Jack in the box food safety audit

Template Questions

• Cross Contamination
• - Raw hamburger can contaminate hands and gloves with bacteria. Gloved or bare hands can cross- conta
• - Tongs used to handle raw meat may carry dangerous bacteria on their surface. If these tongs come in
• - Raw fish can contaminate hands with bacteria. Hands can easily cross-contaminate other surfaces and
• - Raw food in contact with RTE food or packaging can create a microbiological cross-contamination of
• - Chemicals that come in contact with food or packaging can create a chemical contamination.
• - Meat tongs and sear tools come into direct contact with raw hamburger patties. If they contact othe
• - Fingers that are not vigorously rubbed with a dedicated sanitizer towel after touching raw eggs can
• - Raw food stored above RTE food can fall into the RTE food or packaging, creating a risk of microbio
• - Chemicals stored above any food or packaging can fall or spill into food or packaging, creating a r
• - Stones in rings (diamonds, gems, glass, dangling attachments on any item that has the potential to
• - Note: Spatulas, cutting boards and knives that are not used appropriately and as intended in the IP
• - Securing the iced tea liner prevents intentional and unintentional cross-contamination. - Policy: S
• Temperature Control and FSC Knowledge
• - Policy: Spaces that could be left blank but have a line through them are acceptable. Restaurants wi
• - An employee responsible for evaluating food and equipment temperature will be evaluated as to their
• - Policy: The Auditor will ask the person(s) managing the FSC in the restaurant on the day of the aud
• Final Flip and Visual Check
• - Final flip serves to remove any red juices from the patty surface, and visual check confirms that t
• - Raw eggs may contain harmful bacteria. The visual check confirms that the center of the egg is cook
• Employee Health and Hygiene
• - Ill employees may contaminate food and pass their infection on to other employees or guests.- Polic
• - Bandages and gloves create a physical barrier between the wound and food or food contact surfaces.
• Quality of Hand Washing
• - Proper, frequent hand washing is one of the most important things you can do to prevent cross-conta
• - Hot water is needed to kill germs and bacteria. - Note: Hot water was not available within 30 secon
• When to Wash Hands
• - Hands are washed in the restroom to minimize the spread of bacteria. They must be washed again in t
• - Hands must be washed prior to beginning work to remove dirt, debris, as well as germs. - Policy: Wh
• - Hands that touch any surface or body part may become contaminated. Hands can easily contaminate oth
• - Hands that have come in contact with the mouth or nose are contaminated, and must be washed to prev
• Handling dirty equipment or engaging in other cleaning activities can contaminate hands that can resu
• Raw foods can contaminate hands with bacteria. Hands can easily contaminate other surfaces that they
• Washing hands before putting on food handler gloves is required in the Food Code.
• Hourly Handwash Management
• - Hourly hand washing is essential to minimizing cross contamination. It is a minimum standard and do
• - The hand wash timer needs to be running to ensure that the hourly hand wash occurs. Resetting the t
• General Risk Assessment
• An imminent health hazard is something that has the potential to cause a significant threat or danger
• Standing water and lack of hot water present a real health hazard. Pests in the kitchen and food stor
• Miscellaneous
• Policy: Check all sanitizer container in use. All containers must meet acceptable concentration level
• Policy: Confirm the certified employee is on the staff of the restaurant being audited.
• Knowledge
• Policy:- Recorded temperatures for equipment thermometers and IR thermometer should be within 5ºF of
• Policy:- Designated TPH Foods include: non-refrigerated shredded lettuce, iceberg lettuce leaves, sli
• Re-Audit / Follow-up Only Section
• Policy:- An effective action plan should be written and maintained in the store for each non-complian
• Policy:- Restaurant personnel are responsible for taking actions to resolve any non-compliance. If an
• Jack in the Box NSF Food Safety Audit Scoring Standards1 Critical = Fail3 Majors = 1 Critical = Fail6
• Scoring and Results