Title Page
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Full audit
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Restaurant Name, manager name, chef name
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Conducted on
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Prepared by
Quality and safety assesment
Purchasing and delivery
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Delivery checks (unapproved products, packaging use by/best before dates & quality etc)
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All food purchased only form approved, reputable suppliers
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Temperature recorded of delivery frozen and chilled products
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Chilled and frozen products stored appropriately with 30 minutes
Food service areas
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Foods are correctly covered, dated and within shelf life
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High risk foods understood, stored and handled safely
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Food is cooled and / or defrosted using correct method and in a food safe, designated area
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Food stored correctly (not left out unnecessarily )
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All foods stored protected from contamination ( external packaging removed, cracked containers etc )
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Foods protected form cross contamination ( raw, cooked food etc )
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Service items ( untensils , cutlery etc ) in good condition
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Service fridges and storage units for food items in safe and hygienic condition (incl. seals)
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Evidence of appropriate temperature monitoring - daily fridge / freezer, hot food , cooling temps etc
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Safe food handling practices, including frequent hand washing of food handlers
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Hand wash basin equipped with hot and cold water, antibacterial soap, paper towel etc
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Food preparation sinks kept in good and clean condition
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Fitness to work policy understood and adhered to by all employees
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Adherence to company uniform policy (jewellery policy, clean uniform , hat in kitchen, smoking policy etc )
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Contact surfaces (food surfaces, floors ,walls and ceilings) within kitchen area clean and well maintained .
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No evidence of pests,door and windows shut to prevent access
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SFBB book fully filled in and completed, including date, a daily comment and weekly issues, must be signed each dat
Chilled and frozen storage
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Food are correctly covered, dated and within shelf life
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Organised stock rotated and safe storage (external packaging removed, defrosting in designated area )
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Clear separation and knowledge of high risk products stored hers
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Storage unit (s) set to correct temperature eg 2-3 degrees C for fridges and -18 degrees for freezers
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Evidence of appropriate temperature monitoring (daily temperature checks, food probed )
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Cleanliness of interior floor, walls and racking
Dry store and pot wash area
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Dry store - products here are stored safely ( high risk separation, all items off the floor )
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Dry store - clear effective stock rotation in place within storage areas
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Dry store - temperature safe for storage of ambient products <20 degrees C
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All contact surfaces (floors, walls, ceilings, racking etc within area well maintained
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Pot wash - waste storage and removal appropriate and clean for food preparation area
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Pot wash - clean colour coded mops and buckets in use for respective cleaning areas, separate for toilets
Equipment in use
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Probe thermometer in use, accurate, good working order, clean and wet probe wipes available
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Gals washer and dish washer in good condition (no leakages, lime scale or debris build up)
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Dough machine no build up, in. Good condition
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Additional kitchen equipment clean, in good condition and being safely used
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Coffee machine and grinder food safe and good condition. (Spray arm , leakages, flow times etc )
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Ice machine food safe and good condition (no mound, lime scale, scoop , seals etc)
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Chopping boards in use are in hygienic condition
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Chef knives in use are hygienic and safe to use
Food quality
Dough management
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Quality of dough allocated for service
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Freshness of dough- recorded correctly when it was made (day dot on bag)
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Condition and cleanliness of dough trays (cracks, dried dough etc ) and pans
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Weight of dough ball (135g)
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Is starter dough alive, bubbling? Smelling ?
Prepared items
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Sufficient levels of preparation available (no over prepping)
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Quality of prepared items In line with Stable recipe book
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Salad items of a high quality (no limp, brown or sluggish leaves )
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Vegetable items wash appropriately
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Quality of availability of all prepared and served dessert items
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Stable Food Bible available
Food checked
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Menu item 1 checked
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Menu item 2 checked
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Overall food comments
Maintenace issues and advisors comments
Maintenance
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List all MINOR required
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List all MAJOR
Safety Alerts - breaches of any relevant legal duty - breach of company policy - any imminent risk to health
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Signed by auditor
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Signed by senior chef
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Signed by duty manager
Completion dates, issues and goals
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What issues need to be solved and what are the targets (SMART) from the visit
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To be completed by
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Site
- Bath
- Birmingham
- Bournemouth
- Bridport
- Bristol
- Cardiff
- Cheltenham
- Exeter
- Falmouth
- Fistral
- Kew Bridge
- Plymouth
- Poole
- Southampton
- Weymouth
- Whitechapel
- Winchester
