Nominated or authorised Food Suppliers - Procedure

1) Send Food Suppliers Questionnaire 2) Inspection with Questionnaire 3) Records - Keep copy of Questionnaire and Inspection report Pass or Fail Send comments to company concerned

Supplier Categorisation:

Fruit and Vegetables Fresh/Frozen Poultry Fresh/Frozen Meat Confectionery Eggs Chilled food Ice cream Fish/Fish products

Beverage Sandwiches Frozen foods Milk and Milk Products Bakery Products Meat products or delicatessen Catering/Hospitality

Food supplier questionnaire MAY 2006

UNIVERSITY OF READING HEALTH and SAFETY SERVICES

Physics, Whiteknights, PO Box 220, Reading RG6 6AF Tel:0118 3787737 Fax:0118 3786765 e-mail:j.e.folliard@reading.ac.uk

Food Safety and Hygiene: Food Supplier's Audit Name: Address:

Tel No: Fax No: E- Mail: Proprietor: Contact Name: Foods Supplied To Reading University: Date:

Audit Question 1. Registration

Food supplier questionnaire MAY 2006

YES/NO/NA

Additional Comments

Have you registered with your Local Authority? 2. Documentation Do you have a written Food Safety Policy Statement and Food Safety Procedures? Have the policy and procedures been reviewed within the last 12 months? Pleases supply a copy of your Food safety policy. 3. Instruction, training and supervision Do you have a training plan for employees which sets out the levels of training achieved and required according to the employees' responsibilities? Have all staff received induction training? Are records kept of training plans and training achieved and is the system regularly reviewed? Please supply copies of food hygiene training for staff. 4. HACCP Have you a fully documented system following the principles of HACCP or Safer Food Better Business? Please supply a copy of the documentation to support this.

Food supplier questionnaire MAY 2006

Food supplier questionnaire MAY 2006

Audit Question 5. Suppliers Do you carry out checks of your suppliers and are these checks recorded? 6. Storage and Processing Are Food Safety checks carried out on deliveries prior to food being processed? Are products and ingredients coded to ensure there is traceability through the system? Is there a product recall system to efficiently contact customers when unfit or poor quality products arise? Is there a designated area for stock which does not meet requirements? Are there sufficient facilities and practices to prevent contamination of food? Is food date coded, batched prior to dispatch? Are microbiological samples taken during processing? What data is used to satisfy the safety of the food? 7. Temperature Control Are records maintained of food storage and processing including vehicles? Is temperature monitoring equipment calibrated?

YES/NO/NA

Additional Comments

Food supplier questionnaire MAY 2006

Audit Question 8. Cleaning Has an effective cleaning schedule been drawn up? Is there an effective system for daily monitoring cleaning by senior staff? Is there a system for monitoring cleanliness by micro biological testing? 9. Maintenance Is there a maintenance schedule for all equipment and services where appropriate? 10. Pest Control Are regular inspections carried out by the pest control company? Are there any outstanding pest problems? 11. Employees Are there standards laid down for employees to achieve? Is there procedure for dealing with employee illness, after holiday and after illness or injury? Are pre-employment checks carried out on staff? Are there controls on visitors and contractors to the premises?

YES/NO/NA

Additional Comments

Food supplier questionnaire MAY 2006

Audit Question 12. Audits and inspections Does an independent company or consultant monitor Food Safety within your premises? Are records maintained of Food Safety external audits carried out on the business? Are internal Food Safety checks carried out on the business? Are records of complaints made against the business maintained? Are there records of remedial action taken? Has any enforcement action been taken against your company in the last 10 years? If so please provide details. Please supply a copy of the most recent environmental health inspection report. 13. Labelling of food Do all products supplied to you conform with all statutory compositional requirements? Have any of your supplied food products been grown from a known G.M. crop or source? If yes, please supply details. Have any tests been carried out on your supplied food products for the detection of G.M. proteins or DNA? Are all products suitably labelled?

YES/NO/NA

Additional Comments

Food supplier questionnaire MAY 2006

Please use the space below to make any additional comments

The Answers to the previous questions are correct and provide an accurate representation of the Food Safety and Hygiene practices of the Business. Signed.................................................................................................. Name (please print clearly).................................................................. Position (must be the Proprietor, Partner or Director with Food Safety Responsibilities) ............................................................................................................. Date...................................................................

For office use only

Food supplier questionnaire MAY 2006

Inspected: Date................................................. Result.............................................. Date letter sent................................ M/Food/Foodsupplierquest04.doc Revised April 2004

Food supplier questionnaire MAY 2006