QC Catering Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Action plans

• Has previous identified actions been submitted and closed out

  Yes

  No

  N/A

Records

• Are suppliers in the approved supplier register?

  Yes

  No

  N/A

• Are all deliveries checked as per goods receivable procedure?

  Yes

  No

  N/A

• Supplier complaint form?

  Yes

  No

  N/A

• Food contamination form/procedure?

  Yes

  No

  N/A

• Food borne illness complaint form?

  Yes

  No

  N/A

• Incoming goods records?

  Yes

  No

  N/A

• Cold room/freezer/defrost room monitoring form?<br>

  Yes

  No

  N/A

• Cooking/reheating log?

  Yes

  No

  N/A

• Hot/cold Bain Marie form?

  Yes

  No

  N/A

• Cooling log?

  Yes

  No

  N/A

• Non-conformance/corrective action form?

  Yes

  No

  N/A

• Dishwasher temperature log?

  Yes

  No

  N/A

• Bacterial surface test/results?

  Yes

  No

  N/A

• Maintenance request form?

  Yes

  No

  N/A

• Calibration of thermometers form?

  Yes

  No

  N/A

Record Comments

Dry Stores

• Are foods covered and dated correctly?

  Yes

  No

  N/A

• Are foods stored off the floor?

  Yes

  No

  N/A

• Are there sufficient quantities of insect killing machines installed, and are they operational and clean?

  Yes

  No

  N/A

• Is the dry store free from pests and vermin?

  Yes

  No

  N/A

• Are heavy items stored on lower shelving?

  Yes

  No

  N/A

• Are all opened packages put into sealed containers?

  Yes

  No

  N/A

Dry Store Comments

Cold Storage

• Are foods dated, labeled and wrapped/covered correctly? Correct stock rotation procedure followed?

  Yes

  No

  N/A

• Are raw foods stored below cooked foods?

  Yes

  No

  N/A

• Are sufficient number of refrigeration units and chest freezers provided to support camp capacity?

  Yes

  No

  N/A

• Are foods being stored below 5c?

  Yes

  No

  N/A

Cold Storage Comments

Frozen Storage

• Are foods dated, labeled and wrapped/covered correctly?

  Yes

  No

  N/A

• Are the freezers in a clean, sanitary condition?

  Yes

  No

  N/A

• Are all food items frozen? (rock hard)

  Yes

  No

  N/A

• Are the shelves stacked safely with food items segregated?

  Yes

  No

  N/A

Frozen Storage Comments

Preparation

• Are staff using coloured chopping boards, knives and tongs?

  Yes

  No

  N/A

• Are all cutting boards properly cleaned, sanitizer and stored correctly?

  Yes

  No

  N/A

• Is lighting adequate, are lighting fixtures working properly and kept clean?

  Yes

  No

  N/A

• Are potentially hazardous foods being kept out of temp control for more than one hour?

  Yes

  No

  N/A

Perpetration Comment

Cooking/Production

• Are all equipment and utensils used for cooking in a clean and sanitary condition?

  Yes

  No

  N/A

• Are foods being cooked to 75c or greater?

  Yes

  No

  N/A

• Are hoods installed over the cooking range with suitable extractor fans fixed and working? Have routine scheduled maintenance and cleaning been preformed?

  Yes

  No

  N/A

• Are food thermometers with probes provided to check temperatures of roasted meats and other food products prepared for the day?

  Yes

  No

  N/A

Cooking/Production Comment

Hot Bain Marie

• Is the food being kept in the Bain Marie for less than one hour?

  Yes

  No

  N/A

• Is the hot box clean?

  Yes

  No

  N/A

• Is the food covered or kept to 60c or above?

  Yes

  No

  N/A

Hot Bain Marie Comment

Reheating

• Are all equipment and utensils used for reheating in a clean and sanitary condition?

  Yes

  No

  N/A

• Are food handlers ensuring that internal food temps are 75c or greater?

  Yes

  No

  N/A

Reheating Comments

Plating

• Is the food served to residents in less than one hour?

  Yes

  No

  N/A

• Is the food at 60c or greater?

  Yes

  No

  N/A

• Are staff wearing clean, correct gloves and clothing?

  Yes

  No

  N/A

Plating Comments

Delivery

• Is food being delivered quickly and hygienically?

  Yes

  No

  N/A

• If food is transported, is it done hygienically?

  Yes

  No

  N/A

Delivery Comments

Cleaning

• Are floors, ceilings and walls cleaned appropriately, and in a timely fashion.

  Yes

  No

  N/A

• Ae insides and outsides of fridges clean?

  Yes

  No

  N/A

• Is all equipment clean?

  Yes

  No

  N/A

• Are spray bottles correctly labeled?

  Yes

  No

  N/A

• Are MSDS sheets in place and current?

  Yes

  No

  N/A

• Ae chemicals stored away from foods, are chemicals stored in the correct area(s)?

  Yes

  No

  N/A

• Are cleaning utensils/chemicals etc stored correctly?

  Yes

  No

  N/A

• Is there a cleaning schedule in place and displayed appropriately?

  Yes

  No

  N/A

• Is there adequate and proper drainage provided and drains clean?

  Yes

  No

  N/A

• Are correct chemical dispensers in use?

  Yes

  No

  N/A

• Is the correct PPE stored near, available too, and used by personal while changing or otherwise servicing chemical containers?

  Yes

  No

  N/A

Cleaning Comments

Personnel Hygeine

• Are food handlers washing their hands prior to handling food?

  Yes

  No

  N/A

• Are staff wearing clean PPE?

  Yes

  No

  N/A

• Are bright blue band aids in use when required?

  Yes

  No

  N/A

• Have all food handlers been inducted? (Kitchen safe food handling)

  Yes

  No

  N/A

• Are food handlers wearing minimal jewellery as per policy?

  Yes

  No

  N/A

• Do all food handlers appear fit and healthy?

  Yes

  No

  N/A

Personnel Hygiene Comment

Safety

• Do all fire exits from the kitchen open in the direction of travel and are they kept unlocked during all operational hours?

  Yes

  No

  N/A

• Are fire extinguishers and fire blankets provided, well signed and accessible?

  Yes

  No

  N/A

• Are 'No Smoking' signs displayed in areas where flammable or combustible gases are located?

  Yes

  No

  N/A

• Fire evacuation signage is in place and unobstructed?

  Yes

  No

  N/A

• Evacuation routes clear of debris?

  Yes

  No

  N/A

Safety Comments

Other / Overall Comments

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• ESS representative

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• Bechtel representative

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