Information
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Personnel
1 - Personal Hygiene.
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1 - All wash hand basins stocked with<br>soap, towels and hot water available,<br>Including staff toilets and kitchen.
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2 - Food handlers washing hands after<br>handling raw foods
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3 - Food handlers wearing clean and<br>protective clothing.
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4 - Food handlers observed with correct<br>jewellery as per tragus policy.
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5 - Changing rooms tidy and clean.
2 - Delivery of goods.
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6 - Foods purchased from approved<br>supplier or in the event of special<br>circumstances, a major supermarket.
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7 - Foods accepted free from damage.
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8 - STAFF QUESTION - Which foods in a<br>delivery would you check with a probe ?
3 - General storage of Goods.
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9 - Foods stored wrapped and covered.
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10 - Correct stock Rotation FIFO.
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11 - Food stored off the floor
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12 - All foods within best before dates.
4 - Storage of chilled goods.
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13 - STAFF QUESTION - What temperature<br>should bulk cooled food reach after 4 hrs?
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14 - All raw food is stored below cooked<br>and ready to eat foods.
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15 - Chilled food within its use by date or in<br>house label.
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16 - Chilled food is correctly labeled.
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17 - Defrosting food is correctly labeled.
5 - Food Preperation.
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18 - Boards, utensils, temperature probes<br>sanitised between different products
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19 - Adequate separation between raw and<br>cooked/ready to eat foods.
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20 - Chopping boards free from damage.
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21 - Fresh produce being washed before<br>use.
6 - Cooking, Cooling, Reheating.
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22 - All cooked food is cooked to a core<br>temp of 75oc (82oc in Scotland)
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23 - Food cooled to below 8oc within 4 hrs.
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24 - Food being cooled in portion sizes a<br>less than 50mm
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25 - Bain Marie only being used for hot<br>holding and not core reheating.
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26 - Food heated to a core temp of 75oc
7 - Freezing of Foods.
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27 - No regular in house freezing taking<br>place.
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28 - Defrosted foods not being refrozen (<br>look out for frozen food with day dots )
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29 - Chilled food showing a use by date<br>NOT being frozen in house
8 - Cleaning
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30 - Minor cleaning noted
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31 - Evidence of recent cleaning to hand<br>contact surfaces.
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32 - Satisfactory levels of cleaning and<br>swab test passed.
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33 - Sanitiser in use.
9 - Kitchen records
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34 - Probe accuracy check completed<br>correctly and probe used for temperature<br>checks.
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35 - FS1 Delivery records completed<br>correctly.
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36 - FS2 Fridge and freezer records<br>completed correctly.
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37 - FS4 Core temperature of each cooking<br>method completed correctly.
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38 - FS3 Cooling records completed<br>correctly.
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39 - FS6 Management weekly checklist<br>completed.
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40 - FS7 Management checklist completed.
10 - Training.
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41 - Hygiene Awareness training : tragus elearning<br>induction certificate on file.
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42 - Food handlers health questionnaire<br>completed.
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43 - Foundation food safety training :<br>learning certificate on file.
11 - Pest control.
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44 - No signs of pests seen during audit.
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45 - Pest control contractors records<br>available. Recommendations actioned and<br>all areas well managed, all refuse bags in<br>lidded bins.
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46 - External refuse area kept clean.
12 - EHO/CMI Visit.
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47 - Last EHO visit report available.
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48 - EHO Recommendations actioned
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49 - Last CMI audit available.
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50 - Last CMI report action plan completed.
13 - Health and Safety.
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51 - Health and safety manual available.
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52 - Health and safety records file up to<br>date.
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53 - Worksafe board up to date.
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54 - Worksafe board actions completed,<br>signed and actioned.
14 - Accidents
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55 - STAFF QUESTION - Where should<br>knifes and blades be correctly stored.
15 - Risk Assessments
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56 - Generic RA's verified, signed and<br>dated on a weekly basis as instructed by<br>the work safe board.
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57 - Site specific hazards identified and<br>RA's completed as necessary.
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58 - RA completed for vulnerable staff<br>(pregnant / under 18)
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59 - RA training completed for gas heat<br>guns if on site.
16 - Fire safety.
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61 - Fire drill completed within the last six<br>months.
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62 - Fire alarm tested weekly.
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63 - Fire safety RA on site and actions<br>completed. Last 6 month check completed<br>and action log up to date.
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64 - Kitchen extract cleaning certificate on<br>file.
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65 - Fire extinguishers serviced in the last<br>12 months.
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66 - Emergency lighting visual test records<br>completed on a weekly basis.
17 - Notice board.
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68 - H&s law poster
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69 - Tragus health and safety policy
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70 - Fire evacuation notice.
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71 - First aid arrangements.
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72 - Insurance liability certificate.
18 - Hazard Spotting.
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73 - All areas free from trip, slip or fall<br>hazards.
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74 - High chairs, all safety straps in place.
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75 - All flexes, plugs & sockets in good<br>condition.
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76 - STAFF QUESTION - Where would you<br>find information on manual handling.
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77 - All fire exits unlocked.
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78 - All fire and exit routes clear from<br>obstruction .
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79 - Internal and external fire doors kept<br>closed at all times.
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80 - Fire extinguishers wall mounted and in<br>good working order ( check not used to<br>prop doors and pressure etc.)
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81 - Fire escape routes / doors clearly<br>signed, in good repair.
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82 - Correct pipe available (goggles,<br>gloves, mask, aprons, gauntlets)
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84 - Are all tea pots and cups in good<br>condition, free from cracking.
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85 - All gas containers are secured and<br>stored correctly.
19 - Spirit testing.
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86 - STAFF QUESTION - Which spirits are<br>served in double measures
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87 - All speed pouters covered when not in<br>use.
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