LHM Week 1

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

LHM Business Due Dilligence checks - Week 1

Items/Areas to check

• Have all of the previous periods required actions been completed?

  Yes

  No

  N/A

• All shortfalls identified on the last Safety Technician, CMi or EHO inspection have been addressed.

  Yes

  No

  N/A

• All Due Diligence documentation has been correctly completed.

  Yes

  No

  N/A

• There is evidence of pests

  Yes

  No

  N/A

• Any pest infestation is being properly managed and pest control sheets adequately completed.

  Yes

  No

  N/A

• Pest Contractors visits are recorded, all recommendations implemented & proofing requirements actioned.

  Yes

  No

  N/A

• Electric fly killer is working.

  Yes

  No

  N/A

Ambient Storage

• All food within ‘Best Before’ date & being rotated

  Yes

  No

  N/A

• All dry goods stored in sealed containers

  Yes

  No

  N/A

• No damaged food or packaging

  Yes

  No

  N/A

• Dry store is clean and all lighting working

  Yes

  No

  N/A

• No food stored on floor including oil (both new and waste)

  Yes

  No

  N/A

• Non-food items stored separately or below food

  Yes

  No

  N/A

• All peanuts and nuts stored in sealed containers

  Yes

  No

  N/A

Chilled & Frozen Storage

• All food within its ‘Use By’ or ‘Best Before’ date

  Yes

  No

  N/A

• All food is correctly labelled and date coded

  Yes

  No

  N/A

• All units have working digital display or internal thermometers

  Yes

  No

  N/A

• Raw food and high risk food segregated

  Yes

  No

  N/A

• Interiors, hand contact surfaces and seals clean and in good condition.

  Yes

  No

  N/A

• Fridges or freezers do not require defrosting

  Yes

  No

  N/A

• Food is not stored on the floor

  Yes

  No

  N/A

• Ice cream machine is operating at the correct temperature.

  Yes

  No

  N/A

• All food being defrosted is refrigerated, covered and labelled

  Yes

  No

  N/A

Food Preparation

• Cook Matrix is up to date and displayed or readily available

  Yes

  No

  N/A

• Equipment and utensils are in good working order

  Yes

  No

  N/A

• Any glass in the kitchen is stored below food storage or prep areas on the lowest possible shelf.

  Yes

  No

  N/A

• Equipment, work area and hand-contact surfaces are clean and sanitised with no contamination risks

  Yes

  No

  N/A

• Food sanitiser is available and in being used to guidelines.

  Yes

  No

  N/A

• Preparation of all raw foods or food containing high risk allergens is completed in a separate area or a full sanitisation is competed between tasks.

  Yes

  No

  N/A

• Protective clothing and colour coded disposable clothes are continually in use.

  Yes

  No

  N/A

Cooking / Hot Holding / Cooling / Reheating

• A minimum of 2 digital probes are clean, working and being used

  Yes

  No

  N/A

• Probe wipes are available and are being used

  Yes

  No

  N/A

• Period Probe & scales calibration completed and recorded

  Yes

  No

  N/A

• Food is being cooked or reheated to 75oC (82 oC for reheat in Scotland)

  Yes

  No

  N/A

• Foods are being cooled and recorded in line with company policy

  Yes

  No

  N/A

• Hot holding equipment is pre-heated before use and food is held hot above 65oC as per brand cook book

  Yes

  No

  N/A

Cleaning & Hygiene

• Cleaning Equipment is in good condition and there is adequate provision.

  Yes

  No

  N/A

• No build up of grease, carbon or dirt on any equipment, structures or floor in line with the cleaning schedule

  Yes

  No

  N/A

• Red spot and other company approved chemicals only are in use.

  Yes

  No

  N/A

• Wash hand basins are clean and have supplies of hot water, soap and paper towels

  Yes

  No

  N/A

• Frequent hand washing is observed. Team Members adhering to uniform/jewellery policy.

  Yes

  No

  N/A

Waste

• All internal bins are emptied and cleaned at least at the end of every session

  Yes

  No

  N/A

• All external bins are clean and lidded and area is tidy and free of debris and grease.

  Yes

  No

  N/A

Extraction

• The extraction is working effectively during service and preparation and canopy lighting is working

  Yes

  No

  N/A

• The filters and canopy are clean and free from grease and dirt.

  Yes

  No

  N/A

LHM Sign Off

• I have checked the business standards and can confirm that I am satisfied that compliance is being maintained or that clear required actions are identified in the "Action Plan"

  Yes

  No

  N/A

• I Have followed up on all previously identified actions and all are complete

  Yes

  No

  N/A

• Duty manager advised to print report with agreed action and place in relevant period on buisness due dilligence.

  Yes

  No

  N/A

• Required action

  Yes

  No

  N/A