Quarterly operations manager food safety audit

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Guidelines: - Must be completed every 3 months by area manager - A green audit is 90% or above! Amber is 75-89%. Red 74% or less - Red audits will result in a second audit within 4 weeks - Copy emailed to all managers on site - Action plan completed

Section 1: Documentation

• Daily duty manager checklists being completed effectively

  Yes

  No

  N/A

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• Daily fridge and freezer temperature checks being completed effectively

  Yes

  No

  N/A

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• Daily kitchen cleaning checklists being completed effectively

  Yes

  No

  N/A

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• Daily hot food checks being accurately completed

  Yes

  No

  N/A

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• Weekly probe calibration checks being accurately completed

  Yes

  No

  N/A

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• Weekly general manager spot checks being completed

  Yes

  No

  N/A

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• Weekly cleaning checklist being completed accurately

  Yes

  No

  N/A

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• Weekly food cooling checks being effectively completed

  Yes

  No

  N/A

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• Weekly delivery checks being completed

  Yes

  No

  N/A

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• All food handlers completed the food handlers questionnaire

  Yes

  No

  N/A

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• Alleged food poisoning incidents correctly reported

  Yes

  No

  N/A

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• Alleged foreign body incidents correctly reported

  Yes

  No

  N/A

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• Maintenance log completed

  Yes

  No

  N/A

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• Buffet checks completed if applicable

  Yes

  No

  N/A

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Section 2: food safety policies

• COSSH manual in noticeboard

  Yes

  No

  N/A

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• No unauthorised cleaning products being used

  Yes

  No

  N/A

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• Recorded team member COSSH training

  Yes

  No

  N/A

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• Any pest activity reported

  Yes

  No

  N/A

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• Pest contractors manual available and regular visits being conducted

  Yes

  No

  N/A

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• Personal hygiene rules being followed

  Yes

  No

  N/A

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• Food bought from nominated suppliers only

  Yes

  No

  N/A

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• Raw food stored below cooked foods

  Yes

  No

  N/A

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• All food is in date

  Yes

  No

  N/A

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• All food correctly labeled

  Yes

  No

  N/A

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• Chopping boards in good condition and correct ones being used

  Yes

  No

  N/A

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• In house frozen food given one month and labeled accordingly

  Yes

  No

  N/A

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• All food is covered

  Yes

  No

  N/A

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• All food is stored off the floor where possible

  Yes

  No

  N/A

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• Fridge freezer seals are clean and not damaged

  Yes

  No

  N/A

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• Condition of food storage containers is in good

  Yes

  No

  N/A

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• No utensils left in food

  Yes

  No

  N/A

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• Sanitizer used for surfaces and sides

  Yes

  No

  N/A

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• Two probes are available and clean

  Yes

  No

  N/A

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• Probe wipes are available

  Yes

  No

  N/A

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• Protective clothing worn by team members and it is clean and in good condition

  Yes

  No

  N/A

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• Wash basins stocked with liquid soap and hand drying facility

  Yes

  No

  N/A

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• Hot water available

  Yes

  No

  N/A

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• No glass being stored in the kitchen

  Yes

  No

  N/A

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• Wet floor signage available

  Yes

  No

  N/A

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• First aid kit stocked as per policy

  Yes

  No

  N/A

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• Appropriate PPE available in the kitchen

  Yes

  No

  N/A

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• Gas valve in kitchen not obstructed

  Yes

  No

  N/A

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Section 3: cleanliness

• Kitchen floor is clean-debris not allowed to build up

  Yes

  No

  N/A

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• Kitchen canopies and ceiling clean-dirt not allowed to build up

  Yes

  No

  N/A

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• Kitchen equipment is in a clean condition (deduct 5 marks for each item not clean)

  Yes

  No

  N/A

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• Team changing area clean and tidy

  Yes

  No

  N/A

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• Bin areas clean and tidy

  Yes

  No

  N/A

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• Area manager:

  Sign

• Duty manager:

  Sign