CONCESSIONAIRE KITCHEN AUDIT
Name of Surveyor
: ___________________________
Date
: ___________________________
Location/Outlet
: ___________________________
Time
: ___________________________
Outlet Contact Person : ___________________________ Critical Item Receipt 1) When questioned, are staffs aware of the food safety issues accepting receipt of incoming products and inspecting food delivery vehicle? 2) Are all products listed on your approved supplier’s list and specifications are available? 3) Are refrigerated and frozen products temperatures monitored upon receipt (except whole fruits and vegetables)? 4) Upon receipt are the products stored quickly in their appropriate storage areas? 5) Is documentation available or is this observed? 6) Is food delivery vehicles inspected (monitored regularly) before receiving goods? Glass and Wood Policy 7) There is no evidence of glass or wood in food production areas? Labeling and Traceability 8) All perishable items in storage are clearly labeled with name, date of purchase and use by date? 9) All pre-prepared foods and work in progress in storage are clearly labeled? Storage 10) Are all storage areas neat and tidy with food products stored off the ground and not in contact with wall surfaces? 11) Are all foods in storage containers covered and labeled with name of product, date of receipt? 12) Is all packaging in good condition and food
Compliant YES NO
N/A (NOT APPLICABLE)
Comments/Remarks
CONCESSIONAIRE KITCHEN AUDIT stored in rotation use-by date basis? 13) Is there a dedicated holding area for foods on hold or involved in recall? 14) Are the temperatures of the storage areas operating in the correct range? 15) Are foods stored to prevent cross contamination from raw to cooked products and from raw to ready to eat in storage areas? 16) Are foods free from allergens stored so that they cannot be contaminated by foods containing allergens? 17) Is the structure of the storage area in good condition i.e. no cracks in walls, impervious floors, no condensation in refrigeration? 18) Are equipments, door seals in good order and appropriate corrective actions been taken? 19) Are chemicals and cleaning products stored away from food storage areas? 20) Are storage areas free of evidence of pests? 21) Are refrigeration appliances calibrated on a regular basis? Cleaning 22) The cleaning schedule is visible and being followed? 23) Does the cleaning schedule include all relevant information i.e. instructions on chemicals to be used, equipment to use, who is responsible etc? 24) Is there adequate equipment and facilities to undertake cleaning effectively, cleaning equipment clean and stored appropriately after use? 25) Are sanitizers for work surfaces readily available for use during food preparation? 26) Are all cleaning chemicals store separately from food areas and chemicals in clearly labeled containers? 27) The dishwashing machine is operating
CONCESSIONAIRE KITCHEN AUDIT correctly and maintained in good order? Maintenance of Premises and Equipment 28) Is all the equipment in good repair and facilitate cleaning? 29) There is a sufficient and well maintained lightning, ventilation and drainage? 30) Unused or broken equipment is removed from the premises? 31) Food service equipment such as boards / crockery is free from cracks and chips? 32) All major pieces of equipment such fridges, freezers oven, hot holding equipment, cold holding are fitted with working temperature monitoring gauges? 33) All fixed temperatures monitoring gauges have been calibrated at least in past 6 months and probe thermometers calibrated monthly and recorded on the checklist? 34) Is the premises in good repair with clean drains, no peeling paint, no holes or gaps where pests might enter etc? 35) Are there building and maintenance programs and are they being followed? 36) Are all light fitting covered or fitted with nonshatter globes? Pest Control 37) There is no evident of pest or rodent activity? 38) Records of pest control visits and treatments administered are kept? 39) There is a pest control contract on-site and map of all bait stations? 40) Have action have been taken and recorded when there has been evidence of pest activity? 41) External openings are adequately sealed to prevent entry of pests? Waste 42) Waste is removed when bins are 他 full? 43) Are waste disposal bins identifiable from food storage bins? 44) Waste containers are covered, kept clean and emptied after each work period? 45) The refuse storage area is separated from food preparation areas? Personal Hygiene
CONCESSIONAIRE KITCHEN AUDIT 46) Daily hygiene practices are monitored and all corrective actions completed? 47) There are sufficient hand-washing facilities installed in all food handling areas i.e. warm water, soap, paper toweling? 48) Food handlers wash their hands as often as necessary and use globes appropriately and correctly? 49) All jewelry including watches is removed prior commencing direct food handling? 50) There is no evidence of eating or smoking in food preparation areas? 51) Kitchen personnel wear appropriate protective clothing and protective head coverings? 52) Sick staffs are excluded from working with food? 53) There is a first-aid box available / wounds are covered with colored, water proofing dressings? 54) Are staffs aware of food safety practices and their responsibilities? 55) Are staffs aware they must not be a work when they may be suffering from a food borne illness or condition? 56) Are staffs trained in food hygiene? Training and Induction 57) All staff training is up-to-date and recorded on the checklist? 58) All staffs have been provided with the food safety training handouts? 59) All new staff has been taken through an induction covering reporting of illness, correct hand washing / correct use of gloves, and personal hygiene standards? 60) All staff has been appropriate skills and knowledge in food hygiene? Non-Conforming Product and Complaints 61) All incident complaints and non conforming products are recorded and all corrective actions have been implemented? Product Recall 62) Any recall event has been implemented and recorded as per the procedures? Food Preparation
CONCESSIONAIRE KITCHEN AUDIT 63) Is the 2hr/4hr rule not exceeded for the sum of all steps performed at room temperature including preparation distribution and service? 64) Are salads and other raw vegetables sanitized prior to serving? 65) Where a chemical sanitizer is used are there records to show levels are maintained? 66) Are work surfaces, utensils and equipment clean and is there are chemicals stored in a manner to prevent contamination? 67) Is the risk of foreign objects (physical items) controlled to prevent contamination? 68) Is the equipment working well, maintained and installed to facilitate effective cleaning in this area? 69) Is waste food disposed of efficiently and appropriately? 70) Are waste bins emptied regularly? 71) Are staff wearing appropriate protective clothing and following good hygiene practices? 72) Are staffs that are not in good health kept away from direct contact with food? 73) Are there adequate hand washing and drying facilities for staff? 74) Are all staff belongings stored in appropriate manner and not at risk of contaminating food or equipment during preparation? Thawing 75) Are food products thawed under refrigeration? 76) Are raw products thawed separately from cooked products to prevent cross contamination? 77) Are products being thawed covered, and or wrapped and labeled? 78) Items that are thawing in cool rooms labeled with sticker that specifies – Date removed from the freezer? 79) Thawed products are labeled and are used within 3 days of removal from the freezer? 80) Are foods covered during thawing? Cooking 81) Have the product monitoring forms been completed?
CONCESSIONAIRE KITCHEN AUDIT 82) Are all foods handled with utensils or where direct hand contact is required, are fresh gloves worn? 83) Are cooking times and temperatures satisfactory and monitored by staff? 84) Are all necessary steps taken to prevent the likelihood of food being contaminated with microorganisms or allergens during cooking process? 85) Are staffs following good hygiene practices and equipments and utensils clean prior to use for cooking? 86) Is the working environment in a clean and sanitized condition at the start and maintained as practicable as possible during the cooking process? 87) Is the flow of food such that there is no likelihood of cross contamination from raw unprocessed food to ready to eat food? 88) Is the temperature measuring equipment is accurate and risk of post cooking cross contamination controlled? Cooling 89) Are there records of temperate monitoring for all refrigerated storage areas used? 90) Is the food covered where practicable while cooling down / after blast chilling? 91) If cooling in refrigerator or cool room, are foods kept covered? 92) Is there adequate control to prevent likelihood of cooked and ready to eat foods becoming contaminated by raw unprocessed food? 93) Are cooling down times and temperatures satisfactory and monitored by staff? 94) Are all necessary steps taken to prevent contamination during cooling down process? 95) Are food containers dated and labeled with the product name prior to cold storage? Reheating 96) Are all necessary steps taken to prevent the likelihood of food being contaminated after the reheating process? 97) Are reheating times and temperatures satisfactory and monitored by staff? 98) Is the food reheated in appropriate food
CONCESSIONAIRE KITCHEN AUDIT containers? 99) Is the food covered where practicable during reheating process? 100) Is the risk of cross contamination during reheating is controlled? Hot Holding 101) Have appropriate corrective action been taken and recorded where problems have occurred? 102) Are holding times and temperatures satisfactory and monitored by staff? 103) Are all necessary steps taken to prevent the likelihood of food being contaminated during the holding process? 104) Are hot foods holding facilities adequate? 105) Is the risk of contamination of food while in display units controlled? 106) Are display / holding units clean prior to use? 107) Is the 2hr/4hr rule not exceeded for the sum of all steps during the holding process? Plating / Packing / Service 108) Are the records of temperature monitoring for all refrigerated storage areas used? 109) Are serving times and temperature satisfactory and monitored by staff? 110) Are all necessary steps taken to prevent the likelihood of food being contaminated during the serving process? 111) Is food covered where ever possible while being plated and served? 112) Is all food handled with utensils and are there sufficient serving utensils for use? 113) Are the staffs aware of the risk contamination and following good hygiene? 114) Are all items of crockery and cutlery clean prior to use? Transportation 115) Are all foods are stored in suitable containers to maintain temperature control during transit? 116) The temperature of all food items is checked before distribution? 117) All food items are covered in a way to eliminate contamination?
CONCESSIONAIRE KITCHEN AUDIT 118) Are temperature control records completed and available for transport vehicles? 119) Are unprocessed raw & ready-to-eat foods delivered so that cross contamination doesn’t occur? And all hazards during transportation been identified? Customer / Internal Complaint 120) Are there clear lines of reporting and responsibility? 121) Are customer complaints recorded? 122) When questioned, are staffs aware of what to do if they were to receive a customer complaint? 123) Is the action taken recorded as a result of this complaint? Product and Process Change 124) Are there products specifications for all high risk foods? 125) Have all menu recipe changes been approved and documented? 126) Have changes to equipment been approved and incorporated into the food safety program? 127) Have training records been updated in accordance with your system requirements? Food Safety Program Management System 128) The most recent internal food safety audit was conducted no longer than? 129) The food safety program is up-to-date? Overall Rating / 1-10
Comments / Remarks
Signed Off: Audit Conducted by
: __________________________
Outlet Representative : _________________________