Quarterly operations manager food safety audit - duplicate

Information

Audit Title
Client / Site
Conducted on
Prepared by
Location
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 and actioned
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Teams know what to do when EHO are on site
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Daily fridge and freezer temp checks being effectively completed including probe readings
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Daily & weekly cleaning checklists being effectively completed
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Weekly probe calibration checks being accurately completed
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Daily hot food checks being accurately completed
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Probe wipes available and in working condition, situated next to the probes
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High risk foods are probed for correct temperature
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Weekly food cooling checks being effectively completed
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Food is being cooled within 90 mins following policy - designated area and labeled with start time
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Weekly delivery checks being completed
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Deliveries are stored within 15 mins and checked for cross contamination re allergens
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All food is stored off the floor
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Outer food storage boxes removed to reduce risk of E.coli
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Unwashed fruit and veg are stored away from retail ready foods
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All food handlers questionnaires completed
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FHQ is being completed upon returning to work from sick leave
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Chefs are wearing correct uniform, shoes and hats
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Visitors to the kitchen have chef jackets to wear
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Maintenance is logged on pro net and faulty equip labeled
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Section 2 - Food Safety Policies

COSSH manual available adjacent to chemical store
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No unauthorised cleaning products being used
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Chemicals are used correctly
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Recorded team Meir COSSH training
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Pest control is being monitored and recorded according to policy
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Personal hygiene rules observed as being followed
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Food bought from nominated suppliers
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Raw food stored below cooked foods or separate
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All food correctly labeled adhering to company policy on day dots
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Chopping boards are in good condition and stored in appropriate racks
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In house frozen food given 1 month and labeled accordingly
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Food is defrosted as per company policy
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All food is covered
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Company egg policy is being adhered to
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Cooked rice is only kept for 24 hours
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Food is discarded after 2 hours at room temperature
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Fridge freezer seals are in good condition and not damaged
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Shellfish are being handled appropriately as per company policy
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Condition of food storage containers is suitable
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Allergen risk is clearly labeled and specials sheet in use
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No utensils left in food outside of peak service times
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Correct sanitiser used for all surfaces and sides (also available)
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Two probes available, working and clean
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Functioning probe wipes are available for use
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Hand wash basins clean and stocked with liquid soap, hand drying facility and used correctly
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Hot water available
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No bar glass in the kitchen
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Food service glassware is correctly stored to avoid chips and damage
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Wet floor signage available x2
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First aid kit, burns kit and eyewash available and in good condition
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Appropriate PPE available in the kitchen: googles heavy duty gloves and mask
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Gas valve in kitchen not obstructed
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Section 3: cleanliness

Kitchen floor is clean-debris not allowed to build up
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Kitchen canopies and ceiling clean-dirt not allowed to build up
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Kitchen equipment is in a clean condition (deduct 5 marks for each item not clean)
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Team changing area clean and tidy
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Bin areas clean and tidy
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Mop water is disposed of correctly and mop is hygienic
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Kitchen prep / pot wash sinks are clean and washed between usage
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Dish washer is running at correct temperature and correct dosing
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Shelving is uncluttered and clean
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Area manager:
Duty manager:

Quarterly operations manager food safety audit - duplicate

Go digital today!

Convert your paper checklists into digital forms

Section 1: Documentation

Section 2 - Food Safety Policies

Section 3: cleanliness

Related checklists

Quarterly operations manager food safety audit - duplicate

Free Quarterly operations manager food safety audit - duplicate Checklist

Go digital today!

Convert your paper checklists into digital forms

Section 1: Documentation

Section 2 - Food Safety Policies

Section 3: cleanliness

Related checklists