Top 10 Food Safety Observational Checks

Are handsinks conveniently located and accessible in food production area and properly maintained? Okay as long as sinks are accessible and convenient (approx. 50 feet or less from service work stations). No exceptions for restrooms and production areas without sinks. Regulatory Agency variance on file if hand sinks are not available in service areas? Water temperature should be at least 100ºF / 43ºC. No points deducted if water is warm (>85ºF / 29ºC). Both antimicrobial and antibacterial hand soap are acceptable. Some divisions may use hand soap supplied by the client, if required (does not have to be antimicrobial or antibacterial). Reference: HACCP Manual, 1.1.4 - Food Safety Standards and Requirements, A.1

Is the unit manager ServSafe certified and valid within the past 3 years? Okay, if managers, dietitians and supervisors are without current certification or have not been scheduled and certified within 90 days of expiration of previous certification. Managers who are active certified trainers are exempt from the 3 year re-certification and allowed 5 years from issuant date. Ask to see written verification of their trainer status from Sodexo University. Non-food managers (i.e., controllers, human resource managers) are exempt. NEW U.S. EMPLOYEES: All managers, dietitians and supervisors must have a valid ServSafe® (or national/ regulatory equivalent) certification. If without current certification, must be scheduled for certification and certified within 90 DAYS of hire or within 90 DAYS of expiration of previous certification. Verify evidence of manager, dieticians and supervisors (under Sodexo employment) completed Sodexo Food Safety Standards & Resources module within 30 days of assuming their position. CURRENT U.S. EMPLOYEES: A ServSafe® certification obtained outside the company will be accepted. U.S. CLIENT MANAGERS & SUPERVISORS: ServSafe® (or equivalent) certification obtained outside the company (not from Sodexo) is acceptable. If client mandates not to have his / her employees trained in food safety, contact the Food Safety Zone Manager or Director. Sodexo Food Safety Standards & Resources module does not apply. Call the Sr. Manager, Food Safety Information Services with questions (i.e., problems with class availability, or when a manager has a state or provincial certificate only or is exempt from re-certification). Input from the Food Safety Zone Director / Manager, as required. Remind management that in the U.S., ServSafe® certification obtained through external sources (without Learning & Performance oversight), individuals are responsible for entering the valid certification information through the Employee Self Services (ESS) system to be stored in ADP (payroll system). Reference: HACCP Manual, 1.1.4 - Food Safety Standards and Requirements, E. 3 & 1.2.5.7

Is there evidence of any insects, rodents, or other pests? Verify awareness of the infestation and steps taken to resolve infestation. Verify if Sodexo’s or client’s responsibility, no points deducted if action plan enacted. Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, D.1 and D.4

Is the Food Allergy Poster displayed? Poster through Print Management required, #884 – Food Allergy Poster (Eight Most Common Food Allergens). If specific food allergy poster required by local regulatory jurisdiction, still need to post the Sodexo poster as well.

Are gloves or utensils being used when handling ready-to-eat foods to prevent bare hand contact? Gloves must be foodservice grade quality or better. Auditor should observe glove and/ or utensil usage in production and service. Auditor should accurately describe the scenario observed and effect on food safety if points are deducted. Latex gloves are not allowed. No points deducted, if observed in operation (but advise Food Safety Zone Manager or Director). Gloves not a replacement for handwashing. Gloves should be used properly when handling ready-to-eat foods without utensils. Not needed when handling raw foods that will be cooked, cleaning or handling trash. Gloves and/ or utensils should be changed when switching from raw food to ready-to-eat food. Gloves should be changed when they are torn, dirty or contaminated. Reference: HACCP Manual;1.1.4 - Food Safety Standards and Requirements, A.4

Are thermometers in use properly calibrated? Employees should know how to properly calibrate and use thermometers. Check calibration of all thermometers in use to monitor temperatures (accurate to at least +/-2ºF from 32ºF (or +/- 0.5ºC from 0ºC), using slushed / crushed ice). (Note for auditor only: If cubed ice is used, variance can be as much as +/- 5ºF or +/- 2,7ºC). The thermometer(s) must be more than 3ºF/ 0.6ºC above the average stabilized temperature of the thermometers being checked in ice solution. Reference: HACCP Manual, 1.1.4 - Food Safety Standards and Requirements, B.6

Have all frontline employees been train in food safety using the TOPS modules or Walk the Talk? New Hires: Attendance roster should include training date, trainer’s name, topic trained, employee’s printed name and signature. If attendance rosters are incomplete, address with manager to determine materials used (TOPS). If materials cover required topics, okay. Attendance roster for temporary labor/ employee training include training date, trainer’s name, topic trained, employee’s printed name and signature. Includes, temporary labor and part-time students. See the Introduction to Food Safety – Temporary Labor training module for topics. Okay, if evidence of training in any format. Training for volunteers should be reviewed / noted – but no points associated with completion of training. Mark off if operation cannot provide evidence of required training. Not applicable, if last new employee has been at unit for 1 year or longer. Retraining: Attendance roster should include training date, trainer’s name, topic trained, employee’s printed name and signature. If attendance rosters are incomplete, address with manager to determine materials used (TOPS or Walk The Talk). If materials cover required topics, no points deducted. In addition to the TOPS or Walk The Talk modules, units may also use the Focus on Food Safety training topics posted on the Food Safety page (includes training records). Mark off if operation cannot provide evidence of required training. Repeat training is encouraged, but not required for part-time student employees or volunteers. Reference: HACCP Manual, 1.1.4 - Food Safety Standards and Requirements, E.3

Does the unit have a valid food permit from the appropriate regulatory authority available? Valid food permit or business license from local jurisdiction (local health department, chamber of commerce, state agency, etc.) should be prominently displayed to public. If not available, have unit check with Buffalo Office – Licensure or may be obtained by client.

Has the unit manager conducted the Food Safety Audit self-assessment each month? Current manager only responsible for completed audits during his / her time in unit. Eleven completed audits during a 12 months period acceptable. Hard copy or electronic logs acceptable Documented 'corrective action' plans must be on file in order to receive point credit. Comprehensive Food Safety Self-inspection required annually. Food Safety Walk-through NOT required, but if done, should be at least weekly. Reference: HACCP Manual, 1.1.4 - Food Safety Standards and Requirements, E.2

Are refrigerator and warming cabinet temperature logs being properly maintained? Spot check unit records (3 months, during which current manager has been in operation) for consistency (accuracy of records approx. 90%). Hard copy or electronic logs acceptable Mark off if "dry lab" recording is evident. Reference: HACCP Manual, 1.1.4 - Food Safety Standards and Requirements, E.1