TM HACCP - Food Safety Checklist

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Personal Hygiene

• Employees wear clean and proper uniform, including shoes

  Yes

  No

  N/A

• Effective hair restraints properly worn

  Yes

  No

  N/A

• Fingernails short, unpolished and clean, no artificial nails

  Yes

  No

  N/A

• Jewelry is limited to a plain ring,, watch and no bracelets

  Yes

  No

  N/A

• Hands washed properly, frequently and at appropriate times

  Yes

  No

  N/A

• Burns, wounds, sores or scabs or splints covered with a waterproof bandages and are completely covered, foodservice gloves are worn over

  Yes

  No

  N/A

• Eating, drinking, chewing gum, smoking allowed only in designated areas, away from preparation, service and storage

  Yes

  No

  N/A

• Disposable tissues used by employees when coughing or sneezing, hands washed immediately

  Yes

  No

  N/A

• Employees appear in good health

  Yes

  No

  N/A

• Hand sinks are unobstructed, operational, clean and hot water running

  Yes

  No

  N/A

• Soap, disposable towels and hot water available at all hand sinks

  Yes

  No

  N/A

• Hand washing reminder signs posted

  Yes

  No

  N/A

• Employee restrooms and changing rooms operational and clean

  Yes

  No

  N/A

Food Preparation and Cooking

• All food stored or prepared on premises from approved suppliers only

  Yes

  No

  N/A

• Food equipment, utensils and food contact surfaces are properly washed, rinsed and sanitised before every use

  Yes

  No

  N/A

• Frozen food is defrosted according to SOP

  Yes

  No

  N/A

• Defrosted food is not frozen again

  Yes

  No

  N/A

• Preparation is planned to avoid food being kept out of the danger zone

  Yes

  No

  N/A

• Procedures in place to avoid cross-contamination

  Yes

  No

  N/A

• Kitchen staff questioned about the correct use of coloured utensis

  Yes

  No

  N/A

• Food is handled by correct utensisl, sanitizer in use

  Yes

  No

  N/A

• Food is prepared in small batches to avoid long cooling times

  Yes

  No

  N/A

• Temperature and size of a sampled batch

• Food cooked to a required minimum temperature of 75*C or higher

  Yes

  No

  N/A

• Staff questioned and gave correct answer

  Yes

  No

  N/A

• Temperaturse recorded properly and frequently

  Yes

  No

  N/A

Hot Holding

• Hot holding units are clean

  Yes

  No

  N/A

• Food heated to required minimum temperature of 63*C or higher

  Yes

  No

  N/A

• All hot food discarted after 2 hours of holding

  Yes

  No

  N/A

• Temperatures recorded properly and frequently

  Yes

  No

  N/A

• Discarded food recorded correctly

  Yes

  No

  N/A

• Food protected from contamination

  Yes

  No

  N/A

Refrigeration

• Refrigerators are kept clean, organized and in working condition

  Yes

  No

  N/A

• Food is stored to prevent contamination

  Yes

  No

  N/A

• Temperatures recorded correctly with decimal points

  Yes

  No

  N/A

• Temperature not exceeding 8*C

  Yes

  No

  N/A

• Corrective action in place if temperature records higher levels

  Yes

  No

  N/A

• Thermometers are working on all refrigerators

  Yes

  No

  N/A

• Temp probes are operational, tested once a week

  Yes

  No

  N/A

• Staff demonstrates correct calibrating procedures

  Yes

  No

  N/A

• Evidence the temp probes a used

  Yes

  No

  N/A

• All food is properly covered, stored to avoid cross-contamination

  Yes

  No

  N/A

• All food correctly labelled, in date

  Yes

  No

  N/A

• FIFO method followed

  Yes

  No

  N/A

Food storage and Dry storage

• Dry store temperature stable between 10*C and 21*C

  Yes

  No

  N/A

• Corrective action in place if temperature records higher levels

  Yes

  No

  N/A

• No food stored on the floor

  Yes

  No

  N/A

• All food labelled, not out of date

  Yes

  No

  N/A

• All open food is stored in safe containers with appropriate labels and use by date

  Yes

  No

  N/A

• FIFO method followed

  Yes

  No

  N/A

• No damaged food found

  Yes

  No

  N/A

• Food protected from cross-contamination

  Yes

  No

  N/A

• All food surfaces are clean, sanitizer in use

  Yes

  No

  N/A

• Chemicals clearly labelled and stored away from food and food-related items

  Yes

  No

  N/A

• Regular cleaning schedule maintained

  Yes

  No

  N/A

Cleaning & Sanitizing

• Dishwasher working properly, all chemicals above minimum levels

  Yes

  No

  N/A

• Water inside dishwasher clean and free of greese

  Yes

  No

  N/A

• Filters inside dishwasher clean and in good condition

  Yes

  No

  N/A

• Dishwasher clean, free of limescale residue, sprinkles clean, seals undamaged

  Yes

  No

  N/A

• If heat sanitising, all ware allowed to remain immersed in 77*C water for at least 30 seconds

  Yes

  No

  N/A

• If using chemical sanitiser, proper concentration used, spray bottles are clean and in good condition

  Yes

  No

  N/A

Equipment & Utensisl

• All small equipment and utensils, including cutting boards and knives, are cleaned and sanitised between uses

  Yes

  No

  N/A

• Work surfaces and utensils are clean and sanitised

  Yes

  No

  N/A

• Work surfaces are sanitised betweek uses

  Yes

  No

  N/A

• Temp probes are sanitised between each use

  Yes

  No

  N/A

• Can opener is maintained and clean

  Yes

  No

  N/A

• Drawers and racks are clean and sanitisesd

  Yes

  No

  N/A

• Clean utensils are handled in a manner to prevent contamination

  Yes

  No

  N/A

Garbage

• Kitchen garbage bins are clean andcovered

  Yes

  No

  N/A

• Bin area kept clean and tidy to avoid pest infestation

  Yes

  No

  N/A

• Loading bay kept clean

  Yes

  No

  N/A

• Broken glass removed from premises according to correct procedure

  Yes

  No

  N/A

• Staff questioned about correct procedure to dispose of broken glass

  Yes

  No

  N/A

Pest Control

• All exit doors are well sealed, equipped with self-closing device

  Yes

  No

  N/A

• Garbage areas kept clean and tidy

  Yes

  No

  N/A

• No visible evidence of pest activity

  Yes

  No

  N/A

• Pest control records present, regular visits reported, recommendations followed with action plans

  Yes

  No

  N/A