Hattrick Services Form 18

• Site

• Conducted on

  Date

• Prepared by

• Manager on site

Personal Hygiene

• Personnel at work who have one of the following symptoms - diarrhoea, vomiting, sore throat with fever, fever or jaundice you may have a disease that can be transmitted through food inform their supervisor/team leader.

  true

  false

• Personnel at work who have been diagnosed with suffering from, or a carrier of, a food borne disease inform their supervisor/team leader.

  true

  false

• Personnel at work with the above symptoms or diseases do not handle food or perform activities that may result in the food being contaminated by them.

  true

  false

• Personnel at work who have a condition, that is, an allergy; an infected sore, boil, cut or abrasion; or discharge from the ear, nose or eye, and who think they could contaminate food report it to their supervisor/team leader.

  true

  false

• Personnel who continue to work with a condition take all practical measures to prevent food being contaminated by, for example, covering infected sores, boils, cuts or abrasions with a waterproof bandage or dressing; using medication to dry up discharges; following the hand washing rules in this policy.

  true

  false

• Personnel notify their supervisor/team leader if they suspect they have contaminated food.

  true

  false

• ALL CUTS AND WOUNDS ARE COVERED BY A WATERPROOF BAND-AID.

  true

  false

• Personnel with a bandage on their hands who handle food wear impermeable gloves.

  true

  false

• There are adequate first-aid facilities stocked with approved band-aids.

  true

  false

• Personnel are clean in appearance.

  true

  false

• Personnel who come into direct contact with food, packaging, utensils or food contact surfaces wash and dry their hands after eating, after visiting the toilet, after using a handkerchief or tissue, fate blocking a cough or sneeze with the hand, after touching their hair/nose/mouth/eyes, after handling garbage, after smoking, after cleaning, after handling raw meat/poultry, and upon entering the food handling area.

  true

  false

• Personnel control their hand usage to avoid unsanitary practises, which are likely to result in contamination of food, packaging, utensils or food contact surfaces such as scratching heads, placing fingers on or about the ear, nose or mouth, uncovered sneaking or coughing.

  true

  false

• Hands are not wiped on uniforms

  true

  false

• Hands and finger nails are clean.

  true

  false

• Disposable gloves are readily available.

  true

  false

• Gloves are made of an impermeable material.

  true

  false

• If gloves are used to handle food they are disposed of under the same circumstances in which hands would be washed (see above) and when deterioration occurs

  true

  false

• Personnel do not smoke on these premises

  true

  false

• Personnel do not eat, drink or chew gum in food handling areas

  true

  false

• Personnel do not spit anywhere on these premises

  true

  false

• Personnel do not cough or sneeze directly over food, packaging, utensils or food contact surfaces<br>

  true

  false

• Personnel do not urinate or defecate except in a toilet

  true

  false

• Personnel do not sit, lie, or stand on food contact surfaces

  true

  false

• Staff wear only company issued uniforms

  true

  false

• Personal items (e.g. bags, newspapers, clothes, etc) are not kept in food storage, food display or food handling areas

  true

  false

• Staff wear designated personal protective equipment according to the task

  true

  false

• Utensils used for eating or drinking are not carried in the pockets of uniforms

  true

  false

• Uniforms are clean at the start of every shift

  true

  false

• Uniforms are in good repair

  true

  false

• Shoes are made of an impervious material, enclosed with a non-slip sole

  true

  false

• Shoes are clean, neat and in good repair

  true

  false

Personal Hygiene Facilities

• Hand washing facilities can be easily accessed

  true

  false

• Hand washing facilities are clean

  true

  false

• Hand washing facilities are supplied with soap or detergent for hand washing

  true

  false

• Hand washing facilities have an adequate supply of warm running water

  true

  false

• Hand washing facilities are supplied with single use towels

  true

  false

• Hand washing facilities are supplied with a bin in which to place used towels if this method of hand drying is used

  true

  false

• Hand washing facilities are only used for washing hands, arms and faces, not equipment

  true

  false

Storage

• Food is only stored in designated food areas

  true

  false

• Food and packaging is covered or enclosed to prevent contamination by insects, dust or foreign matter

  true

  false

• ALL FOOD ITEMS STORED AT LEAST 150mm OFF THE FLOOR AND AWAY FROM THE WALLS ( excluding bulk pre-packaged drinks)

  true

  false

• Food and packaging are labelled with their name

  true

  false

• Food containers are used to store food, not cleaning chemicals, rubbish, screws, etc

  true

  false

• Dirty or broken pallets are not used

  true

  false

• Pallets are stored in areas free of rubbish, pests and insects

  true

  false

Cleaning

• Chemicals are clearly labelled to prevent contamination and/or their being mistaken for food.

  true

  false

• Chemicals are stored in a designated area to prevent food contamination and/or their being mistaken for food

  true

  false

• Material Safety Data Sheets are displayed in the chemical storage area so that they are clearly visible

  true

  false

• Cleaning chemicals do not come into contact with ingredients, packaging, or meals. The only exceptions are non-rinse sanitisers

  true

  false

• Clean equipment parts are not placed on the floor

  true

  false

• Cleaning equipment is kept in a designated, clean location

  true

  false

• Cleaning equipment is in good repair and clean

  true

  false

• Cleaning brushes are hung up to dry

  true

  false

• Single use towels are preferably used to clean food contact surfaces

  true

  false

• If cleaning cloths are used to clean food contact surfaces they are not used to clean anything else

  true

  false

Pest Control

• Pest control is only carried out by a pest control contractor

  true

  false

• Pesticides are clearly labelled to prevent contamination and/or their being mistaken for ingredients

  true

  false

• Pesticides are stored in locked rooms or cabinets used only for that purpose

  true

  false

• No grain or pallet baits are used

  true

  false

• Insectocutor catch trays do not overflow

  true

  false

• Pesticides do not come into contact with ingredients, packaging, meals, or eating & drinking utensils

  true

  false

• Areas being fumigated are sign posted

  true

  false

• Fumigation does not occur where food is being prepared or displayed

  true

  false

• Equipment is being cleaned before use after fumigation has occurred

  true

  false

• Pests cannot gain easy access into the premises. (Consult your pest control provider for advise in this area if required)

  true

  false

Waste Disposal

• There are enough bins for the temporary storage of rubbish

  true

  false

• Internal bins are emptied when full or at least daily, whichever occurs first

  true

  false

• Bins are only used as waste receptacles

  true

  false

• Bins have lids to prevent pests from entering them and these lids are kept closed except when the bin is in use

  true

  false

• Bins are kept clean and in good repair

  true

  false

• Bins are free from foul odours

  true

  false

• There are no issues at this site with bins being tampered with by members of the public

  true

  false

Grounds

• The grounds are maintained to prevent pest, dirt, and other filth from potentially contaminating food (e.g. Well trimmed grass, shrubs, and trees).

  true

  false

• Grounds are free from conditions which may result in the contamination of food such as improperly stored equipment, litter, waste, refuse; excessively dusty yards or car parks; and inadequately drained areas

  true

  false

• No animal manure is used on lawns or gardens

  true

  false

Site Specific Hazards (is there something specific about your site that poses a potential hazard to food safety?)

• There are no site-specific hazards identified associated with the location of the premises. (Consider what type of businesses are adjacent to or share the site and how they could impact Food Safety)

  true

  false

• There are no site-specific hazards identified associated with yards, drains (including drainage) or other potential hazards from outside

  true

  false

• There are no site-specific hazards identified associated with entry points for people and food. (Consider where deliveries are received and how people enter the site. Are there any site-specific issues here that could impact Food Safety?)

  true

  false

• There is nothing about the design and layout of the premises that poses a hazard for food safety

  true

  false

• There are no issues with the Structures and Fittings (walls, floors, ceilings, windows, doors, work benches etc) that pose a hazard for food safety. (Consider any damage and the construction materials)

  true

  false

• The site has a town water supply (No Bore Water)

  true

  false

• Signature of auditor recognising completion

  Sign

• Signature of manager recognising completion

  Sign