FOOD HYGIENE AUDIT Unit

Date of Audit:

Manager:

Consultant EHO: Telephone (Mobile): Distribution:

Area(s) Inspected:

AUDIT SCORE:

%

REPORT AIMS This report aims to help you achieve safe standards of food production and general health and safety and will help you comply with the law. It is vital that this report is distributed to all persons responsible for food safety. You should prepare an action plan with reference to the priorities stated without delay. ………………………………….. Client Manager CONSULTANT’S AUDIT SUMMARY

GUIDE TO AUDIT SCORE INTERPRETATION

81-100

Satisfactory standards being maintained (provided no section D failure)

71-80

Attention needed to reduce food risks

61-70

At risk of food safety incident and urgent action needed

Below 60

At risk of food safety incident and prosecution. Re-visit recommended within one month

Re-audit within 6 weeks Re-audit within 4 weeks

Subject to Any section Due diligence defence seriously compromised/food incident likely emergency D Failure review This can only be a guide as much depends on which points were lost and any loss of points may be a breach of law and attract EHO action.

Copyright KSK Ltd 2009

Randhir Singh Kalha

[email protected]

AUDIT CONSISTENCY This report contains our consultant’s observations of food production procedures, food safety management practices and documentation on the day. There is a section found within the audit of key safety issues required by law. KSK Ltd consultants are highly qualified and experienced assessors of food production systems. Using this unique format for assessment, KSK Ltd guarantees the highest possible standard of audit consistency. KSK Ltd cannot be held responsible for any failure to comply with recommendations in this report.

AUDIT SCORE Item A

Category Premises Standards

Score 0

Out of 14

B

Equipment Standards and Cleaning Procedures

0

12

C

Documented Procedures for Food Safety

0

13

D

Critical Food Handling Practices

0

35

E

Personnel, Training and Awareness

0

17

F

Pest Prevention and Waste

0

9

G

Health and Safety Standards

0

0

Environmental Standards

0 0

0

H Score

Where there is a score of 20 or below in sections A & B a 10 point deduction will be made Score

%

Where there is a Serious section D failure 10 points will be deducted Score

%

OVERALL AUDIT SCORE

%

KEY POINTS ON THIS AUDIT

1. 2. 3. 4.

Copyright KSK Ltd 2009

Randhir Singh Kalha

[email protected]

FOOD HYGIENE ADVISORY AUDIT SHEET UNIT: ITEM NO.

A

CONSULTANT:

REQUIREMENT PREMISES/EQUIPMENT STANDARDS

SCORE

OUT OF

ITEM NO.

REQUIREMENT

0

14

D4

Preparation – avoidance of crosscontamination, contamination or incubation. Defrosting procedure controls – records/checks completed Heat Treatment Processes - measures to ensure adequate heat treatment or reheating monitoring and recording procedures, measures to prevent re-contamination Cooling Processes - cooled quickly and adequately controlled and monitored, use of measures to achieve cooling within 1½ hours Service/Display/Dispatch - food served hot or cold as required (63°C or below 8°C). No risks of contamination. Food adequately protected and controlled in transportation Random microbiological testing undertaken as per policy

A1

General standard of cleanliness of all structural surfaces and equipment

5

D5

A2

Services condition - lighting, ventilation, drainage, access for cleaning, effective and adequate Water supplies - potable, sufficient control of ice, cleanliness of equipment prevention of contamination

3

D6

1

D7

A4

Structural conditions of fabric, equipment maintained, in good repair, operating satisfactorily

5

D8

B

PROCEDURES FOR CLEANING AND DISINFECTION

12

E

A3

0

B1

Standard of cleanliness of all food and hand contact equipment and utensils

5

E1

B2

Equipment/products for cleaning - suitability and condition stored safely away from food Sanitiser use evident on all food contact surfaces - contact time, adequacy of any cleaning in place procedure. Ensure correct ECOLAB product in use Efficiency of mechanical washing equipment wash and rinse temperature adequate (60°C and 82°C). Rinse temperature checks undertaken Effective use of sinks for washing up sufficient, effective process, temperature adequate, segregation to prevent contamination

2

E2

2

B3

B4

B5

C

POLICY PROCEDURES FOR FOOD SAFETY

C1

Food Safety Policy - up to date, available, reflects operation, implemented, staff awareness Hazard analysis Document reflects operation, up to date and review procedure in place. Critical points identified and controlled. All records on company formats, being used to monitor critical points, record flow and corrective actions evident Managers responsibilities - tasks and duties allocated and undertaken Internal/External audits undertaken actioned. Complaints and EHO visit reporting procedure in use GM Policy in place and compliant to legislation

C2 C3 C4 C5 C6 D

POINTS CRITICAL TO FOOD SAFETY

Copyright KSK Ltd 2009

0

PERSONNEL, TRAINING AND AWARENESS

SCORE

OUT OF

5

5

5 5

2 0

17

Training – commensurate with work activity and policy training aware of CCP’s. Manager’s higher trg, staff – induction and basic within last 3 years Records for Training - available and up to date

5

E3

Personal Hygiene Standards - dress, jewellery, no smoking, cuts dressed, first aid facility

3

2

E4

Illness reporting procedure - prominently displayed, known by staff, followed. Staff medical questionnaires up to date

2

1

E5

Hand wash and staff changing facilities available, evidence of use, clean, serviced, tidy, in good repair

5

13

F

PEST PREVENTION AND WASTE

4

F1

Infestation - no evidence of, no risk of contamination from pest baits/insecticide

4

4

F2

Waste storage - internal/external, controlled, tidy, clean lidded bins

2

3

F3

Pest proofing measures, no harbourage / accumulations

2

1

F4

Contractor effective, pest record book up to date, available, actioned

1

1

G

HEALTH & SAFETY STANDARDS

2

0

0

9

0

(not scored, but observed)

G1 0

35

Randhir Singh Kalha

G2

Safety management - risk assessments undertaken, relevant, implemented Safety policy and procedures - up to date, relevant and implemented, accident report procedures [email protected]

0 0

D1

Purchasing - only nominated suppliers used, regular checks/accreditation

3

G3

D2

Delivery - regular checks, return procedure clear, temperature checks of high risk food, date coding checks etc

5

G4

D3

Storage - covered/separated to avoid crosscontamination/physical and chemical contamination under temperature control when necessary - in date, date system used, stock rotation, fit for human consumption. Records and up to date (-18ºC frozen /5ºC refrigerated). Verify Monika system records, ensure manual checks are also undertaken

5

H

Copyright KSK Ltd 2009

Randhir Singh Kalha

H1

Staff training and awareness - Fire, work equipment, First aid, gas appliances, electrical testing etc General workplace safety - any major hazard identified - workplace, work equipment, electrical, chemical etc, water tanks, Legionella precautions. External areas

ENVIRONMENTAL STANDARDS Recycling, all appropriate materials, i.e., glass, metal, paper, plastic etc in separate containers.

[email protected]

0 0

0

0 0

FOOD HYGIENE ADVISORY AUDIT SHEET UNIT ITEM NO.

CONSULTANT AREA/ LOCATION

PRIORITY RATING

REASONS FOR POINTS LOST AND SUGGESTED ACTION

Action By

Completion Date

PRIORITY RATING P1 – IMMEDIATE P2 – MEDIUM PRIORITY

Immediate risk of incident and/or legal contravention. Immediate action required.

P3 – RECOMMENDATION

Action required to bring site into line with company policy and/or good practice.

P4 – LONG TERM

Action required in the long term, e.g. at refurbishment.

Copyright KSK Ltd 2009

Current situation does not pose a short-term serious risk but attention is needed to ensure compliance with company policy.

Randhir Singh Kalha

[email protected]

FOOD HYGIENE ADVISORY AUDIT SHEET UNIT ITEM NO.

CONSULTANT AREA/ LOCATION

PRIORITY RATING

REASONS FOR POINTS LOST AND SUGGESTED ACTION

Action By

Completion Date

PRIORITY RATING P1 – IMMEDIATE P2 – MEDIUM PRIORITY

Immediate risk of incident and/or legal contravention. Immediate action required.

P3 – RECOMMENDATION

Action required to bring site into line with company policy and/or good practice.

P4 – LONG TERM

Action required in the long term, e.g. at refurbishment.

Copyright KSK Ltd 2009

Current situation does not pose a short-term serious risk but attention is needed to ensure compliance with company policy.

Randhir Singh Kalha

[email protected]

FOOD HYGIENE ADVISORY AUDIT SHEET UNIT ITEM NO.

CONSULTANT AREA/ LOCATION

PRIORITY RATING

REASONS FOR POINTS LOST AND SUGGESTED ACTION

Action By

Completion Date

PRIORITY RATING P1 – IMMEDIATE P2 – MEDIUM PRIORITY

Immediate risk of incident and/or legal contravention. Immediate action required.

P3 – RECOMMENDATION

Action required to bring site into line with company policy and/or good practice.

4 – LONG TERM

Action required in the long term, e.g. at refurbishment.

Copyright KSK Ltd 2009

Current situation does not pose a short-term serious risk but attention is needed to ensure compliance with company policy.

Randhir Singh Kalha

[email protected]