Retail Food Hygiene Mock Audit 2018

Deliveries checked and put away in 30mins?

In house transport vehicle/trollies clean?

Freezer air temperatures at -18°c or below and foods are correctly frozen?

Fridge air temperatures at 8°c degrees or below? (Food items probed if fridge air temperature above 5°c)

Foods in fridges below 8°c

Stock being rotated?

Stock being date labelled?

Stock labels not defaced/obscured?

Food in date? (Use By or Best Before)

Sufficient ambient, refrigeration and freezer storage?

Probes working/being used?

Probes sanitizer wipes available/in date/wet?

Adequate calibrated probe/Calibration records available?

Risk free of foreign object contamination?

Raw and ready to eat foods adequately separated?

Other direct or cross contamination risks?

Risk of contamination by chemicals?

Cleaning equipment stored correctly? (Away from food/correct colour coding/good condition?)

Chemicals stored away from food/Stored in labelled containers/Appropriate containers?

Adequate cleaning schedule displayed/adhered to?

Trigger sanitizer available/Disposable gloves in use/Latex gloves in use?

Cleaning cloths stored in fresh sanitizer/disposed of/clean regularly?

Floors adequately clean?

Walls adequately clean?

Ceilings adequately clean?

Fittings, Display equipment, fridges, freezers adequately clean?

Food equipment clean/sanitised?

Equipment coming into contact with food able to be cleaned effectively?

Preparation areas/surfaces cleaned adequately?

Surfaces coming into contact with food able to be cleaned effectively?

Storage areas including dry stores and receipt areas clean and tidy?

No evidence of pests/Risk free of contamination by pests?

Adequate pest proofing?

Pest control reports available/Contractor recommendations actioned?

Food preparation areas/Storage rooms waste free?

Outside refuse areas clean/lids on bins?

Doors and windows closed? (unless screened)

Foods defrosted in accordance with policy?

High risk foods left out no longer than 30 minutes during preparation?

Incorrect use of colour coded equipment?

Foods not reheated more than once to 75°c?

Microwaves not being used to defrost?

Foods heated in bain-marie reaching correct temperature?

Foods being held at 63°c?

Adequate Team Members appearance/Adequate protective clothing?

Team Members adhering to jewellery protocol?

Unhygienic habits observed?

Correct hand washing observed/Hands unlikely to cause contamination?

Hand wash basins not obstructed/Being used solely for hand washing?

Hand wash basins supplied with bactericidal soap and paper towels?

Temperature of hot water adequate?

Outdoor clothing and footwear stored away from food areas?

Food hygiene training up to date/records complete and accurate?

Hard copy of current FSMS available/flow chart accurate?

Food Hygiene Diaries available and in use/Signed off/Not falsified/Current diary forms in use?

Individual hazard analysis forms completed from FSMS/Team aware of controls?

No outstanding actions from most recent EHO/TSO visit?

No outstanding actions from previous external audits?

Food Hygiene Rating sticker displayed? (Where applicable)

Adequate allergen warnings displayed for guests to see?

Access to allergen information during service?

Allergenic ingredients (nuts & peanuts) stored correctly?

No defects to walls noted?

Any defects pose a risk on contamination to food? e.g foreign object risk due to defective structure?

No defects to floors noted?

No defects to ceilings noted?

Any defects pose a risk on contamination to food? e.g foreign object risk due to defective structure?

Adequate ventilation and extraction systems?

No defects to fittings in prep/Storage rooms/Light covers/Adequate lighting/Fridge seals etc. noted?

Any defects pose a risk on contamination to food? e.g foreign object risk due to defective equipment?

Equipment working/Evidence of maintenance request?

Adequate separate preparation of raw/Ready-to-eat foods? (by time and/or distance)

Adequate separate food and equipment sinks/Sinks supplied with hot and cold water?

Equipment such as chopping boards, stored correctly?

No other dangerous conditions (Health & Safety Issues)