Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

GENERAL INFORMATION

  • Date and Time audit began

  • Name of business

  • Address of premises

  • Phone number

  • Name of proprietor or staff in attendance

  • ASC reference number

  • Officer undertaking the assessment

ASSESSMENT TYPE

  • Reason for the assessment

RECEIVING

  • Protection from contamination (5(1) of 3.2.2)

  • Identification/traceability of food (5(2) of 3.2.2)

  • Temperature control of PHF (5(3) and (4) of 3.2.2

STORAGE

  • Protection from contamination (6(1)(a) of 3.2.2)

  • Appropriate environmental conditions (6(1)(b) of 3.2.2

  • Temperature control of PHF (5(3) and (4) of 3.2.2)

PROCESSING

  • Safe and suitable food (7(1)(a) of 3.2.2)

  • Protection from contamination (7(1)(b)(i) of 3.2.2)

  • Adequate cooking/processing (7(1)(b)(ii) of 3.2.2)

  • PHF out of temp. control for min. time (7(2) of 3.2.2)

  • Cooling of PHF (7(3) of 3.2.2)

  • Reheating of PHF (7(4) of 3.2.2)

DISPLAY

  • Protection from contamination (8(1), (2), (3) & (4) of 3.2.2)

  • Temperature control of PHF incl. frozen (8(5) of 3.2.2)

PACKAGING

  • Appropriate materials and process (9 of 3.2.2)

TRANSPORTATION AND DISTRIBUTION

  • Protection from contamination (10(a) of 3.2.2)

  • Temperature control PHF (10(b) & (c) of 3.2.2)

RECALLS/FOOD DISPOSAL

  • Food for disposal not sold/recall process (11, 12 of 3.2.2)

HEALTH, HYGIENE & KNOWLEDGE

  • Health of food handlers - responsibilities (14 of 3.2.2)

  • Hygiene of food handlers - responsibilities (13, 15 of 3.2.2)

  • Food business - responsibilities (16, 18 of 3.2.2)

  • Adequate hand washing facilities (17 of 3.2.2)

  • Food handling - skills & knowledge (3 of 3.2.2)

PREMISES AND HYGIENE

  • Cleanliness of premises, fittings, equipment (19 of 3.2.2)

  • Cleaning/sanitising of food contact surfaces (20 of. 3.2.2)

  • Suitability and maintenance of premises, fittings and equipment (21 of 3.2.2 and 3, 10, 11 & 12 of 3.2.2)

  • Temperature measuring device (22 of 3.2.2)

  • Use of "single use" items (23 of 3.2.2)

  • Control of animals and pests (24 of 3.2.2)

  • Water supply adequate and potable (4 of 3.2.3)

  • Disposal of sewage and waste water (5 of 3.2.3)

  • Storage of refuse & recyclable matter (6 of 3.2.3)

  • Adequate ventilation and lighting (7 & 8 of 3.2.3)

  • Storage of personal effects/chemicals (15 of 3.2.3)

  • Adequate toilet facilities (16 of 3.2.3)

COMMENTS/ACTIONS TO BE TAKEN

  • Input additional comments and actions here

FURTHER ACTIONS

  • Further Action?

REINSPECTION DATE

  • Select date

SIGNATURES

  • Signature of Proprietor/Staff

  • Signature of Officer

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