Weekly managers self audit

• Conducted on

  Date

• Prepared by

• Location
  Address

• INSTRUCTIONS
  
  1. Please answer "Yes = if required action," "No = if not," or "N/A" on the questions below.
  2. Add photos and notes by clicking on the paperclip icon
  3. To add a Corrective Action click on the paperclip icon then "Add Action," provide a description, assign to a member, set priority, and due date
  4. Complete audit by providing digital signature
  5. Share your report by exporting as PDF, Word, Excel or Web Link

Critical Contravention Checklist

• Critical STD: Fitness to work<br>Observation or evidence that employees allowed to continue preparing and servng food when they become ill

  Yes

  No

  N/A

Personal Hygiene

• • Staff in food handling area observed doing the following

• Critical STD: Personal Hygiene<br>Cuts, Sores not covered with a blue, clean plaster/dresing

  Yes

  No

  N/A

• Critical STD: Personal Hygiene<br>Staff wearing inadequate or dirty (or failing to wear) protective clothing

  Yes

  No

  N/A

• Critical STD: Personal Hygiene<br>Thorough washing and drying of hands not occuring before starting work - need to check for hot and cold running water, soap and hand drying facilities at each hand basin

  Yes

  No

  N/A

• Critical STD: Personal Hygiene<br>After using the toilet, smoking, blowing nose, coughing, sneezing, cleaning, or touching cleaning implements or chemicals, handling rubbish, handling raw food, every break

  Yes

  No

  N/A

• Critical STD: Personal Hygiene<br>Staff found spitting or smoking in food areas, eating or drinking whilst handling food, coughing or sneezing over food

  Yes

  No

  N/A

• Critical STD: Personal Hygiene<br>Food not discarded following staff contamination

  Yes

  No

  N/A

Delivery of Goods

• Critical STD: Delivery<br>Chilled food accepted above 8oC

  Yes

  No

  N/A

• Critical STD: Delivery<br>Food products accepted beyond best before/use by date

  Yes

  No

  N/A

Storage of Good General

• Critical STD: Storage<br>Food stored wrapped or covered so as to prevent a risk of contamination

  Yes

  No

  N/A

• Critical STD: Storage<br>Unfit food or unmarked unsuitable food found on site

  Yes

  No

  N/A

Storage of Good Chilled

• Critical STD: Storage<br>Temperature of food which should be held chilled found above 8oC

  Yes

  No

  N/A

• Critical STD: Storage<br>Raw food stored above cooked ready to eat food

  Yes

  No

  N/A

• Critical STD: Storage<br>Pressence of food outside shelf life

  Yes

  No

  N/A

• Critical STD: Storage<br>Chilled food incorreclty labelled or not labelled

  Yes

  No

  N/A

Defrosting Food

• Critical STD: Defrosting<br>Defrosting food is not labelled incorrectly

  Yes

  No

  N/A

• Critical STD: Defrosting<br>Foods defrosting at ambiant temperatures

  Yes

  No

  N/A

• Critical STD: Defrosting<br>Food not thoroughly defrosted before cooking/reheating

  Yes

  No

  N/A

Food Preparation

• Critical STD: Preparation<br>Incorrect colour coded boards/utensils being used

  Yes

  No

  N/A

• Critical STD: Preparation<br>Inadequate separation between raw and cooked/ready to eat products

  Yes

  No

  N/A

• Critical STD: Preparation<br>Food is being prepared which is outside it's shelf life

  Yes

  No

  N/A

• Critical STD: Preparation<br>Evidence that ready to eat chilled food is held at ambient temperature for longer than is necessary

  Yes

  No

  N/A

Washing of Fresh Produce

• Critical STD: Preparation<br>Produce not washed in either cold running water or chlorinated cold water

  Yes

  No

  N/A

Cooking

• Critical STD: Cooking<br>Core temperature 75oC or hotter not reached (except permitted variations)

  Yes

  No

  N/A

Cooling of Food

• Critical STD: Cooling<br>Cooled food over 8oC more than 4 hours after end of cooking without appropriate action taken

  Yes

  No

  N/A

• Critical STD: Cooling<br>Food exposed to a risk of cross contamenation post cooking

  Yes

  No

  N/A

• Critical STD: Cooling<br>High risk food being cooled without a record of a start time or temperature

  Yes

  No

  N/A

Reheating Food

• Critical STD: Reheating<br>Food not reheated to a core temperature of min of 75oC (82oC in Scotland)

  Yes

  No

  N/A

Hot Holding of Food

• Critical STD: Hot Hold<br>Food fallen below 63oC not consumed within 2 hours or discarded

  Yes

  No

  N/A

• Critical STD: Hot Hold<br>Risk of cross contamination presented to food being hot held

  Yes

  No

  N/A

Display for cold/ambient service

• Critical STD: c/ambient display<br>High risk foods displayed at more than 8oC for longer than 4 hours

  Yes

  No

  N/A

• Critical STD: c/ambient display<br>Risk of cross contaminaiton presented to desplayed chilled food

  Yes

  No

  N/A

• Critical STD: c/ambient display<br>Food displayed at above 8oC not discarded at the end of the service period

  Yes

  No

  N/A

• Critical STD: c/ambient display<br>Hot buffet records not completed each session

  Yes

  No

  N/A

Temperature probe and accuracy check

• Critical STD: Probe Care & Accuracy<br>Probe thermometer not available

  Yes

  No

  N/A

Cleaning of Food Areas and equipment

• Critical STD: Cleaning & Pest Control<br>Cleaning not effectively managed

  Yes

  No

  N/A

• Critical STD: Cleaning & Pest Control<br>Cleaning regime/schedule clearly not in use

  Yes

  No

  N/A

• Critical STD: Cleaning & Pest Control<br>Unsatisfactory levels of cleaning posing contaminations risk

  Yes

  No

  N/A

• Critical STD: Cleaning & Pest Control<br>Cleaning chemicals stored in food container

  Yes

  No

  N/A

Pest Controls

• Critical STD: Cleaning & Pest Control<br>Evidence of untreated or unreported Infestation

  Yes

  No

  N/A

• Critical STD: Cleaning & Pest Control<br>Pest infestation posing imminent risk to health

  Yes

  No

  N/A

Prevention of Foreign body contamination

• Critical STD: Corrective action & Management controls<br>Contaminated food not discarded

  Yes

  No

  N/A

Administration

• Critical STD: Storage<br>Air temperatures of chillers/freezer not recorded twice daily

  Yes

  No

  N/A

• Critical STD: Storage<br>Stored product temperatures (in any chiller) not recorded min weekly

  Yes

  No

  N/A

• Critical STD: Cooling<br>Core temprature of each cooking method not recorded min. weekly

  Yes

  No

  N/A

• Critical STD: Cooling<br>Cooling records do not demonstrate that food is cooled to 8oC in 4 hrs without appropriate action taken

  Yes

  No

  N/A

• Critical STD: Reheating<br>Core temperature of one item of hot-held food not recorded min once per session

  Yes

  No

  N/A

• Critical STD: Hot Hold<br>The temperature of one item of hot-hold food not recorded min once per session

  Yes

  No

  N/A

• Critical STD: c/ambient display<br>Temperature of one cold-displayed food item not recorded min once per session

  Yes

  No

  N/A

• Critical STD: c/ambient display<br>For each type of food on ambient display, time of service period not recorded to demonstrate the 4 hr rule applied

  Yes

  No

  N/A

• Critical STD: Corrective action & management controls<br>Management record keeping sign off, and weekly checklist not completed properly

  Yes

  No

  N/A

• Critical STD: Delivery<br>Delivery temperatures not recorded

  Yes

  No

  N/A

• Critical STD: Probe Care and Accuracy<br>Result of probe accuracy checks not recorded min weekly

  Yes

  No

  N/A

• Critical STD: Corrective Action & Management Controls<br>Food handlers with 4 weeks of employment not having received foundation food safety training on El-Box.

  Yes

  No

  N/A

Completion

• Completed by

  Sign