SAIA FOOD SAFETY AUDIT. M2023. FB

• Audit Title

• Document No.

• DATE

  Date

• Solo marcar cuando se trate de un evento puntual

• Auditor

• Catering Name

• Client

• Office photos

  Media

• Type of service

  Select Buffet Delivery Direct Service/catering others

  • Buffet
  • Delivery
  • Direct Service/catering
  • others

• undefined

FACILITIES

• Floor in good conditions, without cracks and easy to clean

  Safe

  At Risk

  N/A

• Suelo ok
  1. The office floor was covered by a carpet which was not suitable for proper cleaning.
  2. The office floor was the original from the pavilion, not suitable for proper cleaning.

• Walls in good conditions, without cracks and easy to clean

  Safe

  At Risk

  N/A

• Paredes ok
  1. The office walls did not allow the proper cleaning (non-hygienic material).
  2. There were no walls protecting the food handling area. Use of hall area.

• Ceiling covering all areas with food below

  Safe

  At Risk

  N/A

• Todas las áreas con comida están techadas
  1. The office stand did not have a ceiling.
  2. There was no roof covering the food handling area.
  3. There was a net in the ceiling, not enough protection for dust and other contaminants.
  (N/A) Only delivery

• Lights provide sufficient light to work and protected in food areas

  Safe

  At Risk

  N/A

• Suficiente luz y protegida
  1. There was not enough light to work properly. There was only the light from the pavilion.
  2. Lights were not protected in food areas.
  3. There was not enough light to work properly and the lights that were there were not protected. (N/A) Only delivery

• Sinks installation of drinkable water, equipped with antibacterial soap and paper

  Safe

  At Risk

  N/A

• Disponen de lavamanos con jabón bactericida y papel
  1. There was not antibacterial soap.
  2. There was not antibacterial soap for proper hand washing, only dish soap was available.
  3. The soap used was not antibacterial and it was not in a suitable package.
  4. There was neither a specific antibacterial soap nor paper for proper hand washing.
  5. There was not a sink for proper hand washing. 6. There was no sink. Although there was almost no food handling activity, at least antibacterial gels were required.
  7. No disposal of sink with drinkable water for proper hand washing.
  8. The sink was blocked the first day, but the other days it was tidier and not blocked. No disposal of antibacterial soap and paper.
  9. The sink did not have paper and was temporarily blocked (not possible to use).
  10. There was not antibacterial soap neither paper at the sink. Sink was blocked with a cardboard box so it did not favor hands washing.
  (SAFE) It would be advisable to equip the sink with a non-manual drive mechanism.
  (N/A) Almost no food handling activity. There was not a sink, but staff used gloves and antibacterial gels.

• Room to handle food. Enough room to work (not located in walkways)

  Safe

  At Risk

  N/A

• Suficiente espacio de manipulación
  1. Staff was working in walkways, not in an office.
  2. The office was too small for the amount of food and the number of food handlers observed.
  3. There was a lack of room in the office, considering the amount of food observed. 3. There were not enough handling surfaces to place food at plates or trays. They were doing this on the floor or on shelves.
  4. Chairs were used as a support, due to the lack of surfaces.

• Handling surfaces smooth, non permeable and easy to clean

  Safe

  At Risk

  N/A

• Superficies de trabajo en condiciones adecuadas
  1. Although the surfaces were made of plastic, there was a table with cracks.
  2. Surfaces were not made from a non-permeable and easy to clean material (wood).
  3. A dirty and ripped tablecloth was used as a working surface.
  (N/A) Only delivery.

ORDER & CLEAN

• All floors clean, even under the units, in the corners and behind the doors

  Safe

  At Risk

  N/A

• Suelos y bajos limpios.
  1. The floor was not clean.
  2. Floor and corners were dirty.
  3. The floor was not clean under the fridge.

• All food equipment: food mixers, ovens, fridges, freezers, inside doors, microwaves, etc. clean

  Safe

  At Risk

  N/A

• Maquinaria y equipamientos limpios
  1. Kitchen equipment was not properly cleaned.
  2. The fridges and freezer were very dirty inside.
  3. The microwave was not properly cleaned.
  4. Isothermal container was very dirty.
  (N/A) Only delivery.

• All food contact surfaces clean

  Safe

  At Risk

  N/A

• Superficies de contacto con alimentos limpias
  1. Food contact surfaces were not clean. 2. The tablecloth was very dirty

• All food areas clean, tidy and free from non-food related items

  Safe

  At Risk

  N/A

• Zonas limpias, ordenadas y libres de cosas innecesarias.
  1. Personal items and clothes in handling areas.
  2. Too many personal items in the office, making the cleaning tasks difficult. 3. Shelves and walls were dirty next to the food area.
  4. There were many things on the floor that made proper cleaning difficult.
  5. Too many boxes, trays and other objects on the floor which did not allow an appropriate cleaning.

• All waste bins (in food handling areas) clean, with a waste bag and covered all the times

  Safe

  At Risk

  N/A

• Cubos de basura limpios, con bolsa y cerrados con tapa
  1. The waste bin had not a lid.
  2. The waste bin was open all the time.
  3. Use of cardboard boxes instead of waste bins.
  4. Use of waste bags without a waste bin.
  5. Use of waste bin without a waste bag.

• Proper labeled cleaning products available

  Safe

  At Risk

  N/A

• Productos de limpieza suficientes y etiquetados
  1. Cleaning products were not labeled.
  2. Cleaning products were not available.
  3. Use of household cleaning products instead of professional products for foods areas.
  4. There were not specific products for surfaces, equipment…Only dish soap available. (No cleaning procedures done).
  (N/A) One day service. No cleaning products.

• All chemicals stored away from food

  Safe

  At Risk

  N/A

• Productos de limpieza/químicos aislados
  1. Cleaning products opened and not isolated from food
  2. Cleaning products next to food. All chemical products must be isolated.

TEMPERATURE

• Room temperature. Maximal of 25 °C/ 77 °F

  Safe

  At Risk

  N/A

• 1. Room temperature above 25° C/77° F.

• Cooling equipment's available (fridge, freezer…). Cold food at non-risk temperature (see temperature table at the end)

  Safe

  At Risk

  N/A

• Temperaturas alimentos fríos/equipos de frío correctas
  1. Some perishable food at room temperature. Not enough equipment’s to maintain food temperature.
  2. Fridge or freezer with not enough room to stock all the food.
  3. Food labeled to be preserved below 4ºC, preserved at room temperature on shelves (No fridge available).
  4. Perishable food at uncontrolled temperature. Cold equipment was not available.
  5. Cold food must be at a maximum of 8ºC if consumed before 24h. Temperatures taken were higher.
  6. Some products inside the fridge were not at the correct temperature. They must be at a maximum of 4ºC, or 8ºC if they will be consumed before 24h.
  7. Products inside the truck were not at the correct temperature. They must be at a maximum of 4ºC.
  (Coment) Temperatures were measured on the truck.
  (N/A) No need of cold equipment. Only delivery on lunch time.

• Heater/Micro. The necessary equipment available to reheat food

  Safe

  At Risk

  N/A

• Se dispone de equipos para recalentar (si es necesario)
  1. There was not the necessary equipment to reheat food.
  2. There was not a heater/micro to re-heat the cold food.
  3. The heater/micro was broken.
  4. The heater/micro could not be plugged in.
  (N/A) No hot food served.

• Warm equipment/ hot food at non-risk temperature (see temperature table at the end)

  Safe

  At Risk

  N/A

• 1. There was not warm equipment to maintain temperatures. Temperatures of the hot food were below 65ºC.
  (N/A) The stand did not serve warm/hot food.
  

GOOD HANDLING PRACTICES

• Use of jewelry

  Safe

  At Risk

  N/A

• 1. Some food handlers wore earrings, watches or/and rings.
  2. Staff handling food with many bracelets.

• Tied up hair

  Safe

  At Risk

  N/A

• Pelo recogido con gorro o similar
  1. No use of hair restraint.
  2. Some staff working without hair restraint.

• Use of exclusive uniforms to work

  Safe

  At Risk

  N/A

• 1. Staff did not wear exclusive uniforms to work. (N/A) Only delivery.

• No smoking

  Safe

  At Risk

  N/A

• 1. People smoking at the office.
  2. Butts observed on the office floor.

• Use of cotton rags (not allowed)

  Safe

  At Risk

  N/A

• Uso adecuado de papel de un solo uso (no trapos)
  1. Staff was using cotton towels for cleaning.
  2. Staff used cotton rags instead of paper.

• All staff follow proper food handling habits

  Safe

  At Risk

  N/A

• 1. Staff sneezing into food.
  2. Staff eating while handling food.
  3. Staff chewing gum while handling food. 4. Staff using a single spoon to taste food, without cleaning it between uses.

• Sick food handlers not handling food

  Safe

  At Risk

  N/A

• Enfermos no trabajan
  1. Some staff members worked with apparent health problems (cough, fever…).
  2. Staff working with fever.

• Food handlers wash hands regularly

  Safe

  At Risk

  N/A

• Lavado de manos
  1. There was not a sink to wash hands or an alternative method.
  2. There was not an antibacterial soap to wash hands properly. No one washed hands during the audit
  3. No one washed hands during the audit. (N/A) No food handling activity.
  (Coment) There was not much food handling and when there was, staff used hydro-alcoholic gels.

• Risk of food cross-contamination (microbial, physical or chemical)

  Safe

  At Risk

  N/A

• Contaminaciones cruzadas
  
  1. Different food handlings (raw food with cooked…) in a little space. Cross-Contaminations may occur.
  2. Cardboard boxes located above food handling surfaces.
  3. Cardboard located inside the fridge, sharing room with ready to eat food. Risk of cross contamination.

• All food and beverages placed in order and in a suitable place (not on the ground)

  Safe

  At Risk

  N/A

• Alimentos y bebidas en el suelo o sitios inadecuados
  1. There were dishes, drinks and cookware on the floor.
  2. Isothermal container located on top of the trash bin.
  3. Food trays located on top of the waste container.
  4. There were many plastics trays with food on the floor. Fridge had some overcharged shelves.
  6. Many food and beverages on the floor. The second day it was tidier.

• Cutting boards of suitable material, in good condition, clean, used and stored properly

  Safe

  At Risk

  N/A

• Tablas corte ok
  1. Cutting boards used without cleaning them between different foods.
  2. Cutting boards in poor conditions.
  3. Wood cutting boards. Wooden surfaces hinder the cleaning.
  (N/A)There was not food handling.
  (N/A)There were not cutting boards.
  (N/A) Only delivery.

• All food covered, dated and labeled

  Safe

  At Risk

  N/A

• Alimentos tapados y etiquetados
  1. Food was not labeled.
  2. Food was neither protected, nor was it wrapped.
  3. Products without any identification. Drinks rebottled in a water bottle.
  4. Food in the fridge and beverages were not labelled.

• Food/Beverages out of date

  Safe

  At Risk

  N/A

• Productos caducados
  1. There were some out of date food/beverages: ... (N/A) Products were not labeled with date information (not possible to check).

• Frozen samples of any food being consumed by more than 40 persons have to be kept for 7 days

  Safe

  At Risk

  N/A

• 1. No samples were being collected.
  (N/A) Not necessary for the amount of food served.

HACCP

• All necessary PRP,s (Prerequisite Programs) required to produce safe and legal food products documented and implemented

  Safe

  At Risk

  N/A

• Manual prerrequisitos. Se da casi siempre como correcto ya que ha sido enviado con anterioridad. Controles implementados.
  1. There was not any PRP’s documented.
  2. Although PRP’s were documented, there were none implemented.
  3. Cleaning and temperature plans not implemented.

• Staff food safety certification

  Safe

  At Risk

  N/A

• Certificados. En ppio correcto ya que ha sido enviado con anterioridad. Se puede revisar si todos los enviaron.
  1. Staff did not have any food safety certification.
  2. Some of the staff had not completed food safety training.

• Temperature controls

  Safe

  At Risk

  N/A

• Controles de temperatura
  1. There were not temperature controls for the fridge and/ or the freezer.
  2. There were not written controls. (N/A) No disposal of cold equipment. Only delivery.

• Food inspected before being stored

  Safe

  At Risk

  N/A

• Recepción Materia Prima
  1. Food was stored without inspecting whether it was in good condition or not.
  (N/A) Immediate service.
  (N/A) Only delivery.

• Clean control

  Safe

  At Risk

  N/A

• Control limpieza
  1. There was not a cleaning plan.
  2. There was not a cleaning plan in the: ( handling area, office, kitchen...).
  (N/A) There was not food handling activity. Only delivery.
  (N/A) Only one day service

• Digital thermometer to montior food temperatures

  Safe

  At Risk

  N/A

• Se dispone de termómetro
  1. There was not a temperature display in the fridge or/and the freezer to monitor the temperatures.
  2. There was not a thermometer to monitor the temperatures.
  (N/A) No disposal of cold equipment. Only delivery.

• Information established by Regulation 1169/2011 available for the products served

  Safe

  At Risk

  N/A

• Listado de alérgenos o marcaje de alguna manera
  1. There was not a list of the food served with allergenic products identified or marked.
  2. The catering did not have an allergen list for all the products served.
  3. The allergen list was not complete. Only dairy and gluten were marked.
  4. Some allergenic ingredients were not properly marked.
  5. On the label, allergenic ingredients are not listed in a different way from the rest.
  6. Allergenic ingredients were not identified.
  7. No written document identifying products containing allergens.
  8. Products were not labeled.

TEMPERATURE MEASUREMENT

• EQUIPMENT

  Select FRIDGE FOOD ROOM FOOD REFRIGERATOR HEATING CUPBOARD BUFFET OTHER

  • FRIDGE
  • FOOD
  • ROOM
  • FOOD REFRIGERATOR
  • HEATING CUPBOARD
  • BUFFET
  • OTHER

• PRODUCT

• TEMPERATURE (ºC)

• OBSERVATIONS

• Items requiring attention

• Signature client

  Sign

• Position

• Signature auditor

  Sign