Proper food handling techniques, cleaning, and sanitation practices are important factors that can prevent contamination of food and the occurrence of foodborne illness.
The Center for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases
The monthly self-audit food safety checklist is designed to monitor practices and procedures related to food handling, sanitation, and facility maintenance.
The monthly self-audit food safety checklist will provide you with a valuable assessment of your food facility’s performance. This will allow you to identify your facility’s strengths, weaknesses, and areas that need improvement.
POSSIBLE POINT DEDUCTIONS DURING A FOOD FACILITY INSPECTION
Points that could be deducted from the final score of your facility’s food inspection report if food safety violations exist:
Each food inspection begins with 100 points
- Cooling temperatures. . . . . . . . .4 points if major violation, 2 points if moderate
- Holding temperatures. . . . . . . . .4 points if major violation, 2 points if moderate
- Employee Health. .. . . . . . . . . . .4 points
- Water/Sanitation. . . . . . . . . . . . .4 points
- Food Storage. . . . . . . . . . . . . . . .1 point
- Utensil and equipment cleanliness and maintenance. . .1 point
- Facility maintenance. . . . . . . . . .1 point
HOW TO USE IT
- The self-audit food safety checklist should be completed by the Person in Charge (PIC) or a designated associate.
- The PIC or designated associate is required to assess whether the standards in the checklist are “met” or “not met.” If any of the standards are “not met” then he/she must complete the “corrective action” section to record the action(s) taken to meet the standard.
- The PIC or designated associate that completes the Food Safety Checklist, must also enter the date, time, and his/her initials in the corresponding fields. This will help identify who provided oversight and initiated corrective actions
- Once the entire checklist has been completed, the PIC or designated associate will review and evaluate the Food Safety Checklist to make sure that the corrective actions taken were implemented and effective
- Finally, the PIC or designated associate must sign and date the checklist.
PIMM™ Store Management System provides a custom set of forms and reports to support an internal audit. Ghost or surprise inspections are a good way to establish ongoing compliance with corporate process and procedures.
The system allows for the store manager to take “Practice Audits” with the exact audit questions at any time and as often as required. PIMM™ SMS wants to ensure that the restaurant scores an “A” rating and will be in full compliance after an official internal audit.
To learn more about this and other PIMM™ Products, please visit us at www.Procuro.com or call TOLL FREE today 1-888-571-PIMM (1-888-571-7466)!