Title Page
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Venue
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Prepared by
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Document No.
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Audit Title
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Conducted on
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Location
Personal
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Hand Washing
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Clean Uniforms
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Suitable enclosed footwear
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Correct hair covering
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Solotel jewellery regulations observed
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No smoking in food area
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Eating only in designated areas
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Staff free from symptoms such as vomiting, diarrhoea, open skin lesions
Hand Wash Facilities
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Hand wash basins has suitable soap, sanitizer, hot water and paper towel
Lighting
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All Lights operative and clean
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Light fitting fully enclosed within food preparation area
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Lighting adequate to ensure safe equipment cleaning
Access Controls
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Doors fully closed when not in use
Equipment
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Only food grade lubricants to be used
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Equipment stored to prevent cross contamination
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Interior equipment clean and free of mould/residue
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Exterior equipment clean and free of mould/residue
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Contact surfaces of food grade materials are free from corrosion
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No glass equipment used
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No mercury in glass thermometers in food handling area
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No loose or missing items INC nuts, bolts or screws
Raw Materials
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First in, first out of stock rotation adhered to
Storage
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Packing materials stored in dust and vermin proof area and away from incompatible products.
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Fridge temperatures are controlled
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Hazardous & toxic materials are clearly labelled
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All food products are to be stored off the ground
Cleaning & Sanitation
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All food products are to be stored off the ground
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Only food grade cleaning and sanitisers are being used
Pest Control
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Pest control operating reports are current
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Ensure pest chemicals are correctly labelled and current on a trap map
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No evidence of rodent activity
General
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No evidence of mould
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Wooden items inspected
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Glass items inspected
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Cleaning MSDS current
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Fire doors checked
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All drains maintained to standard
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Pest control operating reports are current
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All equipment in correct storage areas
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All areas well ventilated
Sign Off
Sign Off
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GM Signature
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Head Chef Signature
