WK food safety

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Chef on duty

10.0 - IMPORTANT STUFF

• 10.1 - Out of Date Food - No foods present ILLEGALLY past Use By, Re-Labelled or shelf life extended.

  Safe

  At Risk

  N/A

• 10.2 - Food Storage - Foods stored appropriately (covered, separation, allergen controls).

  Safe

  At Risk

  N/A

• 10.3 - Defrosting & Cooling - All foods being defrosted and cooled correctly.

  Safe

  At Risk

  N/A

• 10.4 - Temperature Control - Sufficient monitoring and recording of Temperatures.

  Safe

  At Risk

  N/A

• 10.5 - Cleaning - high standard evident throughout restaurant (especially in food areas), safe use of chemicals<br>

  Yes

  No

  N/A

• 10.6 - Persona Hygiene - High standards of 'Food Handler' personal hygiene (including hand washing)

  Safe

  At Risk

  N/A

• 10.7 - Hand Wash Basins - All with supply or running hot and cold water and fully stocked with soap, towels, etc.

  Safe

  At Risk

  N/A

• 10.9 - Health and Safety Management - Effective H&S Management, Fire Safety Management, Maintenance.

  Safe

  At Risk

  N/A

• 10.8 - Training Standards - Have all Company and Legal training Standards been met?

  Safe

  At Risk

  N/A

• 10.10 - Pest Control - Evidence of management and understanding.

  Safe

  At Risk

  N/A

KITCHEN & BACK OF HOUSE - FOOD SAFETY.

PURCHASING & DELIVERY

• B1 - Delivery checks (temperature checks, unapproved products, packaging, use by/best before dates, quality, etc).

  Safe

  At Risk

  N/A

• B3 - All food purchased only from approved, reputable supplier.

  Safe

  At Risk

  N/A

FOOD SERVICE AREAS

• B4 - Safe food handling practices, including frequent hand washing of food handlers, sanitiser wipes available.

  Safe

  At Risk

  N/A

• B5 - Wash hand basin fully stocked with hot & cold water, antibacterial soap, paper towel, etc.

  Safe

  At Risk

  N/A

• B6 - Food item stored correctly - four hour rule understood, high risk foods stored correctly.

  Safe

  At Risk

  N/A

• B7 - Foods are correctly covered, dated, protected from contamination and within shelf life.

  Safe

  At Risk

  N/A

• B8 - Contact surfaces (food surfaces, floor, walls & ceilings) within kitchen area clean and well maintained.

  Safe

  At Risk

  N/A

• B9 - No evidence of pest, door and windows shut to prevent access.

  Safe

  At Risk

  N/A

• B10 - Evidence of appropriate temperature monitoring - Daily fridge/freezer and hot holding food checks, cooling records, etc.

  Safe

  At Risk

  N/A

• B12 - Adherence to company uniform (jewellery policy, clean uniform, hat in kitchen, smoking policy, etc).

  Safe

  At Risk

  N/A

EQUIPMENT IN USE

• B26 - Kitchen equipment clean and in good condition.

  Safe

  At Risk

  N/A

• B27 - Microwave clean and in good condition (no cracks in base or top, no glass plates and industry standard).

  Safe

  At Risk

  N/A

• B30 - Chopping boards & kitchen utensils in use are in hygienic condition.

  Safe

  At Risk

  N/A

• B31 - Chefs Knives in use are hygienic and safe to use.

  Safe

  At Risk

  N/A

• B22 - Dry Store: Clear effective stock rotation in place within storage areas (FIFO).

  Safe

  At Risk

  N/A

• B23 - Dry Store: Temperature safe for storage of ambient products (<20*C).

  Safe

  At Risk

  N/A

CHILLED & FROZEN STORAGE (Walk in fridges/freezers, chest freezers, etc)

• B11 - Fitness to work policy understood and adhered to.

  Safe

  At Risk

  N/A

• B13 - Organised stock rotated & safe storage (external packaging removed, defrosting in designated area, etc).

  Safe

  At Risk

  N/A

• B14 - Clear separation & knowledge of high risk products stored here.

  Safe

  At Risk

  N/A

• B15 - Evidence of appropriate temperature monitoring (daily temperature checks, food probed).

  Safe

  At Risk

  N/A

• B16 - Cleanliness of interior floor, walls and racking.

  Safe

  At Risk

  N/A

• B17 - Foods are correctly covered, dated and within shelf-life.

  Safe

  At Risk

  N/A

DRY STORE & POT WASH AREA

• B18 - All Contact surfaces (and floors, walls, & ceilings, racking, etc) within area well maintained.

  Safe

  At Risk

  N/A

• B19 - Pot wash: googles and gloves and mask available and in useable condition for chemical handling.

  Safe

  At Risk

  N/A

• B20 - Pot wash: Clean, colour-coded mops and buckets in use for respective cleaning areas, separate one for toilet use?

  Safe

  At Risk

  N/A

• B21 - Dry store: Products here are stored safely (high risk separation, items off floor, etc).

  Safe

  At Risk

  N/A

• B24 - Probe thermometer in use, RTE and NON RTE accurate & in good working order, clean and wet probe wipes available.

  Safe

  At Risk

  N/A

• B25 - Dishwasher in good condition (no leakages, lime scale or debris build up).

  Safe

  At Risk

  N/A

Ecoli 0157 checks

• designated raw meat/ fish prep areas and 2 stage cleaning process understood

  Safe

  At Risk

  N/A

• all raw utensils and materials (aprons) all stored in one place away from ready to eat equipment

  Yes

  No

  N/A

• sanitizer contact times understood

  Safe

  At Risk

  N/A

• hand washing procedures understood(turning of taps with blue roll where push operated taps are not available)

  Safe

  At Risk

  N/A

PREPARED ITEMS

• B36 - Sufficient levels of preparation available (no over prepping), In good condition.

  Yes

  No

  N/A

• B37 - Salad items washed appropriately.

  Yes

  No

  N/A

Bar - food safety

• hand wash basin available, fully stocked with antibacterial soap and blue paper

  Safe

  At Risk

  N/A

• food and drink items stored correctly and date labelled

  Safe

  At Risk

  N/A

• contact surfaces (work surfaces, floors, walls and celling) clean and well maintained

  Safe

  At Risk

  N/A

• no evidence of pest actively

  Safe

  At Risk

  N/A

• evidence of temperature monitoring, daily checks on bar fridges.

  Safe

  At Risk

  N/A

• sufficient levels of preparation are available, products in good condition.

  Safe

  At Risk

  N/A

equipment in use

• glass washer clean and in good condition

  Safe

  At Risk

  N/A

• coffee machine and grinder, clean and in good condition(spray arm, leakages, under machine)

  Safe

  At Risk

  N/A

• juicer clean and in good working condition

  Safe

  At Risk

  N/A

• ice machines food safe and in good condition (vents free from dust, no mould build up inside, scoops and seals)

  Safe

  At Risk

  N/A

• chopping boards and utensils in use are in good repair and hygienic

  Safe

  At Risk

  N/A

HEALTH & SAFETY

PREMISES

• D1 - Overall appearance of restaurant internal & external including clean high chairs, safe chairs.

  Yes

  No

  N/A

• D2 - Toilets clean.

  Yes

  No

  N/A

• D3 - Organisation and cleanliness of staff rooms / allocated areas.

  Yes

  No

  N/A

• D4 - Internal and external waste areas clean.

  Safe

  At Risk

  N/A

HEALTH & SAFETY

• D5 - Safe practices for storage & disposal of broken glass, broken glass/crockery containers available.

  Safe

  At Risk

  N/A

• D6 - Items stored on racking without compromising safety.

  Yes

  No

  N/A

• D7 - All dangerous equipment positioned, has signage, carried and used appropriately, unplugged when not in use.

  Safe

  At Risk

  N/A

• D8 - Wet Floor signs in use.

  Yes

  No

  N/A

• D9 - First aid box correctly stocked (blue plasters, etc.) and site appropriately and as stated by branch.

  Yes

  No

  N/A

• D10 - Smoking policy adhered to and appropriate external smoking area (which is also managed),

  Yes

  No

  N/A

• D11 - Disability access managed effectively in the restaurant & all assisting equipment in working order.

  Yes

  No

  N/A

• D12 - Evidence of effective safe manual handling

  Yes

  No

  N/A

FIRE SAFETY

• D13 - Fire escape routes & exits clearly identified and free from obstructions, final exit doors not locked.

  Yes

  No

  N/A

• D14 - No fire doors wedges permanently open.

  Yes

  No

  N/A

• D15 - 6 Month team fire evacuation drill completed.

  Yes

  No

  N/A

• D16 - Evidence of weekly / monthly fire safety equipment testing and appropriate records maintained.

  Yes

  No

  N/A

• D17 - Boiler room free of storage (no combustible or flammable items, incl. chairs, paint, old/broken equipment).

  Yes

  No

  N/A

• D18 - Manager's fire risk assessment completed & any issues addressed.

  Yes

  No

  N/A

• D19 - Effective cleaning checklist implemented & monitored by management.

  Yes

  No

  N/A

CLEANING FACILITIES

• D20 - Cleaning equipment and chemicals stored correctly and well maintained (with data sheets, notices displayed).

  Yes

  No

  N/A

PAPERWORK

TRAINING & DEVELOPMENT

• E1 - Relevant induction & training records for all members of staff.

  Yes

  No

  N/A

• E2 - Level 2 Food Safety training available for managers and kitchen team

  Yes

  No

  N/A

DOCUMENTATION & RECORDING KEEPING

• E3 - Knowledge of Food Safety and Health & Safety Manuals - accident reporting, AFP's, EHO.

  Yes

  No

  N/A

• E4 - Pests control management.

  Safe

  At Risk

  N/A

• E5 - Legal Notices displayed: A3 Health & Safety Poster, Employer's Liability, Health & Safety Policy, Fitness to Work, Emergency Plan, Site Specific Risk Assessments, First Aid Poster.

  Yes

  No

  N/A

• E6 - Appropriate Safety Inspection Certificate available (flue, ventilation, electric, gas, lift, pressure system, etc).

  Yes

  No

  N/A

• E7 - Maintenance: plugs sockets, cables, etc.

  Yes

  No

  N/A

• 5.

MINOR MAINTENANCE

• 2.

• 3.

• 1.

• 4.

• 1.

MAJOR MAINTENANCE

• 2.

• 3.

• 4.

• 5.

ANY OTHER COMMENTS / OBSERVATIONS.

ACTION POINTS & FOLLOW UP ACTIONS.

• 1.

• Follow up Actions.

• 2.

• Follow up Actions.

• 3.

• Follow up Actions.

• 4.

• Follow up Actions.

• 5.

• Follow up Actions.

• 6.

• Follow up Actions.