TFE Hotels - External Food Safety Audit Report Template

• Hotel Name
  Address

• Date of Audit

  Date

• Hotel Manager

• Food Safety Auditor

Purchasing - Approved Suppliers

• Is there an up to date list of approved food suppliers available for 2016?

  Yes

  No

  N/A

• Does the hotel have in date copies of all government certificates / HACCP / ISO 22000 certificates?

  Yes

  No

  N/A

Receival of foods

• Are the food receival records being completed correctly and include assessment of temperature, packaging and date coding?

  Yes

  No

  N/A

• Are foods being rejected if the foods do not meet the company's requirements and is this being recorded?

  Yes

  No

  N/A

Food storage

• Are all coolrooms and refrigeration units operating at the correct temperature?

  Yes

  No

  N/A

• Are all freezer units operating at the correct temperature?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all foods covered?

  Yes

  No

  N/A

• Are all foods dated?

  Yes

  No

  N/A

• Are all foods labelled?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are food storage containers in good condition? Are foods decanted from wooden and cardboard boxes before entering the kitchen areas?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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 or are defrosted foods clearly identified?

  Yes

  No

  N/A

Preparation of foods

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Cooking & Reheating of foods

• F1 Are cooking/reheating potentially hazardous food temperatures being recorded for breakfast / lunch and dinner to each venue and kitchen?

  Yes

  No

  N/A

• F2 Does the hotel have a suitable control of guests requesting undercooked beef burgers?

  Yes

  No

  N/A

Cooling of foods

• G1 Is there at least 1 potentially hazardous food per day being recorded daily and the cooling of foods temperature records being completed correctly?

  Yes

  No

  N/A

• G2 Is a blast chiller available for use within the hotel?

  Yes

  No

  N/A

Hot Holding of foods

• H1 Are hot potentially hazardous foods being held at the correct temperature before service?

  Yes

  No

  N/A

Food Display

• I1 Are hot and cold potentially hazardous foods being displayed at the correct temperature? If time control is used, then the hotel must display a system to monitor and record the time process.

  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? (Only required if mandatory by local laws).

  Yes

  No

  N/A

Probe Thermometers & Calibration

• 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 & recorded on the calibration record?

  Yes

  No

  N/A

• J4 Are there individual single use sterilising wipes available for use at a strength of 70% alcohol?

  Yes

  No

  N/A

Bar Food Safety

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

  Yes

  No

  N/A

• K2 Are all ice scoops in good condition.

  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 ice machines on a cleaning schedule?

  Yes

  No

  N/A

• K5 Were all glass washers operating at the correct wash and rinse cycle temperature?

  Yes

  No

  N/A

• K6 Is the hotel recording the glass washer wash and rinse cycle temperature daily?

  Yes

  No

  N/A

• K7 Are there 3rd party preventative maintenance reports on all glass washers undertaken?

  Yes

  No

  N/A

• K8 Are beer lines being cleaned and recorded? Are keg storage rooms cleaned?

  Yes

  No

  N/A

• K9 Are all glasses clean, in good condition and stored correctly?

  Yes

  No

  N/A

• K10 Are there individually wrapped straws or are straws located in an enclosed dispensing unit?

  Yes

  No

  N/A

• K11 Are all fruit garnishes cut fresh daily on a cutting board in good condition?

  Yes

  No

  N/A

• K12 Are all bar snacks labelled, dated and decanted into a rodent proof container?

  Yes

  No

  N/A

In-Room Dining

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

  Yes

  No

  N/A

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 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 all cleaning cloths in good condition?

  Yes

  No

  N/A

• M6 Are all chemical containers 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?

  Yes

  No

  N/A

• M8 Are there two (2) or three (3) compartment sinks for washing, rinsing and sanitising? Is the water in the sanitiser sink at 82ºC or the chemical at the correct strength? (100ppm or above). Are the sinks labelled for correct operational use?

  Yes

  No

  N/A

• M9 Were all dishwashers operating at the correct wash and rinse cycle temperature?

  Yes

  No

  N/A

• M10 Is the hotel recording the dish washer wash and rinse cycle temperature daily?

  Yes

  No

  N/A

• M11 Have cleaning schedules been developed and do they cover all fixtures and fittings to every food area?

  Yes

  No

  N/A

• M12 Does every chemical used on site have an in date SDS?

  Yes

  No

  N/A

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?

  Yes

  No

  N/A

• N6 Are all light fittings diffused to receival area, food storage areas and food preparation areas.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Health – food handlers

• O1 Were associates, including steward staff, wearing clean clothing and appropriate head covering?

  Yes

  No

  N/A

• O2 Were associates adhering to the hotel's jewellery policy?

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

  Yes

  No

  N/A

• O6 Is there a reporting of illness system implemented with appropriate signage to the associates' noticeboard?

  Yes

  No

  N/A

• O7 Are the wash hand basins only being used for hand washing and are hand washing reminder signs at all basins?

  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 warm water within a 30 second time period from a single spout? This includes associate toilets.

  Yes

  No

  N/A

• O10 Were there designated wash hand basins available in each kitchen.

  Yes

  No

  N/A

• O11 Was there a suitable supply of antibacterial soap?

  Yes

  No

  N/A

• O12 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 Are the associates' changing facilities clean and tidy?

  Yes

  No

  N/A

• O16 Were all toilets adequately ventilated?

  Yes

  No

  N/A

• O17 Were all personal items being stored correctly?

  Yes

  No

  N/A

Pest control

• P1 Were there any signs of pest activity? (Includes any signs of rodent activity of 5 or more insects in one area).

  Yes

  No

  N/A

• P2 Are all electrical insect machines cleaned, fitted with shatterproof tubes and at least three (3) metres from open foods?

  Yes

  No

  N/A

• P3 Are all external doors tight fitting and do they 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 licenses (photo) and in date?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• P6 Is there a bait map for the site? No rodent baits to be located in any food area excluding loading dock.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• P8 Are pest control service records being completed correctly?

  Yes

  No

  N/A

Waste Management

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

  Yes

  No

  N/A

• Q2 Are all waste storage rooms cleaned, free from pests and have refuse bins with tight fitting lids? Are the bins in the waste rooms in a clean condition?

  Yes

  No

  N/A

• Q3 Is the hotel recycling its waste? Is there separation between general waste, plastics, glass and paper? Is there a colour coded bin system implemented?

  Yes

  No

  N/A

Food Safety Training

• R1 Have all associates been trained in food safety on an annual basis?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Water Testing

• S1 Is external water testing being undertaken by the hotel and records kept, alternatively can the hotel provide validation that the water used is potable?

  Yes

  No

  N/A

Verification

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

  Yes

  No

  N/A

• T2 Are internal food safety audits being undertaken? Are there suitable internal action plans developed from internal food safety audits?

  Yes

  No

  N/A

• T3 Has microbial food testing of foods been taken with records kept?

  Yes

  No

  N/A

• T4 Have microbial surface swabs been taken with records kept?

  Yes

  No

  N/A

• T5 Has the hotel technical results from the pH levels of the rice used in the sushi preparation?

  Yes

  No

  N/A

• T6 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

• T7 Are food safety monitoring records being completed in accordance with the TFE Hotels guidelines?

  Yes

  No

  N/A

• T8 Are corrective actions for non conformances completed?

  Yes

  No

  N/A

Glass & Crockery Sanitation in Guest Rooms

• U1 Is an approved sanitation system being used by housekeeping to clean and sanitise the glasses and crockery located in the 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 with suitable records kept?

  Yes

  No

  N/A

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

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 re-used?

  Yes

  No

  N/A

Washing of foods

• X1 Is the hotel thoroughly washing foods in a designated sink or a designated container?

  Yes

  No

  N/A

Essential Glass & Wood

• Y1 Is only approved glass (in good condition) present within the food areas?

  Yes

  No

  N/A

• Y2 Is only approved wood (in good condition) present within the food areas?

  Yes

  No

  N/A

Miscellaneous

• Z1 Has the hotel removed the use of drawing pins for the erection of notices in food areas?

  Yes

  No

  N/A

• Z2 Are there regular food safety meetings?

  Yes

  No

  N/A

• Z5 Are all signs laminated in kitchen areas?

  Yes

  No

  N/A

• Z6 Does the hotel have a food safety program based on the principles of HACCP? Does it include flow diagrams, hazard analysis, HACCP audit tables, food safety procedures and food safety monitoring records?

  Yes

  No

  N/A

• Z8 Is the hotel controlling the issue of "doggy bags"? Is the hotel controlling guests bringing food to functions or requesting the hotel to store outside food?

  Yes

  No

  N/A

• Z9 The most recent Health Department Inspection report is available and the license from the Health Department is available and in date.

  Yes

  No

  N/A