Shepherd Neame FDT Audit v1

• Document No.

• Food Development Team Audit

• Premises name

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Product Specification

• Are Spec menu posters evident in the kitchen areas? (comment where)

  Yes

  No

  N/A

• Is the Menu Spec Book available?

  Yes

  No

  N/A

• Check at least 3 dishes are being correctly completed against the Menu Spec Book and list below?<br>

  Yes

  No

  N/A

• Are par level sheets being used for ordering and kitchen prep?

  Yes

  No

  N/A

• Are daily and 3 day par level kitchen reports being used?<br>

  Yes

  No

  N/A

Food Storage

• Raw food is stored below Ready To Eat food?

  Yes

  No

  N/A

• All stored food (dry, chilled & frozen) is in date, covered and correctly labelled?

  Yes

  No

  N/A

• Food is raised off the floor?

  Yes

  No

  N/A

• All food containers are clean and in good condition?

  Yes

  No

  N/A

Temperature Monitoring

• Are Fridge & Freezer temperatures satisfactory?

  Yes

  No

  N/A

• Labelled jelly pots are in place and used correctly?

  Yes

  No

  N/A

• A clean probe in working order and effective probe wipes are available?<br>

  Yes

  No

  N/A

Food Handling

• Food Prep areas are clean with correct use of the colour coded equipment?<br>

  Yes

  No

  N/A

• Satisfactory supply and use of the D10 Sanitiser?<br>

  Yes

  No

  N/A

• Prompt preparation and service?

  Yes

  No

  N/A

• Correct use of the sinks?

  Yes

  No

  N/A

• Glass policy correctly implemented?

  Yes

  No

  N/A

• Satisfactory random core temperature checks of at least 3 cooked / reheated food items on the pass? List below.<br>

  Yes

  No

  N/A

Cleaning & Structure

• Hand contact surfaces are clean?

  Yes

  No

  N/A

• Overall kitchen cleanliness and structure is satisfactory?

  Yes

  No

  N/A

• Food equipment is clean and in good condition?

  Yes

  No

  N/A

• Is lighting, drainage and ventilation effective?

  Yes

  No

  N/A

Hygiene Checks

• All staff are well presented – correct footwear & jewellery policy?<br>

  Yes

  No

  N/A

• Wash hand basins are clean and well stocked?<br>

  Yes

  No

  N/A

• Hand washing takes place at appropriate times?

  Yes

  No

  N/A

• Satisfactory personal hygiene practices observed e.g. eating or tasting food.

  Yes

  No

  N/A

Pest Control

• No evidence of pest activity?

  Yes

  No

  N/A

• Electric Fly Killers working and clean?

  Yes

  No

  N/A

• Door and window screens clean and used correctly?<br>

  Yes

  No

  N/A

Paperwork

• Managers Weekly Hygiene Audits correctly completed with highlighted issues rectified?<br>

  Yes

  No

  N/A

• Food Safety Daily Check Sheets correctly completed?<br>

  Yes

  No

  N/A

• Check on line training is up to date and Level 2 & 3 certificates are available?<br>

  Yes

  No

  N/A

• Cleaning Schedules completed as intended?

  Yes

  No

  N/A

• If applicable have all food related incidents been managed correctly? <br>

  Yes

  No

  N/A

• Allergen Matrix up to date and available?

  Yes

  No

  N/A

• Have the highlighted issues from the previous Food Development Team Audit been rectified?<br>

  Yes

  No

  N/A

• I confirm that the above have been discussed with the General Manager / Head Chef and all corrective actions are understood.

• Add signature

  Sign