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TFE Hotels - Food Safety Audit - Updated
TFE Hotels - Food Safety Audit - Updated
Scott Kennedy

TFE Hotels - Food Safety Audit - Updated

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Free TFE Hotels - Food Safety Audit - Updated Checklist

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Title Page

  • Document No.

  • Audit Title

  • Hotel

  • Conducted on

  • Prepared by

  • Location

  • Manager

1. Purchasing, Receival & Food Storage

1. Purchasing, Receival & Food Storage

A. Purchasing - Approved Suppliers

  • A1. Is there an up to date list of approved food suppliers available for 2017?

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  • Action Required. All deficiencies identified must have assigned actions.

  • A2. Does the hotel have in date copies of all government certificates / HACCP / ISO 22000 certificates?

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  • Action Required. All deficiencies identified must have assigned actions.

B. Receipt of Foods

  • B1. Are the food receival records being completed correctly and include assessment of temperature, packaging and date coding?

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  • Action Required. All deficiencies identified must have assigned actions.

  • B2. Are foods being rejected if the foods do not meet the company's requirements and is this being recorded?

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  • Action Required. All deficiencies identified must have assigned actions.

C. Food Storage

  • C1. Are all cool rooms and refrigeration units operating at the correct temperature? RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

  • C2. Are all freezer units operating at the correct temperature?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • C4. Are all foods covered?

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  • Action Required. All deficiencies identified must have assigned actions.

  • C5. Are all foods dated?

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  • Action Required. All deficiencies identified must have assigned actions.

  • C6. Are all foods labelled?

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  • Action Required. All deficiencies identified must have assigned actions.

  • C7. Was there any risk of cross contamination between raw and cooked foods? RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

  • C8. Were all foods in date and satisfactory FIFO stock rotation system being used? ORANGE Flag! = 1.5 points

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  • Action Required. All deficiencies identified must have assigned actions.

  • C9. Are food storage containers in good condition? Are foods decanted from wooden and cardboard boxes before entering the kitchen areas?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

2. Food Handling & Temperatures

2. Food Handling & Temperatures

D. Defrosting of Foods

  • D1. Is the defrosting record completed correctly?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • D3. Is there a defined defrosting area or are defrosted foods clearly identified?

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  • Action Required. All deficiencies identified must have assigned actions.

E. 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? RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

F. Cooking & Reheating of Foods

  • F1. Are cooking/reheating potentially hazardous food temperatures being recorded for breakfast / lunch and dinner to each venue and kitchen? (one per service for cooking and one per service for reheating)

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  • Action Required. All deficiencies identified must have assigned actions.

  • F2. Does the hotel have a suitable control of guests requesting under cooked beef burgers?

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  • Action Required. All deficiencies identified must have assigned actions.

G. 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?

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  • Action Required. All deficiencies identified must have assigned actions.

H. Hot Holding of Foods

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

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  • Action Required. All deficiencies identified must have assigned actions.

I. 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.

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • I3. Are there signs identifying foods on display?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • I7. Are there sneeze guards or food covering available to all potentially hazardous foods displayed? (Only required if mandatory by local laws).

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  • Action Required. All deficiencies identified must have assigned actions.

J. Probe Thermometers & Calibration

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • J2. Are the digital probe thermometers clearly identified for trace-ability purposes?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

3. Bar & In Room Dining

3. Bar & In Room Dining

K. Bar Food Safety

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • K2. Are all ice scoops in good condition?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • K4. Is the bar inspection record being completed twice annually?

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  • Action Required. All deficiencies identified must have assigned actions.

  • K5. Were all glass washers operating at the correct wash and rinse cycle temperature? RED Flag! = 3 Points

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • K8. Are beer lines being cleaned and recorded? Are keg storage rooms cleaned? Is the beer line & post mix record being completed weekly?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

L. In-Room Dining

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

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  • Action Required. All deficiencies identified must have assigned actions.

4. Good Hygeine Practices

4. Good Hygiene Practices

M. Cleaning & Sanitation

  • M1. Are all food contact surfaces thoroughly cleaned and sanitised? RED Flag! = 3 Points

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  • Action Required. All deficiencies identified must have assigned actions.

  • M2. Are all non food contact surfaces thoroughly cleaned?

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  • Action Required. All deficiencies identified must have assigned actions.

  • M3. Is a sanitizer at 100ppm or above being used for the cleaning of all food contact surfaces? ORANGE Flag! = 1.5 points

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • M5. Are all cleaning cloths in good condition?

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  • Action Required. All deficiencies identified must have assigned actions.

  • M6. Are all chemical containers correctly labelled and in approved containers? ORANGE Flag! = 1.5 points

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  • Action Required. All deficiencies identified must have assigned actions.

  • M7. Is all cleaning equipment in good condition and stored correctly when not in use?

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  • Action Required. All deficiencies identified must have assigned actions.

  • 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?

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  • Action Required. All deficiencies identified must have assigned actions.

  • M9. Were all dishwashers operating at the correct wash and rinse cycle temperature? RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

N. Maintenance

  • N1. Are all floors in good condition?

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  • Action Required. All deficiencies identified must have assigned actions.

  • N2. Are all walls in good condition?

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  • Action Required. All deficiencies identified must have assigned actions.

  • N3. Are all ceilings in good condition?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • 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?

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  • Action Required. All deficiencies identified must have assigned actions.

  • N6. Are all light fittings diffused to receival area, food storage areas and food preparation areas. RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

O. Health – food handlers

  • O1. Were Team Members, including steward staff, wearing clean clothing and appropriate head covering?

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  • Action Required. All deficiencies identified must have assigned actions.

  • O2. Were Team Members adhering to the hotel's jewellery policy?

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  • Action Required. All deficiencies identified must have assigned actions.

  • O3. Did Team Members cover all cuts whilst working with open foods?

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  • Action Required. All deficiencies identified must have assigned actions.

  • O4. Were there blue waterproof band-aids available for the Team Members to use?

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  • Action Required. All deficiencies identified must have assigned actions.

  • O5. Were Team members wearing disposable gloves whilst handling ready to eat foods?

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  • Action Required. All deficiencies identified must have assigned actions.

  • O6. Is there a reporting of illness system implemented with appropriate signage to the Team Members noticeboard?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • O9. Were the wash hand basins available with warm water within a 30 second time period from a single spout? This includes Team Member toilets. RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

  • O10. Were there designated wash hand basins available in each kitchen? ORANGE Flag! = 1.5 points

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  • Action Required. All deficiencies identified must have assigned actions.

  • O11. Was there a suitable supply of antibacterial soap?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • O13. Is the food handlers checklist being completed monthly?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • O15. Are the Team Member changing facilities clean and tidy?

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  • Action Required. All deficiencies identified must have assigned actions.

  • O16. Were all toilets adequately ventilated?

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  • Action Required. All deficiencies identified must have assigned actions.

  • O17. Were all personal items being stored correctly?

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  • Action Required. All deficiencies identified must have assigned actions.

P. Pest Control

  • P1. Were there any signs of pest activity? (Includes any signs of rodent activity of 5 or more insects in one area). ORANGE Flag! = 1.5 points

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • P8. Are pest control service records being completed correctly?

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  • Action Required. All deficiencies identified must have assigned actions.

Q. Waste Management

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • 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?

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  • Action Required. All deficiencies identified must have assigned actions.

  • Q3. Is the hotel recycling its waste? Is there separation between general waste, plastics, glass and paper?

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  • Action Required. All deficiencies identified must have assigned actions.

5. Support Documents

5. Support Documents

R. Food Safety Training

  • R1. Have all Team Members been trained in food safety on an annual basis? Is the food handler skill and knowledge checklist being completed by food handlers after food safety training has been conducted?

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

S. 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?

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  • Action Required. All deficiencies identified must have assigned actions.

T. Verification

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • T6. Has an action plan been developed from the previous external audit? Is the action plan accurate and items identified for actioning, closed off within the specific time frames?

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  • Action Required. All deficiencies identified must have assigned actions.

  • T7. Are food safety monitoring records being completed in accordance with the TFE Hotels guidelines? RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

  • T8. Are corrective actions for non conformance completed? ORANGE Flag! = 1.5 points

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  • Action Required. All deficiencies identified must have assigned actions.

6. Special Circumstances

6. Special Circumstances

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 located in the guest rooms? RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

  • 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?

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  • Action Required. All deficiencies identified must have assigned actions.

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)? RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

W. Food Allergens & In-tolerances

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • W3. Are original food containers being disposed of after use and not being re-used?

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  • Action Required. All deficiencies identified must have assigned actions.

X. Washing of Foods

  • X1. Is the hotel thoroughly washing foods in a designated sink or a designated container? RED Flag! = 3 points

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  • Action Required. All deficiencies identified must have assigned actions.

Y. Essential Glass & Wood

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

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  • Action Required. All deficiencies identified must have assigned actions.

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

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  • Action Required. All deficiencies identified must have assigned actions.

Z. Miscellaneous

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

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  • Action Required. All deficiencies identified must have assigned actions.

  • Z2. Are there regular food safety meetings?

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  • Action Required. All deficiencies identified must have assigned actions.

  • Z3. Are all signs laminated in kitchen areas?

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  • Action Required. All deficiencies identified must have assigned actions.

  • Z4. 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?

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  • Action Required. All deficiencies identified must have assigned actions.

  • Z5. 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?

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  • Action Required. All deficiencies identified must have assigned actions.

  • Z6. The most recent Health Department Inspection report is available and the license from the Health Department is available and in date.

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  • Action Required. All deficiencies identified must have assigned actions.

Audit Sign Off

  • Date Completed

  • Auditor Signature

  • Hotel Manager Signature

TFE Hotels - Food Safety Audit - Updated
Scott Kennedy

TFE Hotels - Food Safety Audit - Updated

Use this Template
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.

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