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
Hygiene
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Staff toilet/ changing area clean and equipped with soap, paper towels and toilet roll, with hot and cold water availble at sink
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Do kitchen team demonstrate awareness of when hand washing is required and wash their hands
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Level or pad operated taps operating correctly or hand operated taps turned off using blue roll
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Sufficent number of readily accessible wash hand with hot and cold water and sinks draining correctly<br><br>
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Is the wash basin only used for hand washing
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Wash basins provided with liquid soap and disposable towels in dispensers
Cross contamination
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Are raw meat & unwashed veg prepared prior to opening either in dedicated raw prep area or in low risk areas where ready to eat food is not subsequently prepared
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Red boards/ knife/ untensils availble and being used & kept separate from ready to eat boards & areas of kitchen?
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Red and silver tongs avaible and being used
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Unwashed veg stored correctly to prevent cross- contamination
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Other food stored correctly to avoid cross contamination
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Through observation or questioning to ensure 2 stage cleaning process is being followed
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Team understands & follow the correct sanitizer contact time
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No risk of chemical contamination
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No risk of physical contamination
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Separete cling film dispenser avaible for raw and ready to eat food ( where used)
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Disosable aprons availble and being used as required when meat preparation is taking place
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Where vac pack machine is in use separete machines for raw and ready to eat and correct policy followed
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Food protected from contamination during preparation and service
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Where live shellfish are being prepared, are surfaces being properly sanitized before and after?
Practices
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Current version of food safety policy in tarifford holder
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Is gravy & stock production & holding carried out safely
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Where buffets are served, a buffet sheet must be completed for all buffets
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Full set of day dots availble with freezer/ large white labels
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Correct day dotting practices being followed
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No food past use by date
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Refrigerated storage at 8oc or less
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Delivery stored within correct timescale
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Longer life labels being used correctly
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No evidence of re dotting
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High risk food not left out at ambient temperature
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Relevent food cooked to 75oc and above, records availble to demonstrate
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Food reheated to correct temperature, records availble
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Defrosting carried out under refrigeration (over night) and no evidence of uncontrolled defrosting
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Appropriate number of probes availble and working
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Fresh probe wipes availble
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Probe and temperature gauges calibrated weekly
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If food is chilled for later service, all controls and records present
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In house freezing policy followed
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All food waste disposed of in appropriate manner
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Wounds and sores kept covered
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Clean uniform, laundered in hot wash
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Ice scoop correctly stored in clean plastice container
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No foreign bodies in ice machine- bottles etc
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No inappropriate food stored in cellar area
Paperwork and training
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All kitchen staff have basic food hygiene training
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Do cleaning records accurately reflect conditions seen during audits
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Opening and closing procedures accuractely recorded
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Where appropriate, are traceability records retained (especially live bivalves)
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Are there any missing food hygiene records
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Is there evidence duty management properly check the kitchen daily
Structure
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Cooking equipment in good state of repair
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Refrigerated equipment in good state of repair
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General structure walls, floors and ceilings in good repair
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Preparation areas in good state of repair
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Cupboards and storage areas in good state of repair
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Extractior canopy working and clean
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Filters in place and good condition
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Insectocutor clean and units working
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Pest contract in operation and all points noted in report actioned by management, pest records availble for visit within the last 10 weeks
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No evidence pf pest activity or infestation
Cleaning
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Jeyes kitchen wall chart on display
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Appropriate cleaning schedule availble, fully completed by staff and counter signed by management
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Sanitizer availble and regularly used
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Evidence of clean as you go
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Dispoable cloths/ paper towels used for cleaning surfaces
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Mops kept clean and/ or dried between use
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Deck scrubber avaible and used
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Appropriate chemicals used for floor cleaning
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Hand contact surfaces clean
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Walls clean
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Floors and floor/ wall junctions clean
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Freezers and fridges clean
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Freezers and fridges defrosted
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Ovens/ microwaves clean
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Refuse areas clean
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Sinks/ wash hand basins clean
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Dishwasher clean
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Cleanliness of cellar
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Ice machine clean
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Are sufficient bulk rubbish container avaible & is refuse area clean
Confidence in management
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Can kitchen team state at what temperture a chilled and frozen delievery should be rejected
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Can kitchen team state at what temperature food should be reheated to
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Can kitchen team state what action should be taken in the event of a freezer breakdown
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Do kitchen team know where to find corrective action if a critical control is not achieved
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Can you tell me the maximum time allowed for a chilled/ frozen delivery to be put away
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For how long should a member of staff suffering from sickness and diarrhoea be excluded from work
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Are all temp records well organised and readily accessible in one place e.g safe to trade folder
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General manager must have signed off each weeks kitchen paperwork and comment on the paperwork about issues and actions taken. This should be reflected in the safe and legal declaration (q18)
