Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Food Safety Programme 3.2.1 (3 Amigos)

  • Do they have Standard Safety program?

  • Do they kept appropriate records on their Safety program?

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

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

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

Food. Safety Program 3.2.2

Food Receipt

  • List supplier and address provided?

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

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

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

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


  • 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.

  • Is potential hazardous food store under temperature control?

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

Food processing

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

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

Kitchen floor area

  • Benches are clean?

  • Floor kitchen clean and tidy?

  • Food bin container correctly labeled and clean?

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

  • Range hood catchment free from oil spill?

  • Sanitiser readily available?

  • Detergent correctly label and fit for purpose.


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

  • Micro wave free from foodspoil?

  • Meat slicer free from food spoil?

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

Cool room

  • Visible temperature display?

  • Overall cleanliness?

  • Food covered and labeled correctly?

  • Food correctly stacked?

  • Fridge temperature under 5 degrees?


  • Is there a temperature log for the freezer?

  • Is there a temperature display outside the freezer?

Food preparation

  • Bench areas are clean and tidy?

  • Are benches sanitised after use?

Food premises and equipment 3.2.3


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

Floors walls and ceiling

  • Is floors cleaned?

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

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

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

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

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

Fixtures, fittings and equipment

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

  • Is there likelihood that they will cause food contamination?

Hand washing facilities

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

Storage facilities

  • Are food properly stored correctly?

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

Toilet facilities

  • Is adequate toilet available?

Food transport vehicles

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

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

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.