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Perform Food Safety & Hygiene Inspection using eAuditor

Food Safety & Hygiene refers to the practices and conditions necessary to ensure that food is safe to eat and free from harmful contaminants. It involves a range of actions aimed at preventing foodborne illnesses and ensuring the overall cleanliness and safety of food throughout its production, processing, handling, and consumption.

Performing a Food Safety & Hygiene Inspection using eAuditor helps ensure that food handling practices comply with safety standards, reduce the risk of contamination, and maintain a clean and sanitary environment in food facilities.

Performing a Food Safety & Hygiene Inspection using eAuditor ensures a thorough evaluation of cleanliness, food handling practices, and regulatory compliance to maintain safe food standards and protect consumer health.

1. Create or Customize a Food Safety & Hygiene Checklist in eAuditor

Start by creating or selecting a food safety checklist within eAuditor that aligns with your facility’s food safety requirements. The checklist should include the following sections:

• Personal Hygiene

  • Ensure food handlers wear appropriate protective gear, such as gloves, hairnets, and aprons.
  • Verify that staff members wash their hands properly, particularly after handling raw food or using the restroom.
  • Check if staff have received proper training on hygiene protocols.

• Food Handling Practices

  • Inspect for safe handling of raw and cooked food, ensuring no cross-contamination.
  • Ensure that utensils, cutting boards, and other tools are sanitized and used appropriately.
  • Verify that the food is stored and prepared in clean, sanitized areas.

• Temperature Control

  • Check for storage of food at the correct temperatures (cold storage, refrigeration, or hot holding).
  • Verify the use of thermometers to monitor temperatures and ensure foods are cooked or stored at safe temperatures.
  • Ensure that hot foods are kept at 140°F (60°C) or higher and cold foods at 40°F (4°C) or lower.

• Cleaning and Sanitation

  • Inspect food preparation surfaces, equipment, and utensils for cleanliness and proper sanitization.
  • Check whether staff are following the cleaning schedules and using cleaning agents correctly.
  • Ensure that waste disposal practices are sanitary and that trash areas are clean and sealed.

• Cross-Contamination Prevention

  • Ensure raw food is stored separately from ready-to-eat food and that proper handling procedures are in place.
  • Verify for designation of equipment like cutting boards and knives for specific types of food (e.g., raw meat vs. vegetables).

• Food Storage and Labeling

  • Ensure for proper labelling of food with expiration dates and storage instructions.
  • Verify that storage areas are clean, organized, and free from pests.

• Pest Control

  • Check for any signs of pest infestation (e.g., rodents, insects) and ensure that pest control measures are in place.
  • Verify that entrances and food storage areas are properly sealed to prevent pests from entering.

2. Conduct the Food Safety & Hygiene Inspection Using eAuditor

• On-Site Evaluation: Use mobile devices to perform real-time inspections.
  • Inspect food handling areas, preparation zones, and storage rooms.
  • Record observations by answering checklist questions, taking photos, and attaching relevant documents (e.g., food safety certificates, temperature logs).
  • Use eAuditor’s conditional logic to dynamically adjust the checklist based on previous answers (e.g., if cross-contamination is detected, trigger further inspections).
• Identify Issues:
  • If you observe any violations or deviations (e.g., improper handwashing, food stored at incorrect temperatures, lack of cleanliness), flag them for corrective action.

3. Assign Corrective Actions

• For identified non-conformities:
  • Assign corrective actions directly in eAuditor (e.g., re-train staff on handwashing, clean and sanitize affected areas, repair temperature equipment).
  • Assign due dates and responsible personnel for each corrective action.
  • Track the progress of these actions in eAuditor’s dashboard.

4. Generate Reports and Review Analytics

• Once the inspection is complete, generate a comprehensive report that includes:
  • Checklist answers, observations, and any flagged non-conformities.
  • Photos and documentation of violations.
  • Corrective actions and status (pending, completed, etc.).
• Review Trends:
  • Use eAuditor Analytics to track common issues across different locations or shifts, such as recurring temperature control failures or cleanliness concerns.
  • Analyze the frequency of non-conformities to identify areas for improvement and training.

5. Schedule Future Inspections and Ongoing Compliance

• Use eAuditor’s scheduling feature to set up regular Food Safety & Hygiene Inspections (e.g., daily, weekly, monthly).
• Update your inspection checklist as regulations evolve or new risks emerge.
• Conduct regular audits and provide staff with training to reinforce food safety protocols.

Summary:

Using eAuditor for Food Safety & Hygiene Inspections helps ensure that food handling practices, cleanliness, and temperature controls are thoroughly checked and monitored. It allows for real-time documentation, tracking corrective actions, and generating reports to maintain a safe food environment and comply with health standards.

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