Search or navigate to a page

For Catering Contractor HSE Audit you need some additional points on top of ordinary HSE Audit questionaire. Below are some
Monitoring HSE
Review HSE Monitoring Plan;
Go through lagging and leading indicators;
Fitness to Work
Has FTW been done for all employees;
How is it managed;
How management is tracking FTW;
How 6 monthly stool test is conducted for Food Handlers;
On-Job Trainings
Whether Compentecy profiles were created for Catering Personnel;
Whether is it available in the Head Office, tracked;
Field brake
What is the frequency;
Who is managing;
Hygiene
Linen change schedule is available;
How is it tracked;
What linen is changed;
Food
Any product recalls (for a possible salmonella, e-coli);
Any Food Recall Drills conducted;
How Zero Alchohol Tolerance policy is enforced;
Equipment like food probes (thermometers) are as per client expectations (calibration);
How FEFO is managed
How company wide Expiries are managed;
How Campboss manages locally FEFO;
Resources
Standards
Checklists
Sign in to join the conversation