Hygiene Audit

• Document No.

Hygiene Audit

• Facility

  Select Bridgewater Manor Cle du Cap Heritage Manor Noordhoek Manor Onrus Manor Tokai

  • Bridgewater Manor
  • Cle du Cap
  • Heritage Manor
  • Noordhoek Manor
  • Onrus Manor
  • Tokai

• Date of Audit

  Date

• Auditor

  Sign

GOODS RECEIVING AREA (PRP#5)

• Is the receiving area clean and tidy

  Yes

  No

  N/A

• Is there visible drainage and no stagnant water?

  Yes

  No

  N/A

• Food temperature of perishables checked on delivery and recorded on Receiving Log

  Yes

  No

  N/A

• Has the Expiry date of goods been checked on delivery

  Yes

  No

  N/A

• Expire Date

  Date

• Physical inspection of goods for pest infestation

  Yes

  No

  N/A

• Immediate storage of items to correct temperature zones after delivery

  Yes

  No

  N/A

• Received food is labelled with the following info: Product name, date packed, expiry date

  Yes

  No

  N/A

• What log in the CHESS manual is filled in when a delivery is rejected for health and safety reasons?

  Yes

  No

  N/A

• Do you have a kicthen scale?

  Yes

  No

  N/A

• Give examples of foods weighed during deliveries?

  Yes

  No

  N/A

DRY STORAGE AREA (PRP#6)

• Racking material-cleanable and rust free

  Yes

  No

  N/A

• Foods stored on raised racks-at least 15cm above the floor

  Yes

  No

  N/A

• Suitability and quality of containers/packaged goods covered, sealed and clean

  Yes

  No

  N/A

• Foods not in their original container must be labelled with product name and expiry date and be stored in a sealable container

  Yes

  No

  N/A

• Effective stock rotation (FIFO)?

  Yes

  No

  N/A

• Separation of cleaning materials, glassware, crockery, dry goods etc.

  Yes

  No

  N/A

• Walls, floors, ceilings-appropriate finish, condition and cleanable?

  Yes

  No

  N/A

• Adequate light and light fixture covers?

  Yes

  No

  N/A

• Risk of cross-contamination controlled?

  Yes

  No

  N/A

• Cleanliness of area

  Yes

  No

  N/A

• Is the area organized?

  Yes

  No

  N/A

• Light fittings clean

  Yes

  No

  N/A

• Adequate ventilation

  Yes

  No

  N/A

COLD STORAGE AREA-REFRIGERATORS, FREEZERS AND COLD STORAGE ROOMS (PRP#6)

• 3 X Daily temperature records kept of fridge/s for past month

  Yes

  No

  N/A

• 3 X Daily temperature records kept of freezer/s for past month

  Yes

  No

  N/A

• Temp of outside dial of fridge ? 5° C

  Yes

  No

  N/A

• Temp of food item in fridge ? 5° C (use a thermometer)

  Yes

  No

  N/A

• Temp of outside dial of freezer ? 18° C

  Yes

  No

  N/A

• Temp of food item in freezer ? -18° C (use a thermometer)

  Yes

  No

  N/A

• Walls, floors, ceilings-appropriate finish/condition and clean?

  Yes

  No

  N/A

• Racking material cleanable and rust free-no wood

  Yes

  No

  N/A

• Suitability of storage containers. Are all food products and leftovers covered?

  Yes

  No

  N/A

• Cleanliness of fans and cooling systems?

  Yes

  No

  N/A

• Cleanliness of walls, shelving, floors?

  Yes

  No

  N/A

• Light fittings clean?

  Yes

  No

  N/A

• Separation of products-raw vs cooked, dairy, red meat, red meat, fish, poultry, ready to eat foods etc.

  Yes

  No

  N/A

• Food stored on raised racks-not on the floor

  Yes

  No

  N/A

• Stock rotation-FIFO

  Yes

  No

  N/A

• Is risk of cross-contamination controlled? i.e. are high risk foods such as raw chicken stored on the bottom shelves and low risk foods such as dairy stored on the top shelves

  Yes

  No

  N/A

• No personal belongings stored in storage area

  Yes

  No

  N/A

PROCESS FLOW (PRP#7)

• Is the Occurrence Book present?

  Yes

  No

  N/A

• Is the Occurrence Book being used?

  Yes

  No

  N/A

• Is the CHESS manual clean?

  Yes

  No

  N/A

• Are CHESS manual logs in order

  Yes

  No

  N/A

• Are CHESS additions present

  Yes

  No

  N/A

• Other than during service-give examples of when staff should use disposable gloves

  Yes

  No

  N/A

• Cleanliness of kitchen-walls, floors, windows, window seals and doors

  Yes

  No

  N/A

• Cleanliness of commonly touched areas such as light switches, power points, plugs and door handles

  Yes

  No

  N/A

• Walls, floors and ceilings-appropriate finish and in a good condition

  Yes

  No

  N/A

• Explain how meat is defrosted in the unit?

  Yes

  No

  N/A

• How are fresh fruit and vegetables sanitized prior to preparation/serving? (physically show what sanitizer is used)

  Yes

  No

  N/A

• Are hands washed often when handling and preparing food?

  Yes

  No

  N/A

• Are ALL 6 colour coded chopping boards available? (red, brown, blue, white, yellow and green)

  Yes

  No

  N/A

• Suitable thermometer available in the unit?

  Yes

  No

  N/A

• Is the thermometer clean and sanitized?

  Yes

  No

  N/A

• Is the Cooking Temperature Log being filled in consistently?

  Yes

  No

  N/A

• Is food held in the Temperature Danger Zone for more than 4 hours discarded?

  Yes

  No

  N/A

• Are food samples for the past 3 day available?

  Yes

  No

  N/A

• Are food samples kept in the freezer?

  Yes

  No

  N/A

• Are food samples at least 80g?

  Yes

  No

  N/A

• Is reused oil for deep fat frying drained?

  Yes

  No

  N/A

• Are oil testing logs kept?

  Yes

  No

  N/A

• Is used oil collected by a company e.g Spent Oil

  Yes

  No

  N/A

• Suitability of shelves, tables and worktops-clean, rust-free, stainless steel?

  Yes

  No

  N/A

• Ovens, tilting pans, fryers, microwave and other large cooking equipment in working order?

  Yes

  No

  N/A

• Ovens, tilting pans, fryers, microwave and other large cooking equipment clean?

  Yes

  No

  N/A

• Disposal bins are clean and lined

  Yes

  No

  N/A

• Extraction vent clean?

  Yes

  No

  N/A

STAFF PERSONAL HYGIENE(PRP#2)

• Are safety shoes worn by all staff?

  Yes

  No

  N/A

• Are all staff, including managers, wearing hair nets?

  Yes

  No

  N/A

• Cleanliness and suitability of uniforms

  Yes

  No

  N/A

• Capitol uniforms worn?

  Yes

  No

  N/A

• All staff wearing name badges?

  Yes

  No

  N/A

• Other than a wedding band-is any other jewellery worn by staff?

  Yes

  No

  N/A

• Demonstrate the correct food tasting procedure

  Yes

  No

  N/A

• Good personal cleanliness and appearance?

  Yes

  No

  N/A

• Personal habits-chewing, touching ones nose etc.

  Yes

  No

  N/A

• Hand maintenance-short nails, no nail polish, cuts covered

  Yes

  No

  N/A

• Evidence of illness reporting (e.g sick notes)

  Yes

  No

  N/A

• Hand wash facilities at entry points with anti-bacterial liquid soap

  Yes

  No

  N/A

• Sanitizer available at basin?

  Yes

  No

  N/A

• Paper towel available at basin?

  Yes

  No

  N/A

• Bin available at basin?

  Yes

  No

  N/A

• Hand-wash basins used exclusively for washing of hands

  Yes

  No

  N/A

• Hand wash basins clean?

  Yes

  No

  N/A

• Availability of hot and cold water

  Yes

  No

  N/A

• Handwashing signage posted on walls

  Yes

  No

  N/A

• Frequency of hand washing-i.e. washed between tasks, between handling different food types, after tea, bathroom and lunch breaks

  Yes

  No

  N/A

• Smoking only in demarcated area

  Yes

  No

  N/A

• No eating whilst preparing/serving food

  Yes

  No

  N/A

• Staff behaviour-no horseplay or singing

  Yes

  No

  N/A

• No personal belongings stored in the kitchen

  Yes

  No

  N/A

• Evidence of cell phone use in kitchen?

  Yes

  No

  N/A

• STAFF FACILITIES

  Yes

  No

  N/A

• Clean, neat and odour-free

  Yes

  No

  N/A

• Liquid soap available?

  Yes

  No

  N/A

• Sanitizer available?

  Yes

  No

  N/A

• Paper towel available?

  Yes

  No

  N/A

• Waste-bin available?

  Yes

  No

  N/A

• Toilet paper available?

  Yes

  No

  N/A

• General maintenance of facility?

  Yes

  No

  N/A

• Cleanliness of staff dining area?

  Yes

  No

  N/A

TRAINING

• Is the training Easel present in the unit?

  Yes

  No

  N/A

• Is the training Easel being used?

  Yes

  No

  N/A

• Proof that all food handlers been trained on Hygiene in the past 6 months?

  Yes

  No

  N/A

• All training attended/given signed and recorded

  Yes

  No

  N/A

• Proof that Merrills cooking video demos are being shown to staff in unit

  Yes

  No

  N/A

• Is the training file being used?

  Yes

  No

  N/A

• Certificate for First Aider/s on display/available in the unit?

  Yes

  No

  N/A

• Certificate for Fire Fighter/s on display/available in the unit?

  Yes

  No

  N/A

• Attendance registers per employee available

  Yes

  No

  N/A

• Attendance registers completed daily and accurately showing arrival time/tea break/ lunch break

  Yes

  No

  N/A

WASTE MANAGEMENT AND PEST CONTROL (PRP#17)

• Suitable number of bins-well maintained

  Yes

  No

  N/A

• Is wet waste kept separate from dry waste?

  Yes

  No

  N/A

• Bins in a good condition?

  Yes

  No

  N/A

• Cleaning/sanitizing of bins before re-use

  Yes

  No

  N/A

• Regular removal of waste and general cleanliness of area

  Yes

  No

  N/A

• Does the unit participate in recycling?

  Yes

  No

  N/A

• Is the correct food wastage log filled in?

  Yes

  No

  N/A

• Evidence of filled in food wastage logs from past few weeks

  Yes

  No

  N/A

• Is Food Wastage Summary Log sent in weekly/monthly?

  Yes

  No

  N/A

• Explain how food waste is seperated and then recorded?

  Yes

  No

  N/A

• No evidence of pest activity-internal and external (droppings, fur, insects etc.)

  Yes

  No

  N/A

• PCO (Pest Control Operator registered with Dept of Agriculture

  Yes

  No

  N/A

• PCO registration certificate must be available and on file

  Yes

  No

  N/A

• PCO service reports available?

  Yes

  No

  N/A

• Are domestic pesticide products used (e.g. Doom, Baygon, Rattex)

  Yes

  No

  N/A

• Bait stations are prohibited inside kitchen unless baited with organic bait and of trap nature.

  Yes

  No

  N/A

CLEANING AND SANITIZING (PRP 15)

• Are Hychem/SABS approved chemicals used?

  Yes

  No

  N/A

• Are sanitizer buckets on a few counter tops

  Yes

  No

  N/A

• How often is the solution in the sanitizer buckets replaced?

  Yes

  No

  N/A

• Is the water in the sanitizer buckets clean?

  Yes

  No

  N/A

• Are there Colour coded working areas

  Yes

  No

  N/A

• MSDS sheets available?

  Yes

  No

  N/A

• Are cleaning and sanitizing chemicals available to staff throughout the day?

  Yes

  No

  N/A

• Are all chemical containers clearly labelled with the product name, suppliers name and instructions for use?

  Yes

  No

  N/A

• Cleaning schedule in use and displayed?

  Yes

  No

  N/A

• Separate storage of cleaning equipment and chemicals (away from food)

  Yes

  No

  N/A

• Cleaning equipment kept cleaned and sanitized?

  Yes

  No

  N/A

• Suitability and condition of work surface cloths (ideally disposable cloths)

  Yes

  No

  N/A

• Sprays bottles available?

  Yes

  No

  N/A

• Staff knowledge of chemicals and their use? i.e. correct ratios of chemicals to water when mixing etc.

  Yes

  No

  N/A

WASH-UP AREAS

• Suitable detergents and dosing?

  Yes

  No

  N/A

• Suitability of shelving material-cleanable and rust free? No wooden shelving? Dry rack clean?

  Yes

  No

  N/A

• Cleanliness of pots, pans and utensils?

  Yes

  No

  N/A

• Appropriateness of storage-stored upside down, not packed inside each other?

  Yes

  No

  N/A

• Cleanliness and condition of crockery and glassware?

  Yes

  No

  N/A

• Are plugs available in all sinks of the wash-up area?

  Yes

  No

  N/A

• Sinks and drains are clean and unblocked?

  Yes

  No

  N/A

SERVING AREA

• Table tops and chairs clean and in good condition?

  Yes

  No

  N/A

• Bain Marie’s clean and in working order?

  Yes

  No

  N/A

• Is the water inside the Bain Marie clean?

  Yes

  No

  N/A

• Is the holding log being filled in?

  Yes

  No

  N/A

• Is hot food on display kept above 65° C during serving?

  Yes

  No

  N/A

• Is cold food cold food below 5° C during serving?

  Yes

  No

  N/A

• Cleanliness of area?

  Yes

  No

  N/A

OCCUPATIONAL HEALTH AND SAFETY

• Is there a Contingency Plan on display?

  Yes

  No

  N/A

• Is there a Certificate of Acceptability on display?

  Yes

  No

  N/A

• First Aid box available

  Yes

  No

  N/A

• First Aid box correctly stoked

  Yes

  No

  N/A

• Fire extinguishers attached to wall and Fire blanket available where applicable?

  Yes

  No

  N/A

• Fire extinguisher signs appropriately posted?

  Yes

  No

  N/A

• Fire extinguisher service label available and current?

  Yes

  No

  N/A

• Is an evacuation plan displayed?

  Yes

  No

  N/A

• Is fire drill practiced routinely?

  Yes

  No

  N/A

• OHS act poster displayed and visible to all staff?

  Yes

  No

  N/A

• Basic Conditions of Employment Act poster displayed and visible to all staff?

  Yes

  No

  N/A

• Employment Equity poster displayed and visible to all staff?

  Yes

  No

  N/A

• Accident log kept, updated and relevant?

  Yes

  No

  N/A

• Emergency exits above emergency exit door/s in kitchen

  Yes

  No

  N/A

• Safety Officer appointed and safety meetings held and minutes documented(only required if more than 20 employees on site)

  Yes

  No

  N/A

• Management ensures that staff with known illnesses are removed from duty or isolated from food preparation areas?

  Yes

  No

  N/A

COMMENTS:

• Any Additional Observations

  Yes

  No

  N/A

• Signature

  Sign