Rixos Food Safety Audit

Presence of GHP's posters all over the kitchen premises

Walls are made of appropriate material easy to clean

Ceilings are made of appropriate material easy to clean

Floors are in good condition

Floors are made of appropriate material easy to clean

Electrical cables are well protected

Light bulbs are properly protected

Absence of wooden surfaces

Drains are in good condition

Drains are clean

Waste bins are foot operated

Waste bins are emptied on regular basis

Doors are pest proofed

Doors are made up of proper material

Ventilation is appropriate

Toilets are well located and in good condition

Walls are properly maintained free of holes, cracks and crevices

Ceilings should be properly maintained free of holes, cracks and crevices.

Changing rooms are available in order to reduce hazards

Microbiological and chemical tests for water are done on yearly basis

Microbiological and chemical tests for ice are done on yearly basis

All food handlers are trained

Health cards are available for all food handlers

Presence of posted sickness policy

Uniform is light in color, without buttons and pockets and sleeves should be long and unfolded

Hairnets are properly worn

Beards are shaved properly and covered

Gloves are available and changed appropriately

Hand washing procedure is properly followed

Hand wash basins are available and appropriate in number.

Hand washing procedure is properly followed

Liquid soap, disposable tissues, disinfectant and foot operated waste bin are available at each hand washing station

Smoking is not allowed in food premises

Eating is not allowed in food premises

Absence of jewelry

Visitor policy is available

Personal belongings are properly stored away from food rooms

Temperature of raw materials is checked

Receiving area is available and well maintained

Temperature of chiller is maintained below 4 ̊C and recorded daily every four hours with corresponding corrective actions in case of deviation in temperature

Chiller storage areas are in good condition

Food items are properly stored on plastic pallets or non corrosive shelves

Shelves are well maintained

Chiller storage areas are clean

Proper segregation is followed

Food items are properly labeled

FIFO is followed, absence of expired items

Absence of cardboard boxes

Freezer storage areas are in good condition

Food items are properly stored on plastic pallets or non corrosive shelves

Shelves are well maintained

Freezer storage areas are clean

Temperature of freezers is maintained below - 18 ̊C and recorded daily every four hours with corresponding corrective actions in case of deviation in temperature.

Food items are properly labeled

FIFO is followed, absence of expired items

Proper segregation is followed

Food items are properly stored on plastic pallets or non corrosive shelves

Non food items are properly stored on plastic pallets or non corrosive shelves

Shelves are well maintained

Dry store is clean

FIFO is followed

Absence of expired items

Presence of quarantine area

All food items are properly labeled with production/opening and expiry dates

Absence of non used items

Absence of cardboard boxes

Packaging materials are properly stored

Cooking temperatures are being monitored and records are available

Reheating temperatures are being monitored and records are available

Hot holding temperatures are being monitored and records are available

Cold holding temperatures are being monitored and records are available

Presence of cooling records if done at room temperature

Color coding system is properly followed

Products are protected from contamination at all stages

Food contact surfaces are made of proper contact material and in good condition

All utensils/equipment are made up of food grade, non corrosive material such as stainless steel or food grade plastic and should be properly maintained

All equipment and utensils are maintained in good condition

Proper thawing techniques are followed: inside the refrigerator on lower shelves and used within 24 hours after defrosting.<br>Records are filled and made available.

Vegetables and fruits are appropriately washed and disinfected before use

Preventive maintenance schedule and records are available

Probe thermometers calibrated on weekly basis using boiling water and ice. Records are filled.

Chillers and freezers are calibrated on monthly basis

Presence of written cleaning schedule for the store

Floors, walls and ceilings are clean

Food contact surfaces are properly cleaned and disinfected

Cleaning tools are kept in good conditions

Chemicals are stored away from food rooms

Presence of MSDS for all chemicals

Chemicals are properly labeled and stored in appropriate containers

A separate sink is used for cleaning equipment and utensils

Pest control program is in place

Absence of pests evidence

Glue board fly killers are available