UNFICYP-Food Safety- Catering

• Project Assignment Number

• Audit Title

• Client / Site

• Prepared by

• Signature

  Sign

• Contingent Name

• Location

Contact

• Contact Person

• Position or Title

• Phone Number

• E-Mail

• Photo of Location

  Media
Certifications

• Select Certified Organic ISO 9000 ISO 22000 CFIA Compliant Provincial Inspected HACCP Compliant

  • Certified Organic
  • ISO 9000
  • ISO 22000
  • CFIA Compliant
  • Provincial Inspected
  • HACCP Compliant

• Number of Employees

• Employees Food Safety Certified

• Certifying Body

  Select FoodSafe NFSTP Provincial County Private

  • FoodSafe
  • NFSTP
  • Provincial
  • County
  • Private

• Additional Information

• HACCP Plan in Place and Operational?

  Yes

  No

  N/A

• HACCP Plans must be sent to HACCCanada for Approval.

Procedural

• Critical Control Point

• Standard Operating Procedures

  Witnessed Document

  No Document

• LOGS

  Witnessed Document

  No Document

• HACCP Committee?

  Yes

  No

  N/A

• Committee Names

• Why:
  Potentially Hazardous Foods (PHFs) need to be delivered at the proper temperature so that bacteria can’t multiply. Damaged packaging may be a sign that food is contaminated. Labels will identify food sources and ingredients. Food stored properly will prevent cross- contamination, and keep bacteria from multiplying.
  
  Check that:
   The receiving area is clean.
   The delivery vehicle is clean & there are no chemicals transported with the food.
   Frozen foods are frozen solid, and do not show evidence of thawing and refreezing.
  (Common signs of thawing and refreezing are large ice crystals on the surface, and frozen juices or liquids in the package.)
   Take temperature of PHF with clean calibrated thermometer. Cold foods must be less than 4°C. Hot deliveries need to be greater than 60°C.
   Food doesn’t show signs of spoilage.
   Product packaging is not damaged exposing food to contamination.
   Cans do not bulge, leak, or have creased seams.
   There are no insects, insect eggs, dirt, rodent droppings, or other contaminants.
   All products are properly labeled with the name and address of the manufacturer, and
  the ingredient statement.
   Food is stored properly as soon as possible. Protect Ready-to-Eat foods from raw
  foods. Store raw foods under Ready-to-Eat foods, and separate from raw foods.
   All products are within their “use-by” date

RECEIVING

• Food items are from Approved Source

  Yes

  No

  N/A

• Temperature of Delivery Vehicle recorded

  Yes

  No

  N/A

• Deliveries are Received at non-peak times, not left on dock?

  Yes

  No

  N/A

• Sanitation of Trucks Checked and Logged

  Witnessed Document

  No Document

• Pallets are Properly Labelled and Dated

  Yes

  No

  N/A

• Food is checked for Thaw and Freeze

  Yes

  No

  N/A

• Food is Inspected before being placed into Storage

  Yes

  No

  N/A

• Evidence of Cross Contamination

  Safe

  At Risk

  N/A

• Pallets Observed for Cleanliness and potential for cross contamination.

  Yes

  No

  N/A

• Loading Dock Sanitation Condition

  Yes

  No

  N/A

• Food Deliveries are kept at 6 inches off Floor as per regulation.

  Yes

  No

  N/A
Temp Checks

• Temperature checks and logs.

  Yes

  No

  N/A

• Select Compressor Ambient Probe

  • Compressor
  • Ambient
  • Probe

• Location

• Average amount of time of refrigerated product in ambient temperature.

  Yes

  No

  N/A

RECALL AND REJECTION OF GOODS

• Policy in place for RECALLS

  Yes

  No

  N/A

• Documentation Maintained for Recalls?

  Yes

  No

  N/A

• Segregated Area for Recalls?

  Yes

  No

  N/A

• Policy in place for Rejection of Goods

  Yes

  No

  N/A

• Documentation Maintained for Rejection of Goods?

  Yes

  No

  N/A

SHIPPING

• Pallets are Properly Labelled and Dated

  Yes

  No

  N/A

• Average amount of time of refrigerated product in ambient temperature.

  Yes

  No

  N/A
Temp Checks

• Temperature checks and logs.

  Yes

  No

  N/A

• Select Compressor Ambient Probe

  • Compressor
  • Ambient
  • Probe

• Location

• Sanitation of Trucks Checked and Logged

  Witnessed Document

  No Document

• Pallets are Properly Labelled and Dated

  Yes

  No

  N/A

• Loading Dock Sanitation Condition

  Yes

  No

  N/A

• Food Deliveries are kept at 6 inches off Floor as per regulation.

  Yes

  No

  N/A

• Evidence of Cross Contamination

  Safe

  At Risk

  N/A

• Food is Inspected before being placed into Vehicle

  Yes

  No

  N/A

• Why:
  Bacteria can multiply at warm temperatures. Store and display food at cold temperatures to prevent bacteria from multiplying. Protect food from contamination, and Ready-to-Eat (RTE) food from cross contamination.
  
  For all foods
   Make sure indicating thermometers are correctly placed and working
  properly in cold holding units.
   Check PRODUCT with calibrated clean and sanitized thermometer at
  determined frequency.
   Keep the cold holding unit at 4°C or colder.
   Place prepared food into the cold holding unit as soon as possible.
   Do not mix old food with fresh batches of food.
   Do not overload the cold holding unit.
   Separate raw from RTE, and raw from raw (example: beef over chicken)

Cold Storage

• Location

• Type or Model

  Select Cooler Refrigerator Display Freezer Freezer Walk-in Freezer Drive -In

  • Cooler
  • Refrigerator
  • Display
  • Freezer
  • Freezer Walk-in
  • Freezer Drive -In

• Select from range

• FIFO Maintained

  Yes

  No

  N/A

• Raw and Cooked products are stored as to prevent Cross Contamination

  Yes

  No

  N/A

• Select date

  Date

• Condition

  Safe

  At Risk

  N/A

• Corrective Action Required

• Temperature is within regulated levels?

  Safe

  At Risk

  N/A

• Enter Ambient Temperature

• Evidence temperatures are monitored and recorded

  Yes

  No

  N/A

• Adequate Air Circulation

  Safe

  At Risk

  N/A

• Food and Supplies are maintained at 6 inches off floor

  Yes

  No

  N/A

• FIFO Maintained

  Yes

  No

  N/A

• Food is stored at least 18 inches from sprinkler heads

  Yes

  No

  N/A

• Storage area is well lit

  Yes

  No

  N/A

• Protective light shields cover all light sources

  Yes

  No

  N/A

• All food is labelled and dated

  Yes

  No

  N/A

• Bulk foods are labeled with common name if not in original container

  Yes

  No

  N/A

• There is no bulging, dented or leaking canned goods in storage

  Safe

  At Risk

  N/A

• Evidence of leaks and moisture

  Safe

  At Risk

  N/A

• Food is protected from cross-contamination

  Yes

  No

  N/A

• Floors are clear of debris, boxes and hazards

  Yes

  No

  N/A

• All surfaces are clean

  Safe

  At Risk

  N/A

• Chemicals are stored away from food products

  Yes

  No

  N/A

• Biological Hazards are Minimized

  Yes

  No

  N/A

• Chemical Hazards are Minimized

  Yes

  No

  N/A

• Physical Hazards are Minimized

  Yes

  No

  N/A

• Allergenic Hazards are Minimized

  Yes

  No

  N/A

PREPARATION

• HOW TO CALIBRATE THERMOMETERS
  Thermometers should be calibrated whenever they are dropped, before first use, and when going from one temperature extreme to another.
  Temperature is a critical measurement for ensuring the safety and quality of many food products. Whether monitoring temperatures thermometer calibration is essential. The validation, verification reassessment section of the Hazard Analysis and Critical Control Point system specifies that instruments used for monitoring critical control points must be calibrated.
  Sanitize thermometers before using and in between uses. To clean and sanitize the thermometer, wash it in hot, soapy water, rinse, and wipe down with an alcohol pad or use a sanitizing solution appropriate for food contact surfaces.

• Evidence of Calibration

  Yes

  No

  N/A

• Logs for Calibration of Thermometers

  Witnessed Document

  No Document

• Color Coded Cutting Boards

  Yes

  No

  N/A

• Multiple Cutting boards to prevent cross contamination<br>

  Yes

  No

  N/A

COOKING

• Why:
  Harmful bacteria and parasites can cause illness if foods are not cooked to proper temperatures for a specified time.
  
   Use a clean and calibrated thermometer to check the final cooking temperature.
   Specify each food/equipment/temperature
  Complete the table for the foods and equipment used:
  
  Poultry - stuffed meat, seafood, or poultry - stuffing containing meat, seafood or poultry - traditional, wild game meat - casseroles containing PHF
  74°C. 15 seconds
  
  Pork, - game meat – meat – ground or restructured meat or seafood – injected meat
  70°C. 15 seconds
  
  Other PHF requiring cooking
  63°C. 15 seconds
  
  Rare roast beef and rare beef steak
  55°C. 15 seconds
  
  
  
  
  
  
  
  
  
  
  

• Temperature Probes used

  Yes

  No

  N/A

• Logs for Cooking maintained

  Witnessed Document

  No Document

HOLDING

• Why:
  Bacteria can multiply in food if it is held at temperatures between 4°C and 60°C
  
   Keep food above 60°C, or below 4C, check with calibrated clean and sanitized thermometer at determined frequency.
   Protect food from contamination.
   Prepare and cook only as much food as needed.
   Do not mix old food with fresh batches of food.
   Follow manufacturer’s directions for hot holding equipment operation.
   Do not overload holding equipment – follow manufacturer’s directions.

• Temperature Probes used

  Yes

  No

  N/A

• Logs for Cooking maintained

  Witnessed Document

  No Document

COOLING

• Why:
  Cooling food too slowly can allow bacteria to grow or toxins to be produced, causing foodborne illness. It takes longer to cool large batches of food.
  
  

• Temperature Probes used

  Yes

  No

  N/A

• Logs for Cooking maintained

  Witnessed Document

  No Document

RE-HEATING

• Why:
  Bacteria can survive and multiply in foods during reheating, unless the temperature reaches 74°C quickly. Reheat to kill bacteria that could have multiplied when it was held or cooled.
  
  Foods for hot holding that have been previously cooked & cooled:
   Reheat rapidly to 74°C within 2 hours without interruption.
   Use a calibrated thermometer to make sure that 74°C is reached in the center
  of the food each time food is reheated.
   Do not reheat more than one time.
   If using a microwave, stir, rotate, & allow it to sit for 2 minutes.
   Commercially prepared, hermetically sealed foods for hot holding reheat to
  60°C.

• Temperature Probes used

  Yes

  No

  N/A

• Logs for Cooking maintained

  Witnessed Document

  No Document

Warewashing

• Type

  Chemical

  High Temp

• Why:
  Remove bacteria or viruses that may cause foodborne illness from food contact surfaces.
  
  Clean and sanitize utensils and equipment:
   After each use.
   Every 4 hours if used to prepare Potentially Hazardous Foods (PHF) on a
  continuous basis.
   Clean and sanitize utensils and equipment between preparing raw and
  Ready-to-Eat foods.
  

EQUIPMENT and BUILDING MAINTENANCE

• Building meets local building codes

  Yes

  No

  N/A

• Floors, walls and ceiling meets local safety codes

  Yes

  No

  N/A

• Food contact surfaces meet safety standards

  Yes

  No

  N/A

• No evidence of flaking paint

  Safe

  At Risk

  N/A

• Water Quality meets Safety Standards

  Yes

  No

  N/A

• Regular Maintenance on building

  Yes

  No

  N/A

• Regular Maintenance on critical equipment

  Yes

  No

  N/A

• Inoperative equipment has been repaired, replaced or removed

  Yes

  No

  N/A

CHEMICALS

• Cleaning compounds and sanitizers meet standards

  Yes

  No

  N/A

• Concentrations meet standards

  Yes

  No

  N/A

• Chemicals are properly labeled

  Yes

  No

  N/A

• Chemicals are properly stored

  Yes

  No

  N/A

POWER EQUIPMENT

• Only approved equipment is used

  Yes

  No

  N/A

• Power Equipment is clean and maintained

  Yes

  No

  N/A

• Power equipment shows no signs of fluid leaks

  Yes

  No

  N/A

UTENSILS and EQUIPMENT

• Utensils for food handling are clean

  Yes

  No

  N/A

• Drawers are clean

  Yes

  No

  N/A

• Racks are clean

  Yes

  No

  N/A

• Equipment is covered when clean and not in use

  Yes

  No

  N/A

• Pallets are maintained and clean

  Yes

  No

  N/A

DAILY CLEANING

• Food contact surface cleaning schedule in place

  Yes

  No

  N/A

• Floor and walls cleaned regularly

  Yes

  No

  N/A

• Deep cleaning schedule in place

  Witnessed Document

  No Document

• Sanitary Condition of Facility

GARBAGE STORAGE and DISPOSAL

• Refuse and garbage containers are clean and covered when not in use

  Yes

  No

  N/A

• Garbage containers are emptied as necessary

  Yes

  No

  N/A

• Boxes and containers are removed as necessary

  Yes

  No

  N/A

• Dumpster is located not near access to facility

  Yes

  No

  N/A

• Dumpster lids are closed

  Yes

  No

  N/A

• Dumpster area is clean

  Yes

  No

  N/A

EMPLOYEE HYGIENE

• 
  Why:
  
  Unclean hands can transfer bacteria and viruses to food, and cross-contaminate foods and food contact surfaces.
  
  
  Food handlers must wash their hands:
   Before starting work.
   Before putting on or changing gloves.
   After using the restroom, (use the restroom sink).
   After touching their hair, face or body.
   After eating, drinking, smoking, or touching chewing gum.
   Upon entering a food prep area.
   After cleaning or taking out the garbage.
   After touching anything that contaminates the hands.
   After using chemicals.
  
  

• Hands are washed at critical times and places

  Yes

  No

  N/A

• Staff only wash hands in handwash sink

  Yes

  No

  N/A

• Employee Health Poster available

  Yes

  No

  N/A

• Employees wear appropriate uniform including proper shoes

  Yes

  No

  N/A

• Hair restraints are worn

  Yes

  No

  N/A

• Fingernails are trimmed

  Yes

  No

  N/A

• Jewelry is restricted,

  Yes

  No

  N/A

• Gloves are changed at critical times and places

  Yes

  No

  N/A

• Open sores, cuts, or bandages on hands are completely covered while handling food

  Yes

  No

  N/A

• Staff beverages are covered with a lid and stored away from food prep areas

  Yes

  No

  N/A

• Eating, drinking or Chewing gum are observed only in designated areas away from food prep areas

  Yes

  No

  N/A

• Staff take appropriate action when coughing or sneezing

  Yes

  No

  N/A

• Disposal tissues are used and disposed of when coughing or blowing nose

  Yes

  No

  N/A

FACILITIES

• Hand wash stations available

  Yes

  No

  N/A

• Soap dispensers available with adequate supply

  Yes

  No

  N/A

• Paper towel dispensers with adequate supply

  Yes

  No

  N/A

• Sanitizing solution available in critical areas

  Yes

  No

  N/A

• Hand Washing signage displayed

  Yes

  No

  N/A

• Staff lockers available away from food prep area

  Yes

  No

  N/A

INTEGRATED PEST CONTROL

• Written integrated pest control policy in place

  Yes

  No

  N/A

• Contracted to Pest Control company

  Yes

  No

  N/A

• Company Name

• Contact Details

• Reports available

  Witnessed Document

  No Document

• Date of last inspection

  Date

• Evidence of pests?

  Safe

  At Risk

  N/A

• Building restricts access to pests

  Safe

  At Risk

  N/A

• Staff Food Safety Certification

  Obtained

  Not Available

  Sent In

  Not Applicable

• Add media

  Media

• Pest Control Contract

  Obtained

  Not Available

  Sent In

  Not Applicable

• Add media

  Media

• HACCP Plan

  Obtained

  Not Available

  Sent In

  Not Applicable

• Add media

  Media

• Hygiene Policy

  Obtained

  Not Available

  Sent In

  Not Applicable

• Add media

  Media

• Food Safety Training Policy

  Obtained

  Not Available

  Sent In

  Not Applicable

• Add media

  Media

• Inspection Report from Regulatory Authority

  Obtained

  Not Available

  Sent In

  Not Applicable
Health Authority

• Name of Authority

• Last Inspection

• Site Survey

  Obtained

  Not Available

  Sent In

  Not Applicable

• Add media

  Media

• Organic, Kosher or other Certification

  Obtained

  Not Available

  Sent In

  Not Applicable

• Add media

  Media

• Equipment Maintenance Contracts

  Obtained

  Not Available

  Sent In

  Not Applicable

• Add media

  Media

• Facility is Approved

  Yes

  No

  N/A

• Person in Charge

  Sign

• Field Agent

  Sign