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.

  • Foods to be disposed in an approved manner i.e. food waste being disposed of in approved waste bins

  • 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

Previous inspections

  • Previous internal audits - all issues fixed and no repeat violations

Other Criticals

  • 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?

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

  • Office/s

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

  • Office/s

SIGNATURES:

  • Manager

  • Auditor

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.