Title Page
-
Brand & Store location
-
Conducted on
-
Prepared by
HYGIENE CRITICALS CONTROL POINTS
Handwashing
-
Are all handwashing basins unobstructed?
-
Is hand soap; hand sanitizer & paper towel available at each handwashing station?
-
Are staff washing hands after cleaning, moving from one station to another, after touching bin, etc. ?
-
Are staff following the hand washing and hand sanitizing steps?
Time Control
-
Are all Potentially Hazardous Foods (PHFs) marked with a production date, expiry date & batch code:
-
In the freezer?
-
In the chiller?
-
On the production/service floor?
-
Does the shelf life change as product storage changes, i.e. chiller to coldwell, coldwell to ambient?
-
Expired products, FIFO, Correct labelling and storage of all products?
-
Are batch codes "receiving dates" assigned to products received?
Temp Control
-
Are receiving logs used by the stores?
-
If yes, are at least 1 freezer temp & 2 fridge temps taken per order?
-
If there is an issue in temperature, has root cause and/or issue been escalated?
-
Can the team calibrate their thermometer?
-
Does the team know the acceptable temperature ranges for storage equipment?
-
Are the team managing the temp of chillers/freezers correctly i.e. completing temperature check sheets every 4 hours(including upon opening and closing)?
-
Are thawed food items not refrozen?
-
Are foods defrosting as per Hygiene standards?
-
Is all food stored at a minimum of 6 inches (15cm) from the floor & 2 inches (5cm) away from the wall in walkin freezer, walkin chiller and storeroom?
Cross contamination
-
Correct use of colours in kitchen (knives, boards)
-
Correct use of coloured cleaning equipment (mops, buckets, sanitiser buckets, etc)
-
Not mixing old and new product
-
Build-up and/or objects not found in ice machines & ice well/s, are ice scoops properly stored and not in the ice machine
-
Product separation/segregation (e.g. raw product separated from cooked and/or final product)
-
Does the food handlers use proper utensils to minimise direct hand contact with raw, cooked or prepared?
-
Has damaged or unapproved utensils/equipment/containers been repaired or replaced?
-
Are contact surfaces washed, rinsed and sanitised before using and when not in use?
-
Is all food protected from dirt, unnecessary handling, overhead leakage and other forms of contamination?
-
Are food/beverage products segregated from toxic/cleaning chemicals?
-
Are all paper products and take away packaging stored in a manner to protect them from contamination?
-
Allergen containing products stored separate/segregated from non allergenic products (in all storage areas/equipment)
-
Is food/beverage products found to be free from foreign object contamination?
-
Is food inspected when received and found to be free from contamination, spoilage and adulteration?
-
Food & Beverage product storage conditions (All storage areas/equipment)
-
Are old and/or contaminated F&B labels removed from food & beverage storage containers?
-
Are food handlers free from jewellery? (A solid wedding band is allowed)
-
Are finger nails short, clean, unvarnished?
Sanitizing
-
Are all cloths kept in sanitizer, unless in use?
-
Are cleaning chemicals in spray bottles adequately marked when in use?
-
All open stations must have a sanitizer bucket with correct colour cloth and bucket
-
Are all utensils when not in use stored in a bucket at each station?
Pest Control & Waste Disposal
-
Is the Pest Control file up to date? (monthly visits, any issues with incident reports and actions noted)
-
Sign/s of pest activity? (Note: one live cockroach during daylight hours means infestation) NB. To earn the point, escalation of an issue/s MUST be evidenced.
-
Frequency of garbage removal to maintain premises in a sanitary condition (e.g. bins, skips, waste room/area)?
-
Condition of dedicated food waste areas and containers
Health Violations/Previous inspections/Compliance
-
Health Department report - any issues identified have been resolved?
-
Previous internal audits - all issues fixed and no repeat violations
-
Trading hours & Licensing
-
(On site Chemical Management) chemicals not expired; cages locked; correct amount of backup chemicals. Are chemicals securely stored and inaccessible to staff members? Is the chemical dispenser functional (Click-O-Mix) and chemicals correctly connected?
-
Is the store office/s well maintained?
Other Criticals
-
Are foods dispensed and/or disposed in an approved manner i.e. food waste being disposed of in approved waste bins?
-
Is the Oil Management procedures being followed in order to maintain profitability and food quality?
-
Hair and/or beard of employees properly confined?
-
Are employees in good health with no open cuts or sores?
-
Are employees wearing the correct Personal Protective Equipment (PPE)?
-
Clothing and personal effects stored away from products in a proper manner?
Occupational Health & Safety File
-
Are there First Aid/Fire Fighter/SHE Rep on site? Are certificates available and valid (not expired)?
-
Is monthly OHS meeting conducted with meeting minutes available?
-
Are weekly and monthly checks completed?
-
Is the OHS file in good visual condition?
-
Are all safety signs visible, exit pathway not blocked and easily accessible?
OPERATIONAL REQUIREMENTS
Operational Deliverables
-
Is Front of House at an acceptable brand standard i.e. signage, ambience, table condiments, etc.?
-
Is Guest Experience at an acceptable Group standard i.e. brand welcoming, speed of service, guest complaints, etc.?
-
Are Waitrons operating at an acceptable Group standard i.e. appearance, hygiene, waiter tools, menu knowledge, etc.?
-
Is the Bar & Barista operating at an acceptable Group standard i.e. menu knowledge, beverages served per standard, etc.?
-
Is the daily Beverage Quality worksheet being completed and adhered to?
-
Is the Food Quality at an acceptable brand standard i.e. served as per recipe manual, etc.?
-
Is Management at an acceptable Group standard i.e. is Management checking in on guests, functioning competently enough to ensure the high standard of service, etc.?
-
Is the Operations 'vibe' meeting completed at an acceptable Group standard i.e. relevant topics, attendance, on-the-job-coaching, etc.?
-
Are all outstanding checks closed for the last 7 days? (At end of day)
Cleanliness
-
Are the following monitored to be clean & sanitary:
-
Store Exterior
-
Dining Area
-
Bar & Beverage Areas
-
Kitchen & Scullery Areas
-
Guest Restrooms
-
Staff Lockers & Restrooms
Maintenance
-
Is a Maintenance Programme (MP) in place for any deviation/s identified?
-
Are the following monitored to be well-maintained:
-
Store Exterior
-
Dining Area
-
Bar & Beverage Areas
-
Kitchen & Scullery Areas
-
Guest Restrooms
-
Staff Lockers & Restrooms
SIGNATURES:
-
Manager
-
Auditor
