09. ISO22000 - HYG - R - 09 Internal Audit Checklist (Area & Departmental)

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Auditee:

Audit Date: Document No. : ISO22000-HYG-R-09 Implementation Date: 14 Nov 2011

Revision No. 0 Page: 1 of 1

ISO 22000 / SFSMS AUDIT KITCHEN / BAR CHECKLIST POLICIES Policy 1 - NN Plastic Cutting Board and Knife

Policy 2 - LR Health Hazard Policy 3 - LR Deviation Form Policy 4 - HR Hand Washing

Policy 5 - HR Hand Washing Station Policy 6 - HR Disposable Gloves Policy 8 - HR Chilling Hot Food CCP6

ITEMS TO CHECK 1. Following color coding policy? 2. Staff able to demonstrate proper cleaning and sanitizing procedure? 3. Ask staff when to clean? S: every 30 minutes and after each task 4. D2, D4 and brush available? 5. Knives when not in use placed in the hanging rack or sterilizer? 6. Boards and knives clean? Inspect handle and blade edge. 7. Boards without deep groves, cracks, molds? Knives without engravings? 8. Sanitizer at soaking bin at 200ppm quat solution? 9. Sashimi and other RTE fish prepared with a designated cutting board and knife? 1. No banned products by BFAD consumed by Hotel/Kitchen/Bar? 1. Deviation form raised for any non-compliance by Kitchen? 1. Staff able to demonstrate proper handwashing procedure? 2. Ask staff how long are hands rubbed? S: At least 20 seconds 3. Staff know when to wash hands? Ask staff. 4. Does staff wash hands every 30 minutes, before wearing gloves, after handling raw food or garbage? When returning from a break? 1. HW amenities complete: warm water, hand soap and sanitizer, paper towel, gloves, chained nail brush in 200 ppm sanitizer solution, instructional poster, mechanically operated sink, garbage bin. 2. Nail brush sanitizer at 200 ppm sanitizer solution? Changing records updated? 1. Are gloves used when handling ready-to-eat food or when with wound or sore? 2. Are hands washed before wearing gloves? 3. Paper towel used over hand with glove when touching surfaces? 1. Staff know the chilling hot food policy? 2. Are chilled items covered with cling film? Is enough ice used for water bath? 3. Is blast chiller clean and free from rust? 4. Are SFSMS records available, complete and verified? S: Cool food above 63°C to 10°C 90 minutes or to 5°C in 4 hours.

COMPLIANCE Y N

COMMENTS

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Document No. : ISO22000-HYG-R-09 Implementation Date: 14 Nov 2011

Revision No. 0 Page: 1 of 1

ISO 22000 / SFSMS AUDIT KITCHEN / BAR CHECKLIST POLICIES Policy 9 - MR Hygienic Transfer From Receiving Policy 10 - MR First Aid Kit

Policy 11 - NN Ice Machine

Policy 12 - HR Rotary Slicer Policy 13 - HR Dishwashing Machine

O'PRP 9 Policy 14 - MR Thawing in Ref O'PRP 7 Policy 16 - MR Thawing in Running Water O'PRP 7 Policy 18 - LR Piping Bag

ITEMS TO CHECK 1. Are high risk items transferred within 20 minutes? 2. Are different food items seperated when transported? 2. Are cleaned and sanitized trolleys and crates used? 1. First aid box available with brightly colored water proof, plasters? 2. Other first aid contents complete based on checklist? 3. Staff with no open wound and wearing colored water proof bandages with glove? 4. Ask staff when to change plasters? S: every 4 hours 1. Is a dedicated ice scooper soaked in sanitizer used for scooping ice? 2. Ice scooper with chain and soaked at 200ppm sanitizer solution? 3. Ice machine interior plastic molder and rubber gasket clean, rust free? 4. SFSMS cleaning and changing records available at each machine? 1. Rotary slicer cleaned and sanitized and dismantled at end of operation? 2. Check functionality: presence of rust, leak, scale, etc. 3. SFSMS cleaning records verified by Sous Chef/Outlet Chef? 1. Records available and verified by Chief Steward? 2. Ask steward temperature and change water requirements. 3. Check functionality: presence of rust, leak, lime scale, etc 4. Dishwashing Machine meeting temperature requirements? S: Main wash-55-65°C S: Final rinse-82-86°C, Exit plate-71°C (thermolabel) 1. No thawing in ambient temperature? 2. Well segregated from other foods, no cross-contamination 3. Frozen items thawed in ref labeled with date and time to indicate second shelf life? 1. Items thawed in running water labeled with date and time? 2. Ask staff secondary shelf life of thawed items. S: 12 hours 3. Ask staff maximum no. of hours for thawing in running water. S: 4 hours 1. Disposable piping bag used labeled with date and time? 2. Ask staff shelf-life. S: 4 hours

COMPLIANCE Y N

COMMENTS

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Document No. : ISO22000-HYG-R-09 Implementation Date: 14 Nov 2011

Revision No. 0 Page: 1 of 1

ISO 22000 / SFSMS AUDIT KITCHEN / BAR CHECKLIST POLICIES Policy 20 - HR Holding of Hot & Cold Food CCP 5 CCP 8 Policy 22 - MR Prep Table Policy 23 - MR Hamburger Cooking & Service CCP 4 Policy 24 - NN Secondary Shelf Life Policy 25 - NN FIFO Policy 27- MR Whipped Cream Machine Policy 28/29 - LR Freezer Storage Freezer Temp

O'PRP 4

ITEMS TO CHECK 1. Ask staff temperature requirements for hot and cold holding of food. 2. Are Service Holding Records available, complete and verified? 3. Records were available S: Hot food: 63°C and above S: Cold food: 8°C and below 1. Preparation tables cleaned and sanitized? Spilled food cleaned? 2. Raw and ready-to-eat item preparation separate? 1. Ask staff about cooking temperature requirements. 2. Ask service staff esp IRD the hamburger phraseology: "The hotel prefers to serve your hamburgers cooked well done. However we will be delighted to prepare your hamburger as you may have prefered?" 3. Are Hamburger cooking records available, complete and verified? S: 70°C and above 1. Check chillers and freezers for out of date/expired products? S: Cold Items - 48 hours; Hot Items - 72 hours; Vacuum pack chilled: 72 hours; Processed frozen items: 30 days 1. Check chillers, freezers, dry storage and stocked shelves. FIFO practiced? 2. No out of dated or expired product? 1. Cream covered and at 8°C or less? 2. Nozzle sanitized at least every 4 hours? Records for sanitizing nozzle available, complete and verified? 1. Freezer following proper clearance in food storage: 6 inches - from floor and ceiling 2 inches - walls 12 inches - from evaporator 1 inch - stacked crates 2. Check functionality: No rust in shelves, leak, busted lights, frost build up, door, walls, shelves and gaskets clean. No gaps/cracked tiles. 3. Chiller and freezer following standard temperature: S: -18°C and below

COMPLIANCE Y N

COMMENTS

Not applicable Not applicable Not applicable

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Document No. : ISO22000-HYG-R-09 Implementation Date: 14 Nov 2011

Revision No. 0 Page: 1 of 1

ISO 22000 / SFSMS AUDIT KITCHEN / BAR CHECKLIST POLICIES Policy 30 - NN Refrigerator Stocking

Policy 31 - HR Cooking Temp Requirements & Reheating Food CCP 4 CCP 7 Policy 32 - HR Freezer & Chiller Maintenance

CCP 2 Policy 34 - MR Awareness of Food Allergens

ITEMS TO CHECK 1. RTE above or separate from raw food? 2. Fish above meat, meat above poultry. Poultry always at bottom shelf. 3. Items wrapped / covered? Stacked properly? 4. No dirty outer cartons in chiller? No dirty crates or containers? 5. Chiller following proper clearance in food storage: 6 inches - from floor and wall 2 inches - walls 12 inches - from evaporator 1 inch - stacked crates 1. Are cooking and reheating temp requirements known and followed by staff? 2. Ask Chef to demonstrate how to take cooking temperature. 3. Cooking and Reheating Records available, complete and verified. S: 74°C and above - Poultry, Stuffing, Foods cooked in Microwave S: 70°C and above - Hamburger, ground and processed meat, flaked fish S: 63°C and above - Fish, seafood, pork, beef, eggs, vegetables, rice S: 75°C and above - Reheating (any food) 1. Chiller: clean, rust free, gaskets in good condition, no frost condensation or leak, no exposed wires, lights covered, clean and rust free shelves, no gaps in floors and walls. 2. Gauges in good condition and calibrated with sticker tags? 3. Are Chiller and Freezer Records available, complete and verified? S: Air temp (gauge) at 1°C - 4°C so that food temp is at less than 5°C 1. Ask staff what are the common food allergens? S: Gluten, eggs, dairy, poultry, fish and seafood, nuts, cereals and legumes. 2. Ask Chef and Service staff what to do when guest has a food allergy? S: Service staff to give clear instructions on allergen and Chef to separate preparation and avoid using products with allergen.

COMPLIANCE Y N

COMMENTS

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Document No. : ISO22000-HYG-R-09 Implementation Date: 14 Nov 2011

Revision No. 0 Page: 1 of 1

ISO 22000 / SFSMS AUDIT KITCHEN / BAR CHECKLIST POLICIES Policy 35 - HR Cooling & Drying Animals For Asian BBQ Policy 36 - LR Mayonnaise Awareness Policy 37 - MR Can Opener Policy 38 - NN Bar Counter Inspection

CCP 2

ITEMS TO CHECK 1. Is resticted area provided to hang animals for Asian BBQ? 2. Are game birds stored separately from poultry items? 3. Are BBQ labeled with both date and time of cooking and drying? 4. Are containers available to prevent drip / cross contamination? 5. Are foods reheated to 75°C before service? 1. Recommended brands only used: S: Chef, Krafts, Heinz, Hellmann's, QP and Best Foods. 2. Ask staff if hotel made mayonniase can be used? 3. Are pasteurized eggs used for items such as holandaise sauce? 1. Clean and well maintained. Blade sharp and mount clean. No rust. 2. Records available, complete and verified? 1. Bar area and bar counter tidy, organized, clean and sanitized? 2. Food and food containers stored 6 in above the floor? 3. Ice bin clean and kept closed when not in use. 4. Ice scooper kept in container with sanitizer. Sanitizer at 200ppm. 5. Green colored cutting board and knife clean and without deep grooves? 6. D2, D4 , gloves available at all times? D2 and D4 kept in chemical kit? 7. Refuse bin clean and refuse properly segregated? 8. Chiller: clean, rust free, gaskets in good condition, no frost condensation or leak, no exposed wires, lights covered, clean and rust free shelves, no gaps in floors and walls. 9. Items wrapped / covered? Stacked properly? 10. In-house made juices labeled with date and time? 11. No expired items. Refer to Secondary shelf life of common bar products. 12. Chiller air temp (gauge) at 1°C - 4°C so that food temp is at less than 5°C

COMPLIANCE Y N

COMMENTS

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Document No. : ISO22000-HYG-R-09 Implementation Date: 14 Nov 2011

Revision No. 0 Page: 1 of 1

ISO 22000 / SFSMS AUDIT KITCHEN / BAR CHECKLIST POLICIES Policy 40 - MR Receiving of Freshly Slaughtered Meat O'PRP 2 Policy 41 - MR Vacuum Packaging Policy 42 - NN Dry Storage

ITEMS TO CHECK

1. Purchased from approved suppliers. 2. Meat received within 6 hours of slaughter ideally before 11am? 3. Meat labeled with date and time of slaughtering? 4. Meat cooked within 4 hours or stored to reach 8°C within 4 hours? 5. Freshly slaughtered meat delivered with slaughter time permit? 1. Vacuum packaging machine clean and well maintained? 2. Vacuum packaging of raw and RTE items separate? 3. Ask Chef secondary shelf life of raw chilled vacuum packed meats? S: 3 days or less 1. Dry store clean and organized. 2. Products with production label or date of expiration. FIFO followed. 3. Cans - no dent, rust or bloating. No open package. 4. Glass items stored at bottom shelves. 5. No evidence of pest infestation. 6. Dry store following proper clearance in food storage: 6 inches - from floor and ceiling 2 inches - walls 7. Temperature at