Kitchen, Greenlands

• Document No.

• HACCP monthly audit. When completed file in the IMS/Catering/Administration/Audit/Catering Audits/Kitchen.

• HBS Greenlands

• Conducted on

  Date

• Prepared by Philip Catlow

• Personnel

HACCP

• Has the Critical Control Point documentation been reviewed? Is the current version on the IMS?

  Yes

  No

  N/A

• Have all HACCP procedures and documentation been reviewed. Is the current version on the IMS?

  Yes

  No

  N/A

• Has the HACCP scope documentation been reviewed. Is the current version on the IMS?

  Yes

  No

  N/A

Personal Hygiene

• Are staff changing rooms operational & clean.

  Yes

  No

  N/A

• Are staff wearing correct clean uniform & adhering to jewellery policy.

  Yes

  No

  N/A

• Is personal cleanliness of staff satisfactory?

  Yes

  No

  N/A

• Are there sufficient hand washing sinks & they have soap, towels & hot water.<br>

  Yes

  No

  N/A

Delivery Area

• Does a delegated person check food deliveries for date coding, temperature, quality of packaging?

  Yes

  No

  N/A

• Is there a set procedure to deal with food that does not meet the requirements above?

  Yes

  No

  N/A

Storage

• Are all products (Dry, Chilled & Frozen) correctly stored, correctly labelled & within date codes.

  Yes

  No

  N/A

• Are all stored goods stock rotated?

  Yes

  No

  N/A

• Are all temperatures of fridges & freezers monitored & recorded.

  Yes

  No

  N/A

• Are all storage areas kept clean & tidy?

  Yes

  No

  N/A

Cross Contamination

• Is food suitably covered & protected from contamination.

  Yes

  No

  N/A

• Is “high risk” goods stored separately from raw food?

  Yes

  No

  N/A

• Are there designated areas in the food preparation areas whereby “high risk” food is prepared separately from raw food?

  Yes

  No

  N/A

• Are colour coded chopping boards, utensils, cloths, etc used to prevent cross contamination. (Red raw meat, blue raw fish, yellow cooked meat, green vegetables, salads, fruit.) Are they in good condition?

  Yes

  No

  N/A

• Are food contact surfaces sufficiently sanitised between uses?

  Yes

  No

  N/A

• Are food handlers washing hands sufficiently whilst handling food?

  Yes

  No

  N/A

Physical/Chemical contamination

• Is there a set procedure to follow in the event of a breakage of glass or other sharp materials in food areas & is it followed.

  Yes

  No

  N/A

• Is there a procedure for staff to report personal items lost in food prep areas.

  Yes

  No

  N/A

• Is suitable protective clothing available for use by visitors?

  Yes

  No

  N/A

• Are cleaning materials kept separate from food?

  Yes

  No

  N/A

Cooking & Reheating.

• Are cooking & reheating temperatures of food checked & recorded.

  Yes

  No

  N/A

• Are adequate cooking temperatures achieved?

  Yes

  No

  N/A

Cooling

• Is food cooled in a suitable area using appropriate equipment?

  Yes

  No

  N/A

• Are the time periods monitored?

  Yes

  No

  N/A

• Is ambient temperature cooling carried out and monitored.

  Yes

  No

  N/A

Hot & Cold Holding.

• Are temperatures of hot & cold food recorded & monitored.

  Yes

  No

  N/A

• If high risk food is displayed at ambient temperatures are the displayed times monitored.

  Yes

  No

  N/A

• If leftover foods are reused is this sanctioned by a senior member off staff and the temperatures recorded & monitored?

  Yes

  No

  N/A

Cleaning

• Has an effective cleaning schedule been drawn up?

  Yes

  No

  N/A

• Is this monitored by a senior member of staff?

  Yes

  No

  N/A

• Are the correct cleaning materials being used.

  Yes

  No

  N/A

• Is there colour coding of equipment used in specific areas.

  Yes

  No

  N/A

Pest Control

• Any pest problems that have occurred in the premises – actioned & completed

  Yes

  No

  N/A

• Are the written records of routine visits readily available?

  Yes

  No

  N/A

• Is a bait plan provided & available?

  Yes

  No

  N/A

• Are all fly killers in correct positions?

  Yes

  No

  N/A

• Are the bulbs replaced & the collecting trays emptied regularly?

  Yes

  No

  N/A

Waste Disposal

• Are there sufficient waste bins with lids for internal waste?

  Yes

  No

  N/A

• Are there adequate external lidded bins provided in a location away from food prep areas.

  Yes

  No

  N/A

• Are the bins areas cleaned on a regular basis?<br>

  Yes

  No

  N/A

Structure

• Are all the walls, floors, ceilings, doors & windows in a satisfactory state of repairs?

  Yes

  No

  N/A

• Are diffusers installed over the fluorescent tubes?

  Yes

  No

  N/A

• Is the ventilation system operating adequately & filters cleaned regularly.<br>

  Yes

  No

  N/A

Equipment

• Are the equipment services, repairs, maintenance carried out efficiently, with records up to date.

  Yes

  No

  N/A

Miscellaneous

• Is a hand held digital thermometer probe available with sanitising wipes available?

  Yes

  No

  N/A

• Where food is transported is there arrangements in place to prevent contaminated of foods & ensure adequate temperature control.

  Yes

  No

  N/A

Weekly Monitoring Records

• Are opening and closing checklists completed?

  Yes

  No

  N/A

• Are all records completed & signed off by respective Manager.

  Yes

  No

  N/A

Comments

• Comments

• Add Media

  Media

Corrective Action

• Corrective action required?

Action

• What corrective action is required?

• Who is responsible for this?

• When should this be completed by?

  Date

• Has this action been completed and is it effective?