The scope of work is to cover all steps, activities, and components of catering which influence food safety. HACCP Audit methodology will be used for auditing the areas where HACCP system is being implemented or else will be based on Good Hygiene Practices. The Audit will cover the production and all related venues like stores, pantries, service areas etc.
The audit will navigate (but not restricted to) the following components in relation to food safety:
• Food safety procedures
• Pest controls systems
• Food Safety Training Assessment
• Supplier Monitoring Assessment
• Equipment maintenance program
• Internal Audits
• Water safety/Microbial Analysis Assessment
• To audit all the food/catering stores
• Catering staff personal hygiene
• Previous food safety inspections, audit findings & recommendations.