Food Safety Audit
MAy 2013
Food Hygiene Audit Report
Department of Residential and Leisure Services
Unit: Vine Court
Prepared by Mike Williams
Date: 16th May 2013
Report
Practices
03 Chilled Food Preparation
03/11 Raw shell eggs have been prepared for use as scrambled egg. This scrambled egg mix has then been placed in the walk-in fridge next to ready to eat foods such as milk. Please remember that raw eggs can cause contamination of food poisoning bacteria to ready to eat foods. As such, ensure that such egg mixes are stored below or separately from ready to eat foods to remove the risk of cross contamination (-20%).
08 Open Food Preparation – Temperature Control
08/01 The chilled food preparation room is being used to prepare raw meats only whereas food such as salad items and chilled display foods are prepared at ambient temperatures in the main kitchen. This is an incorrect set up. High risk foods like salads and chilled display items must be prepared in the chilled preparation room. Raw meat preparation should be moved to the work bench adjacent to the bowl mixer. This will therefore assist in maintaining the cold chain for these high risk foods and help to prevent bacterial growth.
19 Temperature Control Records
19/03 Delivery temperatures are not being recorded at present. Please make sure that the temperature of foods received on deliveries are checked and that records are maintained so as to achieve due diligence. Please note – all deliveries should be temperature checked and records made (-10%).
Premises
05 Doors
05/01 The door from the kitchen through to the delivery door is in a poor condition with holes in evidence where handles and locks have been removed. This does impact on cleaning standards but also, and more importantly, seriously affects the fire resistance of the door. Therefore please make sure that this door is replaced with the utmost urgency.
Executive Summary
Practices Score = 68%
This audit took place during a relatively quiet breakfast service and standards were not found to be at the level required by the University Food Safety Policy. It is safe to say that there is an understanding of food safety issues at this unit, but there are certain areas where further attention to detail is required.
Stock storage, rotation and labelling procedures were largely found to be good with the labelling system being properly implemented. However, it was very disappointing to see that raw egg mix had been placed next to the milk thereby presenting a cross contamination risk. This is a basic error and should not be repeated.
The main issue of concern is the fact that the chilled preparation room is not being used for its designed purpose, this being for the maintenance of the cold chain during the preparation of high risk foods. Instead of high risk foods being prepared in this room, raw meats are de-packed and prepared in this room. Quite why this procedure has been adopted is not fully understood although the desire to reduce cross contamination risks is recognised by keeping raw meat away from ready to eat food as much as possible. There are however suitable facilities available in the kitchen to allow this to happen and therefore the chilled room should be used to prepare salad items and other chilled display foods with the raw meats being prepared on the benches next to the bowl mixer.
Cleaning standards have been found to be excellent throughout (including the coffee bar) which is very positive. Suitable supplies of chemicals and cleaning equipment were found to be available.
Documentary records were fully available with the exception of the delivery temperature records. These should have been picked up some time ago so it is a little disappointing that this has been allowed to slip through the net.
Premises Score = 92%
The structure is in a very good condition throughout with the main kitchen and the coffee bar being well maintained. However it was noted that the door to the delivery area is holed which is compromising the fire resistance of the door. As such this should be replaced without delay.
SCORESHEET
PRACTICES / PREMISES1 / Purchasing / Delivery / 2 / 1. / External Refuse / 2
2 / Dry Goods Storage / 2 / 2. / Walls / 2
3 / Chilled Food Storage / 0 / 3. / Floors / 2
4 / Frozen Food Storage / 2 / 4. / Ceilings / 2
5 / Defrosting / 2 / 5. / Doors / 0
6 / Open Food Prep – Cross Contamination / 2 / 6. / Windows / 2
7 / Open Food Prep – Foreign Body Contamination / 2 / 7. / Equipment Condition / 2
8 / Open Food Prep – Temperature / 0 / 8. / Lighting / Ventilation / 2
9 / Open Food Prep – Personal Hygiene / 2 / 9. / Drainage / Plumbing / 2
10 / Cooking / 2 / 10. / Fridges/Freezers / 2
11 / Chilled Food Display / 2 / 11. / Hot Holding / Cooking / 2
12 / Hot/Cold Holding / 2 / 12 / Other / 2
13 / Cooling / 2
14 / Cleaning – Schedules / 2
15 / Cleaning – Equipment / Structure / 2
16 / Cleaning – Chemicals / 2
17 / Internal refuse / 2
18 / Pest Control / 2
19 / Temperature Monitoring Records / 0
20 / Food Hygiene Training Records / 2
SCORE / SCORE
Practices sub total (%) / 85 / Practices sub total (%) / 92
Deduction (%) / -20 / Deduction (%) / -
Final Score (%) / 68 / Final Score (%) / 92
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