant satisfactory boxes are filled in? IE milk temperature is needed but not for bread.

Is the kitchen door clean with no paint peeling or visible dirt?
Kitchen floor including under the work benches and equipment are clean?
Food teams within the kitchen are safely I.e. Off the floor, not over stocked and sealed?
Walls and tiles are clean with no cracks and free from dirt and marks?
Is the ceiling clean and no visible marks and no cobwebs?
Is the hand wash basin clean with warm water, soap ,paper towels and a foot operated bin near by?
Are the work benches clean and organised?
Are pots and pans clean and stored in the right manner?
Food is protected from possible contamination and stored appropriately?
The bins are clean inside and out with no food residue or any visible dirt?
Are the shelves clean?
Is the oven is clean ?
The sinks are clean and maintained properly?
Stick blender is clean with no food residue around blades and machine?

The dishwasher is clean and de scaled regularly and no visible dirt or food debris?
The dishwasher rinse temperature is above 82?
Are the chemical pumps working?

The freezer temperature is -15 or below?
The freezer is in good condition ?
Is the floor / base of the freezer clean with no food items stored on the floor?
Are the freezer walls or sides clean with no visible dirt or any food splashes?
Shelves are clean and in good condition?
Food is protected from possible contamination and stored appropriately?
Food items are clearly labelled with date opened and use by date ?
Raw meats are stored on bottom shelves?

Staff are wearing appropriate uniform and clean ?
Staff are not wearing excess jewellery, nail polish, false nails,
Good hygiene practices are followed?
Gloves are worn while preparing and serving food ?
Staff have no personal belongings in the dry stores?
Are all staff wearing hair nets ? making sure hair nets cover all hair no fringes, or pony tails showing
Are paper forms which are displayed in the kitchen, displayed appropriately? I.e. plastic sleeve, laminated
Did you observe staff washing hands ?

Is cold room/fridge in good condition and clean outside?
Is cold room below 5 degrees ?
Is the floor of the cold room or base of the fridge clean with no food items stored on floor?
Food in cold room/fridge is protected from contamination and stored appropriately?
Are shelves in good condition?
Are shelves and walls of cold room/ fridge clean ?
Food items are clearly labelled with date opened and use by date?
Raw meats are stores on the bottom shelves?
Any thawing is done on the bottom shelves and labelled clearly?

The plastic thermal equipment is clean, air dried, free from moisture and impervious ?
All crockery is clean and free from chips and abrasions?
Correct serving scoopers are being used as per regeneration guide?
Tea trolleys are clean ( including wheels, handles, and bases ) and any plastic thermals serve ware is moisture free?
Tea trolleys are in good working order, and free from rust?

Are the plates warm?
Was the temperature of the food taken?
Was a dummy plate made at the start of service for a texture modified meal ?If so what temperature?
What was the temperature of the dummy meal after the first trolley was sent?
Was the food served in accordance with the regeneration file? Plates wiped clean?
Were the first two meals temperatures between 75 and 90 degrees? What were they ?<br>Smooth Puree plate Degrees<br> Plate Degrees
Were the temperatures of the two dummy plates above 60 degrees when they left the kitchen?
Was the temperature of the desserts below 5 degrees and did it go on the trolley at the last minute?
If a salad was served was the temperature below 10 degrees?
What was the temperature of the sauce, was it above 60 degrees?
Did the kitchen staff send the food trolley by trolley?
How long did it take for service and how many residents.?
undefined
Add media