Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Hygiene of Food Rooms & Equipment
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Are food rooms and equipment in good condition and well maintained?
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Are food rooms clean and tidy and do staff clean as they go including difficult areas?
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Is equipment easy to clean and kept in a clean condition?
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Are all food and hand contact surfaces e.g work surfaces, slicers, fridge handles, probe thermomenters, in good condition and cleaned/disinfected regularly?
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Are suitable BS EN approved cleaning chemicals available and stored correctly and are proper cleaning methods used?
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Are separate cleaning cloths used in clean areas? If they are re-used are they laundered in a boil wash?
Food Storage
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Are deliveries appropriately stored immediately?
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Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?
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Is food in fridges/freezers covered?
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Are high risk foods dates coded, codes checked daily and stock rotated?
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Are dried goods stored correctly e.g in a suitable room, off the floor, in covered containers?
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Is outer packaging removed from ready-to-eat food before being placed into "clean area"?
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Are freezers working properly?
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Are fridges and freezers defrosted regulary?
Food Handling Practices
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Are ready-to-eat food prepared in a separate clean areas?
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Is wrapping and packaging used for ready-to-food kept in the clean area?
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Do separate staff handle ready-to-eat food or are controls being followed to ensure staff change clothing and wash hands before handling ready-to-eat food.
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Are staff handling food as little as possible? E.g Using Tongs?
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Is colour coded equipment provided being used correctly? ( E.g utensils, chopping boards)
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Are high risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?
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Is food cooled as quickly as possible away from raw food and other sources of contamination?
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Are vegetables/fruit/salads/trimmed and washed thoroughly before use unless labelled as 'ready to eat'?
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Are ready-to-eat food kept separate on display and screened from customers?
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Are frozen foods defrosted safely?
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Are control in place prevent contamination by chemical/foreign bodies, e.g glass packaging materials, bolts, rust, cleaning chemicals?
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Are staff aware of food allergy hazards?
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Are controls being followed to ensure staff wash hands after handing raw food and before touching surfaces such as cash register?
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Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?
Personal Hygiene
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Are staff fit to work, wearing clean, suitable protective clothing and following personal hygiene rules particularly hand washing?
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Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?
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Are wash hand basins clean used for hand washing only and is effective hand washing by staff regularly observed?
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Are staff toilets and changing facilities clean and tidy?
Pest Control
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Are premises pest proofed and free from any signs of pests?
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Where necessary are external doors/windows fitted with suitable flyscreens?
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Are insectocutors properly maintained?
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Is food properly protected from risk of contamination by pests?
Waste Control
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Is waste in food rooms stored correctly?
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Is food waste stored correctly outside and is the refuse area kept clean?
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Is food waste stored correctly outside and is the refuse area kept clean?
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Is unfit food clearly labelled and stored separately from other foods?
Checks and Record Keeping
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Are all checks properly taken and recorded?
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Are record sheets up-to-date, checked and verified?
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Are equipment time/temperature combination regularly cross-checked?
Review (4 Weekly)
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Any new suppliers and approved list updated?
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Any new menus items and step in Safe Catering updated?
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Any new food handling methods or equipment and step in Safe Catering updated?
Information
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A 'Clean area' is a room or an area within the food premises where only ready-to-eat foods are handled. No raw foods can be handled here. The clean area might be fixed in the same location on a permanent basis or may be set up on a temporary basis following a thorough cleaning and disinfection process of the entire area. A temporary clean area should include clean storage facilities for storing equipment and packaging when the temporary clean area is not in use.
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Complex Equipment - is the term given to those items of equipment that can be very difficult to clean. This may be because to is hard to access all parts of the equipment or because it is made up of a number of small parts and surfaces which may not be smooth or easy to clean? For these reasons complex equipment provided for use on ready-to-eat food should not be used for raw food.
Confirmation
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Name of person who completed this audit
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Please sign to confirm the above information given is correct to the best of your knowledge.
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Position within the company?
