Usher Food Safety Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Critical Food Safety Issues

• No critical food safety non-compliances

  Yes

  No

  N/A

Food Safety Documentation

• Food Safety policy available

  Yes

  No

  N/A

• Valid up to date HACCP available & date of review

  Yes

  No

  N/A

• Have all CCP'S been identified?

  Yes

  No

  N/A

• Manager/staff supervising have a good knowledge of HACCP

  Yes

  No

  N/A

• Allergen information available

  Yes

  No

  N/A

• Temperature/quality of foods delivered recorded

  Yes

  No

  N/A

• Temperatures of fridges/freezers recorded

  Yes

  No

  N/A

• Temperatures of cooked/reheated foods recorded

  Yes

  No

  N/A

• Have adequate controls been put in place?

  Yes

  No

  N/A

• Cooling times and temperature recorded

  Yes

  No

  N/A

• Temperature of foods during hot hold recorded

  Yes

  No

  N/A

• Checks of temperature probes completed

  Yes

  No

  N/A

• EHO visits recorded and actioned

  Yes

  No

  N/A

• Previous audit report available and actioned

  Yes

  No

  N/A

• Food Safety training completed

  Yes

  No

  N/A

• Allergen training given

  Yes

  No

  N/A

Kitchen and servery areas

• Are foods put away quickly after delivery (if observed)?

  Yes

  No

  N/A

• Chilled storage temperatures satisfactory

  Yes

  No

  N/A

• Frozen storage temperatures satisfactory

  Yes

  No

  N/A

• Is defrosting carried out safely?

  Yes

  No

  N/A

• Temperature of hot water satisfactory

  Yes

  No

  N/A

• Ready to eat foods are labelled and within Use By date

  Yes

  No

  N/A

• Frozen/dry foods are date coded and within Best Before date

  Yes

  No

  N/A

• Are left over meals protected and labelled and disposed of within 24 hours?

  Yes

  No

  N/A

• Are eggs Lion branded?

  Yes

  No

  N/A

• E. coli risks minimised

  Yes

  No

  N/A

• The risk of food contamination is controlled

  Yes

  No

  N/A

• Adequate controls of allergens

  Yes

  No

  N/A

• Correct hand washing facilities are available

  Yes

  No

  N/A

• Spray sanitiser is available and in use (Suma D10)

  Yes

  No

  N/A

• Staff know the dilution rate and contact time for Suma D10

  Yes

  No

  N/A

• Food handlers are displaying high levels of personal hygiene

  Yes

  No

  N/A

• At least 2 probes available and in working order

  Yes

  No

  N/A

• The structure is in good condition

  Yes

  No

  N/A

• The structure is clean

  Yes

  No

  N/A

• Lighting adequate

  Yes

  No

  N/A

• Ventilation adequate

  Yes

  No

  N/A

• Equipment and utensils are in good condition

  Yes

  No

  N/A

• Equipment and utensils are clean and dry

  Yes

  No

  N/A

• Refuse is being stored correctly

  Yes

  No

  N/A

• No evidence of pest infestation

  Yes

  No

  N/A

• Flies adequately controlled

  Yes

  No

  N/A

• Pest proofing adequate

  Yes

  No

  N/A

Wash up areas

• The temperature of hot water is satisfactory

  Yes

  No

  N/A

• Dishwasher layout correct and equipment working satisfactorily

  Yes

  No

  N/A

• Sinks are signed and being used correctly

  Yes

  No

  N/A

• Structure is clean

  Yes

  No

  N/A

• Structure is in good condition

  Yes

  No

  N/A

• Equipment, utensils and containers are clean/dry and in good condition

  Yes

  No

  N/A

Dry goods, packaging and equipment stores

• Stock rotation is satisfactory

  Yes

  No

  N/A

• Risks of contamination are controlled

  Yes

  No

  N/A

• Structure and racking in good condition

  Yes

  No

  N/A

• Structure and racking are clean

  Yes

  No

  N/A

• Lighting adequate<br>

  Yes

  No

  N/A

• Ventilation adequate

  Yes

  No

  N/A

Cleaning/chemical store

• Cleaning equipment is clean

  Yes

  No

  N/A

• Risk of chemical contamination is controlled

  Yes

  No

  N/A

• Single use cloths are being used and in clean condition

  Yes

  No

  N/A

Executive Summary

• Please read the following summary and complete the actions in the box below:

  Yes

  No

  N/A

Action taken: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.