Warrens bakery retail food safety audit v 1.5
Warrens bakery retail food safety audit v 1.5
이 양식에 포함된 내용
이 양식에는 16개의 섹션이 있습니다:
3 Green = Overall Green2 Green and 1 Amber or Red = Green 1 Green and 2 Amber = Amber3 Amber = Amber2
Food Safety Management System
- Easily accessible to all staff?
- Correct version?
- Is the Retail Daily Diary completed correctly?
- Have Compliance checks been carried out according to schedule?
- Corrective action taken in accordance with procedures?
- Have Policy updates been completed?
- Are all necessary documents signed e.g. policy updates, training records etc.?
Food Hygiene Training
- Have tool box talks been carried out?
- Have all new staff been placed on a training programme e.g. induction, level 2
- Training requirements complete?
- Training records up to date?
Personal Hygiene
- Do staff wash their hands at the correct times?
- Are correct hand washing procedures, as per the policy, being followed?
- Are staff wearing their protective clothing correctly in line with the policy?
- Are staff wearing only permitted jewellery?
- Antibacterial soap and paper towels provided? If not, ensure suitable drying material/equipment fully functioning
Fitness to Work
- Have any staff been away ill and returned? If yes, has the return to work form been completed?
- If staff have had sickness and diarrhoea was the 48 hour rule enforced?
- Any visible cuts/abrasions covered by approved dressings?
- Sufficient supply of approved dressings available and easily located?
Suppliers/Deliveries
- Temperature checks being recorded in Daily Retail Diary by Drivers?
- Are deliveries being delivered in good condition i.e. boxes intact, bags intact?
Storage
- Date coding in accordance with procedures?
- Correct stock rotation i.e. First In First Out?
- Dates are present with frozen goods when stored in the freezer out of their original packaging?
- Physical separation between raw and ready to eat products?
- Protected against contamination?
Preparation
- Physical separation between raw and ready to eat products?
- Safe removal of packaging to prevent contamination?
- Correct use of colour coded equipment?
- Salad washing procedure being followed?
Glass, Hard Plastics and Ceramics
- Corrective actions documented for glass incidents?
- Is there a yellow dust pan and brush available for glass/ceramic removal?
- Are glass/ceramic items in good repair? List items below selected for checks
Cooking/Reheating/Hot holding
- Are cooking temperatures (as stated in the policy) being achieved?
- Correct use of probe in line with procedure?
- Probe wipes present and in date?
- Is the probe being calibrated monthly
Allergen Controls
- Customer care advice notice being displayed?
- Allergen Listing in place?
- Are staff aware of allergen listing?
- Are barkers in place and available for displayed products?
Cleaning and Disinfection
- Level of cleanliness found at the time of audit?
- Separate storage of chemicals, no risk to food or packaging?
- Two-stage cleaning procedure being followed?
- Are staff diluting the chemical (D10) to the correct concentration?
- Is the correct contact time being adhered to?
- Single use cloths as per procedure being used?
- Are Mop heads being replaced as per the procedure?
- Dishwasher in place? If yes, is the water reservoir maintained at 82oC with contact time of 30 seconds.
- If only one sink available for use in disinfection of ready to eat and raw utensils/equipment/. Is there a two stage cleaning procedure between uses and procedural controls to prevent recontamination of ready to eat equipment?
Pest Control
- Visits to Shop being carried out in accordance with the Pest Control Contract?
- Are the premises suitably pest proofed
- Any signs of pests in external areas?
- Recommendations by Pest Contractor completed in timely manner?
- Was the visit recorded in the Retail Daily Diary?
Equipment, Facilities and Structure
- Equipment (includes lighting) in good repair, working order and capable of being cleaned and disinfected?
- Are surfaces (walls, floors, ceilings and work surfaces etc.) in good repair, smooth, impervious and capable of being cleaned & disinfected?
- Is there an identified wash hand basin available?
- Hand Wash basins provided with hot and cold running water?
- Are the wash hand basins suitably located?
- Have problems identified been reported using the procedure in the Retail Food Safety and Hygiene Policy?
Waste
- Bins in clean, good condition and lids closed?
- Outside refuse areas are maintained in a good, clean condition, no accumulations of waste on floor?
- Bin collections being maintained at the correct frequency?
- Is good personal hygiene being followed on return to kitchen?
Total Score
- Total Food Hygiene and Safety Practices - SECTION SCORE
- Maintenance, Cleaning and Pest Control - SECTION SCORE
- Training, Monitoring, Records and Compliance Checks - SECTION SCORE
- TOTAL AUDIT SCORE
이 템플릿 사용