Audit Food Safety & Hygiene cox Pez wiggs

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Delivery division 5 Safe Food Australia 3.2.3

• Food delivery temperatures recorded

  Yes

  No

  N/A

• Condition of delivery vehicles.

  Yes

  No

  N/A

• Deliveries not left unattended, uncovered, etc

  Yes

  No

  N/A

Storage. Division 3 Safe Food Australia 3.2.2

• Chilled/ frozen food stored without delay

  Yes

  No

  N/A

• Store room in clean & tidy condition

  Yes

  No

  N/A

Refrigerated / Freezer Storage Division 3 Safe Food Australia 3.2.2

• High risk chilled food stored @ or below +5 deg

  Yes

  No

  N/A

• Frozen food storage @ -1deg C or colder

  Yes

  No

  N/A

• In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  Yes

  No

  N/A

• Refrigerators not stocked/overloaded

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

• All "open foods" stored correctly and day stamped

  Yes

  No

  N/A

Dry Storage area

• Storage temperature is appropriate

  Yes

  No

  N/A

• No open dried goods

  Yes

  No

  N/A

• Food not stored near chemicals

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

• No out of date dried goods identified

  Yes

  No

  N/A

• Is storage area clean and free from pests

  Yes

  No

  N/A

Sanitisation

• Adequate supplies of sanitiser available & used

  Yes

  No

  N/A

• Correct application of sanitiser & staff appropriately trained

  Yes

  No

  N/A

• Chemical hazard information available

  Yes

  No

  N/A

• Chemical storage area designated

  Yes

  No

  N/A

• PPE available and used in accordance with regulations

  Yes

  No

  N/A

Initial Food Preparation

• Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions

  Yes

  No

  N/A

Temperature Monitoring Procedures

• Probe used to check fridge & freezer temperatures

  Yes

  No

  N/A

• Frequency check in line with company procedures (or at least twice a day)

  Yes

  No

  N/A

• Probe calibrated monthly & checks recorded

  Yes

  No

  N/A

Temperature Records

• Food deliveries (chilled & frozen)

  Yes

  No

  N/A

• All refrigerators

  Yes

  No

  N/A

• All freezers

  Yes

  No

  N/A

Food processing

• System of Temperature logs and recording prep

  Yes

  No

  N/A

• System of temperature logs and recording food display

  Yes

  No

  N/A

Personal Hygiene Standards

• Finger nails are short, unpolished & clean

  Yes

  No

  N/A

• Good personal hygiene practices being followed (seen @ time of inspection)

  Yes

  No

  N/A

Bad Habits

• Staff not eating or drinking in food areas

  Yes

  No

  N/A

• Staff not coughing / sneezing over food, etc

  Yes

  No

  N/A

• Staff not fondling hair, picking nose, scratching, etc

  Yes

  No

  N/A

Hair

• Suitable head covering provided & worn for all working within the food preparation area & food rooms

  Yes

  No

  N/A

Hand Washing

• Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

  Yes

  No

  N/A

• Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands

  Yes

  No

  N/A

• Only approved jewellery worn

  Yes

  No

  N/A

Handling Food

• Clean Serving spoons / Utensils used wherever possible

  Yes

  No

  N/A

• Are food handling gloves provided

  Yes

  No

  N/A

Smoking

• Suitable external segregated smoking areas provided

  Yes

  No

  N/A

Wounds

• Open sores, cuts, or splints & bandages on hands are completely covered while handling food.

  Yes

  No

  N/A

• No open wounds, sores, etc noted.

  Yes

  No

  N/A

Staff illness

• Management fully aware of procedures to follow in the event of staff illness

  Yes

  No

  N/A

• Catering staff fully aware of procedures to follow in the event of illness

  Yes

  No

  N/A

Maintenance

• Defect reporting system in place

  Yes

  No

  N/A

• System for actioning urgent defects in place

  Yes

  No

  N/A

• Is there preventative maintenance operations in place

  Yes

  No

  N/A

• Refrigerator & freezer doors seals

  Yes

  No

  N/A

• All surfaces impervious

  Yes

  No

  N/A

• Electric Fitting in good repair

  Yes

  No

  N/A

Pest Control

• Pest control contract in operation

  Yes

  No

  N/A

• Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc

  Yes

  No

  N/A

• Was there a active infestation noted

  Yes

  No

  N/A

Cleaning schedule, etc

• Cleaning schedule on display & implemented

  Yes

  No

  N/A

• Schedule monitored daily & checks recorded

  Yes

  No

  N/A

• Is a laundry service available

  Yes

  No

  N/A

Cleaning Standards

• Floors & walls / floor / equipment junctions

  Yes

  No

  N/A

• Cooking equipment, including ovens, grills, fryers, etc

  Yes

  No

  N/A

• Internal surfaces of refrigerators &freezers

  Yes

  No

  N/A

• Food preparation equipment, e.g. Food slicers, mixers, etc

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards

  Yes

  No

  N/A

Waste Management

• Have all waste products been identified & assessed ie, wet waste, oil,

  Yes

  No

  N/A

• Disposed of through authorised waste disposal company

  Yes

  No

  N/A

Staff change rooms and toilets

• Provision of adequate facilities for staff

  Yes

  No

  N/A

• Provision of adequate facilities for others

  Yes

  No

  N/A

• Clean

  Yes

  No

  N/A

• Provision of suitable washing / drying facilities

  Yes

  No

  N/A

• Hot & cold running water

  Yes

  No

  N/A

• Auditor signature

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• Auditee signature

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