University Catering Services

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Safety Management Procedures

• Is there a documented HACCP

  Yes

  No

  N/A

Stages in Food Preparation Process

Delivery

• Food delivery temperatures recorded

  Yes

  No

  N/A

• Condition of delivery vehicles & driver checked & recorded

  Yes

  No

  N/A

• Date coding & food quality checked

  Yes

  No

  N/A

• Abused or damaged goods rejected

  Yes

  No

  N/A

• Chilled/ frozen food stored without delay

  Yes

  No

  N/A

Dry Good Storage

• Dry Store room or area in clean & tidy condition

  Yes

  No

  N/A

• Food stored on suitable racking off the floor?

  Yes

  No

  N/A

• Fabric & condition of store rooms acceptable

  Yes

  No

  N/A

• Date codes transferred to decanted food

  Yes

  No

  N/A

• Food stored away from chemicals

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

• All open dried goods in sealed containers

  Yes

  No

  N/A

• All dried goods are within date.

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• High risk chilled food stored @ or below +8 deg C

  Yes

  No

  N/A

• Frozen food storage @ -18 deg C or colder

  Yes

  No

  N/A

• Use by date codes transferred to containers

  Yes

  No

  N/A

• All stored food date labelled, and within date?<br>

  Yes

  No

  N/A

• All food stored in closed containers

  Yes

  No

  N/A

• Maximum of 3 days shelf life (day of production + 2) on all high risk foods?

  Yes

  No

  N/A

• No evidence of Defrosted food being refrozen

  Yes

  No

  N/A

• Refrigerators are free of cardboard and wooden containers

  Yes

  No

  N/A

• Refrigerators are free of glassware

  Yes

  No

  N/A

FOOD PREPARATION

Sanitisation

• Adequate supplies of sanitiser available & used

  Yes

  No

  N/A

• Chopping boards, knives, slicers, etc, sanitised / washed after use

  Yes

  No

  N/A

Initial Food Preparation

• Disposable towels used to wipe down food surfaces

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions

  Yes

  No

  N/A

• High risk foods kept out of refrigerated conditions as short as possible during preparation

  Yes

  No

  N/A

• Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

  Yes

  No

  N/A

Advanced cooking and reheating

• If food has to be cooked in advance are suitable control measures in place and strictly followed?

  Yes

  No

  N/A

• Blast chiller available?

  Yes

  No

  N/A

• If no blast chiller are hot foods chilled quickly - less than 90 minutes

  Yes

  No

  N/A

• Blast chiller records available?

  Yes

  No

  N/A

Freezing of prepared food

• No evidence of freezing of prepared food

  Yes

  No

  N/A

Food display

• Cold Food on display kept below +8 deg C or 2 hour rule applied.

  Yes

  No

  N/A

Temperature Monitoring Procedures

• Probe wipes available

  Yes

  No

  N/A

• Kelsius monitoring of fridges & freezers.

  Yes

  No

  N/A

• Manual checks daily of fridges & fridges.

  Yes

  No

  N/A

• Kelsius used to take readings of regenerated food.

  Yes

  No

  N/A

Temperature Records

• Food deliveries (chilled & frozen)

  Yes

  No

  N/A

• All refrigerators

  Yes

  No

  N/A

• All freezers

  Yes

  No

  N/A

• High risk hot food core temperatures

  Yes

  No

  N/A

• Cold food display / salad service units (if applicable)

  Yes

  No

  N/A

• Records kept for at least 6 months

  Yes

  No

  N/A

Food Service

• Adequate protection for display avoiding contamination

  Yes

  No

  N/A

• Glass breakage procedures understood & operated

  Yes

  No

  N/A

• Display units cleaned & sanitised after use

  Yes

  No

  N/A

Physical Contamination

• All food preparation areas are free of loose fittings,nuts,bolts,screws,drawing pins etc. both on the area and above.

  Yes

  No

  N/A

Complaints procedure

• Customer complaint records available

  Yes

  No

  N/A

• Suitable investigation to customers complaints recorded?

  Yes

  No

  N/A

Personal Hygiene Standards

• All food handlers issued and trained in good hygiene guidance

  Yes

  No

  N/A

• Finger nails are short, unpolished & clean

  Yes

  No

  N/A

• Good personal hygiene practices being followed (seen @ time of inspection)

  Yes

  No

  N/A

• Clean protective over-clothing worn

  Yes

  No

  N/A

• Over-clothing not worn outside work

  Yes

  No

  N/A

• Personal clothing stored appropriately

  Yes

  No

  N/A

• Only approved jewellery worn

  Yes

  No

  N/A

• Long hair properly tied back, including waiting staff

  Yes

  No

  N/A

• Suitable head covering provided & worn for all working within the food preparation area & food rooms

  Yes

  No

  N/A

Hand Washing

• Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

  Yes

  No

  N/A

• Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  Yes

  No

  N/A

• "Wash you hands now" notices displayed in WC areas

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands

  Yes

  No

  N/A

Handling Food

• Serving spoons / Utensils used wherever possible

  Yes

  No

  N/A

Wounds

• First aid kit properly equipped?

  Yes

  No

  N/A

Staff illness

• Management fully aware of procedures to follow in the event of staff illness

  Yes

  No

  N/A

• Catering staff fully aware of procedures to follow in the event of illness

  Yes

  No

  N/A

Maintenance

• Defect reporting system in place

  Yes

  No

  N/A

• System for actioning urgent defects in place

  Yes

  No

  N/A

Pest Control

• Pest control contract in operation

  Yes

  No

  N/A

• Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc

  Yes

  No

  N/A

• Un-screened windows / doors kept closed

  Yes

  No

  N/A

• Area free of active infestation

  Yes

  No

  N/A

Food Hygiene training

• Food hygiene training given during induction

  Yes

  No

  N/A

• Managers & all food handling staff fully trained in appropriate safety & hygiene requirements

  Yes

  No

  N/A

• Details recorded on personal training sheets

  Yes

  No

  N/A

Cleaning schedule, etc

• Cleaning tasks recorded on kelsius

  Yes

  No

  N/A

• Schedule monitored daily & checks recorded

  Yes

  No

  N/A

• Deep clean contract in place & included within cleaning schedule

  Yes

  No

  N/A

• Deep cleaning records retained

  Yes

  No

  N/A

Cleaning Standards

• Utensils storeage appropriate

  Yes

  No

  N/A

• Cleaning equipment colour coded

  Yes

  No

  N/A

• Floors & walls / floor / equipment junctions acceptable

  Yes

  No

  N/A

• High level areas (who's responsibility) acceptable

  Yes

  No

  N/A

• Wall surfaces to hand height (low level) clean

  Yes

  No

  N/A

• Food preparation equipment acceptable

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards regularly cleaned

  Yes

  No

  N/A

• Cooking equipment acceptable

  Yes

  No

  N/A

• Cooking utensils clean and tidy

  Yes

  No

  N/A

• Refrigerator & freezer doors seals clean and free of debris

  Yes

  No

  N/A

• Internal surfaces of refrigerators &freezers clean

  Yes

  No

  N/A

• Wash hand basins & sink units acceptable

  Yes

  No

  N/A

• Overall effectiveness of cleaning acceptable

  Yes

  No

  N/A

Waste Management

• Waste of animal origin disposed of through recognised contractor

  Yes

  No

  N/A

• General waste Removed by anauthorised waste disposal company

  Yes

  No

  N/A

• Out of date or unfit food appropriately disposed

  Yes

  No

  N/A

Sanitary Provision

• Provision of adequate facilities for staff

  Yes

  No

  N/A

• Clean and well decorated?

  Yes

  No

  N/A

• Provision of suitable washing / drying facilities

  Yes

  No

  N/A

• Hot & cold running water

  Yes

  No

  N/A

Changing Rooms

• Adequate facilities provided

  Yes

  No

  N/A

FABRIC & STRUCTURE

Walls

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Capable of being easily cleaned

  Yes

  No

  N/A

Ceilings

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

• Lighting adequate and fittings with diffusers

  Yes

  No

  N/A

Flooring

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

ATP Swabs

• Food contact surface

  Safe

  At Risk

  N/A

Summary