VE Safety Audit

• Site conducted

  Select

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FIRST IMPRESSION

• Is the Changing room and Team toilet clean

  Yes

  No

  N/A

• Hand wash basin clean

  Yes

  No

  N/A

• Antibacterial soap available

  Yes

  No

  N/A

• Disposable hand towel available

  Yes

  No

  N/A

• Hot water in correct temperature (above 48'c, below 55'c)

  Yes

  No

  N/A

• Is the Floor clean

  Yes

  No

  N/A

Line Fridges

• In correct temperature Fridge below 8'C<br> Freezer below -18'C

  Yes

  No

  N/A

• Is it clean

  Yes

  No

  N/A

• Door seals in good condition

  Yes

  No

  N/A

• Food separation in place raw/ready to eat

  Yes

  No

  N/A

• All food in date

  Yes

  No

  N/A

• Correct labels in use

  Yes

  No

  N/A

• All food covered - outside of service time

  Yes

  No

  N/A

• Is the fridge glass free?

  Yes

  No

  N/A

DRY STORE

• All food in date

  Yes

  No

  N/A

• Glass items stored on bottom shelve

  Yes

  No

  N/A

• All open/decanted allergens stored in airtight containers

  Yes

  No

  N/A

• Are allergens stored on the bottom?

  Yes

  No

  N/A

• Correct labels in use

  Yes

  No

  N/A

• Is it clean

  Yes

  No

  N/A

• Shelves and Racking clean, in good condition, no paint crack

  Yes

  No

  N/A

• Are original labels available (for de-canted items)

  Yes

  No

  N/A

Walk-in Fridge

• In correct temperature fridge below 8'C or bellow

  Yes

  No

  N/A

• Door seals in good condition?

  Yes

  No

  N/A

• Food separation in place ( raw/ ready to eat)

  Yes

  No

  N/A

• All food in date

  Yes

  No

  N/A

• Correct labels in use

  Yes

  No

  N/A

• Is all food covered

  Yes

  No

  N/A

• Is the fridge Glass free

  Yes

  No

  N/A

• Is it clean (under and behind the shelves)

  Yes

  No

  N/A

• Is the racking in good condition, no cracked paint etc.

  Yes

  No

  N/A

• Is it in good working condition

  Yes

  No

  N/A

EQUIPMENT MAINTENANCE

• Is it clean

  Yes

  No

  N/A

• Is it in good working condition

  Yes

  No

  N/A

• Clean untensils

  Yes

  No

  N/A

• All wheels under the line clean

  Yes

  No

  N/A

• All colour coded equipment available

  Yes

  No

  N/A

• Chopping boards stored correctly (raw/ready to eat separately)

  Yes

  No

  N/A

• Chopping boards in good good and clean condition

  Yes

  No

  N/A

• All heating lamps in good working condition

  Yes

  No

  N/A

• Are Fridge/freezers vents clean and free from dust

  Yes

  No

  N/A

DISH WASHING AREA

• Clean dishwasher (inside, behind, under...)

  Yes

  No

  N/A

• All red spot chemicals in use (correct detergent etc)

  Yes

  No

  N/A

• Pipe work clean

  Yes

  No

  N/A

• Is the area clean

  Yes

  No

  N/A

• Any crockery/equipment left from the night before?

  Yes

  No

  N/A

• Is the racking in good condition, no cracked paint etc.

  Yes

  No

  N/A

TEAM SAFETY KNOWLEDGE- ask team members

• Designated raw prep area- is the team aware of how to use it

  Yes

  No

  N/A

• Disposable gloves and aprons available

  Yes

  No

  N/A

• PPE Equipment available

  Yes

  No

  N/A

• Two stage cleaning in place- let the team explain the process

  Yes

  No

  N/A

• Can the team explain the process for handling allergen order?

  Yes

  No

  N/A

PERSONAL HYGIENE

• Is the team wearing correct/clean uniform (Jacket, Apron, Trousers, Shoes, Tea towel/Oven cloth)

  Yes

  No

  N/A

• Clean as you go policy in place

  Yes

  No

  N/A

• Regular hand washing taking place

  Yes

  No

  N/A

• Jewellery policy followed ( only play wedding ring allowed)

  Yes

  No

  N/A

FIRE SAFETY

• Boiler room free of clutter

  Yes

  No

  N/A

• Fire doors closed/ free of clutter

  Yes

  No

  N/A

• Fire extinguishers in designated areas

  Yes

  No

  N/A

• Fire blankets available

  Yes

  No

  N/A

BIN AREA

• Is the area clean and tidy

  Yes

  No

  N/A

• All bin lids closed

  Yes

  No

  N/A

DUE DILIGENCE

• Is it filled out correctly

  Yes

  No

  N/A

• All signed as per instructions

  Yes

  No

  N/A

• All checks carried out in appropriate time

  Yes

  No

  N/A

• SureFoot report signed and action plan followed

  Yes

  No

  N/A

Food Quality

• Are all ingredients stored and looked after correctly?

  Yes

  No

  N/A

• Is the business achieving Food quality score?

  Yes

  No

  N/A

• Is all food prepped to specification?

  Yes

  No

  N/A

• Is full menu available today?

  Yes

  No

  N/A

• Is all food served on correct crockery?

  Yes

  No

  N/A

• Is food delivered in reasonable time?

  Yes

  No

  N/A

• Is food delivered at the correct temperature?

  Yes

  No

  N/A

• Is all food served to spec?

  Yes

  No

  N/A