Weekly Factory Audit

• Conducted on

  Date

• Auditor

• Changing room clean and tidy

  Yes

  No

  N/A

• Are all whites on the factory side of the changing room

  Yes

  No

  N/A

• Production side of changing room satisfactory (cleanliness, whites on floor or touching boots etc)

  Yes

  No

  N/A

• Boot wash working effectively

  Yes

  No

  N/A

• Hand washing facilities accessible with hot water, soap, paper towels and hand sanitiser

  Yes

  No

  N/A

• Staff observed washing their hands prior to entering the production area

  Yes

  No

  N/A

• Staff wearing protective clothing, hair nets & beard snoods correctly

  Yes

  No

  N/A

• Are staff following good hygienic work practices

  Yes

  No

  N/A

• Is the general cleanliness of the room acceptable (given active production)

  Yes

  No

  N/A

• Is the general cleanliness of equipment acceptable (given active production)

  Yes

  No

  N/A

• All products checked have acceptable traceability & durability information

  Yes

  No

  N/A

• Are all products stored in a way as to prevent or minimse potential contamination

  Yes

  No

  N/A

• Are lids of dolavs clean and liquid free

  Yes

  No

  N/A

• Are any wooden pallets fully wrapped

  Yes

  No

  N/A

• Is the back door closed

  Yes

  No

  N/A

• Take temperatures of products and record (burgers, sausages, koftas etc)

  Yes

  No

  N/A

Burger / Sausage room chiller

• Is the general cleanliness of the chiller acceptable

  Yes

  No

  N/A

• All products checked have acceptable traceability and durability information

  Yes

  No

  N/A

• Are all products stored in a way as to prevent or minimse potential contamination

  Yes

  No

  N/A

• Is the chiller free from excessive condensation

  Yes

  No

  N/A

• Take temperatures of products & record (faggots, sausages, burgers etc)

  Yes

  No

  N/A

Ingredients room

• Staff wearing protective clothing, hair nets & beard snoods correctly

  Yes

  No

  N/A

• Is the general cleanliness of the room acceptable

  Yes

  No

  N/A

• Are all ingredients checked known to auditor

  Yes

  No

  N/A

• Is allergen cross contamination well controlled

  Yes

  No

  N/A

• Is any raw meat product only out of temperature control for >30 minutes (e.g. pigs in blankets)

  Yes

  No

  N/A

• Are staff following good hygienic work practices

  Yes

  No

  N/A

Black pudding room

• Is the general cleanliness of the room acceptable

  Yes

  No

  N/A

• Is the door closed

  Yes

  No

  N/A

• Are all food products in this room ready to eat

  Yes

  No

  N/A

• Is the can opener clean

  Yes

  No

  N/A

• Are staff following good hygienic work practices

  Yes

  No

  N/A

Smoking room

• Is the general cleanliness of the room acceptable

  Yes

  No

  N/A

• Is the smoker in good repair

  Yes

  No

  N/A

Burger / Sausage room freezer

• Is the general cleanliness of the chiller acceptable

  Yes

  No

  N/A

• All products checked have acceptable traceability and durability information

  Yes

  No

  N/A

• Is the freezer free from excessive icing up

  Yes

  No

  N/A

Bacon area

• Is the general cleanliness of the room acceptable (given active production)

  Yes

  No

  N/A

• All products checked have acceptable traceability and durability information

  Yes

  No

  N/A

Catering area

• Staff wearing protective clothing, hair nets & beard snoods correctly

  Yes

  No

  N/A

• Are staff following good hygienic work practices

  Yes

  No

  N/A

• Are all WHBs (x2) accessible with hot water, soap, paper towels and hand sanitiser

  Yes

  No

  N/A

• Are all knife sterilizers (x2) working with water topped up to the correct level

  Yes

  No

  N/A

• Is the general cleanliness of the area acceptable (given active production)

  Yes

  No

  N/A

• All products checked have acceptable traceability & durability information

  Yes

  No

  N/A

• Are all products stored off the floor

  Yes

  No

  N/A

• Are all pallets in the area non wood or fully cling wrapped

  Yes

  No

  N/A

• Take temperatures of meat in production

  Yes

  No

  N/A

Catering freezer

• Is the general cleanliness of the freezer acceptable

  Yes

  No

  N/A

• All products checked have acceptable traceability & durability information

  Yes

  No

  N/A

• Are all products stored in a way as to prevent or minimse potential contamination

  Yes

  No

  N/A

• Is the freezer free from excessive icing up

  Yes

  No

  N/A

• Take temperature of products

  Yes

  No

  N/A

Catering chiller

• Is the general cleanliness of the chiller acceptable

  Yes

  No

  N/A

• Are all products stored in a way as to prevent or minimse potential contamination

  Yes

  No

  N/A

• Are all products stored off the floor

  Yes

  No

  N/A

• All products checked have acceptable traceability & durability information

  Yes

  No

  N/A

• Is there any condensation evident in chiller

  Yes

  No

  N/A

• Is the chiller free from excessive condensation

  Yes

  No

  N/A

• Take temperature of meat

  Yes

  No

  N/A

Wholesale area

• Staff wearing protective clothing, hair nets & beard snoods correctly

  Yes

  No

  N/A

• Are staff following good hygienic work practices

  Yes

  No

  N/A

• Is the WHB accessible with hot water, soap, paper towels and hand sanitiser

  Yes

  No

  N/A

• Is the knife sterilizer working with water topped up to the correct level

  Yes

  No

  N/A

• Is the general cleanliness of the area acceptable (given active production)

  Yes

  No

  N/A

• All products checked have acceptable traceability & durability information

  Yes

  No

  N/A

• Are all products stored off the floor

  Yes

  No

  N/A

• Are all pallets in the area non wood or fully cling wrapped

  Yes

  No

  N/A

• Take temperatures of meat in production

  Yes

  No

  N/A

Pork & lamb hanging chiller

• Is the general cleanliness of the area acceptable (given active production) - check offal area in particular

  Yes

  No

  N/A

• All products checked have acceptable traceability & durability information

  Yes

  No

  N/A

• Are all products stored in a way to minimise the potential for contamination

  Yes

  No

  N/A

• Is the chiller free from excessive condensation

  Yes

  No

  N/A

Beef hanging chiller

• Is the general cleanliness of the area acceptable (given active production)

  Yes

  No

  N/A

• All products checked have acceptable traceability & durability information

  Yes

  No

  N/A

• Are all products stored in a way to minimise the potential for contamination

  Yes

  No

  N/A

• Is the chiller free from excessive condensation

  Yes

  No

  N/A

• Take temperature of product

  Yes

  No

  N/A

Goods in chiller

• Is the general cleanliness of the area acceptable

  Yes

  No

  N/A

• Are all food products stored off the floor

  Yes

  No

  N/A

• All products checked have acceptable traceability & durability information

  Yes

  No

  N/A

• Are any wooden pallets in good condition and unlikely to shed wood particles

  Yes

  No

  N/A

• Take temperature of products

  Yes

  No

  N/A

Goods in area

• Is the general cleanliness of the area acceptable

  Yes

  No

  N/A

• Are all chilled or frozen product put into a chiller or freezer with 30 minutes of arrival

  Yes

  No

  N/A

• Is goods in documentation being completed satisfactorily

  Yes

  No

  N/A

• Are any wooden pallets in good condition and unlikely to shed wood particles

  Yes

  No

  N/A

• Take temperature of products

  Yes

  No

  N/A

Goods in freezer

• Is the general cleanliness of the area acceptable

  Yes

  No

  N/A

• Are all food products stored off the floor

  Yes

  No

  N/A

• All products checked have acceptable traceability and durability information

  Yes

  No

  N/A

• Are all products stored in a way as to prevent or minimse potential contamination

  Yes

  No

  N/A

• Is not for human consumption food clearly marked and stored away from food fit for human consumption

  Yes

  No

  N/A

• Are any wooden pallets in good condition and unlikely to shed wood particles

  Yes

  No

  N/A

• Take temperatures of products

  Yes

  No

  N/A

Ready to eat food chiller

• Is the door closed when not in use

  Yes

  No

  N/A

• Is the general cleanliness of the area acceptable

  Yes

  No

  N/A

• Is all food product stored off the floor

  Yes

  No

  N/A

• All products checked have acceptable traceability and durability information

  Yes

  No

  N/A

• Are all products in date

  Yes

  No

  N/A

• Take temperature of products

  Yes

  No

  N/A

Chicken room

• Staff wearing protective clothing, hair nets & beard snoods correctly

  Yes

  No

  N/A

• Are staff following good hygienic work practices

  Yes

  No

  N/A

• Is the general cleanliness of the area acceptable (given active production)

  Yes

  No

  N/A

• Is the WHB accessible with hot water, soap, paper towels and hand sanitiser

  Yes

  No

  N/A

• Is the knife sterilizers working with water topped up to the correct level

  Yes

  No

  N/A

• All products checked have acceptable traceability & durability information

  Yes

  No

  N/A

• Take temperatures of products

  Yes

  No

  N/A

Carcass goods out chiller

• Is the general cleanliness of the area acceptable (given active production)

  Yes

  No

  N/A

• All products checked have acceptable traceability and durability information

  Yes

  No

  N/A

• Is all food product stored off the floor

  Yes

  No

  N/A

• Is the chiller free of condensation

  Yes

  No

  N/A

• Take temperature of products

  Yes

  No

  N/A

Beef dry aging chiller

• Is the general cleanliness of the area acceptable (given active production)

  Yes

  No

  N/A

• Are all products stored in a way as to prevent or minimse potential contamination

  Yes

  No

  N/A

• Is the condition of the dry aging chiller such that effective dry aging can continue

  Yes

  No

  N/A

• Take temperature of products

  Yes

  No

  N/A

Wholesale goods in

• Is the general cleanliness of the area acceptable (given active production)

  Yes

  No

  N/A

• Is the WHB accessible with hot water, soap, paper towels and hand sanitizer available

  Yes

  No

  N/A

• Is the knife sterilizer working and water topped up

  Yes

  No

  N/A

Tray wash room

• Is the door to the room closed when not in use

  Yes

  No

  N/A

• Is the general cleanliness of the room acceptable (given active production)

  Yes

  No

  N/A

• Is the WHB accessible with hot water, soap, paper towels and hand sanitizer available

  Yes

  No

  N/A

• Is the room free of defrosting meat

  Yes

  No

  N/A

• Outside areas satisfactory cleanliness

  Yes

  No

  N/A

• No obvious signs of pest infestation

  Yes

  No

  N/A

• Staff behaviours satisfactory

  Yes

  No

  N/A

The barn store

• Food packaging stored hygienically

  Yes

  No

  N/A

• No obvious sign of pest infestation

  Yes

  No

  N/A

• Staff behaviours satisfactory

  Yes

  No

  N/A