#brcaudit

Perform Food Safety Inspection using eAuditor

Food Safety Inspection is the systematic evaluation of food handling, preparation, storage, and service practices to ensure they comply with health regulations, prevent foodborne illness, and maintain safe, hygienic conditions in food-related establishments. These inspections are typically carried out by regulatory bodies or internal quality assurance teams and may be routine, surprise-based, or complaint-driven.

Performing a Food Safety Inspection using eAuditor ensures a rigorous, transparent, and repeatable process for evaluating food hygiene, storage, preparation practices, and regulatory compliance. It empowers food establishments—whether restaurants, catering operations, hotels, or industrial kitchens—to conduct detailed inspections that not only meet health and safety standards but also promote operational consistency, reduce risk, and protect consumers. By leveraging eAuditor, inspections are digitized, real-time, and fully traceable—enabling immediate documentation, photographic proof, corrective actions, and analytics, all in one platform. - Purpose and Significance Food safety inspections serve to: - Verify compliance with regulatory requirements (HACCP, ISO 22000, FSA, FDA, etc.) - Detect and prevent potential hazards (biological, chemical, physical) - Promote safe food handling and hygiene practices - Minimize the risk of foodborne illnesses - Provide documented proof of safety procedures for audits or authorities With eAuditor, this entire process is enhanced with mobile checklists, automatic reporting, real-time task tracking, and centralized data insights, allowing consistent performance across locations and shifts. - Structure of a Food Safety Inspection Checklist in eAuditor The checklist in eAuditor is best structured by food safety domains or Critical Control Points (CCPs). Each section includes: - Standardized questions (Yes/No, Pass/Fail, Rating Scales) - Conditional logic (e.g., show certain tasks only if non-compliance is found) - Fields for notes, photos, and corrective actions - Scoring systems for overall hygiene ratings - Signature fields for accountability - Key Sections and Detailed Tasks in eAuditor Food Safety Inspections 3.1. Personal Hygiene and Staff Practices Focuses on employee behavior and compliance with hygiene protocols: - Are employees washing their hands frequently and correctly? - Do staff use gloves and change them between tasks? - Have uniforms, aprons, and protective gear been cleaned and appropriate? - Are staff free from signs of illness? - Is a sickness reporting policy enforced? - Is handwashing signage visible, and hand soap/sanitizer available? 3.2. Food Storage and Temperature Control Assess how ingredients and products are stored to prevent spoilage or contamination: - Are raw and cooked items stored separately? - Are cold storage units (fridges, freezers) maintaining proper temperatures? - Have temperature logs been filled in and up to date? - Ensure proper calibration and functioning of thermometers. - Is food labeled with prep/expiry dates and stored using FIFO? - Check for storing of dry goods off the floor and in sealed containers.

3.3. Food Receiving and Delivery Ensures that food arriving on-site meets safety standards: - Are delivery vehicles clean and cold-chained where necessary? - Are deliveries checked for damage, temperature, and expiration? - Store dry goods off the floor and in sealed containers. - Are rejected items documented with reasons? 3.4. Preparation and Cooking Practices Inspects the environment where food is actively handled: - Are cutting boards and tools sanitized between uses? - Staff handle allergens using designated tools and in designated spaces. - Are raw meats prepared separately from ready-to-eat items? - Are cooking temperatures adequate to eliminate pathogens? - Have cleaning cloths been replaced regularly or stored in sanitizer? - Are utensils stored to avoid contamination? 3.5. Cross-Contamination and Allergen Control Focuses on practices that prevent the unintentional transfer of harmful substances: - Store utensils in a way that prevents contamination. - Is the equipment for allergen preparation clearly marked? - Train staff in allergen awareness. - Are food contact surfaces sanitized between uses? 3.6. Pest Control Measures Target indicators of infestation and pest prevention: - Are there visible signs of pests (droppings, nests, trails)? - Are pest traps or monitoring systems in place? - Maintain and regularly update pest control logs. - Are all doors, windows, and vents sealed or screened? - Is the area around the trash bins clean and inaccessible to pests? 3.7. Cleaning and Sanitation Evaluates the effectiveness and consistency of cleaning routines: - Post cleaning schedules visibly and ensure staff follow them consistently. - Are surfaces and floors cleaned regularly with food-safe chemicals? - Ensure staff use sanitizers at the correct concentration. - Are dishwashers and sinks functioning properly? - Is cleaning equipment (e.g., mops, brushes) stored hygienically? 3.8. Waste and Chemical Management Monitors how waste and hazardous items are stored and handled: - Cover and clean garbage containers regularly. - Are recycling and food waste separated properly? - Store chemicals away from food and label them correctly. - Are Material Safety Data Sheets (MSDS) available for all chemicals?