Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
GOODS RECEIVING & DISTRIBUTION.
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Are unsatisfactory good's receiving and Distribution work sheet complete?
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Are good places in appropriate storage upon arrival?<br>
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Are goods received within their use by dates?
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Are all good clearly labeled& appropriately packaged?
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Are all goods received clean and undamaged?
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Is there a procedure in place to deal with goods that are not complying to QC?
FOOD STORAGE.
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Are chilled goods stored below +5 degrees?
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Are frozen goods stored at less than -18 degrees.
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Are goods stored and covered in a manner which prevents cross contamination?
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Are cooked food stored separately from raw food?
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Is all food stored within the use by date?
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Is all food when decanted covered,labeled and open bags sealed?
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Is all food stored on appropriate shelving and pallets?
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Do all refrigerated foods have use by date or expiry date?
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Is the storage facility and shelving clean?
PREPARATIONS AND PRODUCTION
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Is cross contamination avoided(separate utensils, separate preparation areas?<br>
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Does food stand at ambient temperature for least time possible?
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Are all food scraps placed in a bins?
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Is preparation undertaken in a designated food handling area?
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Are cooking temperature measured?
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Are cooking temperature recorded in the monitoring form?
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Is a safe end point cooking temperature attained +75 degrees.?
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Are food sample retained being retained?
SERVICE AND DISTRIBUTION.
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Is temparature of served hot food greater than 63 degrees?
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Is the served food protected from contamination?
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Are service areas,utensils and equipment clean and sanitized?
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Are food delivery vehicle clean and completely sealed?
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Are food services staff dressed appropriately?
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Is food being transported at a safe temperature?
HYGIENE OF PREMISES AND EQUIPMENT.
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Is there a pest control program operational?
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Are all records of pest control treatment,including PPM,maintained?
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Is a pest sighting log form used to document pest activity.
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Are all floors clean and good repair?
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Do all exhaust hood and fans adequately extract fumes.
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Are filters of all exhausts hood clean?
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Are all taps sink clean and not leaking?
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Are surgical or push button(hands free) taps used at all hand was area operational?
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Is the lighting adequate in all food preparation area?
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Are all lights covered with clean diffusers?
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Are all chillers operational clean and tidy?
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Are all freezer operational,clean and tidy?
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Are all chillers storing products at a temperature less than +5 degrees?
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Are all freezers storing products at a temperature of -18 degrees?
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Are Thermocrons placed in all fridges &freezers?
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Is a Register of Maintenance request kept at the outlet?
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Are door seals for chillers,freezers in good condition?
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Are all hot plates,Stove,ovens and deep fryer clean?
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Are dry goods store clean and tidy?
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Are goods in the dry stores off the floor?
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Is there any evidence of pest infestation within the dry goods stores?
CLEANING & SANITIZING.
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Are all work surface cleaned and sanitized between different jobs?
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Are all work surface cleaned and sanitized between use?
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Are all utensils cleaned and sanitized between use?
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Are walls,floors and ceilings clean?
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Is there a cleaning schedule in place for each area?
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Are cleaning task performed and initialed when completed?
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Are mops ,brooms and other equipment stored appropriately?<br>
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Is the water temperature of the dishwasher higher than + 75 degrees?
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Are all waste disposal bins clean and in good repair?
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Are chemical used according to their recommended dilution?
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Are all decanted chemicals labelled correctly?<br>
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Are chemical stored in a well ventilated areas away from food?
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Is PPE supplied and in good condition?
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Are staff provided chemical handling training?
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Are MSDS and user charts readily available for use?
PERSONAL HYGIENE &STAFF STANDARD.
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Are all scores and cuts covered by brightly colored waterproof band aids?
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Are kitchen staff wearing suitable and clean clothing?
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Are hand wash clean and clear from obstructions?
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Do the staff clean their hands according to the clean technique?
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Are staff wearing Jewellery?
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Do staff have short,clean fingernails without nail polish?
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Are single used disposable towels and soap dispenser provided at each hand basin?
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Do the staff Wash their hands between tasks &after smoking or visiting the toilet?
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Do the staff wear hair protection to prevent food contamination?
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Do the staff poses knowledge of food safety practices?
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Are disposable food handling gloves used correctly?
STAFF PREMISES.
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Have specific areas been set aside for staff amenities?
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Are toilets and wash basins available for staff?
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Do staff store their clean clothes separately from their dirty clothes?
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Are the Staff enmities clean?
QUALITY PROCEDURES&RECORDS
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Has the monthly food safety inspection been completed for all sites areas?
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ARe training records available on site and up to date?<br>
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Are ther corn reading available and do the fridges conform to the standard?
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Have all customer comments complain been resolved?
FIRST AID/FIRE PROCEDURE
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Are all first Aid box stocked with adequate item(blue band aid a must)
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Do staff understand basic first aid treatment?
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Is the first Aid box accessible to all the staff.
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Are fire fighting equipment provided?(fire extinguishers fire blanket)
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Are the fire equipment inspected?
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Do the staff know the fire exit assembly point?
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Are all Exit marked,and exit walk through clear from trips and slip hazard.
