Services Inspection OP61 - Catering

Service Being Delivered

Is the Health and Safety Policy Statement Available?

Up to date copy of the employers liability certificate available?

Site specific risk assessments with suitable hazards reviewed where necessary?

Operational procedures available, signed, dated and reviewed where necessary?

Fire safety risk assessments relevant to the catering department available?

Equipment defect log available and completed appropriately?

Accident and incident reporting procedure implemented?

Statutory planned preventative maintenance completed?

Relevant statutory notices and signage displayed, i.e., dangerous equipment, hot water, etc.?

Hazard Analysis Critical Control Points (HACCP) documents available and implemented?

Food safety polcy statement available?

Relevant temperature records available, i.e., kitchen, service areas, core food temperatures, freezer/chilled fridges records, display counter temperatures, food delivery temperatures?

Pest control contract in place, records available and actions closed out?

Cleaning methods documented and cleaning schedules available and adhered to?

Food premises registration form available, accurate and reflects current food operations? (This is a registration on opening of food premises.)

Waste: Does the team ensure that appropriate documentation is received from the contractor and retained?, e.g., waste carrier licence, Waste transfer/consignment notes)

Are CBRE induction records up to date for all kitchen staff?

Tier 1 supply partner's proof of competence must be recorded and on site. Health & Safety and food safety training must be carried out in accordance with company requirements and legislation.

Are ire precautions and arrangements adequate?, e.g., fire safety notices in place, cleaning of extract canopy programme in place, fire safety doors not wedged open, fire action plan accurately completed.

Machinery and equipment sited, maintained and used in a safe manner?

Are all hazardous substances stored, prepared and used in the correct manner; all chemicals authorised and classified, containers clearly labelled?

Are adequate arrangements and facilities in place for first aid?

Is suitable Personal Protective Equipment (PPE) available, appropriately stored, used and in a good state or repair?

Correct cleaning methods employed; sanitiser must be available and effectively used. Are all hand contact surfaces/contact points such as fridge door handles, etc, sanitised on a regular basis throughout the day?

Temperature control chilled and frozen: Frozen and chilled foods must be stored and displayed at correct temperatures

Temperature control - Hot: Food must be cooked, reheated and held hot at correct temperatures as per legislative requirements.

2 and 4 hour rule adhered to?

Microbiological contamination: Is food protected from microbiological contamination during delivery, storage, preparation, and service?

Personal hygiene: Are good personal hygiene practices employed?, e.g., staff washing hands regularly, etc.

Physical contamination: Food is protected from physical contamination during delivery, storage, preparation and service?

Chemical contamination: Food is protected from chemical contamination during delivery, storage, preparation and service?

Stock rotation: Are good stock rotation practices in place?

Pest control: Are suitable cleaning, proofing, food storage and pest prevention measures in place?

Are hazard reporting records available and actions closed out?

Are catering documentation readily available completed?