Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Food Safety Inspection Form
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FOOD HANDLING AND STORAGE
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Are temperatures of hot served food recorded?
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Are temperatures of cold served food recorded ?
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Are temperatures recorded when goods are received?
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Are end point cooking temperatures recorded?
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Are all temperature probes within calibration?
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Is freshly cooked hazardous food chilled safely?
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Is freshly cooked hazardous food chilled safely?
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Are all deliveries checked and invoices signed?
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Is all food protected from contamination?
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Are raw foods kept separate from cooked foods?
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Are separate utensils used for cooked and raw foods?
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Is food thawed safely?
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Is food within use by dates?
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Are Allergen Declaration Cards being completed adequately for all meals served?
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Are Allergen Declaration Cards being completed adequately for all meals served?
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CONTROL
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Are food preparation areas protected from pest and vermin entry (includes sealing of cracks & openings)?
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Are refuse storage areas kept clean & tidy?
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Is there an effective pest control program in place?
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Is a Pest Sighting Log used to record pest activity?
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Are all pest trapping devices in good order and repair?
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Are Maintenance Request Forms used when required?
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Are Maintenance Request Forms used when required?
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Are pest problems reported immediately?
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KITCHEN AREA
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Are all floors in clean and in good order?
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Are all drains clear & clean?
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Are all walls and ceilings clean?
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Are the range hood filters clean?
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Are windows and screens clean and in good order?
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Are windows and screens clean and in good order?
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Is lighting adequate, clean and in good order?
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Are work areas tidy as possible/free of obstructions?
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Is all the waste/garbage removed regularly?
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Are all benches & shelves clean and stacked correctly?
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Are ovens/grills/fryers free of grease?
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Is unused equipment kept clean?
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Are sinks & taps clean and calcium free?
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Are sinks & taps clean and calcium free?
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Is the meat slicer clean and in good order?
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LOCATION/ITEM/ACTIVITY
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Comment/Any Hazards?
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Dry Store
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Are shelving and racks free of dust, dirt, webs & pests?
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Are bulk dry goods in storage bins?
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Is food correctly segregated?
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Is food within the Use by Date ?
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Is food within the Use by Date ?
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Is food stored off the floor?
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Freezer and Coolroom
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Are covings, ceilings and walls clean?
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Is there adequate shelving & is it clean?
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Is stock rotation adequate? (ie. use of colour day dots)
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Are the floors clean and food stored off the floor?
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Is the food within the use by date?
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Is the food within the use by date?
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Are door locks in good order to permit safe egress?
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Is all food stored off the floor?
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Are the rooms operating at the correct temperature?
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Are temperature checks completed at least daily?
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DINING ROOM
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Are the walls & floor clean?
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Is the tea & coffee area clean & free from spills?
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Is the tea & coffee area clean & free from spills?
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Is all equipment clean and free of spills?
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Is all lighting satisfactory?
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Are the table tops & chairs clean?
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Are all the windows & screens clean and in good order?
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Is the cutlery clean and calcium free?
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Is the area free of pests?
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Are all bain maries clean?
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Are all bain maries clean?
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Are all benches clean?
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CLEANING PROGRAM
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Is a cleaning roster on display & initialled when completed?
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Are equipment and surfaces cleaned & sanitised effectively?
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Are mops and brooms in clean condition & stored correctly?
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Are detergents & sanitisers stored away from food?
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Are cloths used correctly and in a sanitary manner?
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Are cloths used correctly and in a sanitary manner?
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Is the dishwasher leak free?
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Is the temperature of the dishwasher rinse water contacting the items IAW the Compass specifications?
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PERSONNEL HEALTH & HYGIENE
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Do staff possess knowledge of FoodSafe practices?
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Do staff handle food according to FoodSafe standards?
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Are single use towels, soap & bin provided at a hand basin?
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Do staff wash their hands using the correct technique?
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Do staff wash their hands using the correct technique?
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Are staff wearing the appropriate PPE?
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If gloves are used, are they used correctly?
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Are hats worn correctly?
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Are all staff wearing the correct uniform IAW their sector?
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Are all fire extinguishes serviced regularly?
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Have all staff been trained in using extinguishers?
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Do staff use appropriate manual handling skills?
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Do staff use appropriate manual handling skills?
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Are SWP’s available and in use?
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Are all hazards identified and closed out?
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HEALTH AND FOOD SAFETY INDEX
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ITEM
ACTIVITY
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RECEIVING RAW MATERIALS
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Are temperatures recorded when hazardous food is received?
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Are goods arriving at the correct temperature?
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Are goods placed into appropriate storage upon arrival?
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Are the goods received within their use by dates?
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Are the goods received from an Approved Supplier?
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Is an approved supplier delivering the goods?
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Are all goods received clearly labelled?
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Are all goods received clean and undamaged?
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Is there a procedure to deal with goods not complying?
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FOOD STORAGE
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Are chilled goods stored at less than 5oC?
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Are frozen goods stored at less than –18oC?
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Are goods stored in a manner which prevents contamination?
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Are cooked foods stored separately from raw foods?
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Is all stored food within the use by date?
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PREPARATION AND PRODUCTION
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Are all fruit and vegetables washed before use?
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Is cross-contamination of all goods avoided?
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Does food stand at room temperature for more than 30 min?
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Are all food scraps placed in waste bins regularly?
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Is preparation undertaken in a designated food handling area?
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Are cooking temperatures measured ?
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Are cooking temperatures recorded in the Monitoring Forms?
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Is a safe end point cooking temperature attained?
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Is cooked food chilled from 60oC to 5oC within 6 hours?
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Is post-cooking cross contamination avoided?
SERVICE AND DISTRIBUTION
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Is the temperature of served cold food less than 5oC?
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Is the temperature of served hot food greater than 60oC?
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Is the served food prevented from being contaminated?
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Is surplus food handled appropriately?
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Are service areas, utensils and equipment clean?
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Are food delivery vehicles clean and completely sealed?
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Are delivery drivers dressed appropriately?
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Is food being transported at a safe temperature?
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CUSTOMER AREA
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Are the dining room walls and floors clean?
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Is the tea & coffee area clean and free of spills?
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Is the entrance to the dining room clean?
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Are the table tops and chairs clean?
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Is the food within the use by date?
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Is the cutlery clean and calcium free?
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Are all bain marie clean?
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Are the napkin dispensers replenished?
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Is there any evidence of pests?
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HYGIENE OF PREMISES AND EQUIPMENT
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Is there a pest control program in operation?
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Are all records of pest control treatments maintained?
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Is a Pest Sighting Log Form used to document pest activity?
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Are all floors clean and in good repair?
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Do all exhaust hood and fans adequately extract fumes?
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Are the filters of all exhaust hoods clean?
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Is the water in all hot bain maries clean?
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Are all taps and sinks clean and not leaking?
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Is the lighting adequate in all food preparation areas?
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Are all lights covered by clean diffusers?
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Are all the chillers clean and tidy?
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Are all the freezers clean and tidy?
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Are the chillers storing product at less than 5oC?
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Are the freezers storing product at less than –18oC?
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Are the door seals for chillers and freezers in good order?
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Are all hot plates, stoves, ovens and friers clean?
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Are dry goods stores clean and tidy?
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Is food within the dry good stores covered?
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Is there any evidence of pests within the dry goods store?
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Are Maintenance Request Forms used to request repair work?
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Is a Register of Maintenance Requests kept at the site/unit?
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CLEANING AND SANITISING
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Are all work surfaces cleaned and sanitised between products?
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Are all utensils cleaned and sanitised between products?
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Are all walls, floors and ceilings clean?
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Is there a cleaning schedule in place?
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Are cleaning tasks performed and initialed when completed?
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Are mops, brooms and other equipment stored appropriately?
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Is all cutlery and china clean and free from chips and cracks?
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Is the water temperature of the dish washer higher than 75oC?
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Are all waste disposal bins clean and in good repair?
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Chemicals
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Are chemicals used according to recommended dilution?
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Are the sanitisers applied according the correct contact time?
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Are all chemicals labelled correctly?
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Are they stored in well ventilated area away from food?
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Is protective equipment supplied and in good condition?
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Is there chemical handling training provided?
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Are MSDS and user charts readily available for use?
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STAFF STANDARDS
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Are all sores and cuts covered by brightly coloured bandaids?
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Are staff wearing suitable and clean clothing?
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Do staff have short, clean fingernails without nail polish?
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Are single use towels and soap provided at each hand basin?
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Do staff wash their hands using the correct technique?
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Do staff wash their hands between different operations?
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Do staff wear hair protection to prevent food contamination?
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Do staff possess knowledge of FoodSafe practices?
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Are gloves used correctly?
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Do staff behave positively and receptively to customer needs?
STAFF PREMISES
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Have specific areas been set aside for staff amenities?
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Are toilets and wash basins available to staff?
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Do staff store their clean clothes separately from dirty ones?
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Are the staff amenities clean?
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QUALITY PROCEDURES/RECORDS
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Are the procedures for food safety available at the site/unit?
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Have the Temperature Monitoring Forms been completed?
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Have OFI’s been completed to demonstrate corrective action?
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Have Supplier Service Reports been completed?
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Has the Monthy Food Safety Inspections been undertaken?
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Are Training Records available at the site/unit?
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Have all customer comments/complaints been fully resolved?
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HEALTH, SAFETY & ENVIRONMENT INSPECTION FORM
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LOCATION/ITEM/ACTIVITY
LOCATION/ITEM/ACTIVITY
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Comment/Any Hazards?
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COMMITMENT TO HEALTH, SAFETY AND ENVIRONMENT
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Are Company Policies displayed in a prominent location?
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Do employees have an understanding of the content of the Policies?
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Have all employees received a HSE Handbook?
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Have all employees completed the “Message Received” Section of the HSE Handbook?
TRAINING
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Have all employees completed all Company Inductions?
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Have all employees completed all Company Inductions?
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Have all employees completed a Workplace (Site) Induction?
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Have all staff completed manual handling training?
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Have Site Manager completed Environmental Handbook & awareness training?
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Have all staff completed chemical safety training?
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Have all staff attended training in accordance with their Position Description?
ACCESS/EGRESS
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Are access paths clear?
Are access paths clear?
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Are access paths defined (signage)?
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Are prohibited areas barricaded and display warning signs?
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DUST/AIR QUALITY
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Is dust watered down or adequately suppressed?
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Are stockpiles adequately protected from the wind?
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Is plant & equipment maintained to minimize emissions?
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COMMUNICATION & CONSULTATION
COMMUNICATION & CONSULTATION
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Are employees consulted on matters pertaining to health and safety and environment?
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Are Toolbox Meetings held on a monthly basis (as a minimum)?
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Is an agenda prepared, register of attendance completed and minutes kept on file?
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Are the Toolbox Meeting Minutes placed on the Safety Notice Board?
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Are minutes from the last Regional Health Safety & Environment Steering Committee placed on the Safety Notice Board?
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Are Hazard Alerts and Safety Solutions placed on the Safety Notice Board?
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COMMUNICATION & CONSULTATION
COMMUNICATION & CONSULTATION
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Does the site have at least one ‘environment poster’ accessible to staff and customers?
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HAZARD MANAGEMENT & REPORTING
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Do all staff know how to report hazards?
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Are OFI Forms available to all employees?
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Is the OFI Register up to date and regularly reviewed with no outstanding corrective actions?
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Are warning signs and visual aids appropriate for the working environment?
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RISK ASSESSMENT
RISK ASSESSMENT
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Has a Site Operational Risk Assessment been completed?
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Has a Manual Handling Risk Assessment been completed?
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Have all identified hazards been assessed, control measures implemented using the Hierarchy Of Controls Principle?
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FIRST AID/EMERGENCY INJURY
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Has a first aid kit been provided?
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Has the first aid kit been restocked?
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Is there a First Aid Officer available when required?
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Is there a First Aid Officer available when required?
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Is the first aid kit located in a prominent location?
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Are evacuation procedures in place?
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Are emergency contacts displayed?
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Are there fire extinguisher and fire equipment available?
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Are evacuation procedures in place?
WORKING AT HEIGHTS
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Is the perimeter protected?
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Is the perimeter protected?
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Are there handrails in place?
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Are all penetrations covered?
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Is there a fall restraint/arrest system in place?
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Is the hazard addressed in SWPs?
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HOUSEKEEPING
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Are materials stacked neatly?
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Is the work area adequately lit?
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Is the work area adequately lit?
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Are bins available and in use?
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Is there signage in place?
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Are all leads suspended?
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Are the walkways, stairs and work areas clear?
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NOISE
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Is plant and equipment maintained?
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Are site hours observed?
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Are site hours observed?
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Have noisy works been identified?
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Is hearing protection available?
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Is hearing protection being used when required?
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PLANT & EQUIPMENT
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Is plant register current and up to date?
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Are maintenance records available?
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PLANT & EQUIPMENT
PLANT & EQUIPMENT
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Has the Daily Log Book been completed?
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Do all of the operators possess the appropriate tickets/licences?
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PERSONAL PROTECTIVE EQUIPMENT
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Is the PPE Matrix available to employees?
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Is PPE made available to employees appropriate for the task being completed?
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Is PPE being worn correctly?
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Is the PPE maintained in good condition (Verify)?
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Is the PPE maintained in good condition (Verify)?
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Is the PPE Matrix followed and adhered to?
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SAFE WORK PROCEDURES
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Are Company Generic SWPs amended to create site specific SWPs?
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Has a SWP been undertaken for all activities with inherent risk?
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Are the SWPs regularly undertaken with staff performing tasks with inherent risk?
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Are SWPs used as the basis for training new staff?
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Are SWPs made available to all employees?
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Are SWPs made available to all employees?
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ELECTRICAL SAFETY
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Are all electrical items (portable and stationary) tagged and tested by a licensed electrician?
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Is the register of tagging current and up to date?
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Are residual current devices (RCD) fitted to portable electrical equipment?
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Are residual current devices (RCD) tested & tagged?
CHEMICAL SAFETY
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Are chemicals correctly segregated?
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Are chemicals correctly segregated?
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Are MSDS available and stored near chemicals?
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Are MSDS reviewed with staff during staff meetings?
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Is the Spill Flow Chart kept in chemical storage areas?
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Are chemical eye wash stations provided?
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Are spill kits and chemical eye wash stations regularly inspected/maintained?
HAZARDOUS SUBSTANCES & DANGEROUS GOODS
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Is the register up to date?
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Is the register up to date?
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Are MSDS available and stored near chemicals?
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Are MSDS reviewed with staff when developing SWPs?
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Are storage areas bunded?
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Are staff trained on how to use “Danger Tags” and “Out of Service Tags”?
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MAINTENANCE
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Are “Out of Service” Tags and “Danger Tags” available for equipment requiring maintenance?
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MAINTENANCE
MAINTENANCE
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Are staff trained on how to use “Out of Service” Tags and “Danger Tags”?
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Is the Register of Inspection, Measuring and Test Equipment (IMTE) current and up to date?
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MANUAL HANDLING
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Are all staff following correct lifting techniques?
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Are trolleys being used to transport goods?
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Are items (greater than 5 kg) being stacked on shelves below shoulder height?
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Is job rotation being undertaken?
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Is job rotation being undertaken?
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Have all staff completed manual handling training?
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INCIDENT REPORTING & INVESTIGATION
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Are all employees familiar with Company Incident Reporting procedures?
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Are incidents reported within 24 hours of the incident occurring?
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Have all corrective actions from incident investigations been actioned and completed?
STORMWATER/RUN OFF
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Are silt control fences in place?
Are silt control fences in place?
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Are stormwater inlets protected?
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Are any discharges contained?
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VEGETATION
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Is there fencing around the drip line of retained trees?
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Is all material stored outside of the drip line?
WASTE MANAGEMENT
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Is there a Waste Management Plan in place?
Is there a Waste Management Plan in place?
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Are waste contractor records available if required?
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Are bins for litter/cigarette butts/other available?
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Are hazardous wastes captured and correctly disposed of e.g. paint sludge/contaminated soil/other as well as according to site’s collection schedules?
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Is waste currently disposed in the correct bin? Are site grounds kept tidy?
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PUBLIC PROTECTION
Is the work area secured from the public?
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Is overhead protection provided if required?