Professional Documents
Culture Documents
Checklist Audit HACCP FB R1 Novotel Manado May 2016
Checklist Audit HACCP FB R1 Novotel Manado May 2016
The Building is preventing rats, mice and insects density development, no crack and holes in walls,
50 C 50
avoiding pest proliferation
Comments:
1.1.2.
The Building as separated storage rooms, Check Food Store and Food Circulation corridors from
20 C 20
receiving to food storage to Food preparation and handling location are clearly define.
Comments:
1.1.3.
Satisfactory sectorization of Cold Kitchen, Butchery, Fish preparation, Pastry & Bakery and Fruit &
50 C 50
Vegetables preparation to prevent any cross contamination
Comments:
1.1.4.
1.2.2. The Floor is clean, dry, not slippery, flat, no missing or loose tiles, no damaged tiles 50 C 50
Comments: Recommendation : to improve cleaning on the floor of Butchery, Pastry and staff
canteen, also underneath.
Corrective action Plan: Due Date:
Walls are covered with ceramic tiles, clean, dry and flat, easy to clean no accumulation of dirt, no
1.3.2. 50 C 50
crack or missing tile
Comments: Recommendation ; repainting wall at Canteen PWS area which has been moldy.
1.4. DOORS "ALL KITCHENS, FOOD STORE & FOOD CIRCULATION AREAS"
1.4.1. Doors must be double swing doors with auto closing system, unless restriction should open out. 20 C 20
Comments:
Doors are made of Stainless Steel or Aluminium or at least wood base with full S/Steel Cover, easy
1.4.2. 20 C 20
to clean and are in good working condition.
Comments:
1.4.3. Doors does not have hole or gape preventing rats and insects to enter in the food areas. 50 C 50
Comments:
The Ceiling is clean and flat, no accumulation of dust or grease, showing sign of on going
1.5.2. 50 C 50
maintenance
Comments:
1.5.3. The Ceiling is free from holes, crack and pest access, without any spider web or insect presence. 50 C 50
Comments:
Comments: Observed bad smell from drain at pastry, butchery and commissary kitchen due
to problem on the drainage system. Dirty water was come out from the drainage on that
kitchens.
1.7.2 Lamps shall have proper cover, are properly clean and in good working condition 20 NC 0
Comments: Found that lamp at Nasi Kuning hawker is not covered.
Windows and other openings should be constructed to avoid accumulation of dirt and those which
1.8.1. open should be fitted with insect-proof screens. Screens should be easily movable for cleaning and 20 C 20
kept in good repair. Internal window sills, if present, should be sloped to prevent use as shelves.
Comments:
Exhausts Hood units and their respective duct and grease filters are in good working order. No filters
1.10.2 should be missing, have a fire protection system and exhausts is equip with fresh air circulation 100 C 100
system.
Comments:
Equipment preventive maintenance schedule are in place and documented, Copy of schedule is
2.2. 100 C 100
available at the Chef/F&B office
Comments:
Verification schedules are in place and documented. . Report is documented and available in Chef /
F&B office. All internal and external "Chillers & Freezer" Thermometer have been check by
2.3. 100 C 100
Engineering for accuracy, documentation is available in engineering and Chef / F&B Offices. Food
thermometers in kitchen area have verified and documentation is available in Chef / F&B office.
Comments:
Measuring devices shall be in clean condition, scales in receiving pastry or any others food area,
2.4. 20 C 20
are clean and maintain properly.
Comments:
Measuring devices shall function properly, scales in receiving pastry or any others food area, test at
2.5. 50 C 50
list 3 scales randomly and check accuracy.
Comments:
The water from reservoir is tested for microbiology parameters. Testing is carried out every 6
3.1.2 50 C 50
months and documentation report are available in Engineering and Chef / F&B offices.
Guide Line: Water testing for Legionella, Shigella, Coliform and E.coli check for water particularly
the sampling outlet comes from output of water reservoir. The testing shall be done by competent
testing laboratory (accredited laboratory based on ISO/IEC 17025). The list of accredited testing
laboratory can be searched through website: www.bsn.go.id.
Comments: Raw water checked microbiology parameter ; E.coli, Salmonella, Legionella 11
April 2016
Corrective action Plan: Due Date:
Ice shall be made from potable water and should be manufactured, handled and stored so as to
3.1.3. 100 C 100
protect it from contamination.
Comments:
Steam used in direct contact with food or food contact surfaces should contain no substance
3.1.4. 100 C 100
which may be hazardous to health or may contaminate the food.
Comments:
Non-potable water used for steam production, refrigeration, fire control and other similar purposes
3.1.5. not connected with food should be carried in completely separate lines, identifiable preferably by 100 C 100
colour, and with no cross-connection with or back-siphonage into the system carrying potable water.
Comments:
All garbage bin are removed regularly from the food preparation area to avoid piled up, bin are wash
3.2.2. 50 C 50
and sanitized after every used, removing schedule is in place and implemented
Comments:
Wet and dry wastes are sorted in separated garbage bin and all bins have a proper indication label
3.2.3. 50 NC 0
"WET - "DRY"
Comments: Found some garbage bins without any sign of wet - dry (open kitchen and hot
kitchen).
Corrective action Plan: Due Date:
3.3.2. Dedicated area for wastes storage, separated for wet and dry wastes 100 C 100
Comments:
3.3.3. Wet waste storage is equipped with A/C maintaining temperature at max 25°C 50 C 50
Comments:
3.3.4. Dry waste storage is equipped with ventilation system providing sufficient air circulation. 20 C 20
Comments:
Wet & Dry Waste Storage area is clean and sanitized on daily bases after garbage's collection to
3.3.5. avoid any external attraction of rat, mouse, pest, etc... Daily Schedule is posted and sign after 50 C 50
completion.
Comments:
Exhausts hoods and grease filters are clean and does not show any presence of grease
3.5.3. 50 C 50
accumulation.
Comments:
3.6.2. Pot wash area as 3 basins function as follows: Wash, Rinse and Sanitised 50 C 50
Comments:
3.6.3. Pot wash as a hot water spray and the water temperature is at 43 - 49 C° 20 NC 0
Comments: Water temperature is room temperature at water spray of pot wash station at
main kitchen, Pastry and canteen.
Corrective action Plan: Due Date:
3.6.4. Separated storage areas are available for clean and dirty equipment or utensils after washing. 50 C 50
Comments:
3.7.2. The Dishwashing Machine is clean and show sign of regular maintenance 100 C 100
Comments:
3.7.3. Separated storage areas are available for clean and dirty dishes or utensils after washing 50 C 50
Comments:
The Dish Washing Machine as a hot water spray and the water temperature is at 55-65 °C for wash
3.7.4. 100 NC 0
and for rinse 82-86 °C
Comments: Wash and rinse temperature are not achieve standard, it is 38 - 44 C both
dishwashing machine at main kitchen and banquet.
Corrective action Plan: Due Date:
All Hand Wash facility are equipped with Antibacterial Soap, Nail Brush, waste bin with pedal and
3.8.2. 100 C 100
have tissue towel or air dryer.
Comments:
Validation of hand washing effectiveness is implemented and documented, swap test are performed
3.8.3 0 0
at least once a year and result is at a minimum of 85%. Ref. Swap Test Procedure.
Comments:
All Hand Wash Basin have been adjusted to supply warm water and proper bilingual hand washing
3.8.4 20 NC 0
sign is posted over the hand sink.
Comments: All hand wash station is supply with room temperature water, warm water is not
available.
Corrective action Plan: Due Date:
Back of the house, cleaning and sanitation schedule is available for daily and general cleaning
3.10.2. "Receiving, Food Store, Circulation corridors, Kitchens floors, tables top, Exhausts hoods etc..." and 50 C 50
implemented.
Comments:
Front of The House, cleaning and sanitation schedule is available for daily and general cleaning:
3.10.3. CAFE "Breakfast, Lunch, Dinner" - BANQUET: "as per banquet events" include also any other 50 C 50
specific event.
Comments:
Cleaning and disinfection chemical To prevent contamination of food, all equipment and
utensils should be cleaned as frequently as necessary and disinfected whenever
3.10.4. 50 C 50
circumstances demand, should be provide facilite of cleaning and disinfection at each
necessary area (e.g. butcher, cold kitchen, pastry)
Guide Line: Equipment, utensils etc. in contact with food, particularly raw food, (Fish,
meat,vegetables) will be contaminated with micro-organisms. This may adversely affect products
handled subsequently. Therefore, cleaning including dismantling is necessary at frequent intervals
during the day, at least after every break and when changing from one food product to another. The
purpose of dismantling cleaning and disinfection at the end of each working day is to hinder build-up
of possibly pathogenic microflora. Monitoring should be done by regular inspection.
Comments:
Prevent cross contamination Knives in use and other utensils used for the food production
3.10.6 should be in adequate constitution. Concerning this matter, actions are taken to control the 50 C 50
risk of contamination.
Guide Line: Available separation utensils for each area, example red utensils: for meat products,
blue utensils for seafood products, yellow utensils for poultry products, green utensils for fruit and
veggie products, etc
Comments:
Fruit and vegetable sanitation All fruit and vegetables which consume as raw shall wash and
3.10.7 100 C 100
sanitize before serving to guest
Comments:
Corrective action Plan:
4 PEST CONTROL
SOP 34
4.1. Pest control program is in place 100 C 100
Guide Line: since it is subcontracted to another party, hotel shall control what they have done for
prevention of pest and insects. The control shall include monitor of the program, used treatment,
used chemicals and report. What they state in the report shall be reviewed and all recommendation
from them shall be followed up. The content of contract agreement for pest control shall also be
reviewed especially for the item of treatment and chemicals used. Also shall be reviewed the license
of operator, Example: • All chemicals which state in the agreement must be have MSDS and
Certificate of registration from Ministry of Agriculture, MSDS must be made in Indonesian (applicable
for operator), Chemical that is used in practical should be appropriate with what is stated in the
contract, Certificate of pest control personnel on duty should be available, Mapping fly catcher shall
be available. Specifications for UV lamp for fly catcher shall be available (in food processing not
recommended used the fly killer but used fly catcher)
Comments:
Pest control is done by a licensed pest control operator and Certificate of Registration From Ministry
4.2. 100 C 100
of Agriculture is available at Chef / F&B Office
Comments:
Documentation of pest control procedure is in place near the chemical or in the pest control storage
4.3. including Material Safety Data Sheet "MSDS" for chemical poison, bait mapping, supplier report, 50 NC 0
copy of MSDS and supplier report is available at Chef / F&B Office.
Comments: Bait maping not available (repeat from previous finding), Neonicotinoid
(imidacloprid) MSDS and pesticide committee is not available.
Corrective action Plan: Due Date:
No infestation of rodent or pest in the facilities, There is no evidence or presence of birds, rats,
4.4. 100 NC 0
mouse, flies, cockroaches, ants etc., in food preparation, storage and food services areas.
Guide Line: Inspect carefully all the above areas to ensure no presence of birds, rats, mouse, flies,
cockroaches, ants etc... are detected.
Comments: Found many cockroaches at Main kitchen, Canteen, Butchery, and Pastry.
5 SUPPLIERS CONTROL
SOP 01, FR 01, FR 02, FR 03.
Letter on file from all vendors stating that they have minimum good manufacturing practices of
5.1. 20 C 20
hygiene and sanitation or have inspection report from a local authority
Guide Line: Purchasing department to obtain from all major suppliers hygiene inspection certificate
from local authority (for mandatory requirement such as NKV/Nomor Kontrol Veteriner, Halal, for
food animal origin or AI/Avian Influenza free for poultry), or other documents showing food safety
and food quality of the products such as CoA/CoC/CoO, or other documents showing good hygiene
practice such as HACCP program or similar. Purchasing also to provide list of suppliers to cross
check good hygiene practice documents, suppliers list must be reviewed and approved by Corporate
Procurement on yearly bases. Document Copy on file at Chef / F&B Office
revise for certificate
Corrective action Plan: Due Date:
Vendor Visit Program There is schedule of vendor visit program for PHF supplier with proper
5.2 20 NC 0
implementation and corrective action follow up on Vendor Visit report
Visit once a year and main vendor, add guideline mean PHF: list vendor
Comments: Vendor visit schedule year of 2016 is not available. There are 4 suppliers have
been visited April 2016.
Corrective action Plan: Due Date:
Comments:
6.1.2. Procedure for receiving product related to food safety is available and posted at the receiving office 20 C 20
Comments:
6.1.3. Procedure for non-conforming product is available and posted at the receiving office 20 C 20
Comments:
6.1.5. All raw products such as Fruits, Vegetables and Fresh Eggs are wash and sanitized prior storage 50 C 50
Comments:
6.2. STORING
SOP 17, SOP 18, SOP 31, SOP 35, SOP 36, SOP 38
6.2.1. All products shall be protected during storage 50 C 50
Guide Line: all products should have cover or wrapping to prevent cross contamination, Ready To
Eat products should be on the top of shelf and raw products should be under the Ready To Eat
products, all products should be have identification for ensure FIFO (first in first out)/FEFO (first
expired first out) system for the outflow of incoming food products in storage area to prevent expired
product still in storage room, storing products not stuck on the other products, no products in the
basket/other direct touch on the floor, no condensation in storage room, no used wood material for
storage
Comments:
Corrective action Plan: Due Date:
Cold storage - All products should be stored at appropriate temperature, chilled items are place in
6.2.2. the Chillers at +5°C and frozen items are place in the Freezer at -18°C ". Compliance with cold 100 C 100
storage temperatures (chiller and freezer)
Comments:
6.2.3. Cold storage - All products are properly segregated in the chillers as per standard segregation. 50 C 50
Comments:
Cold storage - All products in chillers and freezer have proper label mentioning product name,
6.2.4. production date and expire date. Compliance with use-by date and best-before date, Compliance 100 NC 0
with secondary use-by dates of defrosted, unpackaged or open raw materials.
Comments: Found mushroom (half cooked) was not labeled at walk in chiller Butchery. Mix
cooked mushroom and baby corn with wrong labeling, open package of UHT milk and
concentrate juice with wrong labeling at bar.
Cold storage - Chillers and Freezer should be clean and show sign of regular maintenance, no
6.2.5. 100 C 100
condensation, no accumulation of ice in freezer and all lamps are clean and properly covered.
Comments:
Dry Food Storage - All products are stored at a maximum temperature of 25 °C and humidity is
6.2.6. 50 NC 0
control between 50% to 60%.
Comments: Temp and RH record started on 22 April 2016, RH above 60%.There is plan to
install air fresh at general store to maintain relative humidity.
Corrective action Plan: Due Date:
Dry Food Storage - All products in food store have proper label mentioning product name, production
6.2.7. date and expire date. Compliance with use-by date and best-before date, Compliance with 100 C 100
secondary use-by dates of defrosted, unpackaged or open raw materials
Comments:
Dry Food Storage - The food store is clean and show sign of regular maintenance, all lamps are
6.2.8. 50 C 50
clean and properly covered.
Comments:
Dry Food Storage have proper sectorization of products "Glass bottles, Jar, etc... Must be store on
6.2.9. 20 C 20
the bottom shelf"
Comments:
6.2.10. Dry Food Storage - There is no products store directly on the floor. 50 NC 0
Comments: Found mineral water (in gallon) put directly on the floor at Banquet storage.
Dry Food Storage - All racks are placed at 8 cm from the wall and the bottom shelf is at 15 cm from
6.2.11. 20 C 20
the floor.
Comments:
Dry Food Store - All racks and shelves are made of metal or plastic, If palette is used, it shall be
6.2.12. 50 NC 0
made of plastic and products on it are at 15 cm from the floor. No wood material in the store.
Comments: Found wooden material at dry store (as part of shelving). Wooden is not
recommended.
Corrective action Plan: Due Date:
Dry Food storage is separated from other storage and no other products then food are found in the
6.2.13. 50 C 50
food store.
Comments:
6.3. TRANSPORTATION
SOP 04
All trolley's used for transporting food are clean and sanitized after every used and have designated
6.3.1. 50 C 50
storage area.
Comments:
It is strongly recommended to have separated access for transporting food product and other product
6.3.2. 20 C 20
and people
Comments:
Hotel shall have procedure related to left over (recycling, elimination including maximum lifespan of
7.2 20 C 20
left over)
Comments:
8 PERSONAL HYGIENE
SOP 11, SOP 13, SOP 14, SOP 21
Written policy and procedures for personal hygiene for employees and all visitors are in place and
8.1. 20 C 20
documented.
Comments:
Personal hygiene policy and procedures are followed by every person who enters the production or
service area - NO mobile phone, spoon, knife in any pocket, NO eating, chewing and drinking only in
8.2. 100 C 100
restricted areas, No watch, Bracelets or jewellery worn, NO personal belonging in the workplace.
Personel kept work in hygiene way
Guide Line: Personel should keep working in hygiene way, example used gloves then trush rubbish
in the bin should change the glove, or after trush rubbish in the bin should wash hand first before
handling food
Comments: Recommendation : to make sure non kitchen staff to wear hair restrain when
entering food preparation areas.
Corrective action Plan: Due Date:
Medical inspection: Yearly for (HbSAg- Hepatitis B) and every 6 Month for rectal swab for
8.3. foodhandlers at kitchen and service, all documents are valid and available at HR office and copies 100 C 100
at the Chef / F&B office.
Comments: Medical check up on HbSAg and rectal swab was done on 21 April 2016, 37
person all non reactive on HbSAg test.
Corrective action Plan: Due Date:
Changing facilities and toilets should be kept clean at all times, no food and drink inside personal
8.4 20 C 20
locker
Comments:
9 TRAINING
SOP 20, SOP 24
All new F&B Employees including Trainees and Daily worker have done as part of their orientation
9.1. 100 C 100
program. Documentation and attendance record is available at the HR office
Comments: Recommendation : to arrange program for each daily worker and trainee have
proper induction training on Food safety management system / Accor SOP in their first month
working in hotel.
Training program on food safety is in place, documents and attendance record is available at the HR
9.2. 100 C 100
office
Comments: Dept annual training schedule available. Jan (2 training), Feb ( 0 training), March
(1 training), April ( ) - training is done by departmental training from FB (Service and Kitchen).
9.3. Employee has strong awareness in handling guest with food allergens. 20 C 20
Comments: Recommendation ; training on handling guest with food allergen.
10 CHEMICAL CONTROL
SOP 22
All chemicals have a dedicated storage away from food. Maintenance, cleaning tools and cleaning
chemicals such as brooms, mops, vacuum cleaners,
10.1. detergents, etc. should be maintained and stored in a way that does not contaminate food, utensils, 100 C 100
equipment
or linens. FIFO should be implemented for chemical storage.
Comments: Recommendation ; to improve chemical storage (diversol cx) in kitchen area.
Chemical inventory and Material Safety Data Sheet "MSDS" forms are available for each chemical
10.3. stored and in used, MSDS form are available for easy access in Main Kitchen, F&B Office, Security 20 C 20
and Chemical Store.
Comments:
Corrective action Plan: Due Date:
11.2. Time potentially hazardous food (PHF) spends in the temperature danger zone is monitored; 50 C 50
Comments:
12.1.2. Daily Thawing record is available (including labelling for product under thawing process) 20 C 20
Comments:
12.5. HOLDING
SOP 07, FR 06, SOP 15
12.5.1 Holding procedure is documented and implemented 100 C 100
Comments:
Record of internal audit is available at Chef / F&B Office, including audit schedule, audit record and
13.2. 100 NC 0
corrective action
Comments: February 2016 was not implemented for internal audit and monthly meeting.
Internal audit schedule is not available for year of 2016. Internal auditor are only Mr. Bastiani
and Ms. Susan (Chef and FBM), so there is possibility kitchen audited by Mr. Bastiani which
is not correct (it should cross departmental auditor).
Customer complain on food safety issue is handling properly and complete record is available (when
13.3. 50 C 50
there's any complaint)
Comments: No complaint related to food safety during Jan to April 2016
15 RECIPE
Sampling minimum 5 recipe of menus, ensure the employee familiar with recipe, and ensure the
20 C 20
employee understood about recipe
Comments:
NON-
No SUBSECTION COMPLIANT COMPLI SCORE
ANT
1 Infrastructure 0 20 89%
2 Equipment Installation and Maintenance 0 5 100%
3 Cleaning and Sanitation 0 33 89%
4 Pest Control 0 3 57%
5 Supplier control 0 1 100%
6 Receiving, storing and transporting 0 17 76%
7 Traceability and recall 0 2 100%
8 Personal hygiene 0 4 100%
9 Training 0 3 100%
10 Chemical control 0 3 100%
11 Food temperature control 0 2 100%
12 Procedure and Record for Critical process 0 10 100%
13 Internal Audit 0 2 60%
14 Inspection from Local Authority 0 0 0%
15 Recipe 0 1 0%
#DIV/0! 100% #DIV/0!
EXCELLENT: 91 - 100%
SATISFACTORY: 85 - 90%
TO IMPROVE: <85%