Supervisor unit Inspection Checklist

Title Page

northenden
Conducted on14/01/2021
lee jones

UNIT AUDIT

Hygiene

Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination
Employees wearing correct uniform
Hair of employees is properly confined
Clothing and personal effects stored away from products in a proper manner

changing rooms

Changing room clean and tidy
Toilet facilities, are clean, well maintained and in proper working order
Single service soap and towel dispensers operable and full

Floors, Wall, Ceilings, Lighting and Ventilation

Floors clean, well maintained and in good repair
Walls, ceilings and windows clean. Well maintained and in good repair
Exhaust ventilation filters are clean and well maintained

refrigeration and storage

All fridge filters clean and free from dust
All refrigerators clean and tidy (inside and out)
All storage fridges clean and tidy
All freezers clean and tidy (inside and out )
all dry stores clean and tidy and no food stored on the floor
All food in dry stores is covered and labelled correctly

rubbish and Waste

bins have a disposable plastic bag at all times.
Outside premises and refuse areas are clean and tidy
Frequency of rubbish removal adequate to maintain premises in a sanitary condition.

Items Critical to Food Safety

all food waste is recorded and reported to chef/supervisor
all haccp documentation is being filled in correctly
all specifications are being followed and adhered to
Food is purchased ONLY from approved sources
stock levels correct to minimise food wastage
Food is inspected when received and found to be free from contamination, adulteration, and spoilage.
Frozen food is received and stored at -18°C/0°F or colder
Refrigerated food is received and stored at 4°C/40°F or colder
All food is stored a minimum 6” off the floor and 2”away from the walls
All food in fridges and freezers is labeled, dated and stored in leak proof packaging or food grade containers
Prepared and ready to eat food are stored above and away from raw foods
All paper products are stored in a manner so as to protect them from contamination
Thawing of food is done following haccp procedure
Separate raw foods from ready-to-eat foods during storage and handling
Separate raw meat preparation area with sepecifc untensils and products(i.e cling film ,labels)
An accurate thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food and refrigeration temperatures as required by haccp policy
Maintain separation of ready-to-eat foods from raw foods during preparation
Food handlers use proper utensils to minimize direct hand contact with raw, cooked or prepared foods
Separate hand washing basin in each area with required supplies
Hands are properly washed before and after handling food
Foods are cooked to minimum internal temperatures:
Holding hot foods at a minimum 63°C and cold foods at a maximum 5°C
Cool from 60°C to 5°C or less in 2 hours
Reheat food to a minimum 78°C