模板 General Milestone kitchen hygiene audit report Milestone kitchen hygiene audit report Food audit report 此表单包含什么？ 此表单包含 36 个部分： Local authority requirementsIs Food premises registered with the local authority?EHO inspection reports available & action points if any rectified Food Safety Management ProceduresIs there a documented HACCP or FSMP?Policy documentation available, signedDocumentation brought to the attention of staffDoes the HACCP cover all areas of food purchase, delivery, storage, production and service within the business?Has the FSMP or HACCP been reviewed? DeliveryOnly suppliers off approved supplier list used?Chilled food delivered @ +8 deg C or colderFrozen food delivered @ -12 deg C or colderFood delivery temperatures recordedCondition of delivery vehicles & driver checked & recordedDate coding & food quality checkedAbused or damaged goods rejectedChilled/ frozen food stored without delay Dry Good StorageDry Store room or area in clean & tidy conditionFood stored on suitable racking off the floor?Fabric & condition of store rooms acceptableProtective light shields (diffusers) cover all light sourcesEnvironmental factors satisfactory (temperature, etc)No open dried goodsFood not stored near chemicalsDate codes transferred to decanted foodStrict stock rotation being observedNo out of date dried goods identified Refrigerated / Freezer StorageHigh risk chilled food stored @ or below +5 deg CFrozen food storage @ -18 deg C or colderDefrosted food never refrozenUse by date codes transferred to containersFood not stored in open containersCardboard/wooden containers not used in refrigeratorsMaximum of 3 days shelf life (day of production + 2) on all high risk foods?Glassware not used to store food in refrigeratorsAll stored food date labelled?Food containers sanitised before use SanitisationAdequate supplies of sanitiser available & usedChopping boards, knives, slicers, etc, sanitised / washed after useDetergent sanitiser used in dishwasher or correct manual washing methods used Initial Food PreparationRaw food not prepared near cooked food & utensils/surfaces sanitised between each useDisposable towels used to wipe down food surfacesFrozen food defrosted under refrigerated conditionsHigh risk foods kept out of refrigerated conditions as short as possible during preparationIf a vacuum packing machine is used is it only used for raw or only used for ready to eat foods, in designated areas? Advanced cooking and reheatingNo unnecessary cooking in advance?If food has to be cooked in advance are suitable control measures in place and strictly followed?Blast chiller available?Blast chiller records available?If no blast chiller are hot foods chilled quickly - less than 90 minutes Freezing of prepared foodNo freezing of prepared foodIf prepared food frozen on site are satisfactory controls in place?If prepared food frozen on site is it appropriately labelled? Food displayCold Food on display kept below +8 deg C or 4 hour rule applied? Temperature Monitoring ProceduresProbe wipes availableTemperature test medium available in all refrigerators & usedProbe used to check fridge & freezer temperaturesTemperature checks at least twice a day?Probe calibrated weekly & checks recorded Temperature RecordsFood deliveries (chilled & frozen) Add media Food ServiceAdequate protection for display avoiding contaminationDisplay units cleaned & sanitised after useGlass breakage procedures understood & operated Physical ContaminationNo loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areasNotice boards not positioned above or in close proximity to food preparation areas Wood, Packing Materials, Cloths, Wire Wool, equipment etc.Wooden handled equipment not in useOuter packaging i.e. cardboard not on food preparation surfacesNo worn / frayed cloths, tea towels, etcWire-wool, brillo pads, metal scourer, etc not in useEquipment in good condition? Complaints procedureCustomer complaint records available Personal Hygiene StandardsAll food handlers issued and trained in good hygiene guidance (level one)Finger nails are short, unpolished & cleanGood personal hygiene practices being followed (seen @ time of inspection)Clean protective over-clothing wornOver-clothing not worn outside workPersonal clothing stored appropriatelyOnly approved jewellery wornSuitable head covering provided & worn for all working within the food preparation area & food roomsLong hair properly tied back, including waiting staffAre protective PPE signs displayed on the wall? Hand WashingDid staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).Do staff wash their hands properly (hands are washed or gloves are changed at critical points)"Wash you hands now" notices displayed in WC areasBacterial soap provided at all wash hand basinsDisposable paper towels provided & used to dry hands Handling FoodServing spoons / Utensils used wherever possible WoundsFirst aid kit properly equipped? First Aid Order list: Staff illnessManagement fully aware of procedures to follow in the event of staff illnessCatering staff fully aware of procedures to follow in the event of illnessIs staff sickness policy sign displayed on kitchen wall? MaintenanceDefect reporting system in placeSystem for actioning urgent defects in place What maintenance is required? Pest ControlPest control contract in operationSuitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etcUn-screened windows / doors kept closedNo active infestation noted Food Hygiene trainingFood hygiene training given during inductionManagers & all food handling staff fully trained in appropriate safety & hygiene requirementsDetails recorded on personal training sheetsPhotocopies of certificates, etc available & held on file Cleaning schedule, etcCleaning schedule on display & implemented Cleaning StandardsUtensils storeage appropriateCleaning equipment colour codedFloors & walls / floor / equipment junctionsWall surfaces to hand height (low level)High level areas (who's responsibility)Cooking equipmentInternal surfaces of refrigerators &freezersRefrigerator & freezer doors sealsFood preparation equipment,Food preparation surfaces, including chopping boardsCooking utensilsWash hand basins & sink unitsOverall effectiveness of cleaning Waste ManagementWaste of animal origin disposed of through recognised contractorGeneral waste Removed by an authorised waste disposal companyOut of date or unfit food appropriately disposed Sanitary ProvisionProvision of adequate facilities for staffClean and well decorated?Provision of suitable washing / drying facilitiesHot & cold running water WallsSmooth, impervious, non flakingCapable of being easily cleanedUndamaged CeilingsSmooth, impervious, non flakingCapable of being thoroughly cleanedLighting adequate and fittings with diffusersCoved at wall joints FlooringNon-absorbentAnti-slipWithout crevicesCapable of being thoroughly cleaned Health & safety issuesThere are no significant health & safety issuesSafety policy available, up to date and relevant to location?Risk assessments available, up to date and relevant?Health & safety law poster displayed?Employers liability insurance displayed?Accident book available and properly completed? 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