Title Page
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Conducted on
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Prepared by
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Location
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Services Delivered by Sodexo and Assessed During this Visit
- Staff / Troop Feeding
- Hospitality
- Vending
- Domestics
- Reception
- Security
- Hard Services
- Subcontractors
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Has the last Sodexo Service Operations HSEQ Audit been reviewed
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Has a Tier 2 Manager Self-Check Been Completed in the Last 3 Months
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Date of Audit
Services Sub-Contracted
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Sub-Contractor Protek Fire Alarm testing
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Assessed During this Visit
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Sub-Contractor Orona Lifting Equipment Service
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Assessed During this Visit
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Sub-Contractor Tyco Fire pumps/ sprinkler
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Assessed During this Visit
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Sub-Contractor ADI Basic electrical works (light bulb replacements)
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Assessed During this Visit
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Sub-Contractor JPB Waste management, landscaping, building maintenance
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Assessed During this Visit
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Sub-Contractor BPH Plumbing
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Assessed During this Visit
Health and Safety
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1.1) Slips / Trips / Falls
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1.2) Cuts
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1.3) Burns
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1.4) Manual Handling and Storage
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1.5) Gas Safety
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1.6) Electrical Safety
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1.7) Work Equipment Safety
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1.8) LOLER
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1.9) Pressure Systems
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1.10) Working at Height {step ladder tags}
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1.11) Confined Space
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1.12) Fire / Explosion {Kitchen extract cleaning, FRA etc}
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1.13) Hazardous Substances {chemical storage}
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1.14) Legionella / Water Systems
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1.15) Bio-Hazards
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1.16) Other Occupational Health Hazards
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1.17) Occupational Hygiene
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1.18) PPE
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1.19) Workplace Environmental and Welfare
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1.20) DSE
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1.21) Lone Working
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1.22) Transport
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HACCP/ public liability insurance/ training for the employee attending site. All subcontractors working under Sodexo’s control must be monitored during their work to ensure that this is completed safely in accordance with their documented processes.
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1.23) Contractor Management
Food Safety Inspection
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2.1) Cleanliness of Equipment
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2.2) Cleanliness of Structure
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2.3) Sanitiser Availability
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2.4) Personal Hygiene
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2.5) Delivery
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2.6) Storage (General Practices)
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2.7) Storage (Temperature Control)
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2.8) Food Preparation (General Practices)
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2.9) Food Preparation (Cross-Contamination)
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Ensure that all decanted and prepared foods are labelled with allergen information and that for foods which are opened a consistent allergen labelling approach is adopted.
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2.10) Allergen Management Records available for all foods
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Are allergen records being retained for 3 years.
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2.11) Service
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2.12) HACCP Implementation
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1 Conduct a Hazard Analysis. 2 Identify the Critical Control Points. 3 Establish Critical Limits. 4 Monitor CCP. 5 Establish Corrective Action. 6 Verification. 7 Recordkeeping.
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2.13) Maintenance (Structure, fabric etc)
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2.14) Maintenance (Equipment)
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2.15) Maintenance (Hand-Washing and Changing Facilities)
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2.16) Pest Control
Documentation Assessment
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3.1) Documented Risk Assessments
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3.2) Fire Risk Assessment
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3.3) Safe Systems of Work
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3.4) Reporting of Accidents and Near Misses
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3.5) Accident Investigation
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3.6) Enforcement Officer Visits reported and Actions closed out
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3.7) Statutory & Insurance Compliance Reports
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3.8) HACCP Documentation
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3.9) Due Diligence Documentation
Training
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4.1) Manager Food safety training and competence {Food safety level 3 certificate. Sodexo policy requires that this is refreshed every 5 years.
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4.2) Manager Health and safety training and competence
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4.3) Staff food safety training and competence {Legal training is required to be refreshed every 6 months}
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4.4) Staff health and safety training and competence
Environmental Audit
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5.1) Completion of Sodexo Waste Manual
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Comments
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5.2) Energy saving technology employed on site Water/Energy
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5.3) Does the site hold the appropriate trade discharge consents
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5.4) Environmental incidents reported
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5.5) Staff trained in the environmental impacts of their roles
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Audit conducted by
