Self-inspection Routine self-inspections help ensure that recognized hazards are controlled. In addition to documenting

Transcription

1 RISKTOPICS Safety Audit for Food Service January 2013 Preventing loss events in food service presents a unique and challenging hazard control environment. The key objective is to develop and maintain an environment that provides adequate controls to prevent foodborne hazards, while maintaining a work environment that is safe for the people who prepare and provide food, as well as for those who consume the food. INTRODUCTION Food service is a fast-paced, dynamic environment. From preparation, service and consumption, to clean-up and sanitation, workers and managers face physical, chemical, and biological hazards each and every workday. Effective hazard recognition and control are essential in controlling loss events. Maintaining a safe environment requires constant diligence. Auditing is a key component of creating and maintaining a safe work environment. Self-inspection Routine self-inspections help ensure that recognized hazards are controlled. In addition to documenting that hazards are controlled, the audit is a proactive tool to find and address common hazards before a loss event occurs. Fire safety Life safety Pest control Sanitation SOPs Chemical controls Training Good manufacturing practices (GMPs) Quality assurance Receiving/storage

2 DISCUSSION It is a common practice in food service to conduct a daily self-inspection. Many food service operations conduct several self-inspections each day. The purpose of the self-inspections is to ensure that the operations are conforming to operational standards and procedures. The use of checklists is common to ensure that the desired important operational items and exposures are never overlooked or omitted. Typically, the checklist is retained for a specific period of time then either archived or discarded. Sample checklist The checklist in this Risktopic is not intended to be a one-size-fits-all checklist for every foodservice operation. Rather, it is offered as a suggested starting point for you to develop your own audit. We included common hazards and exposures with the purpose of providing a generalized audit. Safety audit for food service 1. Fire safety Yes/No Comments 1. Fire extinguishers inspected monthly? 2. Fire extinguishers serviced at least annually? 3. Proper type extinguisher to fire grease fires? 4. Grill extinguishing system inspected at least every 6 months? 5. Grill vents cleaned at least quarterly? 6. Automatic gas cut off installed on grills? 7. FM 300 extinguishing system in place? 8. Automatic alarm system checked at least monthly? 9. Smoking in outside designated areas only? 10. Outside grease disposal unit kept covered? 11. Gas-fired water heater strapped to wall? 2. Life safety/security Yes/No Comments 1. Exits not blocked? 2. Floor mats at entrances? 3. Seats in good condition? 4. Adequate lighting/security in parking area? 5. Delivery entrance controlled? Peephole? 6. Opening and closing procedures written? 7. Cash handling procedures adequate? 8. Location free of slip/trip/fall hazards? 9. Employees trained in security procedures? 10. Is training documented? 2

3 3. Pest control program Yes/No Comments 1. List of chemical used? 2. Licensed Applicator on staff or using outside service with written contract? 3. Plot plan developed showing locations of bait stations, gluestrips, catch-all s & bug lights? 4. Record review of report signed off? 5. Screens in place on windows and unfiltered air inlets? 6. Air curtains or other protective means in place at entrances from outside? 7. Inlet air filtered to at least 5-microns in kitchens 8. Ventilation filters on a PM program? 9. Floor, wall and ceiling cracks and holes sealed? 10. Outside trash containers kept covered? 11. Outside kitchen doors kept closed? 4. Sanitation SOPs Yes/No Comments 1. Written program? 2. Includes a master sanitation schedule? 3. Includes detailed cleaning schedule for each machine? 4. Written procedures for preparation of cleaning solutions? 5. Audited by supervisor? 6. Pre startup inspection? 7. Waste grease disposed of properly? 8. Color tabs used to check proper chemical concentration? 9. Floors clean and free of debris? 10. Colored tabs or other means used to assure dishwasher achieves proper temperature? 11. Three-compartment sink in place? 12. Towel dispensers are without handles? 13. Sinks have hands free valves? 3

4 5. Chemical control program Yes/No Comments 1. Locked separate storage area with restriction sign? 2. Properly labeled containers? 3. All chemicals purchased from an approved supplier? 4. Spill procedures in place and employees trained? 5. Procedures to limit chemical access in place? 6. MSDSs for the chemicals used? 7. Employees trained in chemical use and safety? 6. Training Yes/No Comments 1. Qualified trainers on staff or available from other sources? 2. Training records easy to audit and well organized? 3. Orientation program includes section on food safety? 4. Training schedule established for all employees? 5. Training performed and documented annually? 6. Written testing? 7. Training manual updated annually? 8. If alcohol served, do servers have TIPS training? 9. Employees trained in ServSafe or equivalent? 10. Floor employees trained in security/robbery procedures? 4

5 7. Good Manufacturing Procedures (GMPs) Yes/No Comments 1. Written program in place? 2. Employees adhering to program including use of gloves, hair restraints, no jewelry, no gum? 3. Sufficient hand washing facilities? 4. Hand wash signs in all restrooms? 5. Sanitizer used at hand wash stations? 6. Uniforms provided? 7. Uniform laundry service provided? 8. Uniforms clean? 9. All visitors to food processing areas escorted? 10. Employees not permitted to eat or drink while working? 11. GMPs reviewed annually with training for employees? 8. Quality assurance programs Yes/No Comments 1. Food safety self-inspection checklist? 2. Product guarantees in place and updated annually? 3. Written raw material specifications? 4. Incoming product inspection procedures? 5. Water supply tested for bacteria at least quarterly? 6. Filter canisters on ice making machine dated and on a PM program? 7. Separate cutting boards used for raw chicken, fish? 8. Employees trained on minimum cooking temperatures? (e.g.:hamburgers to1550f-1680f) 9. Foods reheated to 1650F before transferring to hot holding unit? 10. Hot holding units maintain at least 1400F food temperature? 11. Food temperature in holding units measured every two hours? 12. All foods kept covered while not in use? 13. Allergen control program in place? 5

6 9. Receiving/storage Yes/No Comments 1. Trailer/truck inspection procedure in place prior to unloading ingredients and materials? 2. Procedures in place to reject and isolate unacceptable materials so they cannot be used? 3. Freezer (<0 F, <-17 C) and cooler (<40 F, <4 C) temperatures monitored / recorded? 4. No products stored directly on floor? 5. Colored tabs (or equivalent) used to designate day of receipt? 6. Highest risk items such as allergens stored on bottom shelves to prevent cross-contamination? 7. Segregation of uncooked from cooked areas and utensils? 8. Perishable product temperature checked on receipt? 9. Cutting knives sanitized and stored properly? 10. FIFO system in place? CONCLUSION No discussion of self-inspection would be complete without addressing corrective actions. While the practice of selfinspection is essential, even critical to reducing workplace hazards, improperly used or neglected self-inspection can actually increase liability. RELATED DOCUMENTS Safety Inspection Report Zurich Risk Solution VC_RS_ HACCP A Systematic Approach to Food Safety GMA Edited by Virginia N. Scott and Kenneth E. Stevenson, Ph D. Fourth Edition

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8 rt_safetyaudit_foodservice.docx Zurich Insurance Group Ltd. Mythenquai 2 CH-8022 Zurich Switzerland The information contained in this document has been compiled and obtained from sources believed to be reliable and credible but no representation or warranty, express or implied, is made by Zurich Insurance Group Ltd. or any of its subsidiaries (hereinafter Zurich ) as to their accuracy or completeness. Some of the information contained herein may be time sensitive. Thus, you should consult the most recent referenced material. Information in this document relates to risk engineering / risk services and is intended as a general description of certain types of services available to qualified customers. It is not intended as, and does not give, an overview of insurance coverages, services or programs and it does not revise or amend any existing insurance contract, offer, quote or other documentation. Zurich and its employees do not assume any liability of any kind whatsoever, resulting from the use, or reliance upon any information, material or procedure contained herein. Zurich and its employees do not guarantee particular outcomes and there may be conditions on your premises or within your organization which may not be apparent to us. You are in the best position to understand your business and your organization and to take steps to minimize risk, and we wish to assist you by providing the information and tools to assess your changing risk environment. In the United States of America, risk services are available to qualified customers through Zurich Services Corporation and in Canada through Zurich Risk Services as also in other countries worldwide, risk engineering services are provided by different legal entities affiliated with the Zurich Insurance Group as per the respective country authorization and licensing requirements. 2012/2013 Zurich Insurance Group Ltd.