Stamford EHS-FSA record 5 Food Safety Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

• Date of this Internal Audit

  Date

• Name of the Auditor

• Audit Ref

AA. Food Safety Program

AA1

• Is the food safety program available the correct version?

  Yes

  No

  N/A

AA2

• Are all records being used from the food safety program have current version control?

  Yes

  No

  N/A

AA3

• Is the copy of the last audit and action plan available?

  Yes

  No

  N/A

A.Approved Suppliers

• A1 Is there an up to date list of approved food suppliers available at the hotel and they are only using approved food suppliers?

  Yes

  No

  N/A

• A2 Are HACCP certificates, ISO22000 Certification or government certificates on file and in date?

  Date

B. Receival of Foods

• B1 Are the food receival records being completed correctly?

  Yes

  No

  N/A

• B2 Are high risk foods being rejected if above the company's temperature requirements?

  Yes

  No

  N/A

• B3 Is the rejection of foods being recorded?

  Yes

  No

  N/A

C.Storage of Foods

• C1 Are all coolrooms and refrigeration units operating at 5ºC or below and all freezer units operating at -15ºC or below?

  Yes

  No

  N/A

• C2. Are single use containers being re-used?

  Yes

  No

  N/A

• C3 Are the food storage temperature records completed correctly and recorded twice daily?

  Yes

  No

  N/A

• C4 Are all foods covered?

  Yes

  No

  N/A

• C5 Are all foods labelled?

  Yes

  No

  N/A

• C6 Are all foods dated?

  Yes

  No

  N/A

• C7 Was there any risk of cross contamination between raw and cooked foods?

  Yes

  No

  N/A

• C8 Were all foods in date and satisfactory FIFO stock rotation system being used?

  Yes

  No

  N/A

• C9 Are food storage containers in good condition? Are foods decanted from wooden and cardboard boxes?

  Yes

  No

  N/A

• C10 Were all foods stored off the floor to a minimum of 15cms?

  Yes

  No

  N/A

D. Defrosting of Foods

• D1 Is the defrosting record completed correctly?

  Yes

  No

  N/A

• D2 Is the correct thawing of foods procedure being followed?

  Yes

  No

  N/A

• D3 Is there a defined defrosting area?

E. Food Preparation

• E1 Was there any risk of cross contamination between raw and cooked foods including the correct use of the colour coded boards?

  Yes

  No

  N/A

• E2 Is there a sign within the kitchen explaining the colour coded board system?

  Yes

  No

  N/A

F. Cooking & Reheating of foods

• F1 Are cooking potentially hazardous food temperatures being recorded for breakfast / lunch and dinner?

  Yes

  No

  N/A

• F2 Are reheating potentially hazardous food temperatures being recorded for breakfast / lunch and dinner?

  Yes

  No

  N/A

G. Cooling of Foods

• G1 Are there potentially hazardous foods being recorded daily and the cooling of foods temperature records being completed correctly?

  Yes

  No

  N/A

• G2 Is the hotel cooling the potentially hazardous foods correctly?

  Yes

  No

  N/A

H. Hot Holding of Foods

• H1 Are hot potentially hazardous foods being held at a minimum of 60ºC before service?

  Yes

  No

  N/A

I. Food Display

• I1 Are hot and cold potentially hazardous foods being displayed at the correct temperature?

  Yes

  No

  N/A

• I2 Are there separate serving utensils for each food on display?

  Yes

  No

  N/A

• I3 Are there signs identifying foods on display?

  Yes

  No

  N/A

• I4 Is there a “use the utensils” sign visible at every food island where guests or associates can serve themselves?

  Yes

  No

  N/A

• I5 Are the food display temperature records being completed correctly?

  Yes

  No

  N/A

• I6 Are all eating utensils, plates and cups in a clean condition with no defects?

  Yes

  No

  N/A

• I7 Are there sneeze guards or food covering available to all potentially hazardous foods displayed?

  Yes

  No

  N/A

J.Calibration of Thermometers

• J1 Are there only digital probe thermometers (in good working condition) available for use?

  Yes

  No

  N/A

• J2 Are the digital probe thermometers clearly identified for traceability purposes?

  Yes

  No

  N/A

• J3 Are the probe thermometers calibrated monthly & recorded on the calibration record?

  Yes

  No

  N/A

• J4 Are there individual single use sterilising wipes available for use that are 70% alcohol?

  Yes

  No

  N/A

K.Bar Food Safety

• K1 Is there a sterilising gel available to each bar area?

• K2 All ice scoops are in a sanitising solution of the required strength (100ppm or above) when not in use and the ice scoop holder is identified as having sanitising solution?

  Yes

  No

  N/A

• K3 Are all ice machines clean and in good condition and the ice machine filters being checked and recorded?

  Yes

  No

  N/A

• K4 Are all glass wash machines achieving a rinse cycle of 82ºC or above?

  Yes

  No

  N/A

• K5 Is the hotel recording the dish and glass washer rinse cycle temperature daily?

  Yes

  No

  N/A

• K6 Are there 3rd party preventative maintenance reports on all glass washers on at least a monthly basis?

  Yes

  No

  N/A

• K7 Are beer lines being cleaned and recorded?

  Yes

  No

  N/A

• K8 Are all glasses clean, in good condition and stored correctly?

  Yes

  No

  N/A

• K9 Are there individually wrapped straws or straws are located in an enclosed dispensing unit?

  Yes

  No

  N/A

• K10 Are all fruit garnishes cut fresh daily on a green cutting board?

  Yes

  No

  N/A

• K 11 Are all bar snacks labelled and dated and decanted into a rodent proof container?

  Yes

  No

  N/A

L. In-Room Dining

• L1 Are all foods covered during transportation from the kitchen to the guest room?

  Yes

  No

  N/A

M.Cleaning & Sanitation

• M1 Are all food contact surfaces thoroughly cleaned and sanitised?

  Yes

  No

  N/A

• M2 Are all non food contact surfaces thoroughly cleaned?

  Yes

  No

  N/A

• M3 Is a sanitiser at the correct strength (Quat 100ppm or above) being used for the cleaning of all food contact surfaces?

  Yes

  No

  N/A

• M4 Does the hotel have testing strips to measure the ppm?

  Yes

  No

  N/A

• M5 Are there two (2) compartment sinks for washing and sanitising?

  Yes

  No

  N/A

• M6 All chemical spray containers are correctly labelled and in approved containers?

  Yes

  No

  N/A

• M7 Is all cleaning equipment in good condition and stored correctly when not in use? Are cleaning cloths stored in a sanitizer before use?

  Yes

  No

  N/A

• M8 Were all dishwashers and pot washers operating at the correct wash and rinse cycle temperature?

  Yes

  No

  N/A

• M9 Have cleaning schedules been developed and cover all fixtures and fittings to every food area?

• M10 Does every chemical used on site have an in date SDS?

  Yes

  No

  N/A

N Maintenance

• N1 Are all floors in good condition?

  Yes

  No

  N/A

• N2 Are all walls in good condition?

  Yes

  No

  N/A

• N3 Are all ceilings in good condition?

  Yes

  No

  N/A

• N4 Are all other structures within kitchens, bars, receival or storage areas in good condition?

  Yes

  No

  N/A

• N5 Is there a written maintenance defect system implemented? Is there a log of uncompleted and completed work orders kept, available and up to date?

  Date

• N6 Are all light fittings diffused to receival area, food storage areas, food preparation areas and the lifts used to transport foods?

  Yes

  No

  N/A

• N7 Is all food contact equipment in good structural condition?

  Yes

  No

  N/A

O. Health – Food Handlers

• O1 Were associates wearing clean clothing, appropriate head covering and beard covers available and worn if applicable

  Yes

  No

  N/A

• O2 Were associates adhering to the jewellery policy, i.e. food handlers are not wearing jewellery, except a plain ring?

  Yes

  No

  N/A

• O3 Did associates cover all cuts whilst working with open foods?

  Yes

  No

  N/A

• O4 Were there blue waterproof band-aids available for the associates to use?

  Yes

  No

  N/A

• O5 Is there a reporting of illness system implemented with appropriate signage to the associates noticeboard?

  Yes

  No

  N/A

• O6 Were associates wearing disposable gloves whilst handling ready to eat foods?

  Yes

  No

  N/A

• O7 Are the wash hand basins only being used for hand washing?

  Yes

  No

  N/A

• O8 Were the wash hand basins accessible with clear access noted?

  Yes

  No

  N/A

• O9 Were the wash hand basins available with water @ 38ºC within 1 minute time period from a single spout? This includes associate toilets. If the taps are automatic they are to provide a stream of water for a minimum of 15 seconds

  Yes

  No

  N/A

• O10 Were there designated wash hand basins available in each kitchen & loading dock?

  Yes

  No

  N/A

• O11 Are hand washing reminder signs at all sinks?

  Yes

  No

  N/A

• O12 Was there a suitable supply of antibacterial soap? Was there a suitable supply of paper towels and waste bins?

  Yes

  No

  N/A

• O13 Were there any bad habits displayed during food preparation?

  Yes

  No

  N/A

• O14 Is there a “now wash your hands” sign displayed in each associate toilet and locker room?

  Yes

  No

  N/A

• O15 Were all personal items being stored correctly?

  Yes

  No

  N/A

P. Pest control

• P1 Were there any signs of pest activity?

  Yes

  No

  N/A

• P2 Are all electrical insect machines clean and fitted with shatterproof tubes and the electrical insect machines located at least 3 metres from open foods?

  Yes

  No

  N/A

• P3 Are all external doors tight fitting and impede the ingress of pests? Are all windows to kitchens flyscreened or permanently closed?

  Yes

  No

  N/A

• P4 Is the pest control contract available and in date together with the pest controller’s licences (photo) and in date?

  Date

• P5 Are the pest control company’s professional insurances available and in date?

  Date

• P6 Is there a bait map for the site?

• P7 Are all pesticides used on site covered with a SDS? Are the MSDS in date?

  Date

• P8 Is the pest control usage record being used correctly?

  Yes

  No

  N/A

Q. Waste Management

• Q1 Are all internal refuse bins clean, fitted with internal liners, tight fitting lids and pedal operated?

  Yes

  No

  N/A

• Q2 Is the external storage area for food waste under temperature control?

  Yes

  No

  N/A

• Q3 Are all waste storage rooms cleaned, free from pests and have refuse bins with tight fitting lids?

  Yes

  No

  N/A

R.Food Safety Training

• R1 Have all staff been trained in food safety in the last 12 months? Have new staff completed food safety training at induction (prior to engaging in food handling)?

  Yes

  No

  N/A

• R2 Are there satisfactory food safety training and chemical safety records available including learning objectives?

  Yes

  No

  N/A

• R3 Have all staff received chemical safety training?

  Yes

  No

  N/A

S.Water Testing

• S1 Are there water samples taken from the kitchen/bar areas for analysis? Are there samples of the ice taken for analysis?

  Yes

  No

  N/A

• S2 Are there records kept with compliance to the hotel standard noted?

  Yes

  No

  N/A

T. Verification

• T1 Have all food poisoning physical contamination or chemical contamination allegations been correctly investigated, recorded and reported?

  Yes

  No

  N/A

• T2 Are food safety internal audits being undertaken twice per year?

  Yes

  No

  N/A

• T3 Are there suitable internal action plans developed from internal food safety audits?

  Yes

  No

  N/A

• T4 Have microbial surface swabs been taken at the correct frequency with records kept?

  Yes

  No

  N/A

• T5 Has an external food safety audit action plan been developed and submitted to EHC within 4 weeks?

  Yes

  No

  N/A

• T6 Has microbial food testing of foods been taken at the correct frequency with records kept?

  Yes

  No

  N/A

• T7 Have food samples been taken and kept frozen for 14 days where the hotel has managed a function of 100 people or over?

  Yes

  No

  N/A

• T8 Are food safety monitoring records being completed in accordance with the company guidelines? Have any records been falsely completed?

  Yes

  No

  N/A

• T9 Are corrective actions for non conformances completed?

  Yes

  No

  N/A

U. Glass & Crockery Sanitation in Guest Rooms

• U1 Is an approved sanitation system being used by housekeeping to clean and sanitise the glasses and crockery in guest rooms?

  Yes

  No

  N/A

• U2 Are internal or external verification methods being used to assess the cleanliness of the glasses and crockery in guest rooms? Are records being kept for the verification process?

  Yes

  No

  N/A

• U3 Are clean and dirty glasses clearly separated?

  Yes

  No

  N/A

V. Use of Raw Eggs

• V1 Is the hotel either using a pasteurised egg or pre made product in relation to ready to eat foods (sauces, desserts, salad dressing, cocktails)?

  Yes

  No

  N/A

W. Food Allergens & Intolerances

• W1 Is there a food allergy warning sign at the correct dimensions available to the guest restaurant?

  Yes

  No

  N/A

• W2 Is there a food allergy warning statement on every menu within the hotel including in room dining?

  Yes

  No

  N/A

• W3 Are original food containers being disposed of after use and not being reused?

  Yes

  No

  N/A

• W4 Is the food allergen matrix record being completed accurately and correctly

  Yes

  No

  N/A

X. Essential Glass & Wood

• X1 Are only approved glass (in good condition) present within the food areas?

  Yes

  No

  N/A

• X2. Are only approved wood (in good condition) present within the food areas?

  Yes

  No

  N/A

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