New F&D Audit FY24

'Menus must be available for teams and customers at any point of order, bar and diner counter (if applicable), and reception so team can support with allergen enquiries at point of order by asking the customer to scan QR code on the reverse of the menu.

Team member can demonstrate correct interaction with customer when dealing with allergen query

Can the manager on duty explain the process in the event an emergency substitution is required, as per the food allergen control policy?

clear segregation and allergen control in the kitchen, and no risk of allergen cross contamination identified, (e.g. kids seeded buns not defrosted and or stored in same container/close proximity to other bread products. Or dairy products stored in such a way to mitigate risk of cross contamination, gluten free tongs stored away from other utensils, etc)

all team members and Managers Have completed allergen control policy training on Strikes. A copy of food allergen control policy on display in the center accessible to team, must be latest version

No evidence of out of date products, in any fridge, freezer, cellar, ambient storage area, kitchen or bar area.

Cooked/ Raw separation evident in fridges and Freezers and all open/ defrosted raw products are covered and sealed so no immediate risk of cross contamination

All open/defrosted/decanted products are labelled correctly in line with labelling guide as per our food safety policy.

Evidence of FIFO date rotation best practice in all storage, food preparation and servery areas

Stored items stored safely and securely on shelving/racking. Gas cylinders stored securely.

All BOH storage/prep areas kept clean and tidy.

All fridges/freezers are clean and in good working order.

Chemicals are stored away from food preparation areas and food stuffs, in such a way to prevent chemical contamination. Chemicals are only approved zenith cleaning and disinfection chemicals. Chemicals are labelled correctly.

Cooked/raw/ready to eat handling separation complied with red, yellow, green tongs in place and used correctly, correct knives used for correct product type.

Food prepared in correct colour chopping board, chopping boards are fit for purpose and stored correctly.

Kitchen/Bar preparation utensils and equipment is kept clean and stored in such a way to prevent cross contamination from occurring.

Food wash, pot wash and hand wash basins clearly labelled and complied with.

Hand wash basins must be clean and provided with hot and cold running water, hand soap, and disposable towels at all locations.

Evidence of effective hand washing.

No evidence of pest activity and adequate pest proofing. EFK working and tray clean.

Grease trap clean and in good working order, process for effective pot washing followed.

Ice machine clean.

Ice scoops not stored in ice wells or ice machine.

Team member can explain importance of washing lettuce and tomatoes prior to preparation, and indicate where this takes place (at the food wash basin only)

All team member uniform clean and tidy, head coverings worn by all food handlers, no jewellery, no fake nails/nail polish present on any food handler.

Sanitiser provided at each prep area and correctly diluted. Team member aware of contact time required.

Work surfaces clean.

Fryers clean.

Evidence of safe oil management.

Roband grills/flat top grills clean and used correctly. HWB pizza oven clean and maintained in Puttstars.

Microwaves clean and in good condition.

Chip dump clean.

All equipment in use in kitchen, storage, and bar areas are in good working condition.

All hand touch points are clean and clear of debris and evidence of being sanitised regularly.

The probe thermometers for checking hot food temperatures must be clean and in a convenient and accessible position in the kitchen. There must also be prone wipes available and in date to obtain the marks.

Only green scourers and disposable towels to be provided, should be no wire wool or re-usable cloths in any food preparation area.

Dishwashers and glass washers are clean and fit for purpose. Open ended pipework, capped and/or sealed.

Floors, ceilings, ventilation canopy/filters and walls clean and in good repair for all areas.

Bins clean and not damaged.

Costa coffee machine clean and in use. Heartbeat sheets completed. Cleaning checklist completed, milk temperature checked with clean probe and between 3-5 degrees, with tolerance of +/- 2 degrees each way.

Post mix nozzles, beer line nozzles are clean. Lines clean no presence of mould and/or yeast build up. Line cleaning kit provided and PPE in place.

Fridges (including saladette) must be between 0-5 degrees Celsius for food preparation and storage. Bottle fridges must be below 8 degrees for quality control. Freezers must be -18 degrees or below. Water stimulant must be provided for taking temperatures from fridges labelled “not fit for human consumption”. Temperatures must be recorded to single decimal place.

Cooking temperatures completed correctly

Hot holding temperature checks completed where applicable.

Opening and closing checks completed correctly in green and yellow books.

Managers audits completed weekly in yellow book, manager sign off complete for all pages of paperwork including managers weekly checks.

Evidence of weekly probe calibrations.

Team training records for team members up to date and complete

Food spec manual kept in kitchen.

Food safety manual kept in kitchen

Evidence of delivery checks kept on record.

The TOBC bar price list should be printed from HAPI and on display. Licensing information such as Weights and Measures Act and Think 21 information must be clearly displayed and refer to correct wine and spirit measures. Please note all Scottish Sites and Bracknell must adopt Challenge 25.

Alcohol refusal and evidence of ID checks completed regularly in green book.

Hot water provided at pot wash sink.

Fire blanket provided.

Correct fire extinguishers in place, and or Ansul fire suppression system installed. Team member in duty aware of correct usage and procedure. Fire exits clear.

Site first aid kit provided and stocked with adequate supply of blue plasters