KGH SSG FOOD Updated February 2020

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Policy statement

• Name of current GM recorded in the Food Safety Policy statement & displayed on staff noticeboard

  Yes

  No

  N/A

• Current Management structure clearly detailed and displayed on staff noticeboard

  Yes

  No

  N/A

Hazard analysis

• Relevant HACCP assessments from Ezesafe checked, signed & dated by current Head Chef within 1 month of appointment for all current menus

  Yes

  No

  N/A

• Have menu specific assessments been created where necessary

  Yes

  No

  N/A

• Are hard copies of Kew Green's current Food Safety policies & procedures readily available (March 2017)

  Yes

  No

  N/A

• Does the Head Chef have a good understanding of the Kew Green HACCP system food safety policies

  Yes

  No

  N/A

• Is there a copy of the FSA's current guidelines on the prevention of cross contamination of E.Coli readily available & does the Head Chef have a good understanding of the requirements?

  Yes

  No

  N/A

• Key HACCP controls in use & fully applied

  Yes

  No

  N/A

Food delivery and storage

Delivery

• Chilled /frozen deliveries checked & packed away immediately

  Yes

  No

  N/A

Refrigerated/freezer storage

• There is no unfit (eg mouldy, rancid) or out of date food beyond the manufacturer's "use by" date codes?

  Yes

  No

  N/A

• Chilled foods are stored at +5oC or colder

  Yes

  No

  N/A

• Frozen foods stored at -18oC or colder

  Yes

  No

  N/A

• Defrosting of foods in refrigerator

  Yes

  No

  N/A

• Home freezing is to Kew Green standards - raw produce only date coded & used within 1 month

  Yes

  No

  N/A

• In multi use refrigerators are products stored correctly to avoid the risk of cross-contamination (I've separation of raw & ready to eat foods)

  Yes

  No

  N/A

• short life date coding of foods AND to correct standard

  Yes

  No

  N/A

• There is no unnecessary cardboard in refrigerator

  Yes

  No

  N/A

• All open foods are kept wrapped

  Yes

  No

  N/A

Dried Goods Storage

• There is no out of date ambient foods ( past the best before date)

  Yes

  No

  N/A

• All dried foods are kept in sealed packages or containers

  Yes

  No

  N/A

Temperature Control

• At least 2 working probes available & sanitising wipes available & in use

  Yes

  No

  N/A

• Self calibration of probes on a monthly basis & records up to date

  Yes

  No

  N/A

• Formal calibration of probes every year and current certificates available or new probes purchased annually

  Yes

  No

  N/A

Temperature Records

• Delivery records (based on food temperature not delivery)

  Yes

  No

  N/A

• Refrigerators & freezers AND records match actual temperatures (food temperatures not air temperature displays)

  Yes

  No

  N/A

• Cold food displays ( based on food temp not air temp displays, 4 hour exemption rule AND daily wasteage records for all high risk foods that are discarded

  Yes

  No

  N/A

• Has corrective action been taken AND recorded for all refrigerators or freezers that have been found to be at high temps

  Yes

  No

  N/A

• Cooked foods core temp ( random records must be maintained for each service - focus on high risk items)

  Yes

  No

  N/A

• Hot food displays above 63oC

  Yes

  No

  N/A

• Blast chiller or cooking records for pre-cooked high risk foods

  Yes

  No

  N/A

Temperature Monitoring Samples

• Temperature Monitoring available in all refrigerators and used on a daily basis

  Yes

  No

  N/A

Temperature of Food on display

• Hot food maintained above 63oC during service period

  Yes

  No

  N/A

• Cold displays at 8 oC or the 4 hour rule followed

  Yes

  No

  N/A

Food Preparation

• Are there adequate supplies of sanitiser available - used correctly, chefs aware of required contact time

  Yes

  No

  N/A

• Salad wash available & propely used

  Yes

  No

  N/A

Cross contamination prevention

• Are chopping boards used to prepare raw foods (coloured red, blue & brown) stored separately from those used to prepare ready-to-eat foods (coloured white, yellow & green)

  Yes

  No

  N/A

• Staff practices to avoid contamination eg correct use of colour coded equipment, prep surfaces etc

  Yes

  No

  N/A

• British lion marked egg shells used & or pasteurised liquid egg

  Yes

  No

  N/A

Control of Advance Preparation

• If no blast chiller are adequate controls in place to chill foods quickly & refrigerate within 90 minutes

  Yes

  No

  N/A

• If high risk foods are reheated records avail to show cooked to at least 75oC

  Yes

  No

  N/A

Foreign Material Contamination

• Is there any evidence of foreign material contamination eg chipped crockery or glassware

  Yes

  No

  N/A

• All chefs wearing suitable headwear

  Yes

  No

  N/A

Cleaning

Cleaning

Cleaning Schedule Kitchen

• Written cleaning schedules available & used in all food areas

  Yes

  No

  N/A

• Sign off check system in use AND that matches actual standard

  Yes

  No

  N/A

Practical application - kitchen

• Is the standard of cleanliness in all kitchen and food storage areas at an acceptable standard?

  Yes

  No

  N/A

Bars and cellar

• Cleaning schedules used AND match actual standards

  Yes

  No

  N/A

• Is the standard of cleanliness in all bar areas and cellars at an acceptable standard

  Yes

  No

  N/A

• Ice machines, ice buckets and scoop sanitising

  Yes

  No

  N/A

• Line cleaning carried out at least once every 7-10 days and recorded

  Yes

  No

  N/A

Personal Hygiene Standards

• Were all food handlers seen to wash their hands during the audit

  Yes

  No

  N/A

• Is there hot and cold running water available at all hand wash basins & plugs provided (unless temp controlled mixer valve)

  Yes

  No

  N/A

• Is there a sufficient supply of bactericides soap and disposable paper towels /air dryer at all hand basins

  Yes

  No

  N/A

Maintenance & Pest Control

• Kitchen & all food areas in good condition & in compliance with legislation?

  Yes

  No

  N/A

• Any preventative measures recommended by pest control contractors actions & signed off in pest logbook

  Yes

  No

  N/A

• No evidence of any current infestation

  Yes

  No

  N/A

• Refuse storage areas clean & tidy

  Yes

  No

  N/A

• Adequate proofing in place to prevent pest access

  Yes

  No

  N/A

Food Sampling

Where required ie functions over 40 covers

• Relevant samples taken & kept in separate bags/containers

  Yes

  No

  N/A

• Correct sample amounts taken (min 125g)

  Yes

  No

  N/A

• Correctly labelled

  Yes

  No

  N/A

• Kept frozen for a minimum of 2 weeks

  Yes

  No

  N/A

Food Safety Training

• Head Chef trained to accredited intermediate level 3 within 6 months of employment & certificate available (n/a to HI Express)

  Yes

  No

  N/A

• Where appropriate Sous Chef trained to an accredited intermediate level 3 within 6 months of employment & certificate available (n/a HI Express or Ibis Styles)

  Yes

  No

  N/A

• All chefs trained to an accredited level 2 within 3 months of their employment ( eg Merlin, AIMs etc) and certificates available

  Yes

  No

  N/A

• Do chefs on duty have a clear understanding of fundamental food safety practices?

  Yes

  No

  N/A

• All chefs trained on the key control measures within the HACCP sheets for this hotel and signed records available

  Yes

  No

  N/A

• All F&B staff receive minimum of level 1 food safety training or equivalent

  Yes

  No

  N/A

• Evidence that ALL food handlers have signed the agreement to report an infection form

  Yes

  No

  N/A

Food Allergy

Food Allergy information

• Is customer Food Allergy information printed on all menus

  Yes

  No

  N/A

• Have all chefs & restaurant staff been trained on customer food allergy procedures and signed records and certificates available

  Yes

  No

  N/A

• Is food allergen information readily available for ALL food items on All current menus including ROOM SERVICE, CONFERENCE

  Yes

  No

  N/A

• Does the food allergen information that is available to customers reflect the actual allergens in food items on the menu

  Yes

  No

  N/A