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