Canteen Audit

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Canteen Audit

LEGAL & POLICY

1. Legal awareness and standards e.g. guide to good hygiene and practice - catering guide

2. Food safety risk assessment: identification of food hazards control at CCP's

VERIFICATION ACTIVITIES

3. Audits

4. Surface / utensil swabbing regime

5. Documentation and records of above

PERSONNEL

6. New starter training - food / personal hygiene

7. Food handlers - EH Basic hygiene certificate

8. Management - intermediate / advanced food hygiene

9. Return to work screening - sickness / holiday / new starters

10. Protective workwear and jewellery

CANTEEN FACILITIES AND EQUIPMENT

11. Hand-wash stations adequate

12. Separation of raw food preparation areas

13. Lighting and ventilation

14. Separate refrigeration for raw and cooked food

15. Signage for separate refrigeration for raw and cooked food

16. Fridge temperatures -

17. Temperature checks of chilled foods recorded daily

18. Temperature probe calibrated

19. Temperature probe sanitised

20. Chilled display protected by 'sneeze' guard

21. Ambient food storage conditions

22. Slicing machine - condition and controls

23. Segregation of utensils (boards and knives) and separate storage

24. Microwave ovens - minimum 1000 watts

25. Microwave ovens - maintenance contract

FOOD PREPARATION

26. Checks on delivery - visual and temperatures

27. Records of delivery checks

28. Frozen products defrosted in refrigeration

29. Internal temperature of defrosted food checked before use

30. Cooking - internal temperature at >75 deg for raw protein foods recorded per shift

31. Chilling of cooked food within 30 minutes of cooking

32. Records kept of internal cooking temps / chilling times

33. Reheated food - internal temperature checked to be >75 deg

34. Temperature of food >63 deg during display and service

35. Temperatures of food checked and recorded during service

36. Refrigerated, frozen, ambient stored food all with dates

CLEANING

37. Good design for cleaning

38. Effective dishwasher working

39. Scourers plastic and in good condition

40. Cloths, disposable and in good condition

41. Drying cloths - disposable or controls on cotton towels

42. Oven gloves - clean / good condition

43. Cleaning schedules - written with frequency / who / materials

44. Cleaning records and sign off

PEST CONTROL

45. Pest control contract In place / effective

46. Pest proofing - windows / doors / EFK

WATER

47. Water quality checks

EGGS

48. Audited supplier

49. All eggs with a best before date

50. Stored below 5 deg in raw fridge

51. Hand wash / gloves after handling eggs

OTHER RAW FOODS

52. Written specifications for purchase of foods

53. Main suppliers and high risk food suppliers audited, with records.

EMPLOYEES OWN FOOD CONTROLS

54. Refrigerated storage available

55. Area cleaned satisfactorily

56. Consumption only in canteen

57. Microwave ovens clean