Camp Operations Audit Template - Part 1 of 2

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

FOOD HANDLING AND STORAGE

• Are temperatures of hot served food recorded?

  Yes

  No

  N/A

• Are temperatures of cold served food recorded ?

  Yes

  No

  N/A

• Are temperatures recorded when goods are received?

  Yes

  No

  N/A

• Are end point cooking temperatures recorded?

  Yes

  No

  N/A

• Are all temperature probes within calibration?

  Yes

  No

  N/A

• Is freshly cooked hazardous food chilled safely?

  Yes

  No

  N/A

• Is freshly cooked hazardous food chilled safely?

  Yes

  No

  N/A

• Are all deliveries checked and invoices signed?

  Yes

  No

  N/A

• Is all food protected from contamination?

  Yes

  No

  N/A

• Are raw foods kept separate from cooked foods?

  Yes

  No

  N/A

• Are separate utensils used for cooked and raw foods?

  Yes

  No

  N/A

• Is food thawed safely?

  Yes

  No

  N/A

• Is food within use by dates?

  Yes

  No

  N/A

• Are Allergen Declaration Cards being completed adequately for all meals served?

  Yes

  No

  N/A

• Are Allergen Declaration Cards being completed adequately for all meals served?

  Yes

  No

  N/A

PEST CONTROL

• Are food preparation areas protected from pest and vermin entry (includes sealing of cracks & openings)?

  Yes

  No

  N/A

• Are refuse storage areas kept clean & tidy?

  Yes

  No

  N/A

• Is a Pest Sighting Log used to record pest activity?

  Yes

  No

  N/A

• Is there an effective pest control program in place?

  Yes

  No

  N/A

• Are all pest trapping devices in good order and repair?

  Yes

  No

  N/A

• Are Maintenance Request Forms used when required?

  Yes

  No

  N/A

• Are Maintenance Request Forms used when required?

  Yes

  No

  N/A

• Are pest problems reported immediately?

  Yes

  No

  N/A

KITCHEN AREA

• Are all floors in clean and in good order?

  Yes

  No

  N/A

• Are all drains clear & clean?

  Yes

  No

  N/A

• Are all walls and ceilings clean?

  Yes

  No

  N/A

• Are the range hood filters clean?

  Yes

  No

  N/A

• Are windows and screens clean and in good order?

  Yes

  No

  N/A

• Are windows and screens clean and in good order?

  Yes

  No

  N/A

• Is lighting adequate, clean and in good order?

  Yes

  No

  N/A

• Are work areas tidy as possible/free of obstructions?

  Yes

  No

  N/A

• Is all the waste/garbage removed regularly?

  Yes

  No

  N/A

• Are all benches & shelves clean and stacked correctly?

  Yes

  No

  N/A

• Are ovens/grills/fryers free of grease?

  Yes

  No

  N/A

• Is unused equipment kept clean?

  Yes

  No

  N/A

• Are sinks & taps clean and calcium free?

  Yes

  No

  N/A

• Are sinks & taps clean and calcium free?

  Yes

  No

  N/A

• Is the meat slicer clean and in good order?

  Yes

  No

  N/A

DRY STORE

• Are shelving and racks free of dust, dirt, webs & pests?

  Yes

  No

  N/A

• Are bulk dry goods in storage bins?

  Yes

  No

  N/A

• Is food correctly segregated?

  Yes

  No

  N/A

• Is food within the Use by Date ?

  Date

• Is food within the Use by Date ?

  Date

• Is food stored off the floor?

  Yes

  No

  N/A

FREEZER AND COOLROOM

• Are covings, ceilings and walls clean?

  Yes

  No

  N/A

• Is there adequate shelving & is it clean?

  Yes

  No

  N/A

• Is stock rotation adequate? (ie. use of colour day dots)

  Yes

  No

  N/A

• Are the floors clean and food stored off the floor?

  Yes

  No

  N/A

• Is the food within the use by date?

  Date

• Is the food within the use by date?

  Date

• Are door locks in good order to permit safe egress?

  Yes

  No

  N/A

• Is all food stored off the floor?

  Yes

  No

  N/A

• Are the rooms operating at the correct temperature?

  Yes

  No

  N/A

• Are temperature checks completed at least daily?

  Yes

  No

  N/A

DINING ROOM

• Are the walls & floor clean?

  Yes

  No

  N/A

• Is the tea & coffee area clean & free from spills?

  Yes

  No

  N/A

• Is the tea & coffee area clean & free from spills?

  Yes

  No

  N/A

• Is all equipment clean and free of spills?

  Yes

  No

  N/A

• Is all lighting satisfactory?

  Yes

  No

  N/A

• Are the table tops & chairs clean?

  Yes

  No

  N/A

• Are all the windows & screens clean and in good order?

  Yes

  No

  N/A

• Is the cutlery clean and calcium free?

  Yes

  No

  N/A

• Is the area free of pests?

  Yes

  No

  N/A

• Are all bain maries clean?

  Yes

  No

  N/A

• Are all bain maries clean?

  Yes

  No

  N/A

• Are all benches clean?

  Yes

  No

  N/A

CLEANING PROGRAM

• Is a cleaning roster on display & initialled when completed?

  Yes

  No

  N/A

• Are equipment and surfaces cleaned & sanitised effectively?

  Yes

  No

  N/A

• Are mops and brooms in clean condition & stored correctly?

  Yes

  No

  N/A

• Are detergents & sanitisers stored away from food?

  Yes

  No

  N/A

• Are cloths used correctly and in a sanitary manner?

  Yes

  No

  N/A

• Are cloths used correctly and in a sanitary manner?

  Yes

  No

  N/A

• Is the dishwasher leak free?

  Yes

  No

  N/A

• Is the temperature of the dishwasher rinse water contacting the items IAW the Compass specifications?

  Yes

  No

  N/A

PERSONNEL HEALTH AND HYGIENE

• Do staff possess knowledge of FoodSafe practices?

  Yes

  No

  N/A

• Do staff handle food according to FoodSafe standards?

  Yes

  No

  N/A

• Are single use towels, soap & bin provided at a hand basin?

  Yes

  No

  N/A

• Do staff wash their hands using the correct technique?

  Yes

  No

  N/A

• Are staff wearing the appropriate PPE?

  Yes

  No

  N/A

• If gloves are used, are they used correctly?

  Yes

  No

  N/A

• Are hats worn correctly?

  Yes

  No

  N/A

• Are all staff wearing the correct uniform IAW their sector?

  Yes

  No

  N/A

• Are all fire extinguishes serviced regularly?

  Yes

  No

  N/A

• Have all staff been trained in using extinguishers?

  Yes

  No

  N/A

• Do staff use appropriate manual handling skills?

  Yes

  No

  N/A

• Do staff use appropriate manual handling skills?

  Yes

  No

  N/A

• Are SWP’s available and in use?

  Yes

  No

  N/A

• Are all hazards identified and closed out?

  Yes

  No

  N/A

• Yes

  No

  N/A

RECIEVING RAW MATERIALS

• Are temperatures recorded when goods are received?

  Yes

  No

  N/A

• Are goods arriving at the correct temperature?

  Yes

  No

  N/A

• Are goods placed in appropriate storage on arrival?

  Yes

  No

  N/A

• Are the goods received within their use by dates?

  Yes

  No

  N/A

• Are the goods received by an approved supplier?

  Yes

  No

  N/A

• Is an approved supplier delivering the goods?

  Yes

  No

  N/A

• Are all goods received clearly labelled?

  Yes

  No

  N/A

• Are all goods received clean and undamaged?

  Yes

  No

  N/A

• Is there a procedure to deal with goods not complying?

  Yes

  No

  N/A

FOOD STORAGE

• Are chilled goods stored at less than 5 degrees C?

  Yes

  No

  N/A

• Are frozen goods stored at less than -18 degrees C?

  Yes

  No

  N/A

• Are goods stored in a manner to prevent contamination?

  Yes

  No

  N/A

• Are cooked foods stored separately from raw foods?

  Yes

  No

  N/A

• Is all stored food within the use by date?

  Yes

  No

  N/A

PREPARATION AND PRODUCTION

• Are all fruit and vegetables washed before use?

  Yes

  No

  N/A

• Is cross contamination of all goods avoided?

  Yes

  No

  N/A

• Does food stand at room temperature for more than 30min?

  Yes

  No

  N/A

• Are all food scraps placed in waste bins regularly?

  Yes

  No

  N/A

• Is preparation undertaken in a designated food handling area?

  Yes

  No

  N/A

• Are cooking temperatures measured?

  Yes

  No

  N/A

• Are cooking temperatures recorded in monitoring forms?

  Yes

  No

  N/A

• Is a safe end point cooking temperature attained?

  Yes

  No

  N/A

• Is cook food chilled from 60 degrees C to 5 degrees C within 6hrs?

  Yes

  No

  N/A

• Is post cooking cross contamination avoided?

  Yes

  No

  N/A

SERVICE AND DISTRIBUTION

• Is the temperature of served cold food less than 5oC?

  Yes

  No

  N/A

• Is the temperature of served hot food greater than 60oC?

  Yes

  No

  N/A

• Is the served food prevented from being contaminated?

  Yes

  No

  N/A

• Is surplus food handled appropriately?

  Yes

  No

  N/A

• Are service areas, utensils and equipment clean?

  Yes

  No

  N/A

• Are food delivery vehicles clean and completely sealed?

  Yes

  No

  N/A

• Are delivery drivers dressed appropriately?

  Yes

  No

  N/A

• Is food being transported at a safe temperature?

  Yes

  No

  N/A

CUSTOMER AREA

• Are the dining room walls and floors clean?

  Yes

  No

  N/A

• Is the tea & coffee area clean and free of spills?

  Yes

  No

  N/A

• Is the entrance to the dining room clean?

  Yes

  No

  N/A

• Are the table tops and chairs clean?

  Yes

  No

  N/A

• Is the food within the use by date?

  Date

• Is the cutlery clean and calcium free?

  Yes

  No

  N/A

• Are all bain marie clean?

  Yes

  No

  N/A

• Are the napkin dispensers replenished?

  Yes

  No

  N/A

• Is there any evidence of pests?

  Yes

  No

  N/A

HYGIENE OF PREMISES AND EQUIPMENT

• Is there a pest control program in operation?

  Yes

  No

  N/A

• Are all records of pest control treatments maintained?

  Yes

  No

  N/A

• Is a Pest Sighting Log Form used to document pest activity?

  Yes

  No

  N/A

• Are all floors clean and in good repair?

  Yes

  No

  N/A

• Do all exhaust hood and fans adequately extract fumes?

  Yes

  No

  N/A

• Are the filters of all exhaust hoods clean?

  Yes

  No

  N/A

• Is the water in all hot bain maries clean?

  Yes

  No

  N/A

• Are all taps and sinks clean and not leaking?

  Yes

  No

  N/A

• Is the lighting adequate in all food preparation areas?

  Yes

  No

  N/A

• Are all lights covered by clean diffusers?

  Yes

  No

  N/A

• Are all the chillers clean and tidy?

  Yes

  No

  N/A

• Are all the freezers clean and tidy?

  Yes

  No

  N/A

• Are the chillers storing product at less than 5oC?

  Yes

  No

  N/A

• Are the freezers storing product at less than –18oC?

  Yes

  No

  N/A

• Are the door seals for chillers and freezers in good order?

  Yes

  No

  N/A

• Are all hot plates, stoves, ovens and friers clean?

  Yes

  No

  N/A

• Are dry goods stores clean and tidy?

  Yes

  No

  N/A

• Is food within the dry good stores covered?

  Yes

  No

  N/A

• Is there any evidence of pests within the dry goods store?

  Yes

  No

  N/A

• Are Maintenance Request Forms used to request repair work?

  Yes

  No

  N/A

• Is a Register of Maintenance Requests kept at the site/unit?

  Yes

  No

  N/A

CLEANING AND SANITISING

• Are all work surfaces cleaned and sanitised between products?

  Yes

  No

  N/A

• Are all utensils cleaned and sanitised between products?

  Yes

  No

  N/A

• Are all walls, floors and ceilings clean?

  Yes

  No

  N/A

• Is there a cleaning schedule in place?

  Yes

  No

  N/A

• Are cleaning tasks performed and initialed when completed?

  Yes

  No

  N/A

• Are mops, brooms and other equipment stored appropriately?

  Yes

  No

  N/A

• Is all cutlery and china clean and free from chips and cracks?

  Yes

  No

  N/A

• Is the water temperature of the dish washer higher than 75oC?

  Yes

  No

  N/A

• Are all waste disposal bins clean and in good repair?

  Yes

  No

  N/A

CHEMICALS

• Are chemicals used according to recommended dilution?

  Yes

  No

  N/A

• Are the sanitisers applied according the correct contact time?

  Date

• Are all chemicals labelled correctly?

  Yes

  No

  N/A

• Are they stored in well ventilated area away from food?

  Yes

  No

  N/A

• Is protective equipment supplied and in good condition?

  Yes

  No

  N/A

• Is there chemical handling training provided?

  Yes

  No

  N/A

• Are MSDS and user charts readily available for use?

  Yes

  No

  N/A

STAFF STANDARDS

• Are all sores and cuts covered by brightly coloured bandaids?

  Yes

  No

  N/A

• Are staff wearing suitable and clean clothing?

  Yes

  No

  N/A

• Do staff have short, clean fingernails without nail polish?

  Yes

  No

  N/A

• Are single use towels and soap provided at each hand basin?

  Yes

  No

  N/A

• Do staff wash their hands using the correct technique?

  Yes

  No

  N/A

• Do staff wash their hands between different operations?

  Yes

  No

  N/A

• Do staff wear hair protection to prevent food contamination?

  Yes

  No

  N/A

• Do staff possess knowledge of FoodSafe practices?

  Yes

  No

  N/A

• Are gloves used correctly?

  Yes

  No

  N/A

• Do staff behave positively and receptively to customer needs?

  Yes

  No

  N/A

STAFF PREMISES

• Have specific areas been set aside for staff amenities?

  Yes

  No

  N/A

• Are toilets and wash basins available to staff?

  Yes

  No

  N/A

• Do staff store their clean clothes separately from dirty ones?

  Yes

  No

  N/A

• Are the staff amenities clean?

  Yes

  No

  N/A

• HEALTH, SAFETY & ENVIRONMENT INSPECTION FORM

  Yes

  No

  N/A

QUALITY PROCEDURES/RECORDS

• Are the procedures for food safety available at the site/unit?

  Yes

  No

  N/A

• Have the Temperature Monitoring Forms been completed?

  Yes

  No

  N/A

• Have OFI’s been completed to demonstrate corrective action?

  Yes

  No

  N/A

• Have Supplier Service Reports been completed?

  Yes

  No

  N/A

• Has the Monthy Food Safety Inspections been undertaken?

  Yes

  No

  N/A

• Are Training Records available at the site/unit?

  Yes

  No

  N/A

• Have all customer comments/complaints been fully resolved?

  Yes

  No

  N/A

COMMITMENT TO HEALTH, SAFETY AND ENVIRONMENT

• Are Company Policies displayed in a prominent location?

  Yes

  No

  N/A

• Do employees have an understanding of the content of the Policies?

  Yes

  No

  N/A

• Have all employees received a HSE Handbook?

  Yes

  No

  N/A

• Have all employees completed the “Message Received” Section of the HSE Handbook?

  Yes

  No

  N/A

TRAINING

• Have all employees completed all Company Inductions?

  Yes

  No

  N/A

• Have all employees completed all Company Inductions?

  Yes

  No

  N/A

• Have all employees completed a Workplace (Site) Induction?

  Yes

  No

  N/A

• Have all staff completed manual handling training?

  Yes

  No

  N/A

• Have Site Manager completed Environmental Handbook & awareness training?

  Yes

  No

  N/A

• Have all staff completed chemical safety training?

  Yes

  No

  N/A

• Have all staff attended training in accordance with their Position Description?

  Yes

  No

  N/A

ACCESS/EGRESS

• Are access paths clear?

  Yes

  No

  N/A

• Are access paths defined (signage)?

  Yes

  No

  N/A

• Are prohibited areas barricaded and display warning signs?

  Yes

  No

  N/A

DUST/AIR QUALITY

• Is dust watered down or adequately suppressed?

  Yes

  No

  N/A

• Are stockpiles adequately protected from the wind?

  Yes

  No

  N/A

• Is plant & equipment maintained to minimize emissions?

  Yes

  No

  N/A

COMMUNICATION & CONSULTATION

• Are employees consulted on matters pertaining to health and safety and environment?

  Yes

  No

  N/A

• Are Toolbox Meetings held on a monthly basis (as a minimum)?

  Yes

  No

  N/A

• Is an agenda prepared, register of attendance completed and minutes kept on file?

  Yes

  No

  N/A

• Are the Toolbox Meeting Minutes placed on the Safety Notice Board?

  Yes

  No

  N/A

• Are minutes from the last Regional Health Safety & Environment Steering Committee placed on the Safety Notice Board?

  Yes

  No

  N/A

• Are Hazard Alerts and Safety Solutions placed on the Safety Notice Board?

  Yes

  No

  N/A

• Does the site have at least one ‘environment poster’ accessible to staff and customers?

  Yes

  No

  N/A

HAZARD MANAGEMENT & REPORTING

• Do all staff know how to report hazards?

  Yes

  No

  N/A

• Are OFI Forms available to all employees?

  Yes

  No

  N/A

• Is the OFI Register up to date and regularly reviewed with no outstanding corrective actions?

  Yes

  No

  N/A

• Are warning signs and visual aids appropriate for the working environment?

  Yes

  No

  N/A

RISK ASSESSMENT

• Has a Site Operational Risk Assessment been completed?

  Yes

  No

  N/A

• Has a Manual Handling Risk Assessment been completed?

  Yes

  No

  N/A

• Have all identified hazards been assessed, control measures implemented using the Hierarchy Of Controls Principle?

  Yes

  No

  N/A

FIRST AID/EMERGENCY INJURY

• Has a first aid kit been provided?

  Yes

  No

  N/A

• Has the first aid kit been restocked?

  Yes

  No

  N/A

• Is there a First Aid Officer available when required?

  Yes

  No

  N/A

• Is there a First Aid Officer available when required?

  Yes

  No

  N/A

• Is the first aid kit located in a prominent location?

• Are evacuation procedures in place?

  Yes

  No

  N/A

• Are emergency contacts displayed?

  Yes

  No

  N/A

• Are there fire extinguisher and fire equipment available?

  Yes

  No

  N/A

• Are evacuation procedures in place?

  Yes

  No

  N/A

WORKING AT HEIGHTS

• Is the perimeter protected?

  Yes

  No

  N/A

• Is the perimeter protected?

  Yes

  No

  N/A

• Are there handrails in place?

  Yes

  No

  N/A

• Are all penetrations covered?

  Yes

  No

  N/A

• Is there a fall restraint/arrest system in place?

  Yes

  No

  N/A

• Is the hazard addressed in SWPs?

  Yes

  No

  N/A

HOUSEKEEPING

• Are materials stacked neatly?

  Yes

  No

  N/A

• Is the work area adequately lit?

  Yes

  No

  N/A

• Is the work area adequately lit?

  Yes

  No

  N/A

• Are bins available and in use?

  Yes

  No

  N/A

• Is there signage in place?

  Yes

  No

  N/A

• Are all leads suspended?

  Yes

  No

  N/A

• Are the walkways, stairs and work areas clear?

  Yes

  No

  N/A

NOISE

• Is plant and equipment maintained?

  Yes

  No

  N/A

• Are site hours observed?

  Yes

  No

  N/A

• Are site hours observed?

  Yes

  No

  N/A

• Have noisy works been identified?

  Yes

  No

  N/A

• Is hearing protection available?

  Yes

  No

  N/A

• Is hearing protection being used when required?

  Yes

  No

  N/A

PLANT & EQUIPMENT

• Is plant register current and up to date?

  Date

• Are maintenance records available?

  Yes

  No

  N/A

• Has the Daily Log Book been completed?

  Yes

  No

  N/A

• Do all of the operators possess the appropriate tickets/licences?

  Yes

  No

  N/A

PERSONAL PROTECTIVE EQUIPMENT

• Is the PPE Matrix available to employees?

  Yes

  No

  N/A

• Is PPE made available to employees appropriate for the task being completed?

  Yes

  No

  N/A

• Is PPE being worn correctly?

  Yes

  No

  N/A

• Is the PPE maintained in good condition (Verify)?

  Yes

  No

  N/A

• Is the PPE maintained in good condition (Verify)?

  Yes

  No

  N/A

• Is the PPE Matrix followed and adhered to?

  Yes

  No

  N/A

SAFE WORK PROCEDURES

• SAFE WORK PROCEDURES

  Yes

  No

  N/A

• Are Company Generic SWPs amended to create site specific SWPs?

  Yes

  No

  N/A

• Has a SWP been undertaken for all activities with inherent risk?

  Yes

  No

  N/A

• Are the SWPs regularly undertaken with staff performing tasks with inherent risk?

  Yes

  No

  N/A

• Are SWPs used as the basis for training new staff?

  Yes

  No

  N/A

• Are SWPs made available to all employees?

  Yes

  No

  N/A

• Are SWPs made available to all employees?

  Yes

  No

  N/A

ELECTRICAL SAFETY

• Are all electrical items (portable and stationary) tagged and tested by a licensed electrician?

  Yes

  No

  N/A

• Is the register of tagging current and up to date?

  Date

• Are residual current devices (RCD) fitted to portable electrical equipment?

  Yes

  No

  N/A

• Are residual current devices (RCD) tested & tagged?

  Yes

  No

  N/A

CHEMICAL SAFETY

• Are chemicals correctly segregated?

  Yes

  No

  N/A

• Are MSDS available and stored near chemicals?

  Yes

  No

  N/A

• Are MSDS reviewed with staff during staff meetings?

  Yes

  No

  N/A

• Is the Spill Flow Chart kept in chemical storage areas?

  Yes

  No

  N/A

• Are chemical eye wash stations provided?

  Yes

  No

  N/A

• Are spill kits and chemical eye wash stations regularly inspected/maintained?

  Yes

  No

  N/A

HAZARDOUS SUBSTANCES & DANGEROUS GOODS

• Is the register up to date?

  Date

• Are MSDS available and stored near chemicals?

  Yes

  No

  N/A

• Are MSDS reviewed with staff when developing SWPs?

  Yes

  No

  N/A

• Are storage areas bunded?

  Yes

  No

  N/A

• Are staff trained on how to use “Danger Tags” and “Out of Service Tags”?

  Yes

  No

  N/A

MAINTENANCE

• Are “Out of Service” Tags and “Danger Tags” available for equipment requiring maintenance?

  Yes

  No

  N/A

• Are staff trained on how to use “Out of Service” Tags and “Danger Tags”?

  Yes

  No

  N/A

• Is the Register of Inspection, Measuring and Test Equipment (IMTE) current and up to date?

  Date

MANUAL HANDLING

• Are all staff following correct lifting techniques?

  Yes

  No

  N/A

• Are trolleys being used to transport goods?

  Yes

  No

  N/A

• Are items (greater than 5 kg) being stacked on shelves below shoulder height?

  Yes

  No

  N/A

• Is job rotation being undertaken?

  Yes

  No

  N/A

• Is job rotation being undertaken?

  Yes

  No

  N/A

• Have all staff completed manual handling training?

  Yes

  No

  N/A

INCIDENT REPORTING & INVESTIGATION

• Are all employees familiar with Company Incident Reporting procedures?

  Yes

  No

  N/A

• Are incidents reported within 24 hours of the incident occurring?

  Yes

  No

  N/A

• Have all corrective actions from incident investigations been actioned and completed?

  Yes

  No

  N/A

STORMWATER/RUN OFF

• Are silt control fences in place?

  Yes

  No

  N/A

• Are stormwater inlets protected?

  Yes

  No

  N/A

• Are any discharges contained?

  Yes

  No

  N/A

VEGETATION

• Is there fencing around the drip line of retained trees?

  Yes

  No

  N/A

• Is all material stored outside of the drip line?

  Yes

  No

  N/A

WASTE MANAGEMENT

• Is there a Waste Management Plan in place?

  Yes

  No

  N/A

• Are waste contractor records available if required?

  Yes

  No

  N/A

• Are bins for litter/cigarette butts/other available?

  Yes

  No

  N/A

• Are hazardous wastes captured and correctly disposed of e.g. paint sludge/contaminated soil/other as well as according to site’s collection schedules?

  Yes

  No

  N/A

• Is waste currently disposed in the correct bin? Are site grounds kept tidy?

  Yes

  No

  N/A

PUBLIC PROTECTION

• Is overhead protection provided if required?

  Yes

  No

  N/A

• Is the work area secured from the public?

  Yes

  No

  N/A