3 Amigos 2017 - Food Safety Audit FINAL

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Safety Programme 3.2.1 (3 Amigos)

• Do they have Standard Safety program?

  Yes

  No

  N/A

• Do they kept appropriate records on their Safety program?

  Yes

  No

  N/A

• Have you provided corrective actions for hazards that have been found not to be under control.

  Yes

  No

  N/A

• Can you provide evidence of adequate reviews by the Food business?

  Yes

  No

  N/A

• Is compliance records has been kept and action taken in relation to food safety program?

  Yes

  No

  N/A

Food. Safety Program 3.2.2

Food Receipt

• List supplier and address provided?

  Yes

  No

  N/A

• Is log book for recording food temperature (hot/cold) available for receiving goods?

  Yes

  No

  N/A

• Is physical check of goods being conducted, looking for correct levels and packaging is correct/not damaged.

  Yes

  No

  N/A

• Is the best before or use by date is being checked?

  Yes

  No

  N/A

• Is goods being stored in a timely manner and store in the correct areas such as fridge and freezer.

  Yes

  No

  N/A

FoodStorage

• Is the food storage area comply to food safety plan and its free from contamination and environmental condition does not affect safety and suitability of the food.

  Yes

  No

  N/A

• Is potential hazardous food store under temperature control?

  Yes

  No

  N/A

• Is frozen food that intended to be frozen are being remain frozen and being stored correctly?

  Yes

  No

  N/A

Food processing

• Are all measures in place and being followed IOT prevent the likelihood of Food contamination?

  Yes

  No

  N/A

• Is 2 hours and 4 hours rules is being followed to minimise growth of infectious or toxigenic micro organism in the food?

  Yes

  No

  N/A

Kitchen floor area

• Benches are clean?

  Yes

  No

  N/A

• Floor kitchen clean and tidy?

  Yes

  No

  N/A

• Food bin container correctly labeled and clean?

  Yes

  No

  N/A

• Bench storage clean and tidy and use correctly for the purpose?

  Yes

  No

  N/A

• Range hood catchment free from oil spill?

  Yes

  No

  N/A

• Sanitiser readily available?

  Yes

  No

  N/A

• Detergent correctly label and fit for purpose.

  Yes

  No

  N/A

Equipment

• Mixing machines and equipment clean, functionable, free from chip, food scraps?

  Yes

  No

  N/A

• Micro wave free from foodspoil?

  Yes

  No

  N/A

• Meat slicer free from food spoil?

  Yes

  No

  N/A

• Deep fryer not properly clean and free of foreign objects?

  Yes

  No

  N/A

Cool room

• Visible temperature display?

  Yes

  No

  N/A

• Overall cleanliness?

  Yes

  No

  N/A

• Food covered and labeled correctly?

  Yes

  No

  N/A

• Food correctly stacked?

  Yes

  No

  N/A

• Fridge temperature under 5 degrees?

  Yes

  No

  N/A

Freezer

• Is there a temperature log for the freezer?

  Yes

  No

  N/A

• Is there a temperature display outside the freezer?

  Yes

  No

  N/A

Food preparation

• Bench areas are clean and tidy?

  Yes

  No

  N/A

• Are benches sanitised after use?

  Yes

  No

  N/A

Food premises and equipment 3.2.3

Lighting

• Are lighting provide sufficient natural/artificial light for the activities on food premises?

  Yes

  No

  N/A

Floors walls and ceiling

• Is floors cleaned?

  Yes

  No

  N/A

• Is the floor free of grease, food particles or water?

  Yes

  No

  N/A

• Is the floor laid so there is no pounding water?

  Yes

  No

  N/A

• Is walls sealed to prevent the entry dirt, dust and pest?

  Yes

  No

  N/A

• Is walls and ceilings unable to absorb grease, food particles or water?

  Yes

  No

  N/A

• Is walls and ceilings able to be easily and effectively cleaned?

  Yes

  No

  N/A

Fixtures, fittings and equipment

• Fixtures, fiittings and equipment adequate for the production of safe and suitable food and fit for their intended use?

  Yes

  No

  N/A

• Is there likelihood that they will cause food contamination?

  Yes

  No

  N/A

Hand washing facilities

• Is hand washing facility readily available and utilised before and after handling food?

Storage facilities

• Are food properly stored correctly?

  Yes

  No

  N/A

• Is the storage protected from the likelihood of contamination and environmental conditions?

  Yes

  No

  N/A

Toilet facilities

• Is adequate toilet available?

  Yes

  No

  N/A

Food transport vehicles

• Is the food transport designed and constructed to protect food if there is a likelihood of food being contaminated during transport?

  Yes

  No

  N/A

• Is the surfaces in parts of vehicles used to transport food is designed and constructed to effectively cleaned and sanitised?

  Yes

  No

  N/A