BP Operational Food Safety Check

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Previous Inspection

• Has previous check been reviewed?

  Yes

  No

  N/A

• Have all actions from previous check been completed?

  Yes

  No

  N/A

Documentation

• Is the food safety program available at store?<br>Is it the current version (1)?

  Yes

  No

  N/A

• Does the store have at least 3 months of completed Food Safety Records on site?<br>Heated Bake Sheets, Activity Planners.

  Yes

  No

  N/A

• Is the Registration Certificate (Food License) displayed and up to date?<br>(NSW in the managers office)

  Yes

  No

  N/A

• Is the Food Records Temperature Book complete?<br>(ie: no gaps SM weekly verification & corrective actions/follow up)

  Yes

  No

  N/A

• Is the Food Receival Log complete with no deliveries missing? (check 1 weeks invoices)

  Yes

  No

  N/A

• Is the Pest Control Folder complete with all quarterly audits available for the last 12 months?

  Yes

  No

  N/A

• Is the thermometer calibration record complete? <br>Is it within the correct range and working correctly? Check at least the last 3 months records. (+/-1c)

  Yes

  No

  N/A

Receiving Food

• Are food deliveries being recorded within correct temperature ranges with non conformances being documented?

  Yes

  No

  N/A

• Is food packaging and labeling being checked at delivery and all faulty product recorded and rejected?

  Yes

  No

  N/A

• Is the product checked for signs of temperature abuse at time of delivery? <br>(ice build up, excessive moisture, separation of product, bloating etc)

  Yes

  No

  N/A

• Are staff able to correctly detail the process on how to take temperatures upon delivery? Can they explain what to do if the infra-red temperature is 0.5c or more outside range? (5.5)

  Yes

  No

  N/A

• Is stock rotated after delivery? FIFO

  Yes

  No

  N/A

Temperature Control

Chilled

• Sandwich Cabinet 0-5c

  Yes

  No

  N/A

• Cafe milk fridge 0-5c or 2GO fresh milk

  Yes

  No

  N/A

• Dairy cabinet (c-store top left side and the top right side 0-5c)

  Yes

  No

  N/A

• Cool Room walk in 0-5c

  Yes

  No

  N/A

• Other Food Display 0-5c

  Yes

  No

  N/A

• Was there any sign of temperature abuse?

  Yes

  No

  N/A

• Does the store comply with individual planograms in chilled units?<br>(prevents over crowding and ensures air flow is not restricted)

  Yes

  No

  N/A

Frozen

• C-Store Frozen temp -15c or below

  Yes

  No

  N/A

• Back of house freezer -15c or below

  Yes

  No

  N/A

• Ice Cream -15c or below

  Yes

  No

  N/A

• Extra freezer unit -15c or below

  Yes

  No

  N/A

Heated

• Pie cabinet 65c-85c

  Yes

  No

  N/A

• Pie Core Display Temperature 65c+<br>Are products labelled with timer tags?

  Yes

  No

  N/A

• Pie core from oven 75c+<br>For quality reasons pies should not have an internal temperature above 90c.

  Yes

  No

  N/A

• No temperature critical product is to be stored in grab and go units, does the store comply?

  Yes

  No

  N/A

Cleanliness

• Are sandwich display cabinets clean?

  Yes

  No

  N/A

• Are heated (pie) cabinets clean?

  Yes

  No

  N/A

• Are ambient units clean?

  Yes

  No

  N/A

• Is there evidence of grime & gross build up?

  Yes

  No

  N/A

• Are the tongs and holders clean?

  Yes

  No

  N/A

• Are floors clean under the display units and fridges?

  Yes

  No

  N/A

• Are the benches and preparation areas clean and free of build up? Are benches in good repair? (not cracked, chipped)

  Yes

  No

  N/A

• Is the coffee machine clean and steam arms wiped?

  Yes

  No

  N/A

• Are cupboards and floors free of dirt build up, coffee spills and grinds?

  Yes

  No

  N/A

• Is the walk in tidy, no stock on the floor? Are the fans, ceiling clean and no rubbish on the floors?

  Yes

  No

  N/A

• Are the floors clean and in good repair in all food areas?

  Yes

  No

  N/A

• Is the hand wash sink clean?

  Yes

  No

  N/A

• Are the hand wash areas used solely for hand washing?

  Yes

  No

  N/A

• Is warm potable water available?

  Yes

  No

  N/A

• Are only approved liquid hand washing soap and paper towels available and utilised?

  Yes

  No

  N/A

• Are the food storage areas clean and tidy? <br>This area is not to be used for the storage of CSR items (ie: bags, personal items)

  Yes

  No

  N/A

• Are all food products stored off the floor?<br>Including food packaging.

  Yes

  No

  N/A

• Are freezer floors clean and free of ice build up?

  Yes

  No

  N/A

• Are the freezer load lines adhered to and no products stored on the floor? Is the product covered?

  Yes

  No

  N/A

Compliance

• Is the thermometer BP approved?

  Yes

  No

  N/A

• Are only BP approved chemicals being used?

  Yes

  No

  N/A

• Does the store have all food chemical MSDS?<br>Are they less than 5 years old?

  Yes

  No

  N/A

• Are Chemicals kept separate from food products and food storage areas?

  Yes

  No

  N/A

• Are all fixtures, fittings and equipment in the food premises In a good state of repair and working order?

  Yes

  No

  N/A

• Are all light covers in place in the food area?<br>(Including storage areas)

  Yes

  No

  N/A

• Is the thermometer washed then sanitised with an alcohol swab between uses?

  Yes

  No

  N/A

• Are temperature critical products defrosted in the cool room/refrigerator that does not affect the safety of food?

  Yes

  No

  N/A

• Are correct 'use by' dates being applied to products?<br>(muffins, cookies, slices and opened soy milk)

  Yes

  No

  N/A

• Are food products within Shelf Life (best before or use by date)

  Yes

  No

  N/A

Food Handlers

• Do all employees understand their responsibilities & legal obligations in relation to food handling?<br>(illness, food handling food poisoning, complaints)

  Yes

  No

  N/A

• Are staff appropriately dressed, groomed, with minimal jewellery, clean uniforms and hair restrained, etc?

  Yes

  No

  N/A

• Are food handling procedures followed and gloves worn when required?

  Yes

  No

  N/A

• Are staff hygiene practices reflective of the FSP?<br>(Refer to FSP)

  Yes

  No

  N/A

• Do staff follow process guides and reference cards, are jobs signed off?

  Yes

  No

  N/A

• Are product ingredient books available and most up to date version available?

  Yes

  No

  N/A

Store Actions arising from Check

• Actions

Signatures

• Store Representative

  Sign

• BP Representative

  Sign