Comprehensive Guide to FCS Hygiene Audit Documentation Requirements
As part of maintaining high food safety standards, the FCS Hygiene Audit requires specific documentation. This guide provides an index of the necessary documents and general information about them.
You can download all your required FCS Checklists and document masters at: https://foodconsulting.co.za/fcs-food-safety-checklists/
1. Legislated Requirements
1.1. R638 Certificate of Acceptability: Apply to your local municipal health department for this certificate. It is your legal license to sell food.
1.2. Extractor Hood Cleaning Certificate: An external cleaning company must deep clean the extractor hood and ducts. This reduces grease buildup and helps prevent kitchen fires.
1.3. Well-Stocked First Aid Box: Essential for treating first aid emergencies in the kitchen, such as cuts and burns.
1.4. Monthly Inventory List for the First Aid Box: Ensures all the correct first aid items are always available.
2. Frying Oil Control
2.1. Oil Testing Kit: Ensure the oil testing kit or device is within expiry date to test the deep frying oil’s safety.
2.2. Daily Oil Management Checklist: Tracks fryer cleaning, oil straining, and testing to ensure the oil is safe for use.
3. Staff Documentation
3.1. Food Safety Training Records: Updated annually for all food handlers, covering all aspects of food safety.
3.2. Accredited Food Safety Training for Person in Charge: Required for the person listed on the Certificate of Acceptability as per R638.
3.3. Annual Chemical Usage Training Records: Training from your chemical supplier on safely handling and using chemicals.
3.4. Weekly Staff Grooming Checklists: Regular checks ensure compliance with personal hygiene standards.
4. Temperature Records
4.1. Operational Digital Probe Thermometer: It’s recommended to have at least two thermometers on site.
4.2. Monthly Thermometer Verification Records: Verify thermometers using ice water and boiling water tests.
4.3. Daily Temperature Records: Record temperatures for all fridges, cold rooms, and freezers twice a day, using digital thermometers.
4.4. Hot Food Temperature Records: Document temperatures for all hot foods, including warmers and bain-maries, for each sitting.
4.5. Cold Food Temperature Records: Document temperatures for all cold foods displayed, particularly during buffets.
5. Food Delivery Records
5.1. Records of Each Food Delivery: Include temperatures for perishable foods, recorded to the decimal place.
6. Pest Control Records
6.1. Service Reports from the Pest Control Company: Required at least every six weeks.
6.2. Pest Control Officer Certificate (PCO): Ensure the PCO number matches that on the service report.
7. Cleaning Records
7.1. Master Cleaning Schedule: Detailed cleaning requirements, including frequency and responsible personnel.
7.2. Detailed Cleaning Procedures: Specific instructions for each cleaning task.
7.3. Weekly Cleaning Checklists: Must cover all areas of the master cleaning schedule.
7.4. Cleaning Chemical Company Dispenser Service Reports: Service reports on all chemical dispensing equipment, including proof of dilution testing.
7.5. Safety Data Sheets (SDS or MSDS): Required for all cleaning chemicals used.
8. Other Documentation
8.1. Food Retention Samples: Keep samples of all bulk-prepared foods for at least three days.
8.2. Previous Audit Corrective Action Report (CAR): A completed and signed report addressing all corrective actions.
8.3. Colour Coded Nylon Cutting Board Charts: Displayed in the kitchen for easy reference.
For more information and resources on food safety, visit www.foodconsulting.co.za. Stay compliant and ensure the highest standards of food safety in your kitchen!
