Zuirel Hospitality - Food Safety & Hygiene Audit

• Conducted on

• Prepared by

• Location

Delivery

• Chilled food delivered @ +5 deg C or colder

  Yes

  No

  N/A

• Frozen food delivered @ -18 deg C or colder

  Yes

  No

  N/A

• Food delivery temperatures recorded

  Yes

  No

  N/A

• Condition of delivery vehicles & driver checked & recorded

  Yes

  No

  N/A

• Deliveries not left unattended, uncovered, etc

  Yes

  No

  N/A

• Date label & food quality checked

  Yes

  No

  N/A

• Abused or damaged goods rejected

  Yes

  No

  N/A

• Unwrapping/ decanting carried out in separate areas

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• High risk chilled food stored @ or below +5 deg C

  Yes

  No

  N/A

• Frozen food storage @ -18 deg C or colder

  Yes

  No

  N/A

• Food not stored in open containers

  Yes

  No

  N/A

• Cardboard/wooden containers not used in refrigerators

  Yes

  No

  N/A

• Glassware not used to store food in refrigerators

  Yes

  No

  N/A

• In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  Yes

  No

  N/A

• Are egg's stored under refrigerated conditions & date marked

  Yes

  No

  N/A

• Refrigerators not stocked/overloaded

  Yes

  No

  N/A

• Strict stock rotation FIFO being observed

  Yes

  No

  N/A

• Food containers sanitised before use

  Yes

  No

  N/A

• All "open foods" kept wrapped, inc cheese, etc

  Yes

  No

  N/A

Dry Storage

• Store room is clean & tidy condition

  Yes

  No

  N/A

• Food stored on suitable racking off the floor (6")

  Yes

  No

  N/A

• Environmental factors satisfactory (temperature, etc)

  Yes

  No

  N/A

Ambient Dry Storage

• Storage temperature is appropriate

  Yes

  No

  N/A

• Is storage area well lit

  Yes

  No

  N/A

• No open dried goods

  Yes

  No

  N/A

• Food not stored near chemicals

  Yes

  No

  N/A

• Strict stock rotation FIFO being observed

  Yes

  No

  N/A

• No out of date dried goods identified

  Yes

  No

  N/A

FOOD PREPARTION

• Staff is wearing gloves while preparing ready to eat food

  Yes

  No

  N/A

• Plates are clean and organized

  Yes

  No

  N/A

• Staff are using clean equipment and tools

  Yes

  No

  N/A

Sanitisation

• Adequate supplies of sanitiser available & used

  Yes

  No

  N/A

• Correct application of sanitiser & staff appropriately trained

  Yes

  No

  N/A

• Chopping boards, knives, slicers, etc, sanitised / washed after use

  Yes

  No

  N/A

• Detergent sanitiser used in dishwasher or correct manual washing methods used

  Yes

  No

  N/A

Initial Food Preparation

• Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

  Yes

  No

  N/A

• Disposable towels used to wipe down food surfaces

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions

  Yes

  No

  N/A

Temperature Monitoring Procedures

• Probe wipes available

  Yes

  No

  N/A

• Temperature test medium available in all refrigerators & used

  Yes

  No

  N/A

• Probe used to check fridge & freezer temperatures

  Yes

  No

  N/A

• Probe calibrated monthly & checks recorded

  Yes

  No

  N/A

• Annual formal calibration & certification available

  Yes

  No

  N/A

Temperature Records

• Food deliveries (chilled & frozen)

  Yes

  No

  N/A

• All refrigerators

  Yes

  No

  N/A

• All freezers

  Yes

  No

  N/A

• Records kept for at least 3 months

  Yes

  No

  N/A

Personal Hygiene Standards

• All food handlers issued and trained in good hygiene guidance

  Yes

  No

  N/A

• Finger nails are short, unpolished & clean

  Yes

  No

  N/A

• Good personal hygiene practices being followed (seen @ time of inspection)

  Yes

  No

  N/A

Bad Habits

• Staff not eating or drinking in food rooms

  Yes

  No

  N/A

• Staff not coughing / sneezing over food, etc

  Yes

  No

  N/A

• Staff not fondling hair, picking nose, scratching, etc

  Yes

  No

  N/A

Clothing

• Clean protective over-clothing (Chef Jacket) worn

  Yes

  No

  N/A

• Over-clothing (Chef Jacket) not worn outside work

  Yes

  No

  N/A

• Personal clothing stored appropriately

  Yes

  No

  N/A

Hair

• Suitable head covering provided & worn for all working within the food preparation area & food rooms

  Yes

  No

  N/A

• Long hair properly tied back, including waiting staff

  Yes

  No

  N/A

Hand Washing

• Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

  Yes

  No

  N/A

• Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  Yes

  No

  N/A

• "Wash your hands now" notices displayed in Designated areas

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands

  Yes

  No

  N/A

• Only approved jewellery worn (For BOH team only Wedding ring)

  Yes

  No

  N/A

Wounds

• Open sores, cuts, or splints & bandages on hands are completely covered while handling food.

  Yes

  No

  N/A

• No open wounds, sores, etc noted.

  Yes

  No

  N/A

Pest Control

• Pest control contract in operation

  Yes

  No

  N/A

• Pest control reports are in Muncipality files

  Yes

  No

  N/A

• No active infestation noted

  Yes

  No

  N/A

Food Safety Policy Training

• Managers and all food handling staff fully trained & details recorded on training forms, etc

  Yes

  No

  N/A

• Photocopies of certificates, etc available & held on file

  Yes

  No

  N/A

Cleaning schedule, etc

• Hood Cleaning contract is in place

  Yes

  No

  N/A

• Hood Cleaning schedule is in place

  Yes

  No

  N/A

• Hood Cleaning record (reports) is available

  Yes

  No

  N/A

• Cleaning schedule on display & implemented

  Yes

  No

  N/A

• Photographic evidence available following extract duct deep cleaning

  Yes

  No

  N/A

• Schedule monitored daily & checks recorded

  Yes

  No

  N/A

• Deep clean schedule in place & included within cleaning schedule

  Yes

  No

  N/A

• Deep cleaning records retained

  Yes

  No

  N/A

Cleaning Standards

• Utensils storeage appropriate

  Yes

  No

  N/A

• Cleaning equipment colour coded

  Yes

  No

  N/A

• Floors & Walls

  Yes

  No

  N/A

• Ceilings

  Yes

  No

  N/A

• Cooking equipment, including ovens, grills, fryers, etc

  Yes

  No

  N/A

• Internal surfaces of refrigerators & freezers

  Yes

  No

  N/A

• Refrigerator & freezer doors seals

  Yes

  No

  N/A

• Food preparation equipment, e.g. Food slicers, mixers, etc

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards

  Yes

  No

  N/A

• Cooking utensils

  Yes

  No

  N/A

• Crockery

  Yes

  No

  N/A

• Drink dispensers, ice machines

  Yes

  No

  N/A

• Wash hand basins & sink units

  Yes

  No

  N/A

• Overall effectivity

  Yes

  No

  N/A

Refrigeration & Maintenance Records

• Refrigeration Filters Cleaning schedule in Place

  Yes

  No

  N/A

• Refrigerator Filter Cleaning Record

  Yes

  No

  N/A

• Out of date or unfit food appropriately disposed

  Yes

  No

  N/A

• Glass breakage procedure in place & operated

  Yes

  No

  N/A

Additional Observations

• undefined