Information
-
Document No.
-
Catering Services
-
Floor Level
-
Location / Room Number(s)
-
Conducted on
-
Prepared by
-
Personnel
1.0 Previous Inspection
-
1.1 Has the last inspection been reviewed.
-
1.2 Are there any outstanding actions.
-
Detail any outstanding issues here
2.0 Fire Safety Precautions
-
2.1 Fire exits, routes and call-points are clearly marked, free from obstruction and known to occupants.
-
2.2 Fire exit doors are easily opened from inside and kept closed (unless automatic).
-
2.3 Fire action notices are displayed and include details of assembly points.
-
2.4 Fire alarms are easily audible above background noises and are routinely tested.
-
2.5 Fire fighting equipment is sufficient, labelled, of correct type, in designated location, accessible and serviced.
-
2.6 Sources of ignition (e.g. batteries, power supplies) are adequately controlled.
-
2.7 Combustible materials (e.g. flammable liquids) are managed and stored appropriately.
-
2.8 No smoking rules are enforced.
-
2.9 Visual Insight and/or points to note
-
Add media
3.0 First Aid
-
3.1 One or more First Aid kits/boxes are readily available, adequately stocked with contents in good condition.
-
3.2 Suitable notices and signs locate First Aid kits/boxes.
-
3.3 Internal telephones have the emergency contact details (Ext 2222) identified to contact First Aiders
4.0 Emergency Arrangements
-
4.1 A site plan showing nominated assembly areas and emergency contact details are displayed in prominent areas.
-
4.2 Local procedures have been communicated to all relevant person and are tested.
-
4.3 Emergency lights functional
-
4.4 Eye wash is available in close proximity, is unobstructed and regularly inspected
-
4.5 Spill kits (containing for example, absorbant materials, safety glasses, reusable gloves, clean up materials etc.) are available and adequate to cover anticipated spills (biohazard, chemical etc).
5.0 Food Policy Arrangements
-
5.1 Food premises registration documents available and signed
-
5.2 Policy documentation available, signed and dated
6.0 Food Delivery
-
6.1 No unauthorised suppliers used
-
6.2 Banned food list available and adhered to if applicable
-
6.3 Chilled food delivered at +8 degrees C or colder
-
6.4 Frozen food delivered at -12 degrees or colder
-
6.5 Food delivery temperature recorded
-
6.6 Deliveries not left unattended, uncovered etc.
-
6.7 Date coding and food quality checked.
-
6.8 Abused or damaged goods rejected.
-
6.9 Unwrapping / decanting carried out in separate area.
7.0 Food Storage - General
-
7.1 Chilled / frozen food stored without delay
-
7.2 Store room in clean and tidy condition.
-
7.3 Food stored on suitable racking off the floor (6")
-
7.4 Fabric and condition of store rooms acceptable.
-
7.5 Environmental factors satisfactory (temperature, lighting etc)
8.0 Refrigerated / Freezer Storage
-
8.1 High risk chilled food stored at or below +8 deg C
-
8.2 Frozen food storage at -18 deg C or colder.
-
8.3 Defrosted food never refrozen
-
8.4 Use by date codes transferred to containers.
-
8.5 Cardboard/wooden containers not used in refrigerators
-
8.6 Glassware not used to store food in refrigerators.
-
8.7 In multi-use refrigerators, are raw and cooked products separated to avoid the risk of contamination
-
8.8 Are egg's stored under refrigerated conditions and date marked.
-
8.9 Refrigerators are not stocked or overloaded.
-
8.10 Strict stock rotation being observed.
-
8.11 Food containers sanitised before use.
-
8.12 All "open foods" kept wrapped, inc. cheese etc.
9.0 Ambient Storage
-
9.1 Storage temperature is appropriate.
-
9.2 Is storage area well lit.
-
9.3 Protective light shields (diffusers) cover all light sources.
-
9.4 No open dried foods.
-
9.5 Food not stored near chemicals.
-
9.6 Date codes transferred to decanted food.
-
9.7 Strict stock rotation is observed.
-
9.8 No out of date dried goods identified.
FOOD PREPARATION
10.0 Sanitisation
-
10.1 Adequate supplies of sanitiser available and used.
-
10.2 Correct application of sanitiser and staff appropriately trained.
-
10.3 Chopping boards, knives, slicers, etc. sanitised / washed after use.
-
10.4 Salad wash available and used.
-
10.5 Detergent sanitiser used in dishwasher or correct manual washing methods used.
11.0 Initial Food Preparation
-
11.1 Raw food not prepared near cooked food and utensils / surfaces sanitised between each use.
-
11.2 Disposable towels used to wipe down food surfaces.
-
11.3 Frozen food defrosted under refrigerated conditions.
-
11.4 Cold food refrigerated between preparation and service.
-
11.5 High risk foods kept out of refrigerated conditions as short as possible during preparation.
-
11.6 All high risk foods not left unattended e.g. during breaks.
-
11.7 All food prepared with minimum delay.
12.0 Pre-Cooking and Reheating
-
12.1 No unnecessary pre-cooking.
-
12.2 If hot food has to be pre-cooked, are suitable control measures in place and strictly followed.
-
12.3 If cold food has to be pre-cooked are suitable control measures in place and strictly followed.
-
12.4 Blast chiller available if pre-cooking regularly and short cook chill code of practice required.
-
12.5 Blast chiller temperatures / time records available and completed.
TEMPERATURE CONTROL
13.0 Cold Food
-
13.1 Display units not overloaded.
-
13.2 Food on display kept below +8 deg C or 4 hour rule applied.
-
13.3 Left over food from display above +8 deg C disposed of.
-
13.4 Buffets out for a maximum time of 4 hours.
14.0 Hot Food
-
14.1 All high risk food cooked to a core temperature of at least 75 deg C.
-
14.2 Hot food display temperature kept above 63 deg C.
-
14.3 Hot food from display never reheated.
15.0 Temperature Monitoring
-
15.1 Probe wipes available.
-
15.2 Temperature test medium available in all refrigerators and used.
-
15.3 Probe used to check fridge and freezer temperatures.
-
15.4 Frequency check in line with University policy (at least twice per day).
-
15.5 Probe calibrated monthly and checks recorded.
-
15.6 Annual formal calibration and certification available.
-
15.7 Probe breakdown procedures in place.
-
15.8 Action taken for unsatisfactory product temperatures.
16.0 Temperature Records
-
16.1 Food deliveries (chilled and frozen).
-
16.2 All refrigerators and freezers
-
16.3 High risk hot food core temperatures.
-
16.4 Cold food display / salad service units (if applicable)
-
16.5 Hot food display / service units (if applicable)
-
16.6 Records kept for at least 3 months.
17.0 Food Service
-
17.1 Delays between preparation and service kept to a minimum.
-
17.2 Cold food refrigerated between preparation and service.
-
17.3 Adequate protection for display avoiding contamination.
-
17.4 Food covered where possible.
-
17.5 Display units cleaned and sanitised after use.
-
17.6 If no blast chiller available, is action taken to chill food as quickly as possible and used within 24 hours.
-
17.7 Left over meat / fish is not re-used in other made up dishes.
-
17.8 Four hour rule taken into account.
-
17.9 Glass / crockery containers or other items avoided.
-
17.10 Glass breakage procedures understood and operated.
18.0 Environment and Welfare
-
18.1 Keys and access cards are kept in a secure area and/or stored out of sight when not in use.
-
18.2 Alarm systems are operating properly.
-
18.3 Ventilation, heating, cooling and lighting is suitable and adequate for user and food needs.
-
18.4 Doors operate, close and lock properly.
-
18.5 Vision panels in doors have not been obscured except where required as part of a risk assessment e.g. laser labs.
-
18.6 Windows operate, close and lock properly.
-
18.7 Clear access and egress to and from work areas and facilities.
-
18.8 Are there any obvious defects in the fabric/services of the premises e.g. floors, walls, ceilings, stairs, wiring, wall sockets, lighting, toilets, furniture, fixtures, fittings etc. that need to be notified to Estates Services.
-
18.9 Washing, toilet, shower and changing facilities are suitable and sufficient in number and condition.
-
18.10 Suitable and sufficient workspace areas (including seating) are available for users to carry out their work tasks in terms of comfort, access and body positioning.
-
18.11 Suitable and sufficient accommodation is provided for clothing not being worn during working hours and for special work clothing such as overalls, uniforms etc.
-
18.12 Suitable rest areas or rooms are provided for use during rest breaks.
-
18.13 Suitable and sufficient facilities with adequate tables and seating is available, along with fresh drinking water, equipment to heat and store food and drink items (boiling water, refrigerator, microwave etc. are available for eating and rest breaks.
19.0 General Housekeeping
-
19.1 Access to the area is secure and restricted.
-
19.2 The general work are (including furniture, fittings, benches, sinks, equipment etc.) is sufficiently clean, tidy and free from accumulated glassware and clutter.
-
19.3 Hand washing facilities are available.
-
19.4 Floors, walls and ceilings are capable of being kept sufficiently clean.
-
19.5 Floor surfaces are even, uncluttered and in good condition.
-
19.6 Passageways and traffic routes are clear of obstructions and tripping hazards, e.g. cables, boxes, stock etc.
-
19.7 Entry, exits, walkways, stairs and risers are kept clear.
-
19.8 Where appropriate walkways are adequately and clearly marked.
-
19.9 Equipment, materials and objects are stored in a stable and secure manner.
-
19.10 The loading of racking/shelving appears to be within its design limitations.
-
19.11 Are materials and equipment cleaned and put away when not in use.
-
19.12 Waste materials are only placed in suitable receptacles, in designated areas and are emptied regularly.
-
19.13 Visible safety caution signs indicate specific equipment hazards e.g. hot plate, microwave, -80oC freezer etc.
-
19.14 Wooden handled equipment not in use.
-
19.15 No worn / frayed cloths, tea towels, etc.
-
19.16 No loose fittings, nuts, bolts, screws, drawing pins, etc seen above food preparation areas.
20.0 Pest Control
-
20.1 Suitable preventative measures in place for controlling pests and vermin, including clean areas externally, adequate proofing, sound structures etc.
-
20.2 Is there any evidence of pests or vermin or an active infestation at time of inspection.
-
Is there any noisy equipment or a potential issue with noise
21.0 Noise
-
21.1 Where noise is an issue, has a noise survey been carried out and appropriate noise control measures implemented.
-
21.2 Noisy areas and tasks have been identified and signs have been erected.
-
21.3 Are the people using noisy machinery and others working near it wearing approved protection.
22.0 Working Practices/Procedures
-
22.1 Suitable and sufficient risk assessments have been carried out for all work activities, are readily available and have been read by relevant persons.
-
22.2 Safe systems of work (or standard operating procedures), where applicable are readily available and have been read by relevant persons.
-
22.3 Relevant and up-to-date registers, inventories, maintenance records, inspection checks and safety documentation is available.
-
22.4 Routine checks are carried out.
-
22.5 All lone or out-of-hour working has been risk-assessed and, where necessary, the appropriate measures put in place to control the risks.
-
22.6 Cooking oil stored in bunded area and disposed of through appropriate waste disposal route.
23.0 Personal Hygiene Standards
-
23.1 Do staff wash their hands properly (hands are washed or gloves are changed at critical points).
-
23.2 Staff hand wash between tasks (e.g. handling raw meatm seafood, mops, garbage etc).
-
23.3 Fingernails are short, unpolished and clean.
-
23.4 Suitable head covering provided and worn for all working within the food preparation area and food rooms.
-
23.5 Longhair properly tied back, including waiting staff.
-
23.6 Wounds such as cuts, open sores or splits are completely covered when handling food.
-
23.7 Bad habits discouraged e.g. scratching, sneezing, coughing over food etc.
-
23.8 Clean protective over-clothing worn
-
23.9 Over clothing not worn outside work.
-
23.10 Serving spoons / utensils used wherever possible.
-
23.11 Good personal hygiene practices being followed (seen at time of inspection)
24.0 Cleaning
-
24.1 Cleaning schedule on display and implemented.
-
24.2 Schedule monitored daily and checks recorded.
-
24.3 Deep clean contract in place and included within schedule (with records retained).
-
24.4 Utensils store age appropriate.
-
24.5 Cleaning equipment colour coded.
-
24.6 All surfaces, cooking equipment, food preparation equipment, crockery, refrigerators, freezers, dishwashers etc. cleaned according to required schedules.
25.0 Training and Awareness
-
25.1 All food handlers trained in good hygiene and food safety practices.
-
25.2 All staff have completed appropriate health and safety training.
-
25.3 Staff know to report unusual or suspicious conditions or activities to appropriate personnel.
-
Does the staff know...
-
25.4 What to do in the event of an emergency, such as a fire or accident.
-
25.5 The emergency number to summon the University First Aiders.
-
25.6 Who to report health and safety issues to.
-
25.7 Where to find health and safety information relating to food safety or general health and safety in the University.
-
25.8 What type of personal protective equipment (if applicable) to wear, when and how to store it.
-
25.9 What (if any) hazardous materials or equipment are in use and what precautions are in place for these.
-
25.10 How to dispose of waste materials.
-
25.11 What to do if they came into the area and found some broken ceiling tiles on the floor.
-
25.12 What to do following an accident or dangerous occurrence (e.g. near miss).
26.0 Electrical Safety
-
26.1 Portable electrical equipment has been inspected, tested and labelled with a retest date.
-
26.2 Machines, portable tools and appliances, guards, blades, outer casings, power cords, on/off switches are all in good condition.
-
26.3 Plugs, sockets and switches are in good condition.
-
26.4 Electrical leads are kept away from sources of heat, corrosion and moisture.
-
26.5 Electrical leads are not frayed, damaged, strained or stretched across walkways.
-
26.6 Extension cables are not run through doors, windows, walls or ceilings.
-
26.7 Machine/instrument access panels in place.
-
26.8 Equipment is properly grounded.
-
26.9 All electrical equipment is being used according to its design and approved use (e.g. circuits are not overloaded, extension sockets are not daisy-chained etc.).
-
26.10 Switchboard and plant room areas are locked and secured from unauthorised access.
-
26.11 Isolators/circuit breakers and emergency stop buttons are clearly identifiable, accessible and their locations known to the relevant persons.
-
26.12 Where required, emergency shut-down procedures are in place.
27.0 Work Equipment
-
27.1 Work equipment is suitable for its purpose, the conditions in which it is used and is maintained in a safe condition.
-
27.2 Risks, created by the use of equipment, are eliminated or adequately controlled by suitable 'hardware' measures (guards, warning devices, PPE etc.) and 'software' measures (manufacturer's safety instructions, safe systems of work etc.).
-
27.3 Users have received adequate information, instruction and training to use the equipment.
-
27.4 Are extracting hoods and vents present.
28.0 Local Exhaust Ventilation
-
28.1 System has been surveyed within the recommended period and most recent test results displayed and/or readily available.
-
Are there any manual handling issues to consider
29.0 Manual Handling
-
29.1 Manual handling risk assessments are readily available and have been read by relevant persons.
-
29.2 Objects are lifted and tasks are conducted without excessive physical strain.
-
29.3 Mechanical aids are used when a manual handling risk is identified (e.g. trolleys, scissor lifts etc.)
-
29.4 Frequently used heavy items are stored on shelves at waist level.
-
29.5 Infrequently used items are stored at low level.
-
Is work at height or lifting equipment in use
30.0 Height and/or Lifting
-
30.1 Have all tasks been identified, assessed and controlled where there is a risk of a fall greater than 2.0 meters.
-
30.2 Person over 2M from the ground (and not connected to an approved arrest system) are working from an approved working platform (scaffold, gantry etc.)
-
30.3 If there is a risk of objects falling on people, then the area where the object could fall is barricaded off.
-
30.4 Safe working loads are clearly displayed and equipment tagged with the date of the last test.
-
30.5 Appropriate 'work at height' aids are available for reaching shelves above shoulder height.
-
30.6 Ladders are made on non-conducting materials if used near electrical equipment; are used away from doors and access ways; are used on firm and level surfaces; are intact and in good condition and are used in accordance with manufacturer's instructions.
-
30.7 Step ladders have nonslip footing; spreader bars locked in position; worker has 3 points of contact at all times and worker has 3 rungs down from the top of the step ladder.
31.0 Display Screen Equipment
-
31.1 Where applicable, DSE risk assessments have been undertaken for each workstation, with the user present and the findings recorded.
-
31.2 All DSE users have completed relevant awareness and assessment training courses.
-
31.3 Visual insight and / or points to note.
-
Detail any additional points to note here.
-
Add media
-
Are there any compressed gases or gas systems in use.
32.0 Gases and Gas Systems
-
32.1 Suitable and appropriate training has been given to those that use, handle, store, transport or change gas cylinders.
-
32.2 Storage quantities are kept to a minimum
-
32.3 Cylinders are kept upright (unless designed to be used otherwise) and are properly secured in position (by chain or strap).
-
32.4 Protective valve caps on cylinders are in place and used.
-
32.5 Cylinder carts are used to transport gas cylinders.
-
32.6 Gas regulators are compatible with the gas cylinder and have been inspected within the last year.
-
32.7 Hoses, tubing and regulators attached to gas cylinders are in good condition.
-
32.8 Relevant persons have been made aware of the location of gas isolating valves in their area.
-
32.9 Empty or unused gas cylinders are promptly returned to the supplier.
-
Pressure systems in use
-
33.0 Pressure Systems
-
33.1 Pressure relief devices provided and inspected.
-
33.2 Relevant test certificates are displayed close by or are readily available for inspection
34.0 Any Other Issues
-
Add media
35.0 Summary of Corrective Actions
-
Section No.
Action
36.0 Web Links & Further Information
-
University Safety: www.strath.ac.uk/safetyservices
-
http://www.strath.ac.uk/safetyservices/
37.0 Completion
-
Signature of representative performing inspection
-
Select date
