Food safety standard 3.2.1

  • Do you have a food safety progamme

  • Copy of FSP supplied

  • FSP complies with Standard 3.2.2

  • Do you have an auditing schedule

  • Written Audits for the last 4 years

  • FSP identifies potential hazards

  • Potential hazard means of control

  • Monitoring controls put in place

  • Corrective actions provided to rectify hazards identified

  • Regular review of FSP

Food Safety Standard 3.2.2

  • Receipt of food in required temp

  • Records of supplier of products recieved

Cold Storage

  • Correct storage of food ( below 5 degrees )

  • Correct labelling of food

  • Food protected from potential contamination

  • Cleanliness of storage area

  • Maintenance of storage area

Dry storage

  • Correct storage of food

  • Food protected from potential contamination

  • Cleanliness of storage area

  • Maintenance of storage area

Frozen storage

  • Correct storage of food

  • Food protected from potential contamination

  • Cleanliness of storage area

  • Maintenance of storage area

  • Correct labelling of food

Food preparation techniques

  • Proper cleaning of equipment used

  • Correct cooling techniques 2 and 4 hr rule

  • Correct serving techniques

  • Processes used to prevent cross contamination

  • Temperature measuring devices

Food handlers hygiene

  • Food handlers hygiene ( visual signs, nose eyes hands skin)

  • What is the process you follow if you are sick

  • Procedures for recall of food or return on unsatisfactory food

  • Hand washing facilities provided

Main Working Area

  • Cleanliness of area

  • Maintenance of area

  • Pest control of area (flyscreens)

Food display

  • Supervision of displayed food to prevent contamination

  • Seperate utensils provide for each food type

  • Protect barriers on food display to prevent contamination

  • Food display at correct temperature

Food disposal

  • Adequate separation of items for disposal

Food Safety Standard 3.2.3

  • Adequate ventilation of area

  • Proper chemical storage

  • Adequate water supply and correct temperatures

  • Pest management programme in place

  • Maintenance program in place

  • Verification & Review program

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