Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

POLICY ARRANGEMENTS

  • Food premises registration document available & signed

Food policy statements

  • Policy documentation available, signed & dated

  • Documentation brought to the attention of staff through briefing or training session, records retained for proof?

Organisation

  • Organisational structure in place

ARRANGEMENTS

  • Is there a HACCP plan in place that follows the codex principles?

  • When is the HACCP system due for review?

  • Is the system applicable to the processes and food groups that are being prepared?

  • Are flow charts available for processes, and have they been verified?

  • Are monitoring and verification procedures in place and operating effectively?

Food Safety System / Due Dilligence records

  • Has an approved supplier list been created?

  • Have any checks been conducted on suppliers or certification obtained?

  • Has a hygiene policy been created and communicated to staff?

  • Are policies in existence relating to allergens, product withdrawal, food poisoning, glass, traceability and supplier approval?

STORAGE & DELIVERY

  • Chilled food delivered @ +8 deg C or colder

  • Frozen food delivered @ -12 deg C or colder

  • Food delivery temperatures recorded

  • Condition of delivery vehicles & driver checked & recorded

  • Deliveries not left unattended, uncovered, etc

  • Date coding & food quality checked

  • Abused or damaged goods rejected

  • Unwrapping/ decanting carried out in separate areas

Storage

  • Chilled/ frozen food stored without delay

  • Store room in clean & tidy condition

  • Food stored on suitable racking off the floor (6")

  • Fabric & condition of store rooms acceptable

  • Environmental factors satisfactory (temperature, etc)

Refrigerated / Freezer Storage

  • High risk chilled food stored @ or below +8 deg C

  • Frozen food storage @ -18 deg C or colder

  • Use by date codes transferred to containers

  • Food not stored in open containers

  • Cardboard/wooden containers not used in refrigerators

  • Glassware not used to store food in refrigerators

  • In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  • Are egg's stored under refrigerated conditions & date marked

  • Refrigerators not stocked/overloaded

  • Strict stock rotation being observed

  • Food containers sanitised before use

  • All "open foods" kept wrapped, inc cheese, etc

Ambient Storage

  • Storage temperature is appropriate

  • Is storage area well lit

  • Protective light shields (diffusers) cover all light sources

  • No open dried goods

  • Food not stored near chemicals

  • Date codes transferred to decanted food

  • Strict stock rotation being observed

  • No out of date dried goods identified

FOOD PREPARTION

Sanitisation

  • Adequate supplies of sanitiser available & used

  • Correct application of sanitiser & staff appropriately trained

  • Chopping boards, knives, slicers, etc, sanitised / washed after use

  • Salad wash available & used

  • Detergent sanitiser used in dishwasher or correct manual washing methods used

Initial Food Preparation

  • Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

  • Disposable towels used to wipe down food surfaces

  • Frozen food defrosted under refrigerated conditions

  • Cold food refrigerated between preparation & service

  • High risk foods kept out of refrigerated conditions as short as possible during preparation

  • All high risk foods not left unattended e.g. During breaks

Pre-cooking & Reheating

  • No unnecessary pre-cooking

  • If hot food has to be pre-cooked are suitable control measures in place & strictly followed

  • If cold food has to be pre-cooked are suitable control measures in place & strictly followed

  • Blast chiller available if pre cooking regularly & short cook chill code of practice applied

  • Blast chiller temperatures / time records available & completed

  • If no blast chiller, are hot foods chilled quickly (detail process to be used).

stock

  • Allergen control is being managed effectively?

TEMPERATURE CONTROL

General Delivery & Storage

Hot Food

  • All high risk food cooked to a core temperature of @ least 75 deg C

  • Hot food display temperature kept above 63 deg C

  • Random temperature records maintained relating to high risk foods?

  • Hot food from display never reheated

Temperature Monitoring Procedures

  • Probe wipes available

  • Temperature test medium available in all refrigerators & used

  • Probe used to check fridge & freezer temperatures

  • Frequency check in line with company procedures (or at least twice a day)

  • Probe calibrated monthly & checks recorded

  • Annual formal calibration & certification available

  • Probe breakdown procedures in place

  • Action taken for unsatisfactory product temperatures

Temperature Records

  • Food deliveries (chilled & frozen)

  • All refrigerators

  • All freezers

  • High risk hot food core temperatures

  • Cold food display / salad service units (if applicable)

  • Hot food display/ service units (if applicable)

  • Records kept for at least 3 months

Cross Contamination

  • Are procedures in place to manage the risk of cross contamination?

  • Colour coded chopping boards in use?

  • Colour coded knives in use?

  • Separate areas for high risk food preparation or clean down process?

  • Kitchen operates on a linear process avoiding the risk of cross contamination?

  • Controls are in place for allergen storage?

  • Allergens noted on menu list (warnings given)?

Loose Fittings

  • Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

  • Notice boards not positioned above or in close proximity to food preparation areas

  • No drawing pins on notice boards

Wood, Packing Materials, Cloths, Wire Wool, etc

  • Wooden handled equipment not in use

  • No worn / frayed cloths, tea towels, etc

  • Wire-wool, brillo pads, metal scourer, etc not in use

Complaints procedure

  • Procedure understood & followed

  • Customer comments book available

  • Suitable replies to customers comments entered

Personal Hygiene Standards

  • All food handlers issued and trained in good hygiene guidance

  • Finger nails are short, unpolished & clean

  • Good personal hygiene practices being followed (seen @ time of inspection)

Bad Habits

  • Staff not eating or drinking in food rooms

  • Staff not coughing / sneezing over food, etc

  • Staff not fondling hair, picking nose, scratching, etc

Clothing

  • Clean protective over-clothing worn

  • Over-clothing not worn outside work

  • Personal clothing stored appropriately

Hair

  • Suitable head covering provided & worn for all working within the food preparation area & food rooms

  • Long hair properly tied back, including waiting staff

Hand Washing

  • Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

  • Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  • "Wash you hands now" notices displayed in WC areas

  • Bacterial soap provided at all wash hand basins

  • Disposable paper towels provided & used to dry hands

  • Only approved jewellery worn

Handling Food

  • Serving spoons / Utensils used wherever possible

Wounds

  • Open sores, cuts, or splints & bandages on hands are completely covered while handling food.

  • No open wounds, sores, etc noted.

Staff illness

  • Management fully aware of procedures to follow in the event of staff illness

  • Catering staff fully aware of procedures to follow in the event of illness

  • Return to work sickness forms / questionnaires completed

Pre employment Screening

  • Pre-employment questionnaires completed

  • Report of infection declaration forms signed

Maintenance & Pest Control

Maintenance

  • Defect reporting system in place

  • System for auctioning urgent defects in place

Pest Control

  • Pest control contract in operation and BPCA member?

  • Annual review meeting conducted with contractor?

  • Pest contract log book retained on site and available for inspection?

  • Actions from contractors visits are closed out?

  • Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc?

  • Un-screened windows / doors kept closed?

  • No active infestation noted?

Food Hygiene training

  • Managers & all food handling staff fully trained in appropriate safety & hygiene requirements?

  • Details recorded on personal training files?

  • Photocopies of certificates, etc available & held on file?

Food Safety Policy Training

  • Managers and all food handling staff fully trained & details recorded on training forms, etc

  • Photocopies of certificates, etc available & held on file

  • Available for each member of staff

  • Completed, dated, signed & up to date

  • Food hygiene training given during induction

CLEANING

Cleaning schedule, etc

  • Cleaning schedule on display & implemented

  • Schedule monitored daily & checks recorded

  • Deep clean contract in place & included within cleaning schedule

  • Deep cleaning records retained

  • Deep cleaning contractors risk assessments available & held on file

  • Deep cleaning contractors Safe Systems of Work available & held on file

  • All cleaning staff fully trained &competent to carry out specialist works

  • Photographic evidence available following extract duct deep cleaning

Cleaning Standards

  • Utensils storage appropriate

  • Cleaning equipment colour coded

  • Floors & walls / floor / equipment junctions

  • Wall surfaces to hand height (low level)

  • High level areas (who's responsibility)

  • Cooking equipment, including ovens, grills, fryers, etc

  • Internal surfaces of refrigerators &freezers

  • Refrigerator & freezer doors seals

  • Food preparation equipment, e.g. Food slicers, mixers, etc

  • Food preparation surfaces, including chopping boards

  • Cooking utensils

  • Crockery

  • Drink dispensers, ice machines & post mix machines

  • Wash hand basins & sink units

  • Overall effectivity (include results of swab tests, if conducted)

Miscellaneous, Reports, Records, etc.

Refrigeration & Maintenance Records

  • Microwave emission checks carried out @least annually

  • Microwave emission test records available

  • Refrigeration maintenance contract in place

  • Records of call outs / actions retained

  • Dishwasher maintenance

  • EHO inspection reports available & action points if any rectified

  • Cooking oil stored in bundled area

  • Waste oil disposed of through recognised contractor

  • Glass breakage procedure in place & operated

Waste Management

  • Have all waste products been identified & assessed

  • Disposed of through authorised waste disposal company

  • Are duty of care waste transfer notes available & held on file

Sanitary Provision

  • Provision of adequate facilities for staff

  • Provision of adequate facilities for others

  • Clean

  • Provision of suitable washing / drying facilities

  • Hot & cold running water

Changing Rooms

  • Adequate facilities provided

FABRIC & STRUCTURE

Walls

  • Smooth, impervious, non flaking

  • Light coloured

  • Capable of being easily cleaned

  • Undamaged

Ceilings

  • Smooth, impervious, non flaking

  • Fire resistant

  • Light coloured

  • Coved at wall joints

  • Capable of being thoroughly cleaned

Flooring

  • Non-absorbent

  • Anti-slip

  • Without crevices

  • Capable of being thoroughly cleaned

  • Resistant to acids, grease, salts, etc

Additional Observations

Recommendations

  • Client's Representative

  • Auditors Signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.