Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Add location
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Select date
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Hygiene of food rooms & equipment
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Are food rooms clean & tidy & do staff clean as they go?
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Is equipment easy to clean and kept in a clean condition
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Are all food & hand contact surfaces, probe in good condition & cleaned/disinfected regularly?<br>
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Are cleaning chemicals available & stored correctly? Identified in H&S Policy
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Is cleaning equipment suitable & regularly disinfected?
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FOOD STORAGE
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Is all food stored appropriately
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Is food covered, sealed?
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Is food dated and stock rotated?
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Are freezers defrosted regularly?
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Are fridge/freezer working properly?
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FOOD HANDLING PRACTICES
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Are raw & high risk foods prepared in separate areas or work surfaces disinfected between use?
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Is colour coded equipment used correctly?
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Are high risk foods returned to fridge immediately after preparing?
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Is food cooled quickly & away from raw food or other sources of contamination?
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Are fruit, veg, salads trimmed & washed thoroughly?
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Are frozen foods defrosted safely?
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Are controls in place to prevent contamination by chemicals, foreign bodies?
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Are staff aware of food allergy hazards?
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PERSONAL HYGIENE
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Are staff fit to work, wearing clean, suitable protective clothing & following personal hygiene rules?
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Do hand wash basins have hot water, soap & towels?
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Are hand wash basins used for this purpose only and used regularly?
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Are staff handling food as little as possible?
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Is jewellery limited to plain ring?
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Are staff toilets clean & tidy? Where does cook change?
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PEST CONTROL
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Are premises pest proof and free from signs of pests?
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Are windows fitted with fly screens?
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Are insectocutors properly maintained?
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Is food protected from the risk of pest contamination?
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WASTE CONTROL
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Is waste stored correctly and the refuse area kept clean?
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CLEANING RECORDS
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Are all checks properly taken & recorded?<br>Cleaning schedule, Probe, Food temps, Fridge/freezer temps, Re-heating, Pests, Hygiene inspection checks, Return to work
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Food Policy implemented
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Safer Food Better Business in use?
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Has corrective action been taken where necessary?
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Are record sheets up to date, checked & verified?
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Transport of goods – Transportation checked for hygiene and cleanliness
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Supplementary notes
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Signature of inspector
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Signature of Manager
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Signature of Cook