SCL Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

• 1.1 Are they any food safety critical non-conformance brand risks?<br>(red)

  Yes

  No

  N/A

• 1.2 Is there any food safety major non-conformance brand risks?<br>(amber)

  Yes

  No

  N/A

• 2.1 Are they any health & safety critical non-conformance brand<br>risks? (red)

  Yes

  No

  N/A

• 2.2 Is there any health & safety major non-conformance brand<br>risks? (amber)

  Yes

  No

  N/A

• 3.1 Is food within the required temperature control? Including<br>chilling, frozen, cooking, reheating, hot holding, temperatures

  Yes

  No

  N/A

• Checks found food which had been in a fridge for a signficant time,<br>was above 8C, which is unacceptable.

  Yes

  No

  N/A

• Chilled foods should not be overstocked/stocked up too early in the<br>service wells - no more that 1 hour before service

  Yes

  No

  N/A

• Door curtains at the entrance to the walk-in chiller/freezer should be<br>overlapping with no gaps, reaching the floor and not

  Yes

  No

  N/A

• Food should be cooled in shallow trays, in a single layer so it is all<br>in contact with the tray to reduce cooling time

  Yes

  No

  N/A

• Food should be cooled should be in trays that are made of metal<br>rather than plastic to reduce cooling time

  Yes

  No

  N/A

• Food should be reheated to a temperature of at least 75°C (82°C<br>Scotland)

  Yes

  No

  N/A

• Food should not be placed directly against the condenser

  Yes

  No

  N/A

• Foods being cooled down in the blast chiller should be reduced<br>below 8°C within 90 minutes

  Yes

  No

  N/A

• Foods should be chilled on an ice bath in the coolest part of the<br>kitchen as quickly as possible but always for less than 90 minutes<br>before being transferred to chilled storage

  Yes

  No

  N/A

• Foods should be cooked to a temperature of at least 75°C

  Yes

  No

  N/A

• Lids should be placed on the chilled service wells to ensure the<br>temperature remains as low as possible (and removed just before<br>service)

  Yes

  No

  N/A

• Peashoots must either be in a chilled well or in a container on an<br>ice-bath

  Yes

  No

  N/A

• 4. Contamination Control

  Yes

  No

  N/A

4. FOOD HYGIENE - Hygiene - Contamination Control

• 4.1 Are good practices and procedures being followed to prevent<br>cross contamination during storage?

  Yes

  No

  N/A

• All foods should be decanted out of cardboard prior to ambient and<br>chilled storage (except defrosted desserts, eggs, liquid egg, soy<br>sauce and oil)

  Yes

  No

  N/A

• All shelves must be labelled as RTE and non-RTE as applicable

  Yes

  No

  N/A

• Colour-coded chopping boards should be stored separately

  Yes

  No

  N/A

• Pots, pans and food storage contianers must be stored inverted

  Yes

  No

  N/A

• Take away packaging should be stored inverted when taken out of<br>original packaging

  Yes

  No

  N/A

• Damaged tins must be rejected from delivery

  Yes

  No

  N/A

• Defrosted foods should be drained before decanting

  Yes

  No

  N/A

• Designated areas for raw only and RTE areas only must be known<br>by all staff and correctly followed

  Yes

  No

  N/A

• Food contact equipment and utensils should not be stored on the<br>floor

  Yes

  No

  N/A

• Food contact equipment and utensils should not be stored under<br>the sink where there is a risk of cross contamination

  Yes

  No

  N/A

• 5.1 Are hand washing practices satisfactory?

  Yes

  No

  N/A

• 5.2 Are food handlers complying with personal hygiene policy<br>(correct protective clothing, jewellery, health and correct use of staff<br>room)?

  Yes

  No

  N/A

• 5.3 Hand wash basins accessible and stocked with soap, paper<br>towels and hot water

  Yes

  No

  N/A

• 6.1 Is the stock rotation of foods satisfactory ('Use by' dates/best<br>before dates)?

  Yes

  No

  N/A

• Defrosted food should be provided with a 'Use by' date using the<br>Sato printer

  Yes

  No

  N/A

• Sato label must be applied at the time of preparation

  Yes

  No

  N/A

• Stock must be rotated using FIFO principals, First In First Out

  Yes

  No

  N/A

• The sato printer label must not be changed / food must be discared<br>when label date has expired

  Yes

  No

  N/A

• Shakers must be labelled and dated for 7 days

  Yes

  No

  N/A

• Manufacturers date labels must not be altered

  Yes

  No

  N/A

• Opened/prepared food should be provided with a 'Use by' date<br>using the Sato printer

  Yes

  No

  N/A

• Sato printer must be kept updated and used at all time

  Yes

  No

  N/A

• Batch numbers must recorded on the sato label for tracability

  Yes

  No

  N/A

• Food must have the correct sato label

  Yes

  No

  N/A

• 7.1 Are controls over allergen contamination satisfactory?

  Yes

  No

  N/A

• 7.2 Are all staff fully trained on allergens and training up to date?

  Yes

  No

  N/A

• 7.3 Is the allergens process correctly demonstrated?

  Yes

  No

  N/A

• 7.4 Are staff able to answer correctly from the bank of allergen<br>questions?

  Yes

  No

  N/A

• 8.1 Is the structure of the non-public area clean and in good<br>condition?

  Yes

  No

  N/A

• 9.1 Is the kitchen cook line equipment clean and in a good<br>condition?

  Yes

  No

  N/A

• 9.2 Are the line fridge’s, plus kitchen line ( wells, surfaces, plus<br>equipment clean and in good condition)?

  Yes

  No

  N/A

• Seals and shelf runners should be clean and in good condition

  Yes

  No

  N/A

• The fridge seals should be no more than 10% damaged (food<br>fridge) & 20% damaged (non-food fridge)

  Yes

  No

  N/A

• Shelves should be clean and in good condition

  Yes

  No

  N/A

• Doors/under doors should be clean and in good condition

  Yes

  No

  N/A

• The fridge should be repaired

  Yes

  No

  N/A

• Hand contact points / handles must be cleaned

  Yes

  No

  N/A

• Other - Are the line fridge’s, plus kitchen line?

  Yes

  No

  N/A

• 9.3 Are kitchen small wares clean and in a good condition?

  Yes

  No

  N/A

• 10.1 Is pest control being properly managed?

  Yes

  No

  N/A

• 10.2 Is pest proofing satisfactory

  Yes

  No

  N/A

• An electric fly killer should be installed as per site<br>arrangements/service agreement

  Yes

  No

  N/A

• Ceiling Panels have been moved or damaged and must be fitted<br>correctly or replaced

  Yes

  No

  N/A

• Gaps around pipework should be filled

  Yes

  No

  N/A

• Holes in the wall or ceiling were noted - these should be filled

  Yes

  No

  N/A

• Opened windows to food areas should be closed or provided with<br>insect mesh

  Yes

  No

  N/A

• The defective electric fly killer should be repaired/replaced

  Yes

  No

  N/A

• External bins should always stay closed and bin area kept

  Yes

  No

  N/A

• The gap under the door/ between the doors to the exterior should be<br>proofed with a bristle strip

  Yes

  No

  N/A

• 11.1 Is the current food safety manual present on-site?

  Yes

  No

  N/A

• 11.2 Are temperature checks being carried out and completed?

  Yes

  No

  N/A

• 11.3 Are delivery checks being carried out and records completed?

  Yes

  No

  N/A

• 11.4 Are calibration checks of temperature probes being<br>completed?

  Yes

  No

  N/A

• 12.1 Are health assessment medical questionnaires and return-towork<br>forms being completed?

  Yes

  No

  N/A

• 13.1 Are cleaning schedules in place and being followed/recorded?

  Yes

  No

  N/A

• 14.1 Are there any outstanding issues from the last Environmental<br>Health Officer report ?

  Yes

  No

  N/A

• 14.2 Are there any outstanding actions from the last pest control<br>report?

  Yes

  No

  N/A

• 15.1 Is food safety and hygiene training up to date?

  Yes

  No

  N/A

• 15.2 Does the Head Chef/ General Manager/the manager running<br>the shift have a good knowledge of HACCP?

  Yes

  No

  N/A

• 15.3 Are food safety policy documents displayed?

  Yes

  No

  N/A

• 16.1 Have the action points from the previous audit been<br>addressed?

  Yes

  No

  N/A

• 17.1 Is the structure of public areas clean and in a good condition?

  Yes

  No

  N/A

• 18.1 Are controls over slip hazards?

  Yes

  No

  N/A

• Floor matting is needed for the kitchen porter area

  Yes

  No

  N/A

• Mops/brooms should be stored on brackets

  Yes

  No

  N/A

• Pooled water/spillages on the floor should be removed

  Yes

  No

  N/A

• Slippery floor surfaces are noted - corrective actions applied - these<br>should be checked

  Yes

  No

  N/A

• The ‘wet floor’ warning sign should be displayed during cleaning<br>activities

  Yes

  No

  N/A

• The ‘wet floor’ warning sign should be removed once floor is dry

  Yes

  No

  N/A

• The ‘wet floor’ warning sign should be used for spillages

  Yes

  No

  N/A

• The over spill kit yellow cloths should be used for instance marking<br>and drying of spillages

  Yes

  No

  N/A

• Other - Are controls over slip hazards?

  Yes

  No

  N/A

• 18.2 Are controls over trip hazards?

  Yes

  No

  N/A

• 19.1 Are controls over electrical hazards satisfactory?

  Yes

  No

  N/A

• An electrical warning sign should be displayed on the electrical<br>installation/door

  Yes

  No

  N/A

• The damaged electrical cable should be replaced/repaired.

  Yes

  No

  N/A

• The damaged electrical connection to equipment should be repaired

  Yes

  No

  N/A

• The damaged electrical equipment should be taken out of use or<br>repaired

  Yes

  No

  N/A

• The damaged plug needs to be repaired

  Yes

  No

  N/A

• The damaged electrical socket should be replaced

  Yes

  No

  N/A

• The sharp edges have the potential to cut into wiring

  Yes

  No

  N/A

• The damaged electrical switch should be repaired

  Yes

  No

  N/A

• Extension cables must not be used - unless approved by<br>maintenance and risk + compliance

  Yes

  No

  N/A

• Isolator switches must be labelled

  Yes

  No

  N/A

• Other - Are controls over electrical hazards satisfactory?

  Yes

  No

  N/A

• 20.1 Are fire systems satisfactory?

  Yes

  No

  N/A

• Ansul system nozzels are adequately covering cook line

  Yes

  No

  N/A

• Emergency lighting should be provided within the fire escape route

  Yes

  No

  N/A

• Fire blanket should be available

  Yes

  No

  N/A

• The depressurised fire extinguisher should be serviced

  Yes

  No

  N/A

• The emergency exit door must be unlocked

  Yes

  No

  N/A

• The emergency exit route should be clearly signed

  Yes

  No

  N/A

• The emergency release mechanism on the final exit door should be<br>repaired

  Yes

  No

  N/A

• The fire alarm panel is showing a fault - this must be investigated<br>

  Yes

  No

  N/A

• The fire door closer is not operational - this needs to be repaired

  Yes

  No

  N/A

• The fire door should be closed

  Yes

  No

  N/A

• The fire escape route does not lead to a place of total safety - this<br>should be checked against FRA

  Yes

  No

  N/A

• should be checked against FRA<br>Unanswered<br>The fire escape route should be identified by way of a green and<br>white 'running person' sign

  Yes

  No

  N/A

• The fire extinguishers should be wall/floor mounted

  Yes

  No

  N/A

• The missing fire extinguisher should be replaced

  Yes

  No

  N/A

• The missing fire extinguisher signage should be replaced

  Yes

  No

  N/A

• 21.1 Are controls over FOH equipment safety satisfactory<br>(signage/guarding/use)?

  Yes

  No

  N/A

• 21.2 Are controls over BOH equipment safety satisfactory<br>(signage/guarding/use)?

  Yes

  No

  N/A

• 22.1 First aid boxes should be available (office, staff room, corridor)

  Yes

  No

  N/A

• 23.1 Are there suitable controls over manual handling hazards?

  Yes

  No

  N/A

• 24.1 Are controls over hazardous substances satisfactory?

  Yes

  No

  N/A

• 25.1 Is the suitable personal protective equipment (PPE) available?

  Yes

  No

  N/A

• 25.2 Is the suitable personal protective equipment (PPE) being<br>worn?

  Yes

  No

  N/A

• 26.1 Are there any incorrect/unsafe practices - burns?

  Yes

  No

  N/A

• 26.2 Are there any incorrect/unsafe practices - cuts?

  Yes

  No

  N/A

• 26.3 Are there any incorrect/unsafe practices - work at height?

  Yes

  No

  N/A

• 26.4 Are there any incorrect/unsafe practices?

  Yes

  No

  N/A

• 27.1 Are the correct health and safety signs and documents<br>displayed?

  Yes

  No

  N/A

• 28.1 Is health and safety training up to date?

  Yes

  No

  N/A

• All staff should receive induction training in health and safety when<br>they join the company

  Yes

  No

  N/A

• 'Awareness' health and safety training (2 hrs) should be provided<br>for all staff

  Yes

  No

  N/A

• RIDDOR, first aid, h+s policy and fire policy training received and<br>signed off by all staff

  Yes

  No

  N/A

• The HWDI guide training records should be completed for all staff

  Yes

  No

  N/A

• The HWDI guide training records should be dated

  Yes

  No

  N/A

• The HWDI training records should be signed by the trainee and the<br>trainer

  Yes

  No

  N/A

• The HWDI training should be following the schedule on trail

  Yes

  No

  N/A

• Other - Is health and safety training up to date?

  Yes

  No

  N/A

• 28.2 Have fire marshals & first aiders been designated and trained?

  Yes

  No

  N/A

• 29.1 Is the fire risk assessment available and actions completed?

  Yes

  No

  N/A

• 29.2 Are fire records available and complete?

  Yes

  No

  N/A

• 29.3 Have the weekly review of risk assessments been completed<br>and signed off by the GM?

  Yes

  No

  N/A

• 29.4 Have inspection records been completed and up to date?

  Yes

  No

  N/A

• 29.5 are equipment servicing records / inspection records available<br>and up to date?

  Yes

  No

  N/A

• 30.1 Are there significant maintenance issues affecting safety,<br>hygiene or trade which have not been identified and reported to<br>maintenance?

  Yes

  No

  N/A

• 30.2 Are there significant reported maintenance issues outstanding<br>and there is no evidence these have been chased by site?

  Yes

  No

  N/A

• 30.3 Are there significant maintenance issues affecting safety,<br>hygiene or trade, reported and effectively chased by site but remain<br>outstanding?

  Yes

  No

  N/A