Information
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HEAD CHEF EXTERNAL AUDIT-FOOD SAFETY AND HYGIENE OF QSR
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Document No.
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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
POLICY ARRANGEMENTS
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Food premises registration document available & signed
Food policy statements
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Policy documentation available, signed & dated
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Documentation brought to the attention of staff
Organisation
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Organisational structure in place
Delivery from FACTORY
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Food delivery temperatures recorded
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Deliveries not left unattended, uncovered, etc
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Date coding & food quality checked
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Abused or damaged goods rejected
Storage
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Chilled/ frozen food stored without delay
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Store rooms in clean & tidy condition
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Fabric & condition of store rooms acceptable
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Environmental factors satisfactory (temperature, etc)
Refrigerated / Freezer Storage
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High risk chilled food stored @ or below +8 deg C
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Frozen food storage @ -18 deg C or colder
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Use by date codes transferred to containers
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Food not stored in open containers
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Cardboard/wooden containers not used in refrigerators
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Glassware not used to store food in refrigerators
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In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination
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Refrigerators not stocked/overloaded
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Strict stock rotation being observed
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FIFO knowledge is there or not??
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Food containers washed properly before use
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why not in place???
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All "open foods" kept wrapped, inc cheese, etc
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why the wrapping is not done??
Ambient Storage
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Storage temperature is appropriate
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Is storage area well lit
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No open dried goods
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what knowledge is lacking??
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Food not stored near chemicals
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Date codes transferred to decanted food
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Strict stock rotation/FIFO being observed
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No out of date/Expired dried goods identified
FOOD PREPARTION
Sanitisation
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Personal hygiene - high standards of <br>'food handler' personal hygiene(including hand washing) ?
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Knives, slicers, etc, sanitised / washed after use
Initial Food Preparation
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Frozen food defrosted under refrigerated conditions
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Cold food refrigerated between preparation & service
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High risk foods kept out of refrigerated conditions as short as possible during preparation
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All food prepared with minimum delay
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what is the problem or hindrance for fast delivery or in food preparation and serving??
Pre-cooking & Reheating
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If cold food has to be pre-cooked are suitable control measures in place & strictly followed
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Microwave oven temperatures / time records available & completed
TEMPERATURE CONTROL
Temperature Records0
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All refrigerators
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All freezers
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High risk hot food core temperatures
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Cold food display / salad service units (if applicable)
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Hot food display/ service units (if applicable)
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Records kept for at least 1 week
Food Service
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Delays between preparation & service kept to a minimum
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Cold food refrigerated between preparation & service
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Adequate protection for display avoiding contamination
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Food covered where possible
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Display units cleaned & sanitised after use
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4 hour rule taken into account
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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.
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Glass breakage procedures understood & operated
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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.
Loose Fittings
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Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas
Wood, Packing Materials, Cloths, Wire Wool, etc
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Wooden handled equipment not in use
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Crude outer packaging not on food preparation surfaces
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No worn / frayed cloths, tea towels, etc
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Wire-wool, brillo pads, metal scourer, etc not in use
Complaints procedure
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Procedure understood & followed
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explain the complaints procedure
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Customer comments book available
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Suitable replies to customers comments entered
Personal Hygiene Standards
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All food handlers issued and trained in good hygiene guidance
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Finger nails are short, unpolished & clean
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Good personal hygiene practices being followed (seen @ time of inspection)
Bad Habits
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Staff not eating or drinking in food rooms
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Staff not coughing / sneezing over food, etc
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Staff not fondling hair, picking nose, scratching, etc
Clothing
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Clean protective over-clothing worn
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Over-clothing not worn outside work
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Personal clothing stored appropriately
Hair
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Suitable head covering provided & worn for all working within the food preparation area & food rooms
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Long hair properly tied back, including waiting staff
Hand Washing
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Did staff wash their hands between tasks
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Do staff wash their hands properly (hands are washed or gloves are changed at critical points)
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"Wash your hands now" notices displayed in WC areas
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Bacterial soap provided at all wash hand basins
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Disposable paper towels provided & used to dry hands
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Only approved jewellery worn
Handling Food
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Serving spoons / Utensils used wherever possible
Wounds
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Open sores, cuts, or splints & bandages on hands are completely covered while handling food.
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No open wounds, sores, etc noted.
Staff illness
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Management fully aware of procedures to follow in the event of staff illness
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Catering staff fully aware of procedures to follow in the event of illness
Maintenance & Pest Control
Maintenance
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Defect reporting system in place/updating the complaint in maintenance group
Pest Control
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Pest control contract in operation
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Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc
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Un-screened windows / doors kept closed
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No active infestation noted/fly pads are kept in mint condition
Food Hygiene training
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Photocopies of certificates, etc available & held on file(FOSTOC CERTIFICATE/FSSAI LICENSE/MEDICAL CERTIFICATES)
Food Safety Policy Training
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Photocopies of certificates, etc available & held on file
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Available for each member of staff
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Completed, dated, signed & up to date
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Food hygiene training given during induction
CLEANING
Cleaning schedule, etc
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Cleaning schedule on display & implemented
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Schedule monitored daily & checks recorded
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Deep clean in place & included within cleaning schedule
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Deep cleaning records retained
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why and what is the importance
Cleaning Standards
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Utensils storeage appropriate
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Cleaning equipment's in mint condition and all solutions are available
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Floors & walls / floor / equipment junctions
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Wall surfaces to hand height (low level)
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High level areas (who's responsibility)
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Cooking equipment, including ovens, grills, fryers, etc
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Internal surfaces of refrigerators &freezers
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Refrigerator & freezer doors seals
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Food preparation equipment, e.g. Food slicers, mixers, etc
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Food preparation surfaces, including chopping boards
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Cooking utensils
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Crockery
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FIFO bottles(nozzles)/sauce carriers
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Wash hand basins & sink units
Vending Machines
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All drinks / food vending machines cleaned daily
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Hygiene record card inside (as appropriate)
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Sanitiser used to clean dispense areas
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All staff fully trained
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Acceptable standards of cleanliness
Refrigeration & Maintenance Records
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Microwave emission checks carried out @least annually
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Refrigeration maintenance contract in place
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Records of call outs / actions retained
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FSSAI inspection reports available & action points if any rectified
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Cooking oil stored in bundled area
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Waste oil disposed of through FACTORY
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Out of date or unfit food appropriately disposed
Waste Management
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Disposed of through authorised waste disposal company/CONTRACTOR
Sanitary Provision
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Provision of adequate facilities for staff
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Provision of adequate facilities for others
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Provision of suitable washing / drying facilities
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Hot & cold running water
STRUCTURE
Walls
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Smooth, impervious, non flaking
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Undamaged
Ceilings
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Smooth, impervious, non flaking
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Free of cobwebs and dust
Flooring
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oil free/sticky/no spillage
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Anti-slip
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Trapped drain gullies provided
Supplementary Recomendations
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