Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Food Safety Management Procedures
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Is there a documented HACCP
Stages in Food Preparation Process
Delivery
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Food delivery temperatures recorded
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Condition of delivery vehicles & driver checked & recorded
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Date coding & food quality checked
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Abused or damaged goods rejected
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Chilled/ frozen food stored without delay
Dry Good Storage
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Dry Store room or area in clean & tidy condition
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Food stored on suitable racking off the floor?
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Fabric & condition of store rooms acceptable
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Date codes transferred to decanted food
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Food stored away from chemicals
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Strict stock rotation being observed
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All open dried goods in sealed containers
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All dried goods are within date.
Refrigerated / Freezer Storage
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High risk chilled food stored @ or below +8 deg C
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Frozen food storage @ -18 deg C or colder
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Use by date codes transferred to containers
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All stored food date labelled, and within date?<br>
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All food stored in closed containers
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Maximum of 3 days shelf life (day of production + 2) on all high risk foods?
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No evidence of Defrosted food being refrozen
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Refrigerators are free of cardboard and wooden containers
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Refrigerators are free of glassware
FOOD PREPARATION
Sanitisation
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Adequate supplies of sanitiser available & used
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Chopping boards, knives, slicers, etc, sanitised / washed after use
Initial Food Preparation
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Disposable towels used to wipe down food surfaces
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Frozen food defrosted under refrigerated conditions
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High risk foods kept out of refrigerated conditions as short as possible during preparation
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Raw food not prepared near cooked food & utensils/surfaces sanitised between each use
Advanced cooking and reheating
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If food has to be cooked in advance are suitable control measures in place and strictly followed?
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Blast chiller available?
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If no blast chiller are hot foods chilled quickly - less than 90 minutes
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Blast chiller records available?
Freezing of prepared food
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No evidence of freezing of prepared food
Food display
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Cold Food on display kept below +8 deg C or 2 hour rule applied.
Temperature Monitoring Procedures
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Probe wipes available
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Kelsius monitoring of fridges & freezers.
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Manual checks daily of fridges & fridges.
Temperature Records
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Food deliveries (chilled & frozen)
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All refrigerators
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All freezers
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High risk hot food core temperatures
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Cold food display / salad service units (if applicable)
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Kelsius used to take readings of regenerated food.
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Records kept for at least 6 months
Food Service
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Adequate protection for display avoiding contamination
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Glass breakage procedures understood & operated
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Display units cleaned & sanitised after use
Physical Contamination
Complaints procedure
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Customer complaint records available
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Suitable investigation to customers complaints recorded?
Personal Hygiene Standards
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All food handlers issued and trained in good hygiene guidance
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Finger nails are short, unpolished & clean
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Good personal hygiene practices being followed (seen @ time of inspection)
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Clean protective over-clothing worn
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Over-clothing not worn outside work
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Personal clothing stored appropriately
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Only approved jewellery worn
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Long hair properly tied back, including waiting staff
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Suitable head covering provided & worn for all working within the food preparation area & food rooms
Hand Washing
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Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).
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Do staff wash their hands properly (hands are washed or gloves are changed at critical points)
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"Wash you hands now" notices displayed in WC areas
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Bacterial soap provided at all wash hand basins
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Disposable paper towels provided & used to dry hands
Handling Food
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Serving spoons / Utensils used wherever possible
Wounds
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First aid kit properly equipped?
Staff illness
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Management fully aware of procedures to follow in the event of staff illness
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Catering staff fully aware of procedures to follow in the event of illness
Maintenance
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Defect reporting system in place
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System for actioning urgent defects in place
Pest Control
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Pest control contract in operation
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Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc
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Un-screened windows / doors kept closed
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Area free of active infestation
Food Hygiene training
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Food hygiene training given during induction
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Managers & all food handling staff fully trained in appropriate safety & hygiene requirements
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Details recorded on personal training sheets
Cleaning schedule, etc
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Cleaning tasks recorded on kelsius
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Schedule monitored daily & checks recorded
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Deep clean contract in place & included within cleaning schedule
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Deep cleaning records retained
Cleaning Standards
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Utensils storeage appropriate
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Cleaning equipment colour coded
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Floors & walls / floor / equipment junctions acceptable
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High level areas (who's responsibility) acceptable
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Wall surfaces to hand height (low level) clean
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Food preparation equipment acceptable
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Food preparation surfaces, including chopping boards regularly cleaned
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Cooking equipment acceptable
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Cooking utensils clean and tidy
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Refrigerator & freezer doors seals clean and free of debris
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Internal surfaces of refrigerators &freezers clean
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Wash hand basins & sink units acceptable
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Overall effectiveness of cleaning acceptable
Waste Management
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Waste of animal origin disposed of through recognised contractor
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General waste Removed by anauthorised waste disposal company
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Waste cooking oil stored securely to prevent escape
Sanitary Provision
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Provision of adequate facilities for staff
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Clean and well decorated?
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Provision of suitable washing / drying facilities
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Hot & cold running water
Changing Rooms
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Adequate facilities provided
FABRIC & STRUCTURE
Walls
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Smooth, impervious, non flaking
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Capable of being easily cleaned
Ceilings
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Smooth, impervious, non flaking
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Capable of being thoroughly cleaned
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Lighting adequate and fittings with diffusers
Flooring
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Capable of being thoroughly cleaned
ATP Swabs
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Food contact surface
Health & Safety - To be recorded on Kelsius
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Have all Staff been COSHH trained - Monthly check
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Are all accidents and Near misses reported?
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Have all coffee machines been pressure tested?
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Do you have up to date Risk assessments and safe systems of work for all equipment and Tasks and are these available for all staff to view- Monthly Check
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Is all Fire Fighting Equipment in Date and in Good order - Monthly Check
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Are you completing daily equipment checks and reporting any faults - Daily Check
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Has the First Aid Kit Been Checked and Re stocked - Monthly Check
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Do all Electrical appliances have a valid in date PAT test - Monthly Check
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Have all staff received Manual handling Training - Monthly Check
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Are there any known hazards or near misses and have these been resolved - Monthly checks