Information
-
Document No.
-
Unit
-
Conducted on
-
Auditor
-
Manager
-
Staff members name
Due diligence
-
Has each unit got a food specification manual
-
Has the manager actioned or reportsd defects following health and safety audits and have previous reports been completed
-
Has attraction audit plan been completed
-
Is pest control documentation up to date
-
Are there regular signed and dated cleaning checklists since the last audit (completed in pen)
-
Have all points raised from previous audots been actioned
Cleaning and disinfection
-
Provision of properly labelled chemical spray bottles
-
Cleanliness of ventilation canopy
-
Are all floors clean, under the units, including in the corners and behind doors
-
Are ceilings or areas within reach free from splashes and light fittings free from foreign bodies
-
Are all walls clean of spilages and free from debris
-
Are all items of food equipment, food mixers, ovens, fridges, freezers, inside doors and microwaves clean
-
Are all food contact surfaces door handles and work surfaces clean
-
are equpment wheels clean, have table and equipment legs been cleaned and free from debris
-
Handwash basin clean soap, & hand owels clean and free from debris
-
Dishwasher washup area including shelves underneath clean
-
Is there an ice machine cleaning/sanitising regime in place.
-
Is there an ice build up on the freezers
-
Is the oil clean and fryer draining/cleaning regimes evident and in place
-
Is the electronic fly killer clean and in working order if at a safe reachable height
-
Refuse area cleanliness outside the unit
-
Are all food bins/skips in food production areas covered at all times
Temperature controls
-
Ice/boiling water probe accuracy records available action has been taken and recorded on a monthly basis
-
Sufficient probes available for use and working
-
Are fridge & freezer temperature records available and completed correctly using an external probe. Including the last audits and todays
-
Have cooking/reheating & hot holding temperature been completed since the last audit including todays
-
Hot food cooling regimes implemented and recorded
-
Thawing regimes correctly implented
Cross contamination
-
Is there any risk of food contamination
-
Cutting boards provided in clean good working condition used and stored correctly
-
Temperature probes sanitised correctly using probe wipes
-
Proper use of cloths and disposable wipes
-
Liquid soap, paper towels hot water at WHB
-
Ice scoops left in santiser between use
-
Are all chemicals stored away from food
Food storage and stock rotation
-
Are there any out of date foods
-
Are all foods marked with preparation/use by dates
-
Are all foods that have been removed from original packagingis dated correctly with MEG label
-
Are all thawed foods marked with thawed on/use by dates
-
Has fresh meat, poultry, dairy products been frozen down by the unit
-
All food stored off the floor
-
Stored open ambient food decanted into lidded containers or appropriately wrapped and labelled
-
Is stock rotation system in place usind FIFO
Personal hygiene
-
Evidence of hand washing
-
Work wear and jewellery controls compliance
-
Now wash your hands signs displayed
-
Are all staff displaying appropriate food handling habits
-
Have all food handlers signed a food handler declaration
-
Have all food handlers completed MEG unit introduction hygiene training and passed
-
Have all food handlers completed chemical/COSSH training and passed
-
Have all food handlers completed level 2 or equivalent food safety training
sign off
-
Items requiring attention
-
Signature
