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Kitchen Audits
It is a legal requirement and catering outlets must:
Identify any step in the activities of the food business which are critical to ensuring food safety
Identify food hazards and put controls in place
Monitor controls
This audit will cover several areas by on site visits, for example:
Hazard Analysis and Critical Control Points.
All aspects of food safety from raw materials to service to the customer.
Availability of on site Catering Operations Manual
Records maintained for induction and continuation training, temperature checks and delivery checks
Health & Safety
Hygiene records
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