PSA F/S Audit

• Document No.

• Site

• Conducted on

  Date

• Prepared by

• DM :

• KM :

Food Safety

• Food being purchased from non-nominated supplier

  Yes

  No

• Chilled or frozen food accepted out of temperature range

  Yes

  No

• Chilled food put away within half an hour of being delivered / frozen food within 1 hour

  Yes

  No

Storage

• Cross contamination risks identified eg raw food stored above / adjacent to ready to eat products

  Yes

  No

  Low risk issue

• Food in storage uncovered

  Yes

  No

• Poor stock rotation - FIFO not followed

  Yes

  No

• In house prepared food not labelled or incorrectly labelled

  Yes

  No

• Defrosting food labelled correctly

  Yes

  No

• Food stored in open metal cans or spoons left in products

  Yes

  No

• Food beyond its use by dates

  Yes

  No

• Evidence of deliberate re-labelling found

  Yes

  No

• Food beyond a best before date

  Yes

  No

• Food defrosting at ambient

  Yes

  No

• Unfit food present eg. Mouldy etc unless labelled and segregated with not to be used.

  Yes

  No

Preparation

• Food being handled excessively

  Yes

  No

• Food being held in the danger zone for excessive periods of time

  Yes

  No

• Inadequate separation of chopping boards and utensils used for raw/cooked foods

  Yes

  No

• Risk of foreign body contamination from loose items eg. Drawing pins, staples, coins etc

  Yes

  No

• Hot water available on site

  Yes

  No

• Is food being prepared

  Yes

  No

• Red and Yellow tongs available

  Yes

  No

• Are Red and Yellow tongs being used correctly

  Yes

  No

• Other cross contamination risks identified

  Yes

  No

Cooking / Reheating

• Is there a working probe available

  Yes

  No

• Probe is clean and sanitised between uses

  Yes

  No

• Probe wipes available and in use

  Yes

  No

• Food is reheated to above 75 degrees

  Yes

  No

• Food being reheated more than once

  Yes

  No

• Is food being heated correctly eg. Not in Bain Marie

  Yes

  No

Hot and Cold Holding

• Fridge temperature at 5 degrees or below

  Yes

  No

• Freezer temperature at -18 degrees or below

  Yes

  No

• Is any food being hot held?

  Yes

  No

• Hot food being held at above 63 degrees

  Yes

  No

• Hot holding recorded correctly

  Yes

  No

• Any food on display at risk from contamination

  Yes

  No

• Any utensils on the servery being sanitised regularly

  Yes

  No

• Food on display is discarded at end of service

  Yes

  No

• Hot holding equipment pre heated prior to use

  Yes

  No

Cooling

• Bulk cooked food being cooled correctly

  Yes

  No

• Cooling food is covered

  Yes

  No

• Cooling food is being refrigerated within 90 mins

  Yes

  No

• Food is being prepared too far in advance

  Yes

  No

• Food on display for more than 4 hours and/or not discarded

  Yes

  No

Bar area

• Ice machine clean

  Yes

  No

• Ice scoop is fit for purpose eg not glass/crockery

  Yes

  No

• Ice scoop stored in clean sanitised container

  Yes

  No

Training and company policy

• Food safety record book available

  Yes

  No

• Is food record book filled in correctly

  Yes

  No

• Staff questioned and able to demonstrate knowledge

  Yes

  No

• Question asked :

• Answer given :

• General control measures from risk assume are being followed

  Yes

  No

Other hazrads

• Other hazards identified

  Yes

  No

• Minor / single hazard or a serious hazard / mutliple

  Minor / Single

  Serious / Multiple

• Any member of management seen observing and condoning unsafe food handling practices

  Yes

  No

Health and safety

Accident reporting

• All accidents/incidents are reported on AIRS

  Yes

  No

Burns, scalds, and cuts

• Clean, dry, oven cloths / oven gloves available and in use

  Yes

  No

• Heavy and hot items are lifted and carried safely

  Yes

  No

• Any one way systems in place, are being used

  Yes

  No

• Glass and sharp objects disposed safely

  Yes

  No

• Safe knife practices observed

  Yes

  No

• Sharps produce is followed / team aware

  Yes

  No

Contractors and vistiors

• Safe management of contractors in operation

  Yes

  No

• Contractors and visitors are asked for ID

  Yes

  No

• Employees briefed on any works and hazards

  Yes

  No

Electricity

• Unsafe practice observed, eg wet hands whilst using equipment

  Yes

  No

• Faulty equipment is put out of use

  Yes

  No

• Moveable items are PAT tested and in date

  Yes

  No

Equipment

• Any faulty equipment In use

  Yes

  No

• Equipment guarding where needed is in use

  Yes

  No

• Anyone under 18 found to be operating dangerous equipment

  Yes

  No

• Gas canisters stored correctly

  Yes

  No

• Self closers on toilet doors working properly. (Pub only, not relevant in wacky area)

  Yes

  No

First aid

• Is the First aid box available and correctly stocked

  Yes

  No

• An appointed person is on site at time of visit

  Yes

  No

Manual handling

• Any lifting mechanical aids on site

  Yes

  No

• In correct use and good condition

  Yes

  No

• Team are using good manual handling techniques

  Yes

  No

• Routes used to transport heavy items are kept clear

  Yes

  No

• Any poor storage practices found ie. Heavy items above head height

  Yes

  No

PPE

• PPE is available and in use

  Yes

  No

• PPE is in good condition, clean and stored correctly

  Yes

  No

Slips, trips and falls

• External lighting is working

  Yes

  No

• Internal lighting is working

  Yes

  No

• Floor surfaces in good condition

  Yes

  No

• Floor surfaces have trailing wires etc, creating trip hazards

  Yes

  No

• Spillage cleaned up immediately and wet floor signs in use

  Yes

  No

• Are there any changes in floor levels present

  Yes

  No

• Is the change clearly indicated

  Yes

  No

• Are external floors in good condition

  Yes

  No

• Are ladders in good condition, clean and used correctly

  Yes

  No

• Any outside water hazards present

  Yes

  No

• Is it managed / risk assessment complete and followed

  Yes

  No

• Is the internal floor slippery

  Yes

  No

• Any run off mats in use are in a greasy condition

  Yes

  No

Security and Violence

• CCTV is fully working

  Yes

  No

• Alarm systems in working order

  Yes

  No

• Safe is locked when not in use

  Yes

  No

• Office door is kept locked

  Yes

  No

• Any ladders kept outside that are unsecure

  Yes

  No

• Access to private areas is secure eg flat roofs, doors from public areas

  Yes

  No

Training and Company policy

• When questioned team were able to demonstrate knowledge of health and safety risk

  Yes

  No

• Question :

• Answer :

• Has the pub got there own "handy man"

  Yes

  No

• General control measures from risk assessments are being implemented

  Yes

  No

• Duty Managers Diary is available and filled in correctly

  Yes

  No

Fire safety

Fire fighting equipment

• Fire fighting equipment is stored correctly and in correct place

  Yes

  No

• Is any fire signage missing or not clearly visible

  Yes

  No

• Fire extinguishers are sealed and checked in the last 12 months

  Yes

  No

• Any signs of vandalism to fire safety equipment

  Yes

  No

Fire detection and warning

• Fire safety record book is available and fully completed

  Yes

  No

• Fire detection and warning systems tested within required frequency

  Yes

  No

• Smoke and Heat detectors are clean and working

  Yes

  No

• Can the fire alarm be heard in parts of the building

  Yes

  No

• All fire alarm call points are clearly visible

  Yes

  No

• Any faults showing on the fire alarm panel

  Yes

  No

Emergency routes and Exits

• All emergency routes and exits are clearly signed

  Yes

  No

• All emergency routes and exits are clear from obstructions

  Yes

  No

• Fire exits are easy to open eg not stiff, in good repair

  Yes

  No

• Are any emergency exits locked whilst trading or team working

  Yes

  No

Emergency lighting

• Emergency lighting is tested with the required frequency

  Yes

  No

• Emergency lighting has minor defects eg bulb gone

  Yes

  No

Fire prevention

• Equipment is left unattended whilst switched on

  Yes

  No

• Is there a build up of grease on the canopy or ducting creating a fire hazard

  Yes

  No

• Is there a build up of grease on cooking equipment creating a fire hazard

  Yes

  No

• Is the boiler room free from combustible materials

  Yes

  No

• Is the waste area secured

  Yes

  No

• Are fire doors propped open

  Yes

  No

• Any evidence of smoking in a restricted area

  Yes

  No

• Are grills, deep fat fryers etc clean and free from grease

  Yes

  No

• Is there any visible damage to electrical equipment and cables

  Yes

  No

• Any overloaded sockets / multiple adaptors in use

  Yes

  No

• Is tumble dryer lint free after every use

  Yes

  No

Fire safety management

• Are fire drills completed ( every 3 months for wacky, 6 months without)

  Yes

  No

Training and Company Policy

• Do employees know the emergency evacuation plan

  Yes

  No

• Is the Fire Safety Record Book available and completed

  Yes

  No

• When question team were able to demonstrate knowledge of fire safety

  Yes

  No

• Question :

• Answer :

• Are general control measures from the risk assessments are being followed

  Yes

  No

Other Hazards

• Any other significant hazards identified

  Yes

  No

• Minor / single hazard or a serious hazard / mutliple

  Minor / Single

  Serious / Multiple

Cleaning and Pest Control

cleaning and Equipment

• Is "clean as you go" being followed

  Yes

  No

• Is equipment and utensils clean, and free from dirt and debris, grease etc

  Yes

  No

• Is there evidence of dirt, grease, to internal structure (kitchen area)

  Yes

  No

• Low risk, Multiple areas, Very poor, Potential closure

  Low risk

  Multiple areas

  Very poor

  Potential closure

• Is there evidence of dirt, grease to internal structure (other BOH areas)

  Yes

  No

• Cleaning equipment is in good condition and clean

  Yes

  No

• Are correct procedures and equipment used for cleaning

  Yes

  No

• Is separate cleaning equipment available for different areas, ie. Bar/kitchen/toilets

  Yes

  No

• Is bodily fluid kit available

  Yes

  No

• Is there a sufficient stock of cleaning chemicals on site

  Yes

  No

• Food and hand contact surfaces are being regularly sanitised

  Yes

  No

• Has the cleaning schedule been completed but standards found contradict records

  Yes

  No

• Are coffee machine cleaning tablets available

  Yes

  No

• Are cleaning guides available and in use

  Yes

  No

• Post mix dispenser nozzles have been cleaned ( Daily, not to be left in soak)

  Yes

  No

• Is Structural disrepair is affecting the ability to clean food rooms

  Yes

  No

COSHH

• Are chemicals being used correctly

  Yes

  No

• Are chemicals stored correctly and in accordance with the COSHH risk assessment. (Locked, away from food, fire risks)

  Yes

  No

• Any chemicals labeled incorrectly/poorly

  Yes

  No

• Are team aware of correct spillage procedures

  Yes

  No

• Are any chemicals in use that are not company approved

  Yes

  No

• Is dispense gas stored correctly (chocked or chained)

  Yes

  No

  N/A

Pest Control

• Any poor internal or external housekeeping with could encourage/harbour pests

  Yes

  No

• Any evidence of infestation that has not been reported

  Yes

  No

• Any evidence of infestation that has been reported

  Yes

  No

• Is the pest control book available

  Yes

  No

• Are all recommendations being followed, following pest contractor recommendations

  Yes

  No

• Is the pest contractor visiting with the correct frequency (min once per 2 months)

  Yes

  No

• Daily clearance of droppings/sanitisation being carried out if infestation present

  Yes

  No

  N/A

• Any minor proofing works still required to prevent pests

  Yes

  No

Waste management

• Are kitchen bins cleaned and emptied at the end of each day

  Yes

  No

• Main refuse areas are clean, secure and well maintained

  Yes

  No

• Is waste being collected by the nominated supplier, and enough bins and collections

  Yes

  No

• All external bins have bungs fitted to the bottom

  Yes

  No

• Any drainage or sewerage leaks, from toilets or any drainage areas causing risk to health

  Yes

  No

Personal hygiene

• Any food handlers clothing dirty

  Yes

  No

• Any team observed not hand washing frequently and when required

  Yes

  No

• Are team aware of procedures for reporting illness

  Yes

  No

• Are all cuts and sores covered with appropriate dressing

  Yes

  No

• Any food handlers displaying signs of unhygienic habits

  Yes

  No

• Are team wearing correct uniform, hats, no jewellery, no nail varnish.

  Yes

  No

• Team changing area is clean and tidy

  Yes

  No

• Wash hand basins adequately stocked

  Yes

  No

• Is blue roll used to turn of taps that are not manual

  Yes

  No

Training and Company Policy

• Daily and weekly cleaning schedules completed

  Yes

  No

• Team able to demonstrate knowledge of cleaning, ask sanitiser contact time.<br><br>Able to answer correctly

  Yes

  No

Licensing

Licensing

• Correct DPS is named

  Yes

  No

• GM/DM aware of any license conditions

  Yes

  No

• Team members aware of license conditions

  Yes

  No

• CCTV is working as specified in license conditions

  Yes

  No

• Can the personal license holder produce their license

  Yes

  No

Underage sales

• Age verification policy in place

  Yes

  No

• AWP machines visible from bar and display over 18's only

  Yes

  No

• Team aware of refusal policy and refuse to serve button

  Yes

  No

• ATM machine closer than 6ft / 2meters to any AWP machine

  Yes

  No

Menu and Food descriptions

• Are blackboard menus accurate

  Yes

  No

• Is the menu spec book in the kitchen and being followed

  Yes

  No

• Team players aware of the allergy folder

  Yes

  No

• Allergy folder is in good condition and available

  Yes

  No

• Team aware of how to handle a guest enquiry about allergens

  Yes

  No

• Allergy folder contains the most current version

  Yes

  No

Environmental Protection

• Any evidence of noise, smoke, odour to neighbours

  Yes

  No

• Any measures taken to reduce nuisance in use.

  Yes

  No

  N/A

• Oil is being disposed of via collection service (not drainage etc)

  Yes

  No

• No smoking signage at all exits

  Yes

  No

• Grease trap is emptied and cleaned daily

  Yes

  No

Passing Off / Short measures

• Team found to be serving alternatives to guests without agreement

  Yes

  No

• Top Up cards are on display

  Yes

  No

• Brand on display matches optic, if branded. Correct glassware used.

  Yes

  No

Training me Management Control Systems

Training

• GM / DM is able to show training records on bestforteam.com

  Yes

  No

• Any overdue training showing

  Yes

  No

• Employees are trained in using dangerous equipment where required

  Yes

  No

• Fire safety training recorded for all employees in the fire safety record book

  Yes

  No

• Employees trained in the use of cleaning guides

  Yes

  No

• Team trained in licensing law

  Yes

  No

• Wacky employees trained in relevant risk assessments

  Yes

  No

  N/A

Risk assessments

• Core risk assessments available and reviewed

  Yes

  No

• Core risk assessments tailored to pubs specific risks

  Yes

  No

• Lone workers risk assessments available and personalised

  Yes

  No

Documents on display

• Safety signage displayed eg. Dangerous equipment

  Yes

  No

• Emergency evacuation procedure poster completed and displayed BOH

  Yes

  No

• Premises license summary displayed

  Yes

  No

• Certified copy of licence available on site

  Yes

  No

• Section 57 DPS nomination displayed

  Yes

  No

• A4 price list on display and matches till prices.

  Yes

  No

• Customer co-operation notices on display eg. Please leave quitetly

  Yes

  No

• Food hygiene rating, (scores on the doors) displayed, are team aware of score

  Yes

  No

Polices and Management Procedures

• Documented "lock up" procedure available

  Yes

  No

• Be safe, legal and compliant manual available

  Yes

  No

• Cleaning guides available

  Yes

  No

• Evidence of pests found, but managers daily checks indicate no problems

  Yes

  No

• DPS authorisation sheet is available, complete and correct

  Yes

  No

• All incidents logged though AIRS

  Yes

  No

• Are all enforcement notices logged

  Yes

  No

• Are multiple due diligence records missing / unavailable

  Yes

  No

• Is the safety record book available

  Yes

  No

• Are there any errors/gaps in recording

  Yes

  No

• 1 error/gap per week for 3 or more weeks<br><br>OR<br><br>2 errors/gaps in a 7 day period<br><br>OR<br><br>less than those two options

  1 error/gap per week > 3 weeks

  2 errors/gaps in 7 days

  less than others