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
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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
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Easily accessible to all staff?
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Correct version?
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Is the Retail Daily Diary completed correctly?
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Have Compliance checks been carried out according to schedule?
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Corrective action taken in accordance with procedures?
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Have Policy updates been completed?
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Are all necessary documents signed e.g. policy updates, training records etc.?
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If any complaints received, have they been handled correctly?
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Section comments and photos
Food Hygiene Training
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Have tool box talks been carried out?
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Have all new staff been placed on a training programme e.g. induction, level 2
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Training requirements complete?
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Training records up to date?
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Section comments and photos
Personal Hygiene
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Do staff wash their hands at the correct times?
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Are correct hand washing procedures, as per the policy, being followed?
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Are staff wearing their protective clothing correctly in line with the policy?
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Are staff wearing only permitted jewellery?
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Antibacterial soap and paper towels provided? If not, ensure suitable drying material/equipment fully functioning
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Section comments and photos
Fitness to Work
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Have any staff been away ill and returned? If yes, has the return to work form been completed?
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If staff have had sickness and diarrhoea was the 48 hour rule enforced?
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Any visible cuts/abrasions covered by approved dressings?
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Sufficient supply of approved dressings available and easily located?
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Section comments and photos
Suppliers/Deliveries
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Temperature checks being recorded by Drivers?
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If temperatures of raw frozen savoury items are too high or temperatures not completed by the driver has corrective actions been recorded within the Retail Daily Diary.
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Are deliveries being delivered in good condition i.e. boxes intact, bags intact?
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Section comments and photos
Storage
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Date coding in accordance with procedures?
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Correct stock rotation i.e. First In First Out?
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Dates are present with frozen goods when stored in the freezer out of their original packaging?
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Physical separation between raw and ready to eat products?
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Protected against contamination?
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Section comments and photos
Preparation
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Physical separation between raw and ready to eat products?
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Safe removal of packaging to prevent contamination?
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Correct use of colour coded equipment?
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Salad washing procedure being followed?
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Section comments and photos
Glass, Hard Plastics and Ceramics
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Corrective actions documented for glass incidents?
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Is there a designated dust pan and brush available for glass/ceramic removal?
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Are glass/ceramic items in good repair? List items below selected for checks
Chilled Foods on Display
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Are sandwiches on display at 8 degrees Celsius or below?
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If no, has the four rule been implemented correctly?
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Are salads on display at 8 degrees Celsius or below?
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If no, has the four hour rule been implemented correctly?
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Section comments and photos
Cooking/Reheating/Hot holding
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Are cooking temperatures (as stated in the policy) being achieved?
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Correct use of probe in line with procedure?
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Probe wipes present and in date?
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Is the probe being calibrated monthly
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Section comments and photos
Allergen Controls
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Customer care advice notice being displayed?
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Allergen Listing in place?
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Are staff aware of allergen listing?
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Are barkers in place and available for displayed products?
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Is the procedure for the gluten free pasties being followed? (No gluten free pasties displayed out of the bag).
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Section comments and photos
Cleaning and Disinfection
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Level of cleanliness found at the time of audit?
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Separate storage of chemicals, no risk to food or packaging?
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Two-stage cleaning procedure being followed?
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Are staff diluting the chemical (D10) to the correct concentration?
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Is the correct contact time being adhered to?
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Single use cloths as per procedure being used?
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Are Mop heads being replaced as per the procedure?
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Dishwasher in place? If yes, is the water reservoir maintained at 82oC with contact time of 30 seconds. - write down temperature in comments and diary.
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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?
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Section comments and photos
Pest Control
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Visits to Shop being carried out in accordance with the Pest Control Contract?
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Are the premises suitably pest proofed
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Any signs of pests in external areas?
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Recommendations by Pest Contractor completed in timely manner?
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Was the visit recorded in the Retail Daily Diary?
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Section comments and photos
Equipment, Facilities and Structure
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Equipment (includes lighting) in good repair, working order and capable of being cleaned and disinfected?
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Are surfaces (walls, floors, ceilings and work surfaces etc.) in good repair, smooth, impervious and capable of being cleaned & disinfected?
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Is there an identified wash hand basin available?
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Wash hand basins provided with hot and cold running water?
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Are the wash hand basins suitably located?
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Have problems identified been reported using the procedure in the Retail Food Safety and Hygiene Policy?
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Section comments and photos
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Please record the temperature of any dish / Glass washers in the comments box.
Waste
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Bins in clean, good condition and lids closed?
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Outside refuse areas are maintained in a good, clean condition, no accumulations of waste on floor?
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Bin collections being maintained at the correct frequency?
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Is good personal hygiene being followed on return to kitchen?
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Section comments and photos
Total Score
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Total Food Hygiene and Safety Practices - SECTION SCORE
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Maintenance, Cleaning and Pest Control - SECTION SCORE
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Training, Monitoring, Records and Compliance Checks - SECTION SCORE
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TOTAL AUDIT SCORE
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AUDIT ACTIONS & FOLLOW UP
Chilled Foods
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Are sandwiches held at 8 degrees Celsius or below?
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If sandwiches are above 8 degrees Celsius, has the four hour rule been implemented?
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Are high risk foods. displayed in the salad bar, at or below 8 degrees Celsius?
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If salads are above 8 degrees Celsius, has the four hour rule been implemented?
