QSR-HEAD CHEF AUDIT

• HEAD CHEF EXTERNAL AUDIT-FOOD SAFETY AND HYGIENE OF QSR

• Document No.

• Client / Site

  KIBSS-MAINSHOP

  KIBSS-NEWSHOP

  KIBSS-NAGAPATTINAM

  KIBSS-KILVELUR

• Conducted on

  Date

• Prepared by

• Location

  KARAIKAL

  TAMILNADU

• Personnel

  Mr.SANTHA KUMAR

POLICY ARRANGEMENTS

• Food premises registration document available & signed

  Yes

  No

  N/A

Food policy statements

• Policy documentation available, signed & dated

  Yes

  No

  N/A

• Documentation brought to the attention of staff

  Yes

  No

  N/A

Organisation

• Organisational structure in place

  Yes

  No

  N/A

Delivery from FACTORY

• Food delivery temperatures recorded

  Yes

  No

  N/A

• Deliveries not left unattended, uncovered, etc

  Yes

  No

  N/A

• Date coding & food quality checked

  Yes

  No

  N/A

• Abused or damaged goods rejected

  Yes

  No

  N/A

Storage

• Chilled/ frozen food stored without delay

  Yes

  No

  N/A

• Store rooms in clean & tidy condition

  Yes

  No

  N/A

• Fabric & condition of store rooms acceptable

  Yes

  No

  N/A

• Environmental factors satisfactory (temperature, etc)

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• High risk chilled food stored @ or below +8 deg C

  Yes

  No

  N/A

• Frozen food storage @ -18 deg C or colder

  Yes

  No

  N/A

• Use by date codes transferred to containers

  Yes

  No

  N/A

• Food not stored in open containers

  Yes

  No

  N/A

• Cardboard/wooden containers not used in refrigerators

  Yes

  No

  N/A

• Glassware not used to store food in refrigerators

  Yes

  No

  N/A

• In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  Yes

  No

  N/A

• Refrigerators not stocked/overloaded

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

• FIFO knowledge is there or not??

  Yes

  No

  N/A

• Food containers washed properly before use

  Yes

  No

  N/A

• why not in place???

  Yes

  No

  N/A

• All "open foods" kept wrapped, inc cheese, etc

  Yes

  No

  N/A

• why the wrapping is not done??

  Yes

  No

  N/A

Ambient Storage

• Storage temperature is appropriate

  Yes

  No

  N/A

• Is storage area well lit

  Yes

  No

  N/A

• No open dried goods

  Yes

  No

  N/A

• what knowledge is lacking??

  Yes

  No

  N/A

• Food not stored near chemicals

  Yes

  No

  N/A

• Date codes transferred to decanted food

  Yes

  No

  N/A

• Strict stock rotation/FIFO being observed

  Yes

  No

  N/A

• No out of date/Expired dried goods identified

  Yes

  No

  N/A

FOOD PREPARTION

Sanitisation

• Personal hygiene - high standards of <br>'food handler' personal hygiene(including hand washing) ?

  Yes

  No

  N/A

• Knives, slicers, etc, sanitised / washed after use

  Yes

  No

  N/A

Initial Food Preparation

• Frozen food defrosted under refrigerated conditions

  Yes

  No

  N/A

• Cold food refrigerated between preparation & service

  Yes

  No

  N/A

• High risk foods kept out of refrigerated conditions as short as possible during preparation

  Yes

  No

  N/A

• All food prepared with minimum delay

  Yes

  No

  N/A

• what is the problem or hindrance for fast delivery or in food preparation and serving??

  Yes

  No

  N/A

Pre-cooking & Reheating

• If cold food has to be pre-cooked are suitable control measures in place & strictly followed

  Yes

  No

  N/A

• Microwave oven temperatures / time records available & completed

  Yes

  No

  N/A

TEMPERATURE CONTROL

Temperature Records0

• All refrigerators

  Yes

  No

  N/A

• All freezers

  Yes

  No

  N/A

• High risk hot food core temperatures

  Yes

  No

  N/A

• Cold food display / salad service units (if applicable)

  Yes

  No

  N/A

• Hot food display/ service units (if applicable)

  Yes

  No

  N/A

• Records kept for at least 1 week

  Yes

  No

  N/A

Food Service

• Delays between preparation & service kept to a minimum

  Yes

  No

  N/A

• Cold food refrigerated between preparation & service

  Yes

  No

  N/A

• Adequate protection for display avoiding contamination

  Yes

  No

  N/A

• Food covered where possible

  Yes

  No

  N/A

• Display units cleaned & sanitised after use

  Yes

  No

  N/A

• 4 hour rule taken into account

  Yes

  No

  N/A

• whether they know? if not then educate them:Explaining the 2-hour / 4-hour rule<br><br>Put simply the rule is: Under 2 hours = Good to use or you can refrigerate at 5°C or less. 2 to 4 hours = This timeframe means the food is okay to use. Over 4 hours = Throw your food away immediately.

  Yes

  No

  N/A

• Glass breakage procedures understood & operated

  Yes

  No

  N/A

• whether they know and if not, educate them A glass breakage procedure typically consists of the following:<br><br>Production is stopped, affected stock is quarantined and most likely disposed of.<br>Nearby production areas are stopped and product assessed.<br>All people in the area sent away from production area<br>The area affected is cordoned off as is a a safe distance from the breakage in the event of shards.<br>A clean up crew must come in using vacuums or brush and shovels<br>All people affected must completely remove and change PPE and inspect soles of footwear<br>The clean up crew must remove PPE after finishing.<br>Production can only commence once management has inspected and verified it is safe to do so. Includes inspection of people and PPE for glass fragments.

  Yes

  No

  N/A

Loose Fittings

• Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

  Yes

  No

  N/A

Wood, Packing Materials, Cloths, Wire Wool, etc

• Wooden handled equipment not in use

  Yes

  No

  N/A

• Crude outer packaging not on food preparation surfaces

  Yes

  No

  N/A

• No worn / frayed cloths, tea towels, etc

  Yes

  No

  N/A

• Wire-wool, brillo pads, metal scourer, etc not in use

  Yes

  No

  N/A

Complaints procedure

• Procedure understood & followed

  Yes

  No

  N/A

• explain the complaints procedure

  Yes

  No

  N/A

• Customer comments book available

  Yes

  No

  N/A

• Suitable replies to customers comments entered

  Yes

  No

  N/A

Personal Hygiene Standards

• All food handlers issued and trained in good hygiene guidance

  Yes

  No

  N/A

• Finger nails are short, unpolished & clean

  Yes

  No

  N/A

• Good personal hygiene practices being followed (seen @ time of inspection)

  Yes

  No

  N/A

Bad Habits

• Staff not eating or drinking in food rooms

  Yes

  No

  N/A

• Staff not coughing / sneezing over food, etc

  Yes

  No

  N/A

• Staff not fondling hair, picking nose, scratching, etc

  Yes

  No

  N/A

Clothing

• Clean protective over-clothing worn

  Yes

  No

  N/A

• Over-clothing not worn outside work

  Yes

  No

  N/A

• Personal clothing stored appropriately

  Yes

  No

  N/A

Hair

• Suitable head covering provided & worn for all working within the food preparation area & food rooms

  Yes

  No

  N/A

• Long hair properly tied back, including waiting staff

  Yes

  No

  N/A

Hand Washing

• Did staff wash their hands between tasks

  Yes

  No

  N/A

• Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  Yes

  No

  N/A

• "Wash your hands now" notices displayed in WC areas

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands

  Yes

  No

  N/A

• Only approved jewellery worn

  Yes

  No

  N/A

Handling Food

• Serving spoons / Utensils used wherever possible

  Yes

  No

  N/A

Wounds

• Open sores, cuts, or splints & bandages on hands are completely covered while handling food.

  Yes

  No

  N/A

• No open wounds, sores, etc noted.

  Yes

  No

  N/A

Staff illness

• Management fully aware of procedures to follow in the event of staff illness

  Yes

  No

  N/A

• Catering staff fully aware of procedures to follow in the event of illness

  Yes

  No

  N/A

Maintenance & Pest Control

Maintenance

• Defect reporting system in place/updating the complaint in maintenance group

  Yes

  No

  N/A

Pest Control

• Pest control contract in operation

  Yes

  No

  N/A

• Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc

  Yes

  No

  N/A

• Un-screened windows / doors kept closed

  Yes

  No

  N/A

• No active infestation noted/fly pads are kept in mint condition

  Yes

  No

  N/A

Food Hygiene training

• Photocopies of certificates, etc available & held on file(FOSTOC CERTIFICATE/FSSAI LICENSE/MEDICAL CERTIFICATES)

  Yes

  No

  N/A

Food Safety Policy Training

• Photocopies of certificates, etc available & held on file

  Yes

  No

  N/A

• Available for each member of staff

  Yes

  No

  N/A

• Completed, dated, signed & up to date

  Yes

  No

  N/A

• Food hygiene training given during induction

  Yes

  No

  N/A

CLEANING

Cleaning schedule, etc

• Cleaning schedule on display & implemented

  Yes

  No

  N/A

• Schedule monitored daily & checks recorded

  Yes

  No

  N/A

• Deep clean in place & included within cleaning schedule

  Yes

  No

  N/A

• Deep cleaning records retained

  Yes

  No

  N/A

• why and what is the importance

  Yes

  No

  N/A

Cleaning Standards

• Utensils storeage appropriate

  Yes

  No

  N/A

• Cleaning equipment's in mint condition and all solutions are available

  Yes

  No

  N/A

• Floors & walls / floor / equipment junctions

  Yes

  No

  N/A

• Wall surfaces to hand height (low level)

  Yes

  No

  N/A

• High level areas (who's responsibility)

  Yes

  No

  N/A

• Cooking equipment, including ovens, grills, fryers, etc

  Yes

  No

  N/A

• Internal surfaces of refrigerators &freezers

  Yes

  No

  N/A

• Refrigerator & freezer doors seals

  Yes

  No

  N/A

• Food preparation equipment, e.g. Food slicers, mixers, etc

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards

  Yes

  No

  N/A

• Cooking utensils

  Yes

  No

  N/A

• Crockery

  Yes

  No

  N/A

• FIFO bottles(nozzles)/sauce carriers

  Yes

  No

  N/A

• Wash hand basins & sink units

  Yes

  No

  N/A

Vending Machines

• All drinks / food vending machines cleaned daily

  Yes

  No

  N/A

• Hygiene record card inside (as appropriate)

  Yes

  No

  N/A

• Sanitiser used to clean dispense areas

  Yes

  No

  N/A

• All staff fully trained

  Yes

  No

  N/A

• Acceptable standards of cleanliness

  Yes

  No

  N/A

Refrigeration & Maintenance Records

• Microwave emission checks carried out @least annually

  Yes

  No

  N/A

• Refrigeration maintenance contract in place

  Yes

  No

  N/A

• Records of call outs / actions retained

  Yes

  No

  N/A

• FSSAI inspection reports available & action points if any rectified

  Yes

  No

  N/A

• Cooking oil stored in bundled area

  Yes

  No

  N/A

• Waste oil disposed of through FACTORY

  Yes

  No

  N/A

• Out of date or unfit food appropriately disposed

  Yes

  No

  N/A

Waste Management

• Disposed of through authorised waste disposal company/CONTRACTOR

  Yes

  No

  N/A

Sanitary Provision

• Provision of adequate facilities for staff

  Yes

  No

  N/A

• Provision of adequate facilities for others

  Yes

  No

  N/A

• Provision of suitable washing / drying facilities

  Yes

  No

  N/A

• Hot & cold running water

  Yes

  No

  N/A

STRUCTURE

Walls

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Undamaged

  Yes

  No

  N/A

Ceilings

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Free of cobwebs and dust

  Yes

  No

  N/A

Flooring

• oil free/sticky/no spillage

  Yes

  No

  N/A

• Anti-slip

  Yes

  No

  N/A

• Trapped drain gullies provided

  Yes

  No

  N/A

Supplementary Recomendations

• undefined