Title Page

  • Document No.

Hygiene Audit

  • Facility

  • Date of Audit

  • Auditor

GOODS RECEIVING AREA (PRP#5)

  • Is the receiving area clean and tidy

  • Is there visible drainage and no stagnant water?

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

  • Has the Expiry date of goods been checked on delivery

  • Expire Date

  • Physical inspection of goods for pest infestation

  • Immediate storage of items to correct temperature zones after delivery

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

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

  • Do you have a kicthen scale?

  • Give examples of foods weighed during deliveries?

DRY STORAGE AREA (PRP#6)

  • Racking material-cleanable and rust free

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

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

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

  • Effective stock rotation (FIFO)?

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

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

  • Adequate light and light fixture covers?

  • Risk of cross-contamination controlled?

  • Cleanliness of area

  • Is the area organized?

  • Light fittings clean

  • Adequate ventilation

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

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

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

  • Temp of outside dial of fridge ? 5° C

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

  • Temp of outside dial of freezer ? 18° C

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

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

  • Racking material cleanable and rust free-no wood

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

  • Cleanliness of fans and cooling systems?

  • Cleanliness of walls, shelving, floors?

  • Light fittings clean?

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

  • Food stored on raised racks-not on the floor

  • Stock rotation-FIFO

  • 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

  • No personal belongings stored in storage area

PROCESS FLOW (PRP#7)

  • Is the Occurrence Book present?

  • Is the Occurrence Book being used?

  • Is the CHESS manual clean?

  • Are CHESS manual logs in order

  • Are CHESS additions present

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

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

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

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

  • Explain how meat is defrosted in the unit?

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

  • Are hands washed often when handling and preparing food?

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

  • Suitable thermometer available in the unit?

  • Is the thermometer clean and sanitized?

  • Is the Cooking Temperature Log being filled in consistently?

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

  • Are food samples for the past 3 day available?

  • Are food samples kept in the freezer?

  • Are food samples at least 80g?

  • Is reused oil for deep fat frying drained?

  • Are oil testing logs kept?

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

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

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

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

  • Disposal bins are clean and lined

  • Extraction vent clean?

STAFF PERSONAL HYGIENE(PRP#2)

  • Are safety shoes worn by all staff?

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

  • Cleanliness and suitability of uniforms

  • Capitol uniforms worn?

  • All staff wearing name badges?

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

  • Demonstrate the correct food tasting procedure

  • Good personal cleanliness and appearance?

  • Personal habits-chewing, touching ones nose etc.

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

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

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

  • Sanitizer available at basin?

  • Paper towel available at basin?

  • Bin available at basin?

  • Hand-wash basins used exclusively for washing of hands

  • Hand wash basins clean?

  • Availability of hot and cold water

  • Handwashing signage posted on walls

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

  • Smoking only in demarcated area

  • No eating whilst preparing/serving food

  • Staff behaviour-no horseplay or singing

  • No personal belongings stored in the kitchen

  • Evidence of cell phone use in kitchen?

  • STAFF FACILITIES

  • Clean, neat and odour-free

  • Liquid soap available?

  • Sanitizer available?

  • Paper towel available?

  • Waste-bin available?

  • Toilet paper available?

  • General maintenance of facility?

  • Cleanliness of staff dining area?

TRAINING

  • Is the training Easel present in the unit?

  • Is the training Easel being used?

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

  • All training attended/given signed and recorded

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

  • Is the training file being used?

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

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

  • Attendance registers per employee available

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

WASTE MANAGEMENT AND PEST CONTROL (PRP#17)

  • Suitable number of bins-well maintained

  • Is wet waste kept separate from dry waste?

  • Bins in a good condition?

  • Cleaning/sanitizing of bins before re-use

  • Regular removal of waste and general cleanliness of area

  • Does the unit participate in recycling?

  • Is the correct food wastage log filled in?

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

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

  • Explain how food waste is seperated and then recorded?

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

  • PCO (Pest Control Operator registered with Dept of Agriculture

  • PCO registration certificate must be available and on file

  • PCO service reports available?

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

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

CLEANING AND SANITIZING (PRP 15)

  • Are Hychem/SABS approved chemicals used?

  • Are sanitizer buckets on a few counter tops

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

  • Is the water in the sanitizer buckets clean?

  • Are there Colour coded working areas

  • MSDS sheets available?

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

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

  • Cleaning schedule in use and displayed?

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

  • Cleaning equipment kept cleaned and sanitized?

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

  • Sprays bottles available?

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

WASH-UP AREAS

  • Suitable detergents and dosing?

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

  • Cleanliness of pots, pans and utensils?

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

  • Cleanliness and condition of crockery and glassware?

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

  • Sinks and drains are clean and unblocked?

SERVING AREA

  • Table tops and chairs clean and in good condition?

  • Bain Marie’s clean and in working order?

  • Is the water inside the Bain Marie clean?

  • Is the holding log being filled in?

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

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

  • Cleanliness of area?

OCCUPATIONAL HEALTH AND SAFETY

  • Is there a Contingency Plan on display?

  • Is there a Certificate of Acceptability on display?

  • First Aid box available

  • First Aid box correctly stoked

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

  • Fire extinguisher signs appropriately posted?

  • Fire extinguisher service label available and current?

  • Is an evacuation plan displayed?

  • Is fire drill practiced routinely?

  • OHS act poster displayed and visible to all staff?

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

  • Employment Equity poster displayed and visible to all staff?

  • Accident log kept, updated and relevant?

  • Emergency exits above emergency exit door/s in kitchen

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

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

COMMENTS:

  • Any Additional Observations

  • Signature

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