Food Safety Report overview

Report Scope

Normal audits are focusing in the different kitchen sections like Cold Area, Hot Area, Vegetables Preparation area,  ..etc this is not indicating the root cause of any issues which misleads problem solving efforts and give a foggy direction to the operation and not helping to any action plan however.

Score as Process

• Premises
• Goods Delivery & Receipt & Transportation
• Ambient Goods Storage
• Chilled & Frozen Storage
• General Food Handling
• Thawing & Freezing
• Cooking, Cooling, Reheating
• Holding, Service & Display
• Dress Code, Behavior, & Health
• Personal Hygiene Facilities and hand washing
• Management, Docs & Training
• Food Contact Surfaces & Equipment
• Waste Management
• Cleaning & Disinfection
• Pest Inspection

Score as function

 • Store Manager
• Maintenace staff
• Stewrad ( Cleaning and sanitation ) department
• Kitchen staff
• Managment

Food Safety Audit Phases

Auditing

Gap Assessment

Manual

Training

Food Safety Audit

MANUFACTURING

  • Ensuring compliance
  •  Reducing risk
  •  Increasing food quality
    through global scheme
    implementation

 

 

 

DISTRIBUTION

  • Preventing contamination &
    yield loss
  •  Ensuring food safety
    throughout the distribution chain
  •  Ensuring compliance with
    international and local standards

WAREHOUSE

  • Maximizing ROI through
    reducing food waste
  •  Minimizing risk through close
    monitoring of temperature
  • Traceability Solutions

RETAIL/FOOD SERVICE

  •  Improving the shopping
    experience
  •  Ensuring compliance
    and reducing risk in store
    or restaurants
  • Driving customer
    satisfaction
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