Information

  • Document No.

  • Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel on Duty

STORAGE & DELIVERY

  • Observed Food Delivery?

  • Chilled food delivered @ + 5 deg C or colder

  • Action taken

  • Chilled foods checked with Laser Probe & temperatures recorded

  • Condition of delivery vehicles & driver checked & recorded

  • Delivery arrived at suitable time, decanted & put away immediately

  • Use By /Best Before Dates & food quality checked & acceptable

  • Abused or damaged goods rejected

  • Details of rejected food & Supplier Non-conformance No.

Stock

  • Sufficient Stock in Canteen?

Food Storeroom

  • Store room in clean & tidy condition

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

  • No open dried goods

  • No out of date dried goods identified

  • Strict stock rotation being observed

  • Cleaning Chemicals not stored in Food Storeroom

Refrigerated / Freezer Storage

  • Is all Refrigerated equipment clean & in good working order?

  • Are all Fridges & Serverys free from ice?

  • Is equipment defrosting required?

  • All foods contain a Use By / Best Before date label including opened stock, sauces, in-house sandwiches & salads plates

  • Food not stored in open containers

  • Cardboard/outer packaging containers not used in refrigerators

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

  • Fridges not overloaded

  • Strict stock rotation being observed (FIFO)

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

  • No Out of Date foods?

Food Preparation

  • Observed Food Preparation

  • Disposable towels used to wipe down food surfaces

  • Correct Colour Coding Equipment used

  • Cold food refrigerated between preparation & service

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

  • All food prepared with minimum delay

Cooking

  • Observed Cooking

  • Approved foods being Cooked

  • Give details of items being cooked and actions taken

  • All food items brought to boiling point

TEMPERATURE CONTROL

Refrigerated Equipment

  • Check temperature of Refrigerated Equipment

  • Fridge 1

  • Fridge 2

  • Fridge 3

  • Fridge 4

  • Canteen Fridge

  • Servery

  • Freezer

  • Milk Fridge 1

  • Milk Fridge 2

Chilled Servery

  • Chilled Servery present?

  • Food on display of good quality

  • Display units not overloaded

  • Food layout being adhered to

  • Buffets out for a Maximum time of 4 hours

  • Check temperature of 2 meats, 2 salad items If all outside critical limits, all foods to be checked

  • Meat 1

  • Meat 2

  • Salad 1

  • Salad 2

Service Area

  • No Chilled Servery Area

Hot Holding

  • Observed Hot Holding?

  • Check temperature of Hot-holding foods

  • Hot-holding item 1

  • Hot-holding item 2

  • Hot-holding item 3

  • Hot-holding food within 2 hour limit

  • Time out to Hot Holding

Temperature Records

  • Food deliveries (chilled)

  • All Fridges, Serverys & Freezers?

  • Hot-holding food core temperatures

  • Chilled food in Servery?

  • Probe wipes available and used?

  • Probes working & used correctly?

  • Details of any non-conformances, actions taken, etc. If Supplier non-conformance include Non-conformance No. from WF029

Staff

  • Are all staff who were rostered on duty

  • Are staff on duty wearing full and correct PPE, are they clean, tidy and well presented?

  • Personal clothing stored appropriately

  • Finger nails are short, unpolished & clean

  • Only approved jewellery worn

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

  • Is there hot water in the wash hand basin and at a suitable temperature?

  • Is there paper towel and non-perfumed antibac soap in dispensers at the wash-hand basin?

  • Is there a staff presence in the canteen?

  • Outdoor PPE available and stored correctly

Cleaning & Sanitisation

  • Adequate supplies of Detergent & Sanitiser used?

  • Appropriate colour coding Cleaning Equipment used?

  • Canteen in good state of cleanliness?

  • Spotcheck 4 items for cleanliness

  • Item 1

  • Item 2

  • Item 3

  • Item 4

  • Cleaning Schedule OK to sign off? If no give details of comments left on Schedule

  • Adequate supply of paper towel for cleaning?

  • Adequate supply of clean tea-towels

Waste Management

  • Regular removal of waste from Canteen?

Maintenance

  • Any maintenance issues?

Additional Observations

  • Auditors Signature

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