Compliance audit

Food safety & hygiene inspection

Vingt-huit rubriques qui suivent la denrée de bout en bout : livraison, stockage ambiant, réfrigéré et congelé, préparation, cuisson et remise en température, maîtrise puis relevé des températures, service. Autour, tout ce qui conditionne ce parcours — corps étrangers, hygiène et tenue du personnel, lavage des mains, blessures et maladies, maintenance et lutte antiparasitaire, plats témoins, formation, nettoyage, gestion des déchets, structure du bâtiment. Ce découpage trahit son terrain d'origine, la restauration collective et commerciale, où le danger se joue sur des durées et des températures plus que sur une recette. Elle vient en appui des exigences ISO 22000 et tient le rôle de l'inspection complète périodique, quand les tournées brèves assurent le quotidien.

control points
222
anchored clauses
0
Clauses covered
26

Clauses covered

Policy & organisation4
Food delivery10
Storage5
Chilled / frozen storage13
Ambient storage8
Food preparation12
Pre-cooking & reheating8
Temperature control7
Temperature monitoring8
Temperature records7
Service10
Foreign bodies7
Complaints3
Personnel hygiene6
Workwear & hair5
Hand washing & jewellery7
Smoking, injuries & illness9
Maintenance & pest control6
Samples & retention6
Food hygiene training7
Cleaning8
Cleanliness standards15
Vending machines5
Records, reports & maintenance10
Waste management & sanitary facilities9
Structure & building16

Scale

CompliantNon-compliantN/A

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How this grid is built

Every control point is written in our own words, then tied to the standard's clause number. The normative text is never reproduced: the standard itself remains to be purchased from the body that publishes it. Grids are reviewed at every new edition of a standard.

Published by NormePulse — HEMC, management consulting firmUpdated

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