EFET Food Safety Audit Checklist for Greek Cafe Owners

Understanding EFET and Why Compliance Matters

EFET (Food and Veterinary Office) is Greece's national food safety authority, responsible for protecting public health through food business inspections. An EFET audit evaluates your cafe against strict hygiene, food handling, temperature control, allergen management, and documentation standards. Non-compliance risks: fines (€3,000-€50,000), temporary closure, permanent license revocation, and—most importantly—customer illness and liability exposure.

Passing audits means documenting compliance, maintaining clean facilities, and implementing HACCP (Hazard Analysis and Critical Control Points) food safety protocols. This checklist covers the 50 most critical EFET audit points. Regular self-audits using this checklist prevent surprises during official inspections.

Facility and Equipment Safety (10 points)

1. Facility Cleanliness: All surfaces, floors, walls, and equipment visibly clean, no food debris, no pest evidence (droppings, traps). Daily cleaning logs documented.

2. Water System Documentation: Proof of annual water testing (report showing bacterial testing results). Water pressure and temperature records.

3. Pest Control Program: Written pest management plan, trap maintenance logs, professional pest control service agreement (if applicable). Traps inspected monthly minimum.

4. Equipment Maintenance Records: Documented maintenance for espresso machines, refrigeration, dishwasher, grinders. Records show dates of service, issues fixed, signature of technician.

5. Temperature Monitoring Equipment: Calibrated thermometers visible in all refrigeration units, ice machines, freezers. Thermometers checked against calibration standard quarterly.

6. Refrigeration Units: All refrigeration (coolers, freezers) functioning properly, maintaining correct temperatures (refrigerators 2-4°C, freezers -18°C), visible temperature displays.

7. Dishwashing System: Mechanical dishwasher or three-compartment sink. If three-compartment: 1st sink has hot water + detergent, 2nd is hot rinse, 3rd is sanitizer + hot water. Temperature and chemical test strips document proper sanitation.

8. Handwashing Stations: Accessible handwashing sinks with hot water, soap, and disposable towels. Soap and towels visible and stocked. No hand-sanitizer-only compliance (must have sinks).

9. Ventilation and Extraction: Kitchen hood ventilation functioning, filters changed monthly, no grease buildup. Documented filter replacement dates visible.

10. Waste Management: Proper trash cans with lids, separate organic waste containers, documented removal schedule. No pest access to waste areas.

Food Storage and Inventory (8 points)

11. Raw/Cooked Separation: Raw foods stored below ready-to-eat foods in refrigeration (prevent cross-contamination). Physical separation or clear protocols documented.

12. Food Labeling and Dating: All opened containers labeled with contents and opening date. Pre-prepared items labeled with preparation date. No unlabeled containers.

13. First-In-First-Out (FIFO): Visible rotation system—older items used first, newer placed behind. Stock rotation documented. No expired or unidentified items.

14. Cold Chain Maintenance: Foods requiring refrigeration never left at room temperature for more than 30 minutes. Delivery inspection logs show food temps upon arrival.

15. Supplier Documentation: Written agreements with suppliers showing food safety certifications, temperature control during delivery, and contact information. Certificates of origin for products.

16. Milk and Dairy Storage: Ultra-high temperature (UHT) milk stored in cool, dark area. Refrigerated milk (if used) in 2-4°C conditions. Open milk containers dated and used within 72 hours max.

17. Pre-prepared Food Storage: Sandwiches, pastries, prepared foods stored below ready-to-eat temperature or consumed within documented safe timeframes.

18. Inventory Records: Daily food logs showing ingredients used, dates, quantities. Stock rotation documented. Spoilage records maintained.

Food Handling and Preparation (12 points)

19. Hygiene During Preparation: Staff not touching ready-to-eat foods with bare hands; use utensils or gloves. Gloves changed between tasks. Hand-washing between food types observed.

20. Espresso Machine and Coffee Equipment: Group heads purged (water run through) between drinks. Portafilter basket cleaned daily. No milk buildup in steam wand (cleaned immediately after each use).

21. Milk System Cleaning: Steam wand disassembled and cleaned (or soaked in approved solution) daily. Milk lines flushed with hot water between uses. No visible milk residue.

22. Cup and Glass Sanitization: Cups washed in dishwasher or three-compartment sink with final hot water rinse. Temperature verification (final rinse 82°C+ minimum).

23. Spoon and Utensil Cleaning: All utensils run through sanitization process (dishwasher or three-compartment). No reuse of utensils between customers without washing.

24. Food Contact Surfaces: Cutting boards, prep surfaces cleaned and sanitized between food types. Sanitizing solution (approved cleaner) used visible and documented.

25. Sneeze Guards and Customer Barriers: If food displayed to customers (pastry cases, sandwich prep), physical barriers in place preventing customer contact or staff breathing on food.

26. Cross-Contamination Prevention: Separate cutting boards for meat, vegetables, dairy (color-coded preferred). Color codes documented: red (raw meat), yellow (poultry), green (vegetables), blue (seafood).

27. Allergen Prevention: Clear protocols for allergen items stored separately, utensils not shared, handwashing between allergen preparation. Written allergen policy visible.

28. Time-Temperature Documentation: For foods requiring heating or cooling, temperatures and times recorded. Example: "Reheated soup to 75°C, time 2:15pm, staff: Maria."

29. Thawing Procedures: Frozen items thawed in refrigeration (not room temperature). Documented thawing times and temperatures.

30. Food Tasting Procedures: Any staff member tasting food uses clean spoon each time and does not reuse spoon. Tasting bowl separate from customer food.

Staff Health and Hygiene (7 points)

31. Health Certificates: All staff have current food handler health certificates (no active tuberculosis, gastrointestinal disease). Certificates visible or in personnel files.

32. Illness Reporting Policy: Written policy requiring staff with diarrhea, vomiting, or jaundice to report and not work. Policy posted visibly.

33. Hand Hygiene Protocol: Staff wash hands: after using bathroom, before handling food, after smoking, after touching hair/face, after handling trash. Observation during inspection confirms compliance.

34. Personal Hygiene Standards: Staff appearance clean, no obvious illness signs during shift. Hair restrained (hat or hair net). No jewelry except plain wedding bands (jewelry can harbor bacteria).

35. Uniform and Apron Standards: Clean uniforms daily or every shift. Aprons changed if visibly soiled. No street clothes visible during food preparation.

36. Staff Training Documentation: All staff completed food safety training (EFET-approved or equivalent). Training certificates in personnel files. Refresher training every 2 years documented.

37. Sick Leave Policy: Clear policy preventing staff from working when ill with gastrointestinal or respiratory symptoms. Documentation of staff absences due to illness.

Documentation and Records (13 points)

38. HACCP Plan Documentation: Written HACCP plan identifying critical control points (CCPs), monitoring procedures, corrective actions. Approved by qualified individual. Plan reviews annually documented.

39. Temperature Logs: Daily temperature logs for all refrigeration units (time, temperature, staff initials). Logs stored minimum 12 months. Any out-of-range temps noted with corrective action.

40. Cleaning Logs: Daily cleaning schedules with sign-off (date, time, staff name). Covers: equipment, food contact surfaces, floors, walls, bathrooms. Monthly deep-clean documentation.

41. Supplier Documentation: Receipts from approved suppliers showing company name, product, date, temperature (if applicable). Documentation maintained minimum 12 months.

42. Waste Disposal Records: Documentation of waste removal (dates, quantities, disposal method). Hazardous waste (contaminated food) documented separately if applicable.

43. Corrective Action Records: When non-conformances are identified (equipment failure, temperature out of range, etc.), documented corrective actions and implementation. "Found: Refrigerator at 5.2°C on June 15, 2pm. Action: Called technician, placed foods in backup cooler. Result: Technician replaced gasket, unit back to 3.8°C by 4pm. Staff: Maria."

44. Facility Modifications Log: Any changes to facility (new equipment, structural changes) documented with dates. EFET informed if changes affect food safety.

45. Menu and Ingredient Changes: New menu items or ingredient changes documented. Risk assessment conducted for new items. Documentation reviewed by management.

46. Traceability Records: Ability to trace food origin back to supplier and forward to customers. If product has issue, can identify which batches affected. Documented supplier-to-use chain.

47. Recall Procedures: Written procedure for handling product recalls. Protocol includes: identification of affected products, communication to customers (if already served), documentation of recall actions.

48. Inspection Reports: Copies of previous EFET audit reports and responses to findings. Non-conformances and corrective actions documented. Shows trend of improvement or maintenance.

49. Management Responsibility Statement: Written statement signed by owner/manager confirming food safety responsibility, commitment to compliance, and accountability. Updated annually.

50. Record Retention Policy: Clear documentation showing records kept minimum 12 months (or 3 years for specific types like supplier certifications). Storage location identified and accessible to auditors.

Pre-Audit Preparation (30 days before)

Conduct internal audit 30 days before your anticipated inspection. Work through this 50-point checklist: identify gaps, implement corrections, document everything. Focus area: paperwork. EFET can't see your intentions—they see documented evidence. If you clean daily but have no logs, you fail. If you maintain temperatures but don't record them, you fail.

Train staff 2 weeks before on inspection day: expected behaviors, documentation, communication. Role-play an inspection so staff knows what to expect and responds professionally.

During the EFET Audit

Designate one person (usually you or a manager) to accompany the inspector. Be cooperative and transparent. Don't hide things or lie—inspectors know food safety backwards. If asked about procedures, explain clearly with documentation. Answer questions directly; if uncertain, say "Let me check our records" rather than guessing.

Key Takeaways

• EFET audits 50+ compliance areas covering facilities, food handling, staff health, and documentation
• Focus on documentation: if it's not logged, it didn't happen per EFET standards
• Temperature control is critical: document daily logs for all refrigeration and cooking
• Staff hygiene and training essential: health certificates, handwashing protocols, food safety training
• HACCP documentation required: identify critical control points and monitoring procedures
• Keep 12+ months of records: temperatures, cleaning, supplies, corrective actions
• Conduct self-audits quarterly to maintain continuous compliance

Frequently Asked Questions

How often do EFET audits occur?

Frequency varies by cafe size and history. Most cafes face 1-3 audits annually. If you've had violations, expect more frequent inspections.

What's the most common EFET violation in Greek cafes?

Inadequate temperature documentation and lack of cleaning logs. Many cafes do the work but fail to record it.

Can I appeal an EFET finding?

Yes, through formal appeal process. You have 10 working days to request reconsideration and can provide additional documentation.

What fines should I expect for violations?

Minor violations: €300-€1,000. Moderate violations: €1,000-€10,000. Severe violations (risk to public health): €10,000-€50,000. Closure possible for severe hazards.

Do I need to hire a consultant for EFET compliance?

Optional but helpful. Food safety consultants (€300-€600 for audit prep) ensure compliance and reduce audit anxiety. Many provide template documentation.