Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

  • 3 Green = Overall Green
    2 Green and 1 Amber or Red = Green
    1 Green and 2 Amber = Amber
    3 Amber = Amber
    2 Amber and 1 Red = Amber
    1 Amber, 1 Green and 1 Red = Amber
    2 Reds and 1 Amber = Red
    3 Reds = Red

    NOTE if Confidence in Management scores RED then the whole Audit will be scored RED

Food Safety Management System

  • Easily accessible to all staff?

  • Correct version?

  • Is the Retail Daily Diary completed correctly?

  • Have Compliance checks been carried out according to schedule?

  • Corrective action taken in accordance with procedures?

  • Have Policy updates been completed?

  • Are all necessary documents signed e.g. policy updates, training records etc.?

  • Section comments and photos

Food Hygiene Training

  • Have tool box talks been carried out?

  • Have all new staff been placed on a training programme e.g. induction, level 2

  • Training requirements complete?

  • Training records up to date?

  • Section comments and photos

Personal Hygiene

  • Do staff wash their hands at the correct times?

  • Are correct hand washing procedures, as per the policy, being followed?

  • Are staff wearing their protective clothing correctly in line with the policy?

  • Are staff wearing only permitted jewellery?

  • Antibacterial soap and paper towels provided? If not, ensure suitable drying material/equipment fully functioning

  • Section comments and photos

Fitness to Work

  • Have any staff been away ill and returned? If yes, has the return to work form been completed?

  • If staff have had sickness and diarrhoea was the 48 hour rule enforced?

  • Any visible cuts/abrasions covered by approved dressings?

  • Sufficient supply of approved dressings available and easily located?

  • Section comments and photos

Suppliers/Deliveries

  • Temperature checks being recorded in Daily Retail Diary by Drivers?

  • Are deliveries being delivered in good condition i.e. boxes intact, bags intact?

  • Section comments and photos

Storage

  • Date coding in accordance with procedures?

  • Correct stock rotation i.e. First In First Out?

  • Dates are present with frozen goods when stored in the freezer out of their original packaging?

  • Physical separation between raw and ready to eat products?

  • Protected against contamination?

  • Section comments and photos

Preparation

  • Physical separation between raw and ready to eat products?

  • Safe removal of packaging to prevent contamination?

  • Correct use of colour coded equipment?

  • Salad washing procedure being followed?

  • Section comments and photos

Glass, Hard Plastics and Ceramics

  • Corrective actions documented for glass incidents?

  • Is there a yellow dust pan and brush available for glass/ceramic removal?

  • Are glass/ceramic items in good repair? List items below selected for checks

  • Section comments and photos

Cooking/Reheating/Hot holding

  • Are cooking temperatures (as stated in the policy) being achieved?

  • Correct use of probe in line with procedure?

  • Probe wipes present and in date?

  • Is the probe being calibrated monthly

  • Section comments and photos

Allergen Controls

  • Customer care advice notice being displayed?

  • Allergen Listing in place?

  • Are staff aware of allergen listing?

  • Are barkers in place and available for displayed products?

  • Section comments and photos

Cleaning and Disinfection

  • Level of cleanliness found at the time of audit?

  • Separate storage of chemicals, no risk to food or packaging?

  • Two-stage cleaning procedure being followed?

  • Are staff diluting the chemical (D10) to the correct concentration?

  • Is the correct contact time being adhered to?

  • Single use cloths as per procedure being used?

  • Are Mop heads being replaced as per the procedure?

  • Dishwasher in place? If yes, is the water reservoir maintained at 82oC with contact time of 30 seconds.

  • If only one sink available for use in disinfection of ready to eat and raw utensils/equipment/. Is there a two stage cleaning procedure between uses and procedural controls to prevent recontamination of ready to eat equipment?

  • Section comments and photos

Pest Control

  • Visits to Shop being carried out in accordance with the Pest Control Contract?

  • Are the premises suitably pest proofed

  • Any signs of pests in external areas?

  • Recommendations by Pest Contractor completed in timely manner?

  • Was the visit recorded in the Retail Daily Diary?

  • Section comments and photos

Equipment, Facilities and Structure

  • Equipment (includes lighting) in good repair, working order and capable of being cleaned and disinfected?

  • Are surfaces (walls, floors, ceilings and work surfaces etc.) in good repair, smooth, impervious and capable of being cleaned & disinfected?

  • Is there an identified wash hand basin available?

  • Hand Wash basins provided with hot and cold running water?

  • Are the wash hand basins suitably located?

  • Have problems identified been reported using the procedure in the Retail Food Safety and Hygiene Policy?

  • Section comments and photos

  • Please record the temperature of any dish / Glass washers in the comments box.

Waste

  • Bins in clean, good condition and lids closed?

  • Outside refuse areas are maintained in a good, clean condition, no accumulations of waste on floor?

  • Bin collections being maintained at the correct frequency?

  • Is good personal hygiene being followed on return to kitchen?

  • Section comments and photos

Total Score

  • Total Food Hygiene and Safety Practices - SECTION SCORE

  • Maintenance, Cleaning and Pest Control - SECTION SCORE

  • Training, Monitoring, Records and Compliance Checks - SECTION SCORE

  • TOTAL AUDIT SCORE

  • AUDIT ACTIONS & FOLLOW UP

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.