Shepherd Neame Premises v2

• Document No.

• Audit - Shepherd Neame Premises e.g. Pub or Hotel Name

• Premises name e.g. Pub or Hotel Name (as above)

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel e.g. names of Head Chef, General Manager etc.

Food Safety Management Procedures

• Is the up to date HACCP or Food Safety Management Procedure available on site?

  Yes

  No

  N/A

• Has the food safety policy been signed by the current manager?

  Yes

  No

  N/A

• Has the food safety documentation been brought to the attention of relevant staff?

  Yes

  No

  N/A

• Does the HACCP cover all areas of food purchase, delivery, storage, production and service within the business?

  Yes

  No

  N/A

• Has the FSMP or HACCP been reviewed?

  Yes

  No

  N/A

• Are EHO inspection reports available & have action points, if any, been rectified

  Yes

  No

  N/A

• Customer complaint records available?

  Yes

  No

  N/A

• Suitable investigation to customer’s complaints recorded?

  Yes

  No

  N/A

• Is the Weekly Managers Audit correctly completed including probe calibration?

  Yes

  No

  N/A

• Is the 6 weekly Food Development Team Audit correctly completed?

  Yes

  No

  N/A

• Is the Monthly District Managers Audit correctly completed?

  Yes

  No

  N/A

Allergens

• Allergen information is stored in positions accessible by all who need it? Is it accurate?

  Yes

  No

  N/A

• How is the allergen information signposted to customers? Record how.

  Yes

  No

  N/A

• Front of house and kitchen staff are trained in the allergen policies and have sufficient knowledge of the Allergen policy and procedures when questioned?

  Yes

  No

  N/A

• All staff allergen training is completed within two weeks?

  Yes

  No

  N/A

Food Hygiene training

• Shepherd Neame Food Hygiene Induction training given on Day 1?

  Yes

  No

  N/A

• Shepherd Neame Introduction to Food Safety online course completed within 2 weeks?

  Yes

  No

  N/A

• Is Evidence available to show Sous Chef's, Assistant Manager's and at least one of the Managers has attended a classroom Level 2 Food Safety Course?

  Yes

  No

  N/A

• Is Evidence available to show the General Manager and Head Chef has attended a classroom Level 3 Food Safety Course?

  Yes

  No

  N/A

Food Safety Daily Check Sheet

• Opening checks completed?

  Yes

  No

  N/A

• Food deliveries (chilled & frozen)?

  Yes

  No

  N/A

• All refrigerators monitored and recorded twice per day?

  Yes

  No

  N/A

• All freezers monitored and recorded twice per day?

  Yes

  No

  N/A

• High risk cooked food core temperatures?

  Yes

  No

  N/A

• High Risk reheated food core temperature?

  Yes

  No

  N/A

• Hot held food (if applicable)?

  Yes

  No

  N/A

• Cold food display / salad service units / buffet / carvery monitoring sheet completed if applicable?

  Yes

  No

  N/A

• Blast chilling and / or cooling time / temperatures?

  Yes

  No

  N/A

• Corrective action documented for entries outside of the set critical limits?

  Yes

  No

  N/A

• Closing Checks completed?

  Yes

  No

  N/A

• Records kept for at least 6 months?

  Yes

  No

  N/A

Delivery

• Only suppliers on approved supplier list used?

  Yes

  No

  N/A

• Are staff aware to check the condition of the delivery vehicles & appearance of the driver? Delivery Personnel do not enter high risk food handling area?<br>

  Yes

  No

  N/A

• Delivery area is clean and organised?

  Yes

  No

  N/A

• Chilled food delivered @ 8 deg C or colder? Stored promptly

  Yes

  No

  N/A

• Frozen food delivered @ -12 deg C or colder? Stored promptly

  Yes

  No

  N/A

• Staff are aware to reject food with insufficient shelf life or evidence of damage / contamination?

  Yes

  No

  N/A

Dry Goods Storage

• Dry Store room or area in clean & tidy condition. Consideration must be given to environmental factors i.e. temperature and pest proofing.<br>

  Yes

  No

  N/A

• Food is stored safely without evidence of mould or spoilage?

  Yes

  No

  N/A

• No out of date dry goods and strict rotation is being observed i.e. FIFO

  Yes

  No

  N/A

• All food is correctly labelled including decanted products?

  Yes

  No

  N/A

• Food is stored on suitable racking off the floor and away from chemicals? All food must be suitably contained and covered?

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• The refrigerators are clean and well maintained?

  Yes

  No

  N/A

• The freezers are clean and well maintained?

  Yes

  No

  N/A

• Labelled jelly pots are correctly used as a temperature test medium in all refrigerators?

  Yes

  No

  N/A

• High risk chilled food stored @ or below 8 deg C?

  Yes

  No

  N/A

• Frozen food storage @ -18 deg C or colder?

  Yes

  No

  N/A

• Food is stored safely without evidence of mould and spoilage?

  Yes

  No

  N/A

• Raw food is stored below and / or apart from ready to eat food items?

  Yes

  No

  N/A

• Food is not past the manufacturers or in house best before date?

  Yes

  No

  N/A

• Food is not past the manufacturers or in house use by date?

  Yes

  No

  N/A

• Maximum of 3 days shelf life (day of production + 2) on all high risk foods? Discuss policy permitted variances with the chefs. A minimum of 4 days shelf life is required for in-house freezing of chilled items? Manufacturers shelf life transferred to decanted frozen items for service?<br>

  Yes

  No

  N/A

• All stored food is covered?

  Yes

  No

  N/A

• All food containers are clean, sanitised and in good condition?

  Yes

  No

  N/A

• Glassware, cardboard and wooden items are not used in refrigerators or suitably controlled?

  Yes

  No

  N/A

• No evidence of defrosted food being re-frozen?

  Yes

  No

  N/A

Food Preparation and Handling

• Utensils and surfaces sanitised after use with raw food? Two stage method understood and applied?

  Yes

  No

  N/A

• Adequate supplies of sanitiser available & used? i.e. correct dilution and contact time knowledge. Day dot applied to the sanitiser trigger bottles? <br>

  Yes

  No

  N/A

• Raw food not prepared near cooked food & correct use of colour coded equipment understood and implemented?

  Yes

  No

  N/A

• High risk foods kept out of refrigerated conditions as short as possible during preparation?

  Yes

  No

  N/A

• Disposable towels used to wipe down food surfaces?

  Yes

  No

  N/A

• There is a separate sink used solely for washing food or suitable controls in place?

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions?

  Yes

  No

  N/A

• Serving spoons / Utensils used wherever possible?

  Yes

  No

  N/A

• Probe wipes available, within date and used correctly?

  Yes

  No

  N/A

Cooking & Reheating

• Food is never reheated more than once?

  Yes

  No

  N/A

• All cooking / reheating equipment and utensils are clean and in good condition?

  Yes

  No

  N/A

• All food cooked / reheated food achieves a core temperature of 75C for 30 seconds. Discuss policy permitted variances with the chefs including burger policy<br>

  Yes

  No

  N/A

Cooling & Food Display

• Is hot held food maintained >63C or the two hour rule applied? How is this managed?

  Yes

  No

  N/A

• Display units / blast chiller (if applicable) is clean?

  Yes

  No

  N/A

• Displayed food is protected from contamination?

  Yes

  No

  N/A

• Is hot held food cooked or reheated correctly prior to hot holding?

  Yes

  No

  N/A

• Cold Food on display (breakfast buffets, salad wells or saladettes) is maintained <8C or 2 hour rule applied? How is this managed?

  Yes

  No

  N/A

• Cooling of food takes place within a blast chiller or in a clean cool area? Suitable cooling methods applied?<br>

  Yes

  No

  N/A

Physical & Chemical Contamination

• No loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas?

  Yes

  No

  N/A

• Notice boards not positioned above or in close proximity to food preparation areas?

  Yes

  No

  N/A

• Chemical containers are suitably stored away from food items?

  Yes

  No

  N/A

• Wooden equipment not in use or maintained in good condition?

  Yes

  No

  N/A

• Glass policy implemented and understood?

  Yes

  No

  N/A

• Wire-wool, brillo pads, metal scourer, etc in good condition?

  Yes

  No

  N/A

Staff Illness & Personal Hygiene Standards

• Pre-employment Health Questionnaire completed for all staff members?

  Yes

  No

  N/A

• Adequate changing facility available?

  Yes

  No

  N/A

• Return to work form completed for staff returning after illness or travel?

  Yes

  No

  N/A

• First Aid facilities available and accessible?

  Yes

  No

  N/A

• Managers understand the staff sickness policy?

  Yes

  No

  N/A

• Catering staff understand the staff sickness policy?

  Yes

  No

  N/A

• Protective clothing is suitably laundered?

  Yes

  No

  N/A

• Spare set of protective clothing is available for Managers and kitchen visitors? Used correctly?<br>

  Yes

  No

  N/A

• Clean protective clothing and suitable hair covering worn?

  Yes

  No

  N/A

• Adequate hot and cold water supply is available?

  Yes

  No

  N/A

• Good personal hygiene practices being followed (seen @ time of inspection)?

  Yes

  No

  N/A

• Finger nails are short, unpolished & clean?

  Yes

  No

  N/A

• Only approved jewellery worn?

  Yes

  No

  N/A

• Did staff wash their hands between tasks (handling raw meat, after breaks etc)? If gloves are worn, is the correct procedure followed?<br>

  Yes

  No

  N/A

• Wash hand basins are clean, accessible and used solely for the purpose of hand washing?

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands?

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins?

  Yes

  No

  N/A

Pest Control

• Un-screened windows / doors kept closed? Electronic Fly Killers correctly positioned, clean and in working order?<br>

  Yes

  No

  N/A

• Pest control contract in operation?

  Yes

  No

  N/A

• No active infestation noted?

  Yes

  No

  N/A

• Pest contractor recommendations have been rectified and / or escalated within acceptable timescales?

  Yes

  No

  N/A

• Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc?

  Yes

  No

  N/A

Cleaning

• Cleaning tasks signed off but not completed satisfactorily?

  Yes

  No

  N/A

• All structural surfaces are clean?

  Yes

  No

  N/A

• All equipment is clean?

  Yes

  No

  N/A

• High level areas clean (who's responsibility)?

  Yes

  No

  N/A

• All cleaning equipment is stored correctly and is visibly clean? Separate use of equipment for toilet areas?<br>

  Yes

  No

  N/A

• Cleaning cloths / scourers are clean? Paper towel used with the sanitiser?

  Yes

  No

  N/A

• The dishwasher is equipped with suitable detergent and rinse aid?

  Yes

  No

  N/A

• Overall effectiveness of cleaning is good?

  Yes

  No

  N/A

• The cleaning schedule is implemented and completed?

  Yes

  No

  N/A

• There are no items missing from the schedule?

  Yes

  No

  N/A

Maintenance

• Defect reporting system in place and managed to ensure repairs / maintenance issues are rectified within acceptable timescales? Incident forms completed for records?

  Yes

  No

  N/A

• Adequate supply of Hot Water?

  Yes

  No

  N/A

• All internal structure well maintained? Surfaces smooth and cleanable?<br>

  Yes

  No

  N/A

• Adequate lighting with diffusers / covers fitted to glass bulbs?

  Yes

  No

  N/A

• All equipment maintained well? All parts are not worn or rusting and cleanable?

  Yes

  No

  N/A

• All drains are flowing, Grease Traps in good condition, covered and odour less?

  Yes

  No

  N/A

Waste Management

• External bin area tidy, waste in suitable receptacles?

  Yes

  No

  N/A

• General waste removed by an authorised waste disposal company?

  Yes

  No

  N/A

• Internal bins emptied regularly? Either foot operated or without a lid?

  Yes

  No

  N/A

Health & Safety

• Safety Policy available, up to date and relevant to location?

  Yes

  No

  N/A

• The Safety Policy has been signed by an appropriate person I.e. The current manager?

  Yes

  No

  N/A

• Safety Policy and associated documentation has been bought to the attention of all staff?

  Yes

  No

  N/A

• Health & Safety law poster displayed?

  Yes

  No

  N/A

• Employers liability insurance displayed?

  Yes

  No

  N/A

• Are all staff appropriately trained in Health & Safety issues?

  Yes

  No

  N/A

• Has Health & Safety been discussed at the monthly staff meeting? (is there an agenda item?)

  Yes

  No

  N/A

Accidents

• There are not any apparent electrical hazards visible?

  Yes

  No

  N/A

• Accident book available and properly completed?

  Yes

  No

  N/A

• Are accidents entered properly?

  Yes

  No

  N/A

• There have been no reportable accidents? (Whether reported or not)

  Yes

  No

  N/A

• There is not any pattern to accidents that needed investigation at a staff meeting or elsewhere?

  Yes

  No

  N/A

First Aid

• Is there an appointed person and/or first aiders on site?

  Yes

  No

  N/A

• Are first aiders qualifications in date?

  Yes

  No

  N/A

Gas & Electrical Safety

• Has the fixed electrical installation been tested and certified within the last 5 years?

  Yes

  No

  N/A

• Has PAT testing been carried out on portable electrical equipment in the last year?

  Yes

  No

  N/A

• Do all gas appliances have certificates of safety from a Gas Safe engineer?

  Yes

  No

  N/A

• There are no apparent gas safety issues?

  Yes

  No

  N/A

COSHH

• Have staff had COSHH training?

  Yes

  No

  N/A

• Are the hazard data sheets for all chemicals used on site available?

  Yes

  No

  N/A

Manual Handling

• Have staff had appropriate manual handling training?

  Yes

  No

  N/A

• There are no significant uncontrolled examples of manual handling?

  Yes

  No

  N/A

Risk Assessments

• Have risk assessments been reviewed?

  Yes

  No

  N/A

• Are adequate risk assessments available on site?

  Yes

  No

  N/A

General

• There are no noticeable slip or trip hazards?

  Yes

  No

  N/A

• There are no significant hazards that have not been previously identified and controlled I.e. Lifts, legionella, asbestos etc?

  Yes

  No

  N/A

• There are no examples of hazardous equipment that have not been previously identified and controlled?

  Yes

  No

  N/A

• Have staff been trained in the use of hazardous equipment?

  Yes

  No

  N/A

Fire Safety

• Is the Fire Safety Manual and log book available on site?

  Yes

  No

  N/A

• Is the Fire Risk Assessment available on site?

  Yes

  No

  N/A

• Has the Fire Safety Policy been signed by the current manager?

  Yes

  No

  N/A

• Are all fire escape routes and doors clear?

  Yes

  No

  N/A

• Is all fire signage appropriate and in position?

  Yes

  No

  N/A

• Are all fire extinguishers and other portable fire fighting equipment in position?

  Yes

  No

  N/A

• Has the Fire Safety Manual been properly completed?

  Yes

  No

  N/A

• Are there fire safety issues? if so these are detailed below.

  Yes

  No

  N/A

Other comments

• Use this space for any other comments.

  Yes

  No

  N/A

• Auditor signature

  Sign