Drafted By ECU 08 March 06 FORM N

FOOD SERVICES ESTABLISHMENT IMPROVEMENT GUIDE

Index – Parts
1. Procedures (HACCP) 2. Personnel (Training) 3. Practice. 4. Hygiene. 5. Plant. 6. Equipment

PART 1 – PROCEDURES (HACCP)

Establishment Tel: Reviewed By:

Location Fax:

Manager’s Name Date of Audit: Time Start :

Accompanied By
N/A Y N
1. Is there a HACCP Team? (i.e. Supervisor, Head Chef, IC Nurse)
2. Are members of the HACCP team assigned responsibilities?
3. Is the HACCP team competent?
4. Description of each product and ingredients?
5. Flow diagrams for relevant products showing entire operation?
6. Flow diagrams correct? (Process Flow Diagram: PFD)
7. All potential hazards identified for each step of the operation?
8. Have CCPs been determined and shown on PFD?
9. Are CCPs correct?
10. Have critical limits been set for each CCP?
11. Are critical limits reasonable?
12. Have monitoring systems been applied to each CCP?
13. Is the monitoring equipment in sound, working order? What equipment?
14. Has the monitoring equipment been calibrated?
15. Are the records/logs up to date and in order?
16. Have corrective actions been established? (Past evidence/records)
17. Are the corrective actions clearly defined and indicated on the
plan?
18. Are the corrective actions appropriate?
19. Is all the documentation in good order?
20. Have verification procedures been established?
21. Are the verification procedures working?
22. Have SOPs been developed for all necessary operations?
23. Is there regular recorded Supervisor internal audit/inspection?

REMARKS

24. List critical control points (CCPs) identified by the establishments HACCP plan.

Critical Control Points Critical limits

(i.e. Cooking Temps & Time) (e.g. Temps, Time, Size of Portion)
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25. What CCP records are required by the plan?

Type of record Monitoring frequency Record location

Supply/Delivery
Storage
Preparation
Cooking
Plating
Service & Display
Carts

26. Who is responsible for verification that the required records are being properly maintained? (and comments)
________________________________________________________________________________________________________
________________________________________________________________________________________________________
__

27. Are monitoring actions performed according to the plan?

Full compliance  Partial compliance  non compliance 

28. When Critical Limits established by the plan are not met, are immediate corrective actions taken and recorded?

 YES  NO
Comments_______________________________________________________________________________________________
________________________________________________________________________________________________________
_

29. Are routine calibrations of monitoring equipment required by the plan? Equipment:
Yes  No

30. Are the calibrations of the equipment performed according to the plan?

 Yes  No

Comments_______________________________________________________________________________________________
________________________________________________________________________________________________________
_

31. Do spot checks on 3 high risk menu items (core temps). Temps adequate: Yes  No

32. Is the plan for the present day accurate for the observed situation in the facility? (Examine the current day’s
records). i.e. Does policy match with reality?

 Yes  No

Comments_______________________________________________________________________________________________
________________________________________________________________________________________________________
_

PART 2 – PERSONNEL

33. Has proper training been given in relation to implementation and functioning of the HACCP Plan? Give examples
________________________________________________________________________________________________________
________________________________________________________________________________________________________
__

34. Level Of Training:

Position Specialist Recommended Certs Orientation On The Refresher Comments

Certs Held (CIEH) Job
Manager Advanced
Head Chef Intermediate/
Advanced.
Chefs Intermediate/Basic.
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Food Basic
Handlers

35. Verification of staff competency. Ask various staff:

a. What are the high risk menu items? Position: Adequate Response?  YES NO

Comments_______________________________________________________________________________________________
________________________________________________________________________________________________________
_

b. What could go wrong to cause illness or other food related problems for patients? Give examples.

(Cross-Contamination; Inadequate Cooking; Inadequate Thawing; Poor Hygiene & Cleaning; Dirty Hands; Leaving Patients
Meals At Ambient Temp; Allergies; Foreign bodies).

Position: Adequate Response?  YES NO

Comments_______________________________________________________________________________________________
________________________________________________________________________________________________________
_

36. Do managers and employees demonstrate knowledge of the HACCP plan?

Managers  YES  NO Employees  YES NO

Comments_______________________________________________________________________________________________
________________________________________________________________________________________________________
_

Temperature Guidance (Core)

PROCESS FOOD ITEMS TARGET TEMPS
Chilled Food Storage & Transport All chilled foods. <5C (41F) If increases >5C, must be
consumed within 2 hours or disposed of.
Frozen Food Storage & Transport All frozen foods. -18C (0F)

Cooking Chicken Portions, poultry stuffing, stuffed 74C (165F)

meat, minced meat dishes, stews &
precooked frozen food.
Cooking Whole beef joints. 60C (140F)

Reheating All Foods If food drops below 60C, reheat above

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74C (165F) for 3 mins or

83C (180F) for 30 seconds.
Second drop – discard.
Cooked, then Chilled, then Reheated All Foods Reheat above 74C for 3 mins or
83C (180F) for 30 seconds.
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PART 3 – PRACTICE

Serial Requirement Yes No Comments

01 Suppliers – visited & checked.
02 Supply - Delivery/Receipt. Authorized handler, vehicles
satisfactory, cold chain.
03 Supply - Food: sound condition, no spoilage
04 Supply - Containers labeled, trace details.
05 Storage - decanted & labeled.
06 Prep - handling of food & ice minimized
07 Prep - potentially hazardous food properly thawed (location,
time, portion size)
08 Prep - in use, food & ice dispensing utensils, properly stored
09 Prep - allergies (e.g. nuts). Identification, separation,
dedication.
10 Prep - chefs brief staff on which items contain nuts/seeds &
label product
11 Prep – Identification of hazardous food. E.g. eggs, raw egg
products, prepared yoghurt. Cross-contamination.
12 Potentially hazardous food meets temperature requirements
during storage, preparation, display, service, transportation
(See Guidance).
13 Food cooked to proper (target) temperature
14 Food protection during storage, preparation, display,
service, transportation (bacteria, foreign bodies, chemicals)
15 Service/Plating up: min ambient temp, no contamination risks.
16 Service: minimum delay to patient, no ambient storage.
17 Service: unwrapped and potentially hazardous food not
reserved
18 Service: patient missed meal policy/procedures (staff aware)
19 Policy on food brought in by visitors (staff aware)
20 Service: reheating policy
21 Food Complaints – any indication of physical or chemical
contaminants. e.g. hair, packaging, temp problems.
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PART 4 - HYGIENE

Serial Requirement Yes No Comments

22 Valid medical examination. No. Of Staff: No. Outdated:
23 Personnel with infections restricted (Question staff to verify they know symptoms to report)
24 Hands washed and clean, good hygienic practices
25 Clean clothes & hair restraints worn & use enforced.
26 Cleaning schedule (staff, equipment, frequency, signed by cleaner & supervisor)
27 Janitor’s closet (room, area or cabinet), equipment correctly stored.
28 Hazardous chemicals properly stored, labeled, used
29 Exclusive janitorial sink for mop bucket use
30 Food contact surfaces of equipment and utensils clean , free of abrasives, detergents
31 Non-food contact surfaces of equipment and utensils clean
32 PC reporting, control methods, proofing, records
33 Presence of insects/rodents noted
34 Premises maintained free of litter, no unnecessary articles
35 Fruits & vegetables washed & disinfected thoroughly (100ppm residual chlorine for 10
mins), or air dried. No further rinsing.
36 Storage, handling of clean equipment/ utensils.
37 Laundry clean, soiled linen properly stored

PART 5 – PLANT

Serial Requirement Yes No Comments

38 Adequate structure maintenance & repair
39 Adequate design of structure with regard to layout, work flow, preventing cross-contamination
40 Food & ice contact surfaces designated, constructed, maintained, installed, located
41 Water source, safe: hot and cold under pressure (WHB hot water 49C; cold<20C)
42 Sewage and wastewater disposal adequate. Grease traps – design & maintenance.
43 WHBs & WCs: number, convenient, accessible, designed, installed.
44 Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: hand cleanser,
sanitary towels/ tissue/hand-drying devices provided, proper waste receptacles
45 Outside storage area enclosures properly constructed, clean
46 Floors: constructed drained, clean, good, repair, covering installation, dustless, slip hazards.
47 Dressing rooms clean, lockers provided, facilities clean, located, used
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PART 6 - EQUIPMENT

Serial Requirement Yes No Comments

48 Thermometers provided and conspicuous, adequate no. provided.
49 Facilities to maintain product temperature (capacity, separation, function)
50 Dishwashing facilities designed, constructed, maintained, installed, located, operated
51 Dishwashing accurate thermometers, chemical test kits provided, gauge cock (¼ips valve)
52 Dishwashing pre-flushed, scraped, soaked
53 Dishwashing wash, rinse water: clean, proper temperature
Machines temperatures min primary 160oF (71oC), final rinse 180oF (82oC).
Single tank 165oF (74oC). Machine pressure 1kg/cm2. 6.3mm IPS valve immediately
upstream from final rinse control. Thermometer for each tank.
54 Sanitization rinse (3 sink method): clean, temperature, concentration, exposure time,
equipment, utensils, sanitized.
When hot water used, baskets need to be provided.
(Initial clean 35C; rinse 35C; rinse 77C for 30 secs or 100ppm residual chlorine for 30 secs)
55 Cleaning cloths: clean, stored, designated use, preferably disposable, reusable 100 ppm
chlorine
56 Color coded knives & chopping boards
57 Single-service articles, storage, dispensing, used. Isolation room arrangements.
58 Garbage containers or receptacles covered: adequate number, insect/rodent proof, frequency,
clean

Remarks:

Serious Food Safety Issues Requiring Urgent Action. (If comments raised in this section, copy to be issued to Supervisor)

Serial No Details

Time Finish: Supervisor’s Signature: Date: