Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Management responsibilities
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Ensure a certificate of currency is on file for the caterer for Public Liability Insurance to the amount stated in the contract
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Ensure a copy of the caterers food business registration is on file and that it is current
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Last local authority food business inspection report and evidence of any follow up items sighted
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Recommedations from last internal audit have been followed up
Booking Process, Invoicing and Payments
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A method of communication between the caterer and the hostel exists to capture all information regarding meal bookings
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The caterer has the ability to adapt to changes in meal bookings
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Meal reservation system was shown and all details of meal bookings were recorded and match information provided by the hostel
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Evidence of guidelines on how to process meal reservations is available?
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Invoices for group meals are prepared correctly and in a timely manner
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Invoices are authorised for payment and payment made in a timely manner
HACCP
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If the caterer has HACCP certification ensure there is a current copy on file at the hostel. This is proof of quality.
Staff
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Staff are suitably attired including closed shoes, hair restraints and aprons
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Key staff have food safety handling certification and evidence of certificaton is documented
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Staff who are visible to YHA guests are well presented
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Contractor staff identified as contractors not YHA staff
Storage Areas
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Storage Areas are clean and food is stored in adequate shelving and off the floor.
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Food items are stored in appropriate conditions dry food, refrigerated food, frozen food, vegetables & fruits.
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Inspected food, items from the refrigerator and freezer were found to be valid (not past the expiry date) & well labelled
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There is evidence of stock rotation
Food Quality
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Signage was appropriate & directed employees to follow H.A.C.C.P procedures.
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Temperatures in both refrigerators & freezers are routinely monitored and registered. An acceptable “tolerance” for temperatures for both is defined.
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Acceptance checks for quality and temperature of food items received are routinely carried out.
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Defrosted food items are handled according to food safety guidelines
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Fresh food items are handled according to food safety guidelines
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Hot food items are handled according to food safety guidelines
Cleanliness
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Cleaning plan of refrigerators and freezers is available & evidence of frequent cleaning.
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Vents & filters are kept clean & schedule for routine filter replacement is available.
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Waste bins are clean & dry, placed in covered places &, if not cleared up daily, in sufficient distance from kitchen.
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Cleaning plan for the kitchen/bar & storage facilities is evident
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Walls, Benches, Shelving, Cooking Equipment, Cooking Utensils, Potware, Crockery, Cutlery are all clean and in good condition
Maintenance and Safety
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Walkways were kept clear, free of trip hazards and liquid spills.
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Failures in Kitchen Equipment are recorded in a logbook and there is evidence that routine maintenance is carried out
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Personal Protective Equipement (PPE) is provided for staff and used appropriately
Menu Planning and Dietary Information
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Evidence that menu's are planned to be fit for purpose and the ages, cultural sensitivities and dietary requirements of YHA guests are taken into account
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Evidence of approptiate procedures in place to plan and cater for guests requiring Vegan/Vegetarian meals
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Evidence of approptiate procedures in place to plan and cater for guests requiring Halal/Kosher meals
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Evidence of approptiate procedures in place to plan and cater for guests with food allergies and intolerances and that strict protocols are in place to prevent cross contamination
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Reasonable special requests can be catered for
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Open food items are correctly stored and labelled
