Title Page
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Conducted on
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Prepared by
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Location
Personal Hygiene
Health and Hygiene Requirements
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All staff must wear clean and proper clothing, including closed-toe shoes.
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Aprons must be worn on-site, as appropriate. Aprons are kept clean without old dirt build up.
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All staff with facial and head hair must wear proper hair restraint. Beards and mustaches are neat and trimmed. Hair sticking out of coverings is not acceptable.
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Name of Food Handler/s
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Staff members must not wear any jewelries/ accessories except plain wedding band.
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Staff members must keep their nails short, clean and free from polish. Artificial or nail extensions are not acceptable.
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Staff members handling ready-to-eat foods must wear gloves. Heavily soiled gloves are not acceptable.
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FOH staff members must be in proper grooming and appearance.
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Staff members are not allowed to chew gums, smoke, and eat inside and near food preparation and storage area except when tasting food.
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No clothing or apron should be kept in food preparation or storage areas.
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No person with cuts or sores should be allowed to contact or handle food or packaging.<br>
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Communicable disease or injuries are reported immediately.
Proper Handwashing
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The handwashing sink should be kept clean and sanitary and should not have any residue in or on it.
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The taps of handwashing sink must be kept clean. All soap dispensers must be kept clean and sanitary.
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Handwashing facilities must be complete with: Soap, paper towel, and hand washing instruction. Sink should not be used for other purposes such as thawing and washing raw materials.
Manual and Automatic Dishwashing Area
Manual and Automatic Dishwashing Area
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Both interior and exterior of the automatic dishwasher machine must be kept clean. No scale build-up on the walls.<br>
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The dirty dishes receiving tables and shelves must be kept from food leftovers and dirt build-up. Working dirt is acceptable.<br>
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The washing crates for the auto dishwasher must be kept clean and free from food leftovers.<br>
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The floor in the auto dishwasher area must be kept clean, no cracks and broken grouting.
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All hard to reach areas in the auto dishwasher area such as grouting, holes, cracks, and chips must be kept clean and free of dirt build up.
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All cleaning chemicals must be stored away from clean wares. Any chemicals transferred in new items must be labeled accordingly.<br>
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All items washed through the auto dishwasher must be visibly clean once having exited the machine. Labels/ stickers must be removed. All items must be stored in visibly clean areas.
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The correct detergent for auto dishwasher must be available.
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Soap solution must be labelled and kept sanitary. Sponges must not be too worn out. No steel wool present inside the kitchen.
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Nylon cutting boards must be scrubbed and sanitized correctly after each cleaning.
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Small wares including knives and spatulas must not be stored in between the sink and walls.
Storage Areas
Personal Belongings
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Bags and other personal belongings should be stored in designated area and away from food preparation area.
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Name of Food Handler/s
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Personal water bottles should be stored in designated area and not inside the cold storages.
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Personal and office items should be stored in designated area away from any food preparation area.
Dry Storage
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The doors to the dry storage must be kept clean and free from dirt build up. Door handles must be kept clean and free from dirt build up.
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The floors and grouting in the dry storage must be kept clean and free from dirt build up.
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All general easy to reach areas such as walls and shelves must be kept clean.
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All hard to reach areas must be kept clean and free from dirt build up.
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All dry goods must be kept closed. Sealable containers are preferred, but if stored in a packet, it must be well sealed or closed.
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Practice First-in-First-out by following item labels. No dry goods should be expired in the kitchen unless clearly indicated as such and stored separately.
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All foods must be stored away from any potential sources of microbiological, physical and chemical cross-contamination. As such, foods should generally be stored away from non foods, personal bags, chemicals and equipment unless there is no risk of cross contamination.
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All dry goods must be stored 6-8 inches off of the floor, with the exception of a few large bin containers.
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No foods requiring refrigeration should be stored in the dry storage or other areas. All sauces which require refrigeration once opened must be placed in the fridge immediately.
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All dry goods containers, including tins, must be in a good physical condition and free from general damage,dents, cracks, rust and flaking paint.
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Any damaged storage containers must be discarded <br>immediately.
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All dry goods which are decanted or transferred into containers must have the date on which they were decanted put onto the container, or the original expiry date put onto the container. If the food is put into a container but left in the original packaging, then the code on the original packaging is acceptable.
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The dry storage can only be used to store food, cleaning chemicals, operational equipment and packaging. No unused/ old/ or broken equipment should be stored in the dry storage. No paperwork, empty drums, or any other items which are not food, packaging or segregated chemicals should be stored in the dry storage.
Cold Storage
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Both interior and exterior of cold storages must be kept clean and free from visible dirt build up. No rusty shelves are allowed.
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Door seals (rubber) and handles must be kept clean and free from dirt build up.
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The cooling units and fan covers of cold storages must be kept clean and defrosted.
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Raw unprocessed foods and meats must be well segregated from ready-to-eat (RTE) foods. All raw meats must be stored below all other foods. Raw unwashed vegetables must be also kept separate from RTE foods.
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All prepared foods stored inside the cold storage must be covered. Uncovered whole fruits and vegetables are acceptable. Bulk foods being cooled must be left uncovered, but must be clearly marked as such.
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Any storage containers that are damaged or starting to break must be disposed immediately. Extra care must be exercised if they are frozen as they become brittle.
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Potentially Hazardous Foods (PHF) inside the chiller tops must be properly stored and labeled.
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Potentially Hazardous Foods (PHF) must be held under temperature control.
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Switch On for Food Safety Standard
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o Cold potentially hazardous foods must be stored and maintained below 5°C
- over 5c - 60c is in the danger zone and out of range
o Frozen items must be stored -18, and be hard to touch
o If Potentially hazardous ready to eat food is held out of temperature control the 2/4 hour rule must be followed:
• 1-2 hour refrigerate
• 2- < 4 use immediately
• 4 hours food must be discarded
o if high risk foods are held out of temperature control and 2/4 hour rule is being followed a time sticker must be aplied, or evidence of time control available -
No boxes are allowed inside the cold storages except for foods that are easily damaged such as eggs and mushroom etc.
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Refrigerator and Freezer monitoring for every unit is completed and up to date.
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o First check should be completed when the first staff starts work (Opening), start of mid (Mid) and later in the evening near to close (Closing).
o If nominated staff complete monitoring, alternative staff must complete it in there absence.
Ideal Ranges: 0°C to 5°C (Refrigerator)
Ideal Ranges: -23°C to -17°C (Freezer)
o Any violation of the ideal temperatures must be reported immediately and a corrective action made, variances in temperature may be due to defrost cycle or deliveries, in this case the refrigeration unit must be rechecked one hour after the initial temperature violation check if temperature is still non safe the refrigeration contractors must be contacted.
o If refrigeration problem is not attended after 30 minutes facilities should be contacted again.
o If temperature has continued to rise after 30 minutes and unit is not repaired any potentially high risk foods must be transferred to a fully functioning unit.
o If unit cannot be repaired contents must be transferred to another fully functioning unit.
o Monitoring must not be pre, post filled in under any circumstances. Falsifying Audit documentation may lead to disciplinary action.
o Completed monitoring must be returned to Food Safety Officer and retained on file. -
No expired foods can be present in any fridges and cold storages. First-in-First-out must be practiced.
Temperature Control
Temperature Control
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Check if Hot Holding
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Time of Test
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Hot Food Test
Tests
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Equipment
- Kitchen
- Buffet
- Bain Marie
- Pass
- Hot Box/Cupboard
- Cold Well
- Cold Cabinet/Display
- Draw Fridge
- On Ice
- N/A
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Product
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THIS FOOD IS IN THE DANGER ZONE
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Corrective Action
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* Staff must have an understanding of the 2/4 hour Rule
* Evidence of compliance must be available
* Where required date coding must be available -
* Product may only be reheated if non conforming temperature was for less than 2 hours
* Ensure product reaches conforming temperature +60c or more
* Time product was in the danger zone must be considered, if product temperature
drops again, this must be calculated including the original time in the danger zone -
* Product may only be cooled down if non conforming temperature was for less than
2 hours
* Ensure product reaches conforming temperature 5c or less
* Time product was in the danger zone must be considered, if product temperature
rises again, this must be calculated including the original time in the danger zone -
* Product discarded should be noted on to the wastage sheets
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Check if Cold Holding
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Time of Test
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Cold Food Test
Tests
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Equipment
- Kitchen
- Buffet
- Bain Marie
- Pass
- Hot Box/Cupboard
- Cold Well
- Cold Cabinet/Display
- Draw Fridge
- On Ice
- N/A
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Product
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THIS FOOD IS IN THE DANGER ZONE
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Corrective Action
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* Staff must have an understanding of the 2/4 hour Rule
* Evidence of compliance must be available
* Where required date coding must be available -
* Product may only be reheated if non conforming temperature was for less than 2 hours
* Ensure product reaches conforming temperature +60c or more
* Time product was in the danger zone must be considered, if product temperature
drops again, this must be calculated including the original time in the danger zone -
* Product may only be cooled down if non conforming temperature was for less than
2 hours
* Ensure product reaches conforming temperature 5c or less
* Time product was in the danger zone must be considered, if product temperature
rises again, this must be calculated including the original time in the danger zone -
* Product discarded should be noted on to the wastage sheets
Refrigeration Monitoring
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Type of Unit
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Notes
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Type of Unit
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Notes
Food Preparation Areas
Salad Area
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Baine maries and food prep surfaces must be kept clean and sanitary when not in use.
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Baine maries must be covered properly. Potential risk of physical contamination must not be placed near the food prep area.
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The floors in food preparation must be kept clean, sanitary, and free from food residue. The floor drainage must be free from blockages.
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Raw unprocessed foods/ meats must be well segregated from ready-to-eat (RTE) foods and fresh vegetables. All raw meats must be stored below all other foods. Raw unwashed vegetables must be also kept separate from RTE foods.<br>
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Nylon cutting board must be kept sanitary. Risk of cross-contamination must be avoided.
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Vegetables, and fruits must be washed thoroughly before use.
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Dressings/sauces must be labelled with production date (3 days shelf life).
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Squeeze bottles must be cleaned before refilling with new prep dressings/sauces.
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Allergens must be well segregated, stored, and labelled with other food items.
Line/BOH
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The extractor hood must be kept clean. Black discolored grease or dripping grease is not acceptable.<br>
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The filter must be kept clean. A thin film or slightly discolored grease is acceptable.
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All cooking equipment including gas burners, griddles, flat tops and ovens must be free of excessive grease and dirt. No flaking carbon is allowed.
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All support structures and hard to reach areas such as legs, lower shelves, etc. must be kept clean.
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Fryers in cooking area must be drained and cleaned regularly to avoid carbon build up.
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All shelves and hanging cabinets must be kept clean and free from too much clutter.
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The floors in food preparation must be kept clean, sanitary, and free from food residue. The floor drainage must be free from blockages.
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All groutings, holes, and cracks, and chips in the food preparation areas must be kept clean and free of dirt build up.
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The walls in food prep areas must be clean. Wall grouting must be free from dirt build up.
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Raw meat or ingredients awaiting preparation/processing in containers, off the floor and stored at the appropriate temperature.
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Nylon cutting board must be kept clean. Risk of cross-contamination must be avoided.
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Allergens must be stored, labelled, and well-segregated with other food items.
Farmacy
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Freezer temperature must be monitored properly. Any fluctuation must be reported immediately.
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Freezer and food prep surfaces must be kept clean and sanitary.
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Scooper, stirrer, and spoons must be soaked in clean/potable water when not in use.
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Allergens must be stored, labelled, and well-segregated with other food items.
Comfort Rooms
Comfort Rooms
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The actual toilet and urinals must be kept clean and sanitary. Yellow discoloration is not acceptable.
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The basins and taps must be kept clean and sanitary. Yellow discoloration is not acceptable.
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Hard to reach areas in the toilet must be kept clean.
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There must be no bad odors present in the toilets and staff changing areas.
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Hand washing soap must be available at the basin in the staff and customer toilets, in a soap dispenser.
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Toilet paper must be available to the customers using the toilets.
Waste Management and Disposal
Waste Management and Disposal
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All kitchen bins used for general waste must be lined up and must be kept closed, except when the kitchen is busy and bins are in use constantly.
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All kitchen bins must be emptied before they start overflowing. Floor area under the bins must be kept clean and free from food residue.<br>
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Segregation must be practiced properly.
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All main bins must be labeled accordingly (Blue-Dry/Recyclable; Black-Reject/Sanitary; Green-Organic/Biodegradeable). Proper segregation must be followed.
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Adequate waste storage capacity to avoid risk of cross contamination.
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Waste storage or handling must not pose cross-contamination risk.
Pest Control
Pest Control
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All scheduled pest control/treatments followed, with proper permits and endorsements.
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No clutter (boxes, cardboards, waste plastics) that may harbour pests are present in kitchen areas.
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All pest control chemicals approved for food plant use, with use concentrations, restrictions specified.
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Use of poison bait prohibited inside facility buildings.
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Record of inspections are kept & submitted to the Food Safety Officer.
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Corrective actions are detailed on file and signed off when complete by qualified personnel.
Manager and Head Chef Sign Off
Audit Results
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0 - 75 D
Branch did not meet the minimum requirements to pass this audit.
An action plan must be set out and implemented to address issues attributing to failing this audit. This plan must be forwarded to Food Safety Officer, and Executive Chef for follow up. -
76 - 80 C
Branch met the minimum requirements.
An action plan must be set out and implemented to address issues attributing to improve the score in the audit. This plan must be forwarded to Food Safety Officer, and Executive Chef for follow up. -
81-85 B
Satisfactory standards of compliance are being maintained in this branch. -
86-90 B+
Good standards of compliance is being maintained in this branch. -
91-95 A
High standards of compliance is being maintained in this branch. -
96-100 A+
Excellent levels of compliance is being maintained in this branch.
Audit completed by:
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Auditor
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Branch Manager
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Head Chef
