Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Food Safety Management Procedures

  • Is there a documented HACCP

Stages in Food Preparation Process

Delivery

  • Food delivery temperatures recorded

  • Condition of delivery vehicles & driver checked & recorded

  • Date coding & food quality checked

  • Abused or damaged goods rejected

  • Chilled/ frozen food stored without delay

Dry Good Storage

  • Dry Store room or area in clean & tidy condition

  • Food stored on suitable racking off the floor?

  • Fabric & condition of store rooms acceptable

  • Date codes transferred to decanted food

  • Food stored away from chemicals

  • Strict stock rotation being observed

  • All open dried goods in sealed containers

  • All dried goods are within date.

Refrigerated / Freezer Storage

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

  • Frozen food storage @ -18 deg C or colder

  • Use by date codes transferred to containers

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

  • All food stored in closed containers

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

  • No evidence of Defrosted food being refrozen

  • Refrigerators are free of cardboard and wooden containers

  • Refrigerators are free of glassware

FOOD PREPARATION

Sanitisation

  • Adequate supplies of sanitiser available & used

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

Initial Food Preparation

  • Disposable towels used to wipe down food surfaces

  • Frozen food defrosted under refrigerated conditions

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

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

Advanced cooking and reheating

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

  • Blast chiller available?

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

  • Blast chiller records available?

Freezing of prepared food

  • No evidence of freezing of prepared food

Food display

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

Temperature Monitoring Procedures

  • Probe wipes available

  • Kelsius monitoring of fridges & freezers.

  • Manual checks daily of fridges & fridges.

  • Kelsius used to take readings of regenerated food.

Temperature Records

  • Food deliveries (chilled & frozen)

  • All refrigerators

  • All freezers

  • High risk hot food core temperatures

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

  • Records kept for at least 6 months

Food Service

  • Adequate protection for display avoiding contamination

  • Glass breakage procedures understood & operated

  • Display units cleaned & sanitised after use

Physical Contamination

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

Complaints procedure

  • Customer complaint records available

  • Suitable investigation to customers complaints recorded?

Personal Hygiene Standards

  • All food handlers issued and trained in good hygiene guidance

  • Finger nails are short, unpolished & clean

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

  • Clean protective over-clothing worn

  • Over-clothing not worn outside work

  • Personal clothing stored appropriately

  • Only approved jewellery worn

  • Long hair properly tied back, including waiting staff

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

Hand Washing

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

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

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

  • Bacterial soap provided at all wash hand basins

  • Disposable paper towels provided & used to dry hands

Handling Food

  • Serving spoons / Utensils used wherever possible

Wounds

  • First aid kit properly equipped?

Staff illness

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

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

Maintenance

  • Defect reporting system in place

  • System for actioning urgent defects in place

Pest Control

  • Pest control contract in operation

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

  • Un-screened windows / doors kept closed

  • Area free of active infestation

Food Hygiene training

  • Food hygiene training given during induction

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

  • Details recorded on personal training sheets

Cleaning schedule, etc

  • Cleaning tasks recorded on kelsius

  • Schedule monitored daily & checks recorded

  • Deep clean contract in place & included within cleaning schedule

  • Deep cleaning records retained

Cleaning Standards

  • Utensils storeage appropriate

  • Cleaning equipment colour coded

  • Floors & walls / floor / equipment junctions acceptable

  • High level areas (who's responsibility) acceptable

  • Wall surfaces to hand height (low level) clean

  • Food preparation equipment acceptable

  • Food preparation surfaces, including chopping boards regularly cleaned

  • Cooking equipment acceptable

  • Cooking utensils clean and tidy

  • Refrigerator & freezer doors seals clean and free of debris

  • Internal surfaces of refrigerators &freezers clean

  • Wash hand basins & sink units acceptable

  • Overall effectiveness of cleaning acceptable

Waste Management

  • Waste of animal origin disposed of through recognised contractor

  • General waste Removed by anauthorised waste disposal company

  • Out of date or unfit food appropriately disposed

Sanitary Provision

  • Provision of adequate facilities for staff

  • Clean and well decorated?

  • Provision of suitable washing / drying facilities

  • Hot & cold running water

Changing Rooms

  • Adequate facilities provided

FABRIC & STRUCTURE

Walls

  • Smooth, impervious, non flaking

  • Capable of being easily cleaned

Ceilings

  • Smooth, impervious, non flaking

  • Capable of being thoroughly cleaned

  • Lighting adequate and fittings with diffusers

Flooring

  • Capable of being thoroughly cleaned

ATP Swabs

  • Food contact surface

Summary

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.