Atlas Service Standards Audit

Has the site specific Food Safety Plan and Business Details been reviewed and updated in the past 12 months?

Do all kitchens have current Food Safety Supervisors and if required by the State or Territory, are they registered (NSW,ACT,QLD,VIC).

Have all food service team members completed the on line Basic Food Handler Hygiene Training annually?

Are all temperature probes and (scales if required) calibrated annually and are monthly checks using an ice water slurry documented? Are temperature probes clean, alcohol wipes available, and available in all preparation and service areas?

Is corrective action documented on the temperature monitoring form, and if any temperatures are not recorded is there documented corrective action taken to rectify the issue?

Has a monthly inspection been completed (i.e.) Atlas Service Standards Audit and any non conformances actioned

Is there an effective stock rotation process in place and are products within use by date (i.e. dated and labelled)?

Are storage areas clean and organised, are products stored correctly (i.e.) covered or sealed, ready to eat food above or segregated from raw food and are allergenic products stored separately to prevent contamination?

Are goods received checked to ensure that they are not damaged, free from potential contamination, at the specified temperature ((Hard Frozen- HF or ≤ 15°C frozen) or (≤ 5°C Chilled)) and within their "Use By/Best Before Dates and if non-conforming goods are delivered is it recorded and an SSI (Supplier Service Incident) completed?

Are potentially high risk products stored at (<-18°C Frozen) (≤ 5°C Chilled) are temperatures taken daily?

Are fridge and freezer door seals, handles, covings, ceilings, fan covers, floors, shelving and walls clean and in good condition? Do all cool rooms have a door release button, an operational alarm, and can always be opened from the inside?

Are cooking and reheating temperatures recorded for high risk products?

Are temperatures of high risk hot service food recorded (≥60°C)? Are temperatures of high risk cold service food recorded? (≤5°C)?

Are temperatures for cooling of hot cooked food recorded? i.e. from ≥ 60°C to ≤ 21°C in 2hrs and ≤ 5°C in next 4hrs.

Is defrosting conducted under controlled conditions (i.e.) In the Coolroom and dated correctly?

Are all salads and vegetables washed before use?

When preparing and serving food, are separate utensils, chopping boards and/or gloves used to prevent cross contamination and are all items that pose a cross contamination risk e.g. tea towels, steel wool, wooden utensils removed from use in the kitchen? Is processing equipment (e.g. meat slicers, mixers and blenders) free from contamination and sanitised after use?

Is the service area and its individual components e.g. stainless steel, glass, front facing counters, dining areas, clean and free from foreign matter?

Is the espresso coffee machine well maintained and the grinder has been serviced at the required frequency?

Has any potentially hazardous food been left standing at room temperature for not more than 30 min at the preparation stage?

Are Allergen Declaration Cards being completed for all declared ingredients, for any site produced meals, retail items, functions and unpackaged products ? Do staff understand what to do if a customer enquires about allergens?

Has the Site Manager and Catering Manager completed the online Allergens Training? Have all people completing the allergen declaration cards completed the Allergens training?

Is the Allergen Information Notice visible to customers at the servery?

If the site provides a function service evidence to be provided of the process followed to manage allergens and dietary requirements?

Is a Cleaning Roster in place and tasks initialed when completed? Is the "Checked By" section initialed by the person in charge each day? Is the roster relevant for the site and reflective of the environment?

Are all kitchen, preparation and service areas, walls, covings, tiles, windows, ledges, ceilings, floors and under equipment and drains clean and in good order?

Are all fixtures and fittings free of built up grease and grime e.g. extraction systems, ovens, grills, fryers, dishwasher, benches, shelves, sinks & taps clean?

Can team members explain the difference between cleaning and sanitizing and is this being conducted?

Are all waste bins and waste areas clean and in good condition?

Are mops and brooms in clean condition & stored correctly?

Is the final rinse temperature of the dishwasher > 75°C and recoded on the temperature Monitoring form. If temperatures are unable to be measured, is the machine operating in accordance with the manufacturer's instructions?

Is the site food service delivery vehicle maintained in a clean, safe and hygienic condition?

Is lighting adequate and are all lights covered with clean diffusers or shatter proof globes?

Do all food handlers understand personal hygiene requirements (e.g.) when to wash hands using the correct handwashing technique, reporting illness / infection and when to change gloves?

Are single use paper towels, liquid soap, warm running water and a waste bin provided at hand basins and is signage available to remind staff of the correct hand washing technique?

Are all food handlers adhering to the grooming and uniform standards In accordance with the Employee Handbook and essentials of food hygiene procedure?

Is there an effective pest control program in place i.e. service records, SDS, bait station map & a licensed operator? Zappers are in working order and serviced regularly.

If there is any sign of pest or rodent activity, are sightings logged on the Pest Sighting Log Form and reported?

Is all fire fighting equipment serviced regularly, accessible, clean and are fire exits unobstructed?

Is electrical equipment safely maintained, no damage to cords or electrical switches, if required equipment test and tag status is current?

Are all chemicals labelled correctly and stored in the designated area, are SDS available and current? Has chemical training been provided?

Are relevant WMS’s available for equipment and tasks, in use and training and competency recorded on the attached sign off page?

Has the AORA been completed and has it been reviewed for any new equipment or changes to the work environment? Have proposed control measures been followed up with the client for any open or outstanding issues?

Are staff aware of the manual handling risks, have risks that have identified had controls put in place? Is all manual handling equipment in good operating order and suitable for the task?

Is the Company process used to track hazards or non-conformances and if the client does not have an electronic maintenance system, how is it logged and tracked in order to track maintenance?

Are team meetings used to communicate and consult with team members on any health and safety matters including food safety?

Have all team members received the monthly team training topic presentation? Is attendance verified via a signed training register?

Have site inductions and Monthly Team Training being recorded on the Training Matrix, to ensure all team members have completed the training?

Is PPE available, applicable and maintained in a good condition? Are staff aware of when to use PPE and why, and have you observed appropriate use of PPE?

Has the Atlas on line Induction been completed for all Atlas employees within one week of their start date?

Has the Site Induction checklist been completed including a signed copy of the employee handbook message received and the position description, for all permanent and partime Atlas team members on site .

Have Agency staff received a site specific induction prior to commencing work?

Is the Site Manager aware of how to report and investigate an incident, identify root causes and how to apply corrective actions?

Do team members understand their responsibilities in regards to reporting incidents / injuries and what type of incidents need to be reported?

Is the safety noticeboard / safety folder up to date in line with the business standard and do staff have access to company policies?

Is all equipment in good working order and does safety critical equipment have appropriate guarding? Is there a tag out system in place for faulty equipment?

Have the Health and Safety Metrics been completed by the current Site Manager? (Refer to 'Guidance Notes' tab for further instruction).

Have all staff received a performance appraisal within 12 months of their start date and every year after?

Do all service staff handling alcohol have the relevant certification(RSA) and is the register up to date?

Is the liquor licence documentation up to date, displayed and Is the Licensee current?

Has the site registered the food business details with the local council / Shire / relevant government body.

For all employees that are required to hold a “Working with Children” , “Blue card” or Police Check, is there a current copy of the documentation on file?

Are time sheets completed correctly and do the hours recorded match the data entered?