Record 8: Internal Catering Audit- Rosstown

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Select date

  Date

Delivery of incoming goods

• Approved suppliers used

  Yes

  No

  N/A

• Supplier listing up to date

  Yes

  No

  N/A

• Food transport in a clean and tidy state

  Yes

  No

  N/A

• Appropriate packaging used in transportation with legible dates

  Yes

  No

  N/A

• Record 1 Incoming Goods completed with every delivery

  Yes

  No

  N/A

• Food temperatures taken for high risk items

  Yes

  No

  N/A

• Frozen goods delivered in a solid state

  Yes

  No

  N/A

• Eggs delivered refrigerated and clean

  Yes

  No

  N/A

Refrigerator Monitoring

• Record 2 Temperature Log Sheet Main Kitchen filled twice daily

  Yes

  No

  N/A

• Record 2 Temperature Log Sheet Back Kitchen filled in twice daily

  Yes

  No

  N/A

• Stock stored covered and labelled in refrigerators

  Yes

  No

  N/A

• Door seal clean and in good order main cool room

  Yes

  No

  N/A

• Door seal clean and in good order back refrigerator

  Yes

  No

  N/A

Thawing

• Thawing of frozen food conducted correctly

  Yes

  No

  N/A

Dry Storage

• Dry storage items stored off the ground

  Yes

  No

  N/A

• Stock correctly being rotated

  Yes

  No

  N/A

• No chemicals stored in dry store

  Yes

  No

  N/A

• Containers being used - best before / used by dates.

  Yes

  No

  N/A

Cold storage

• Raw and cooked food stored correctly

  Yes

  No

  N/A

• Food items covered

  Yes

  No

  N/A

• Stock rotated correctly

  Yes

  No

  N/A

• Cool room clean

  Yes

  No

  N/A

• Cool room fans clean

  Yes

  No

  N/A

• Stock stored off cool room floor

  Yes

  No

  N/A

• Raw and cooked food stored correctly

  Yes

  No

  N/A

Frozen Storage

• Food items covered

  Yes

  No

  N/A

• Stock rotated correctly

  Yes

  No

  N/A

• Freezer Clean

  Yes

  No

  N/A

• Stock stored off freezer floor

  Yes

  No

  N/A

Temperature of Food at Service

• Record 4 Temperature of Food filled in for lunch and dinner

  Yes

  No

  N/A

• Record 5 Soup Temperature filled out nightly

  Yes

  No

  N/A

Calibration

• Record 6 Thermometer Calibration filled out

  Yes

  No

  N/A

Cleaning

• Record 7 Main Kitchen filled out daily

  Yes

  No

  N/A

• Main Kitchen clean at time of inspection

  Yes

  No

  N/A

Internal and External Audits

• Items from previous audits completed

  Yes

  No

  N/A

Blast Chilling / Cooling

• Hot items being cooled correctly

  Yes

  No

  N/A

Food Recall

• Food recall procedure in place

  Yes

  No

  N/A

Food Preparation and Equipment

• Kitchen equipment and tools in good repair

  Yes

  No

  N/A

• Colour coded chopping boards being used correctly

  Yes

  No

  N/A

• Waste area clean

  Yes

  No

  N/A

• Equipment and benches being sanitised

  Yes

  No

  N/A

• 2/4hr being followed whilst preparing food

  Yes

  No

  N/A

• Exhaust Fans clean

  Yes

  No

  N/A

• Chemicals stored correctly with MSDS

  Yes

  No

  N/A

• Dishwasher working effectively

  Yes

  No

  N/A

Pest Control

• Pest control program in place

  Yes

  No

  N/A

Personal Hygiene Practices

• Correct food handling techniques being used at time of audit

  Yes

  No

  N/A

• Coloured band aids available

  Yes

  No

  N/A

• Staff aware of illnesses that excludes them from food handling

  Yes

  No

  N/A

Staff Training

• Training attended as per training calendar

  Yes

  No

  N/A