Area Food Safety Audit Checklist

Hall / Department / Unit: ________________________________________________________________________

Hall Warden / Catering Services Manager / Head of Department: ________________________________________

Extension: ___________ E-mail_________________________

Signature: ___________________________________________________________ Date: ________________

PRE AUDIT INFORMATION

Please list all designated food handling

areas (eg kitchen, bar, tearoom,)

No of staff employed in food handling duties?

Approximate number of meals provided each

day?
Who is the Food Area Manager and please
give contact details?

REGISTRATION YES NO N/A

1. If your premises is new ie within the last 12 months, has a Food Premises Registration
Form been sent to your local authority? Please attach a copy of your completed ⃞ ⃞ ⃞
registration form
UNIT GUIDANCE AND ARRANGEMENTS

2. Is a food safety policy document specific to your unit available (eg HAM or your own ⃞ ⃞
document)?
3. Has the food safety document been reviewed in the last 12 months? ⃞ ⃞
4. Is there clear managerial commitment and resource allocation for food safety? ⃞ ⃞
5. Is “Food Safety and Hygiene” a standing item on the hall / unit management committee ⃞ ⃞
agenda thus allowing full discussion of these matters?
INFORMATION, INSTRUCTION AND TRAINING

6. Are there satisfactory arrangements within the hall / unit for the dissemination of ⃞ ⃞
information and guidance relating to food safety?
7. Are there specific arrangements relating to food hygiene induction training for new staff? ⃞ ⃞
8. Have all staff within the Food Area(s) received specific food hygiene training within 3
months after induction commensurate with their work activities?
 Foundation Level Food Hygiene Certificate (all food handling staff)
 Intermediate Food Hygiene Certificate (all food handling
supervisors)
 Advanced Food Hygiene Certificate (all head chefs/caterers/managers) ⃞ ⃞
9. Are staff food hygiene training requirements evaluated and reviewed regularly? ⃞ ⃞
10. Is refresher training carried out at suitable intervals and in any case annually? ⃞ ⃞
INFORMATION, INSTRUCTION AND TRAINING Continued Yes No N/A

11. Are staff food hygiene training records readily available? ⃞ ⃞

12. Are relevant food hygiene signs and posters on display in the food area(s)? ⃞ ⃞

Please identify any food safety training needs that you may have:
 HACCP - HAZARD ANALYSIS CRITICAL CONTROL POINTS

13. Has a written system been devised in accordance with the principles of HACCP or ⃞ ⃞
Assured safe catering?
14. Has the system been reviewed within the last 12 months? ⃞ ⃞
15. Does it cover bacterial, physical and allergy type risks? ⃞ ⃞
FOOD SUPPLIES AND DELIVERIES

16. Are all food deliveries made by nominated or authorised suppliers? ⃞ ⃞

17. Does a nominated person in the unit check each food delivery for organoleptic quality,
date coding, temperature, integrity of packaging, and presence of foreign bodies where ⃞ ⃞
appropriate?
18. Are these delivery checks recorded? ⃞ ⃞
19. Is there a set procedure to deal with food that does not meet the requirements detailed in ⃞ ⃞
question 16 above?
STORAGE

20. Are all stored products (dry, chilled and frozen) properly stored, adequately labelled and ⃞ ⃞
within date codes?
21. Are all stored goods properly stock rotated? ⃞ ⃞
22. Do all freezers, refrigerators, chill rooms, etc have the operating temperature displayed? ⃞ ⃞
23. Are all freezers, refrigerators, and chill rooms operating at or below their specified ⃞ ⃞
temperatures?
24. Are the operating temperatures checked at least twice daily and recorded? ⃞ ⃞
25. Do the records indicate that satisfactory temperatures have been achieved? ⃞ ⃞
(ie, at or below the specified temperature)
26. Is there a procedure to follow should unsatisfactory temperatures arise? ⃞ ⃞
CROSS CONTAMINATION

27. Is stored food suitably covered and protected from contamination? ⃞ ⃞

28. Is “high risk” food stored separately from or above raw food? ⃞ ⃞ ⃞
29. Are there designated areas in the food preparation areas whereby “high risk” food is ⃞ ⃞ ⃞
prepared separately from raw food?
30. Are colour coded chopping boards, utensils, cloths, etc, used to prevent cross
contamination? (eg red for raw meat, brown for vegetables, blue for raw fish, yellow for ⃞ ⃞ ⃞
cooked meat, green for salads and fruit, and white for bakery and dairy products)
31. Are equipment and surfaces liable to come into contact with food impervious and readily ⃞ ⃞
cleanable?
32. Are food/hand contact surfaces sufficiently sanitised between use? ⃞ ⃞
33. Do food handlers wash and dry hands sufficiently whilst handling food? ⃞ ⃞
(ie, frequently, effectively and using an appropriate sanitiser)

PHYSICAL/CHEMICAL CONTAMINATION Yes No N/A

34. Is there a set procedure to follow in the event of a breakage of glass or other sharp ⃞ ⃞
materials in all food areas and is it followed?
35. Is there a procedure for staff to report personal items lost during food preparation and is ⃞ ⃞
it followed?
36. Is access to food areas by non authorised personnel prohibited? ⃞ ⃞
37. Have maintenance engineers been notified in any Works Requisition Forms (WRF) to ⃞ ⃞
always conduct any work at times when food is not being prepared?
38. Is suitable protective overclothing readily available for, and used by, bone fide visitors? ⃞ ⃞
(ie, engineers, pest control contractors, EHOs, etc)
39. Are cleaning materials kept in a separate area away from food? ⃞ ⃞
40. Do all bulk containers of cleaning chemicals have labels indicating the contents and ⃞ ⃞
appropriate health and safety information?
41. Do all smaller containers filled from bulk containers also display correct labels? ⃞ ⃞
42. For halls and Central Catering, has all bleach been disposed of and prohibited from use ⃞ ⃞ ⃞
in future?
 PERSONAL HYGIENE

43. Are all staff wearing sufficient clean overclothing including effective headgear? ⃞ ⃞
44. Is there adequate provision for male and female staff changing rooms? ⃞ ⃞
45. Is the standard of personal cleanliness of staff satisfactory? ⃞ ⃞
46. Are staff adhering to the food hygiene rules relating to personal hygiene? ⃞ ⃞
47. Are the correct first-aid facilities provided? ⃞ ⃞
48. Is there a procedure for reporting illnesses of food handlers and is it followed? ⃞ ⃞
49. Are there sufficient wash-hand basins (with hot and cold water, soap and a means of ⃞ ⃞
drying hands) for food handlers?
COOKING AND REHEATING

50. Are cooking and reheating temperatures of food checked? ⃞ ⃞ ⃞

51. Are these temperatures recorded? ⃞ ⃞ ⃞
52. Are adequate cooking temperatures achieved? ⃞ ⃞ ⃞
COOLING

53. Is food cooled in a suitable area or using appropriate equipment? ⃞ ⃞ ⃞

54. Are the time periods for cooling food monitored? ⃞ ⃞ ⃞
55. Is ambient (room temperature) cooling carried out for a maximum of one and a half ⃞ ⃞ ⃞
hours?
SERVICE

56. Are temperatures of hot and cold service equipment checked regularly and recorded? ⃞ ⃞ ⃞
57. If high risk food is displayed at ambient temperatures, are the display times monitored ⃞ ⃞ ⃞
and recorded?
58. If leftover foods are reused, is this sanctioned on each occasion by a senior member of ⃞ ⃞ ⃞
catering staff?
59. If leftover foods are reused are temperatures of the hot or cold service checked and ⃞ ⃞ ⃞
recorded?
CLEANING

60. Has an effective cleaning schedule been drawn up?

(eg, covering floors, surfaces, equipment, light diffusers, drains, ventilation systems, ⃞ ⃞ ⃞
dish-washers, etc)
61. Is the cleaning monitored by a senior member of staff on a regular basis and records ⃞ ⃞ ⃞
maintained?
62. Is there designation of cleaning equipment for specific areas? ⃞ ⃞ ⃞
(ie, labelled mops and buckets, colour coded cloths, etc)

CLEANING continued Yes No N/A

63. Are the correct cleaning chemicals used? ⃞ ⃞ ⃞

64. Are there sufficient sinks to adequately cleanse food/wash equipment? ⃞ ⃞ ⃞

65. Is the dishwasher properly maintained to operate correctly and at the appropriate ⃞ ⃞ ⃞
temperature(s)?
PEST CONTROL

66. Have all pest problems occurring in the premises (anywhere within hall, department or ⃞ ⃞ ⃞
catering unit(s)) within the last 12 months been actioned and cured?
67. Are written records of the pest control contractor’s visits (routine and miscellaneous) ⃞ ⃞ ⃞
readily available?
68. Is a bait location plan provided and available? ⃞ ⃞
69. Are all fly screens in place and electronic fly killers in the correct position? ⃞ ⃞
70. Are the bulbs in the electronic fly killers replaced according to manufacturer’s ⃞ ⃞
instructions and collecting trays emptied regularly?
WASTE DISPOSAL

71. Is there a policy of waste minimisation followed by recycling where appropriate? ⃞ ⃞

72. Are there sufficient waste bins with close fitting lids provided for accumulation of internal ⃞ ⃞
waste?
73. Are there adequate external lidded bulk bins provided in a suitable location away from ⃞ ⃞
food preparation area(s)?
74. Are collections arranged on a sufficiently regular basis? ⃞ ⃞
75. Are all bin areas sanitised on a regular basis? ⃞ ⃞

STRUCTURE

76. Are the floors, walls, ceilings, doors and windows etc in a satisfactory state of repair and ⃞ ⃞
easily cleanable?
77. Is the level of lighting in the food area adequate? ⃞ ⃞
78. Are diffusers installed over all fluorescent tubes? ⃞ ⃞
79. Is broken lighting equipment replaced promptly? ⃞ ⃞
80. Is the mechanical ventilation system adequate and operating correctly? ⃞ ⃞
81. Are ventilation filters cleaned/replaced regularly? ⃞ ⃞
82. Is the drainage system regularly inspected and cleaned? ⃞ ⃞
Please state any outstanding structural works required:

PLANT AND EQUIPMENT

83. Is a hand held digital thermometer with a probe and sanitising wipes available to record ⃞ ⃞ ⃞
temperatures?
84. Has the thermometer been calibrated according to the manufacturer’s instructions, ⃞ ⃞ ⃞
batteries checked and has a record been kept?
85. Are equipment services, repairs, maintenance etc carried out efficiently? ⃞ ⃞
86. Are equipment (food slicers, rotary mixers, fat fryers, etc) service records up to date and ⃞ ⃞
available?
87. Where food is transported, are there satisfactory arrangements to prevent contamination ⃞ ⃞ ⃞
of food and ensure adequate temperature control?

PLANT AND EQUIPMENT continued Yes No N/A

Please state any outstanding requirements

COMPLAINTS

88. Are comprehensive records kept of all complaints made in relation to food matters? ⃞ ⃞ ⃞

89. Has remedial action been taken where appropriate? ⃞ ⃞ ⃞

INSPECTIONS

90. Are visits made by the enforcement officers such as Environmental Health Officers ⃞ ⃞
(EHO) recorded?
Please state the date of the last inspection:

MISCELLANEOUS

91. Is adequate stock control of food and beverages carried out in bar and cellar areas? ⃞ ⃞ ⃞

92. Is food accurately labelled ie on menus, notices etc? ⃞ ⃞ ⃞

93. Is food containing Genetically Modified (GM) products accurately labelled ie on menus, ⃞ ⃞ ⃞
 notices etc?
94. Is there a designated person available to deal with food content queries, eg food allergy ⃞ ⃞
information?

Comments

Please make any comments relating to food safety in your Hall, Department or Unit below. Refer to specific
questions using the Checklist question number as a reference. Continue on a separate sheet if necessary.
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 Debbie Sullivan, The University of Reading, 2004 auditquest04.doc