FEB 2018 Area Manager H&S and Food Safety Audit

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

Persons Present

• Owner, manager, head chef & other significant persons present

• Address including post code
  Address

• Contact Tel:

• Contact email:

Management

• Are all folders readily available for inspection? Food Safety / H&S / Training Induction / Individual Training file / Fire / Pest Control / COSHH (DropBox)

  Yes

  No

  N/A

Food Safety

Allergens

• Is a copy of the Allergen information matrix is available, both in the kitchen and Front of House? Record where

  Yes

  No

  N/A

• Have Front of house staff have been trained in the allergen policies? That is, listening to the customers allergy, pass the customer over to the manager, double checking with the kitchen etc Test a random staff member

  Yes

  No

  N/A

• Do Front of house staff know where allergens, e.g. gluten, would be found in our food? (choose any of the 14 allergens)

  Yes

  No

  N/A

• Kitchen staff have been trained in the allergen policies? That is, to double check with the manager and customer. Test Duty Head Chef

  Yes

  No

  N/A

• Kitchen staff know what allergens are? Ask them to name some we would find in our kitchens - soya/gluten/nuts/fish/crustaceans/mollusc

  Yes

  No

  N/A

Dry Good Storage

• Is the Dry store room or dry store area in a clean and tidy condition? Food not stored near chemicals

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• Is there a maximum of 3 day shelf life (day of production + 2) on all high risk foods?

  Yes

  No

  N/A

• Is all stored food covered and date labelled?

  Yes

  No

  N/A

Initial Food Preparation

• Is the defrosting process being followed correctly? Check with the chef - Frozen food defrosted under refrigerated conditions or under cold running water in a food prep sink

  Yes

  No

  N/A

• Is there good separation between raw and cooked/ready to eat foods? At sinks , prep benches and in fridges

  Yes

  No

  N/A

Cooking, cooling and reheating

• Is all high risk food cooked or reheated to +75C? Check with a chef what the temperature for cooking and reheating should be.

  Yes

  No

  N/A

• Are the temperature probes clean, calibrated and recorded? Check where the probes are - one on wok section, one on starter section, with probe wipes.

  Yes

  No

  N/A

• Is the cooling process being followed correctly? Check with the chef - small portions/containers over ice bath. Cooled food is only placed in the fridge or freezer when it reaches room temperature ie no greater than 25C and no longer than 90 minutes from end of cooking. Or if using blast chiller, to below 5C.

  Yes

  No

  N/A

Food Display

• Is hot food kept hot in the kitchen and maintained at a temperature greater than +63C or a two hour rule is applied? rice cooker and bain marie (if applicable)

  Yes

  No

  N/A

Daily Records

• Are the daily record sheets up to date for the week? Have they been signed off by the duty head chef and the duty manager?

  Yes

  No

  N/A

Personal Hygiene Standards

• Are all kitchen staff are wearing chef jackets, chef trousers, hats and aprons with appropriate footwear?

  Yes

  No

  N/A

• Are good personal hygiene practices being followed? Washing hands, changing gloves, sanitising, wiping with blue roll, using colour coded equipment. Observed at time of inspection

  Yes

  No

  N/A

Handling Food

• Are serving spoons / colour coded tongs used wherever possible? Especially from the fridge drawers to wok station and griddle/fryer

  Yes

  No

  N/A

• Are portion trays sent to the pot wash after each use?

  Yes

  No

  N/A

Cleaning Standards

• Are the baffle filters and extraction hood clean?

  Yes

  No

  N/A

• Are hand contact surfaces are clean? Fridge/freezer handles, door handles, microwave handles, rice cooker

  Yes

  No

  N/A

Cleaning schedule

• Are there adequate supplies of Zenith sanitiser available and in use? Bottles throughout the kitchen

  Yes

  No

  N/A

• Has the cleaning schedule been followed, completed and signed off? Under equipment, shelving, wheels, tin opener, microwaves etc

  Yes

  No

  N/A

• Is cleaning equipment (mop, bucket) clean, in good condition and stored appropriately?

  Yes

  No

  N/A

• Do kitchen staff know what the contact time is for sanitiser? 30 seconds - Test a random staff member

  Yes

  No

  N/A

• Are wire-wool, brillo pads, metal scourer, cloths etc are in good condition and changed regularly?

  Yes

  No

  N/A

First Aid

• Are First aid kits accessible and properly equipped?

  Yes

  No

  N/A

Staff Illness

• Are staff fully aware of procedures to follow in the event of illness? 48 hours away from work after symptoms have stopped. Test a random staff member

  Yes

  No

  N/A

Maintenance

• Are there NO broken or defective pieces of equipment in food preparation areas?

  Yes

  No

  N/A

Pest Control

• Have there been NO sightings of pests?

  Yes

  No

  N/A

• Are all external areas clean and clear? Backyard/under stairs/bin store

  Yes

  No

  N/A

Miscellaneous structural/cleaning issues I.e. Bars, cellars etc.

• Are all other areas of food preparation/storage are satisfactory. Cellar, store rooms.

  Yes

  No

  N/A

Record here any significant food safety issues not recorded previously

• Other food safety issues:

Health & safety issues

Accidents

• Have there been NO accidents recently?

  Yes

  No

  N/A

Fire Safety

• Are there NO outstanding issues on the Fire Risk Assessment?

  Yes

  No

  N/A

• Are the Fire Alarm, Emergency lighting, mag locks/dorgards are tested weekly? Records available in Log book or folder

  Yes

  No

  N/A

• Are Fire exits clear internally and externally?

  Yes

  No

  N/A

• Do all staff know where the assembly point is? Ask a kitchen staff member

  Yes

  No

  N/A

COSHH

• Is appropriate PPE provided, maintained and used? Gloves, masks, goggles, plastic aprons etc

  Yes

  No

  N/A

Hazardous Equipment

• Is all hazardous equipment well maintained with all required guards, switches, clips and safety devices in place? Coffee machines, dishwashers, fryers, blenders, wok station etc

  Yes

  No

  N/A

Record here any health & safety issues not previously recorded

• Other H&S issues: eg trip hazards, customer entrance, floor, stairs.

Training

• Is there a Training Personnel File available? All staff with own section containing signed Individual H&S Training Record, copy of test, certificates etc

  Yes

  No

  N/A

• Have all staff have completed Induction training and passed the test? (Level 1) Copy of test and signed Individual H&S Training record on file. Record random staff member name

  Yes

  No

  N/A

• Have full time staff who have been employed for 1 month of more have completed all 6 modules of CPL online training? (Level 2) Record random staff member name

  Yes

  No

  N/A

Staff Accommodation (above restaurant)

• Are all the bedrooms in good condition? Windows can open, heating working, paintwork and carpet ok, no signs of damp/mould

  Yes

  No

  N/A

• Are all the bathrooms in good condition? Clean, extraction working, lighting working, tiles, no signs of damp/mould etc

  Yes

  No

  N/A

• Is the kitchen clean and in good condition? Oven, sinks, floor, tiles, paintwork, extraction working

  Yes

  No

  N/A

• Are all common hallways and stairs and fire exits clear? no shoes, boxes, restaurant equipment etc

  Yes

  No

  N/A

• Is the fire alarm and lighting tested and recorded weekly?

  Yes

  No

  N/A

• Is all lighting and heating working?

  Yes

  No

  N/A

• Are there fire extinguishers available?

  Yes

  No

  N/A

• Auditor Name:

  Sign