1. Is there a food safety management system in place (e.g. HACCP, ISO 22000) to control the purchasing, delivery, storage, preparation, cooking, cooling, re-heating, holding, display and service of all food? *

If 'No', please explain why is no food safety management system in place:

2. Please state which food safety management system/certification is in place, or the name of the auditing authority who controls food hygiene *

Comments

3. Are kitchens audited at least annually by qualified, independent food safety consultants? *

If 'No', how often are they audited?

4. Are there processes in place to deal with allergens, including (but not limited to): gluten, fish, dairy, nuts, mustard, sesame, celery, soya, sulphite and lupins? *

Comments

5. Are there documented procedures in place for the cleaning of the kitchen/s, refuse/waste management and pest control? *