Information

  • Document No.

  • Audit Title

  • Operation / Store Name

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Hygiene of Rooms and Equipment

  • Are food rooms and equipment in good condition and well maintained?

  • Are food rooms clean and tidy and do staff clean as they go including difficult areas?

  • Is equipment easy to clean and keep in a clean condition?

  • Are all food and hand contact surfaces (i.e. work surfaces, delivery area, slicers, fridge handles, food probes) in good condition and cleaned / sanitized frequently?

  • Are suitable cleaning chemicals available and stored correctly and are proper cleaning methods used?

  • Are cleaning cloths suitable for use and regularly cleaned and sanitized and used properly (i.e. different cloths for cleaning raw food and cooked food prep areas)?

Food Storage

  • Are deliveries appropriately stored immediately?

  • Is food in chillers covered?

  • Is Ready-to-eat food stored above or separately from raw food in chillers?

  • Are high risk foods (i.e. raw meat, cooked chickens, curry, pizza) dated and checked daily for FIFO?

  • Are dried foods (i.e. pasta, flour, sugar) stored correctly in a suitable place, off the floor and in covered and labeled packaging or containers?

  • All chillers are working correctly?

  • All chillers are defrosted regularly?

Food Handling Practices

  • Are Raw and Ready-to-Eat foods prepared in separate areas or are work surfaces cleaned and sanitized in-between uses?

  • Separate complex equipment or machinery (i.e. vacuum packing machines, food mixers) are used for raw and ready-to-eat foods?

  • All staff handle food as little as possible (i.e. use tongs, serving spoons etc)?

  • Is color coded equipment being used correctly?

  • Are high-risk food prepared in small batches and returned to the chiller immediately after preparation or handling?

  • Is food cooled as quickly as possible away from raw food and other sources of contamination?

  • Are ready-to-eat fruit / salads / vegetables trimmed and washed thoroughly?

  • Is food on display screened from customers?

  • Are there adequate clean serving utensils for self service (i.e. bakery products)?

  • Are frozen foods defrosted safely?

  • Are controls in place to prevent contamination by foreign bodies (i,e, glass, hair, packaging material, screws / bolts, rust / chipped paint, cleaning chemicals?

  • Are probe thermometers correctly used and cleaned / sanitized before and after each use?

Personal Hygiene

  • Are staff fit to work, wearing clean, suitable protective clothing and following personal hygiene policies, especially hand washing?

  • Are hand washing facilities clean with warm running water and stocked with soap, sanitizer and paper towel?

  • Are staff handling food as little as possible?

  • Are staff toilets and facilities clean and tidy (this affects all food handlers while at work)?

Pest Control

  • Are premises pest proofed and free from any signs of pests (including flies)?

  • Where necessary are external doors / windows fitted with suitable fly screens?

  • Are insectocutors properly maintained?

  • Is food properly protected from risk of contamination by pests

Waste Control

  • Is waste in food rooms stored correctly?

  • Is food waste stored correctly outside and is the refuse area kept clean

  • Is unfit food clearly labeled and stored separately from other food (i.e. damages, returns)?

Checks and Record Keeping

  • Are all checks properly taken and recorded?

  • Has appropriate corrective action been taken where necessary?

  • Are records up-to-date, checked and verified?

  • Are any new suppliers approved by CMD?

  • Do any new recipe items follow good food safety practices?

  • Have any new food handling methods / techniques or equipment been included in the HACCP Plan / FSMS?

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.