Risk Managers Audit Form - RM(G)27

Information

Safety Management and Admin

Is a Safety Policy in place, are staff fully aware of procedures?
Are Health & Safety Risk Assessments undertaken, documented and applied to individual unit?
Are staff consulted and informed on safety matters, is adequate information provided on staff notice boards?<br>
Are any health & safety issues outstanding from previous audits?
Is an accident reporting system in place, are staff aware? <br>
Are fire risk assessments and fire training undertaken and documented?
Are all tests and maintenance records applicable to unit in place?

Fire safety – are means of escape and fire fighting equipment satisfactory?
Is control of flammable substances satisfactory (e.g. storage protection, accumulations)?
Is canopy and filter cleaning satisfactory?
Electrical safety – no visible hazards?
Floor safety – slipping and tripping any other relevant hazards?
Manual handling hazards. Have any significant tasks been assessed and documented and are staff trained?
Chemical/safety hazards/biological/environmental. Any significant tasks, have they been assessed and are staff trained?
Safe storage of chemicals and equipment associated with cleaning/washing up?
Maintenance – is all equipment in good repair and working appropriately?
Work equipment, guarding, location, stability etc. – are hazards controlled effectively?

PPE selection, use and storage?
First Aid boxes – adequate and stocked?
Changing, resting, washing, toilet facilities – clean, tidy and maintained?
Are staff trained appropriately for their tasks? Can they demonstrate this knowledge by answers or actions during the audit? Are training records available?

HACCP and food policy standards in place, operating and fully understood by all staff?
Within the unit, are critical points clearly identified, managed and recorded by competent staff?
Is an incident reporting procedure in place and operating?
Are any food issues outstanding from previous audit?
GM and nut allergy procedures and notices in place and displayed clearly?
All other records up to date and being actively maintained (eg cleaning records and health)?

Is cross contamination throughout operation monitored and controlled? Is raw and high risk separation effective?
Are precautions to avoid contamination throughout operation in place to control physical, chemical and microbiological hazards. No bad practices observed?
All food in date and date coded if necessary, effective stock rotation?
Is storage of foodstuffs in store or on displayed effective? If displayed food is above 8oC, 4 hour rule in place, if below 63oC, 2 hour rule in place?
Are all structural surfaces clean throughout? Cleaning and sanitising of food and hand contact equipment and surfaces throughout?
Maintenance of all structural surfaces and equipment throughout including customer areas? <br>
Effectiveness of mechanical washing equipment is used, or wash up area sink designated and clean?
Effective lighting, ventilation, drainage?
No evidence of any pests, good control, storage and disposal of waste?
Are an adequate number of probe thermometers available, disinfected using probe wipes prior to use and calibrated?

Are staff trained appropriate for their tasks. Can they demonstrate this knowledge by answers or actions during the audit. Are training records available?
Personal hygiene standards – suitable protective clothing including head coverings, no jewellery, no excessive make up, no smoking
Illness reporting in place – are management and staff aware?
Are hand wash and staff changing facilities available?
Are correct hand washing procedures followed?
If gloves are used are procedures acceptable?