Title Page

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FOOD SAFETY AND INSPECTION

FOOD HANDLING AND STORAGE

  • Are temperatures of hot served food recorded?

  • Are temperatures of cold served food recorded ?

  • Are temperatures recorded when goods are received?

  • Are end point cooking temperatures recorded?

  • Are all temperature probes within calibration?

  • Is freshly cooked hazardous food chilled safely?

  • Is freshly cooked hazardous food chilled safely?

  • Are all deliveries checked and invoices signed?

  • Is all food protected from contamination?

  • Are raw foods kept separate from cooked foods?

  • Are separate utensils used for cooked and raw foods?

  • Is food thawed safely?

  • Is food within use by dates?

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

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

PEST CONTROL

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

  • Are refuse storage areas kept clean & tidy?

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

  • Is there an effective pest control program in place?

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

  • Are Maintenance Request Forms used when required?

  • Are Maintenance Request Forms used when required?

  • Are pest problems reported immediately?

KITCHEN AREA

  • Are all floors in clean and in good order?

  • Are all drains clear & clean?

  • Are all walls and ceilings clean?

  • Are the range hood filters clean?

  • Are windows and screens clean and in good order?

  • Are windows and screens clean and in good order?

  • Is lighting adequate, clean and in good order?

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

  • Is all the waste/garbage removed regularly?

  • Are all benches & shelves clean and stacked correctly?

  • Are ovens/grills/fryers free of grease?

  • Is unused equipment kept clean?

  • Are sinks & taps clean and calcium free?

  • Are sinks & taps clean and calcium free?

  • Is the meat slicer clean and in good order?

DRY STORE

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

  • Are bulk dry goods in storage bins?

  • Is food correctly segregated?

  • Is food within the Use by Date ?

  • Is food within the Use by Date ?

  • Is food stored off the floor?

FREEZER AND COOLROOM

  • Are covings, ceilings and walls clean?

  • Is there adequate shelving & is it clean?

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

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

  • Is the food within the use by date?

  • Is the food within the use by date?

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

  • Is all food stored off the floor?

  • Are the rooms operating at the correct temperature?

  • Are temperature checks completed at least daily?

DINING ROOM

  • Are the walls & floor clean?

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

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

  • Is all equipment clean and free of spills?

  • Is all lighting satisfactory?

  • Are the table tops & chairs clean?

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

  • Is the cutlery clean and calcium free?

  • Is the area free of pests?

  • Are all bain maries clean?

  • Are all bain maries clean?

  • Are all benches clean?

CLEANING PROGRAM

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

  • Are equipment and surfaces cleaned & sanitised effectively?

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

  • Are detergents & sanitisers stored away from food?

  • Are cloths used correctly and in a sanitary manner?

  • Are cloths used correctly and in a sanitary manner?

  • Is the dishwasher leak free?

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

PERSONNEL HEALTH AND HYGIENE

  • Do staff possess knowledge of FoodSafe practices?

  • Do staff handle food according to FoodSafe standards?

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

  • Do staff wash their hands using the correct technique?

  • Are staff wearing the appropriate PPE?

  • If gloves are used, are they used correctly?

  • Are hats worn correctly?

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

  • Are all fire extinguishes serviced regularly?

  • Have all staff been trained in using extinguishers?

  • Do staff use appropriate manual handling skills?

  • Do staff use appropriate manual handling skills?

  • Are SWP’s available and in use?

  • Are all hazards identified and closed out?

HEALTH AND FOOD SAFETY INDEX

RECIEVING RAW MATERIALS

  • Are temperatures recorded when goods are received?

  • Are goods arriving at the correct temperature?

  • Are goods placed in appropriate storage on arrival?

  • Are the goods received within their use by dates?

  • Are the goods received by an approved supplier?

  • Is an approved supplier delivering the goods?

  • Are all goods received clearly labelled?

  • Are all goods received clean and undamaged?

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

FOOD STORAGE

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

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

  • Are goods stored in a manner to prevent contamination?

  • Are cooked foods stored separately from raw foods?

  • Is all stored food within the use by date?

PREPARATION AND PRODUCTION

  • Are all fruit and vegetables washed before use?

  • Is cross contamination of all goods avoided?

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

  • Are all food scraps placed in waste bins regularly?

  • Is preparation undertaken in a designated food handling area?

  • Are cooking temperatures measured?

  • Are cooking temperatures recorded in monitoring forms?

  • Is a safe end point cooking temperature attained?

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

  • Is post cooking cross contamination avoided?

SERVICE AND DISTRIBUTION

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

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

  • Is the served food prevented from being contaminated?

  • Is surplus food handled appropriately?

  • Are service areas, utensils and equipment clean?

  • Are food delivery vehicles clean and completely sealed?

  • Are delivery drivers dressed appropriately?

  • Is food being transported at a safe temperature?

CUSTOMER AREA

  • Are the dining room walls and floors clean?

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

  • Is the entrance to the dining room clean?

  • Are the table tops and chairs clean?

  • Is the food within the use by date?

  • Is the cutlery clean and calcium free?

  • Are all bain marie clean?

  • Are the napkin dispensers replenished?

  • Is there any evidence of pests?

HYGIENE OF PREMISES AND EQUIPMENT

  • Is there a pest control program in operation?

  • Are all records of pest control treatments maintained?

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

  • Are all floors clean and in good repair?

  • Do all exhaust hood and fans adequately extract fumes?

  • Are the filters of all exhaust hoods clean?

  • Is the water in all hot bain maries clean?

  • Are all taps and sinks clean and not leaking?

  • Is the lighting adequate in all food preparation areas?

  • Are all lights covered by clean diffusers?

  • Are all the chillers clean and tidy?

  • Are all the freezers clean and tidy?

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

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

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

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

  • Are dry goods stores clean and tidy?

  • Is food within the dry good stores covered?

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

  • Are Maintenance Request Forms used to request repair work?

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

CLEANING AND SANITISING

  • Are all work surfaces cleaned and sanitised between products?

  • Are all utensils cleaned and sanitised between products?

  • Are all walls, floors and ceilings clean?

  • Is there a cleaning schedule in place?

  • Are cleaning tasks performed and initialed when completed?

  • Are mops, brooms and other equipment stored appropriately?

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

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

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

CHEMICALS

  • Are chemicals used according to recommended dilution?

  • Are the sanitisers applied according the correct contact time?

  • Are all chemicals labelled correctly?

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

  • Is protective equipment supplied and in good condition?

  • Is there chemical handling training provided?

  • Are MSDS and user charts readily available for use?

STAFF STANDARDS

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

  • Are staff wearing suitable and clean clothing?

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

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

  • Do staff wash their hands using the correct technique?

  • Do staff wash their hands between different operations?

  • Do staff wear hair protection to prevent food contamination?

  • Do staff possess knowledge of FoodSafe practices?

  • Are gloves used correctly?

  • Do staff behave positively and receptively to customer needs?

STAFF PREMISES

  • Have specific areas been set aside for staff amenities?

  • Are toilets and wash basins available to staff?

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

  • Are the staff amenities clean?

  • HEALTH, SAFETY & ENVIRONMENT INSPECTION FORM

QUALITY PROCEDURES/RECORDS

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

  • Have the Temperature Monitoring Forms been completed?

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

  • Have Supplier Service Reports been completed?

  • Has the Monthy Food Safety Inspections been undertaken?

  • Are Training Records available at the site/unit?

  • Have all customer comments/complaints been fully resolved?

HEALTH, SAFETY AND ENVIRONMENT INSPECTION

COMMITMENT TO HEALTH, SAFETY AND ENVIRONMENT

  • Are Company Policies displayed in a prominent location?

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

  • Have all employees received a HSE Handbook?

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

TRAINING

  • Have all employees completed all Company Inductions?

  • Have all employees completed all Company Inductions?

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

  • Have all staff completed manual handling training?

  • Have Site Manager completed Environmental Handbook & awareness training?

  • Have all staff completed chemical safety training?

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

ACCESS/EGRESS

  • Are access paths clear?

  • Are access paths defined (signage)?

  • Are prohibited areas barricaded and display warning signs?

DUST/AIR QUALITY

  • Is dust watered down or adequately suppressed?

  • Are stockpiles adequately protected from the wind?

  • Is plant & equipment maintained to minimize emissions?

COMMUNICATION & CONSULTATION

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

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

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

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

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

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

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

HAZARD MANAGEMENT & REPORTING

  • Do all staff know how to report hazards?

  • Are OFI Forms available to all employees?

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

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

RISK ASSESSMENT

  • Has a Site Operational Risk Assessment been completed?

  • Has a Manual Handling Risk Assessment been completed?

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

FIRST AID/EMERGENCY INJURY

  • Has a first aid kit been provided?

  • Has the first aid kit been restocked?

  • Is there a First Aid Officer available when required?

  • Is there a First Aid Officer available when required?

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

  • Are evacuation procedures in place?

  • Are emergency contacts displayed?

  • Are there fire extinguisher and fire equipment available?

  • Are evacuation procedures in place?

WORKING AT HEIGHTS

  • Is the perimeter protected?

  • Is the perimeter protected?

  • Are there handrails in place?

  • Are all penetrations covered?

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

  • Is the hazard addressed in SWPs?

HOUSEKEEPING

  • Are materials stacked neatly?

  • Is the work area adequately lit?

  • Is the work area adequately lit?

  • Are bins available and in use?

  • Is there signage in place?

  • Are all leads suspended?

  • Are the walkways, stairs and work areas clear?

NOISE

  • Is plant and equipment maintained?

  • Are site hours observed?

  • Are site hours observed?

  • Have noisy works been identified?

  • Is hearing protection available?

  • Is hearing protection being used when required?

PLANT & EQUIPMENT

  • Is plant register current and up to date?

  • Are maintenance records available?

  • Has the Daily Log Book been completed?

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

PERSONAL PROTECTIVE EQUIPMENT

  • Is the PPE Matrix available to employees?

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

  • Is PPE being worn correctly?

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

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

  • Is the PPE Matrix followed and adhered to?

SAFE WORK PROCEDURES

  • SAFE WORK PROCEDURES

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

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

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

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

  • Are SWPs made available to all employees?

  • Are SWPs made available to all employees?

ELECTRICAL SAFETY

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

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

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

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

CHEMICAL SAFETY

  • Are chemicals correctly segregated?

  • Are MSDS available and stored near chemicals?

  • Are MSDS reviewed with staff during staff meetings?

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

  • Are chemical eye wash stations provided?

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

HAZARDOUS SUBSTANCES & DANGEROUS GOODS

  • Is the register up to date?

  • Are MSDS available and stored near chemicals?

  • Are MSDS reviewed with staff when developing SWPs?

  • Are storage areas bunded?

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

MAINTENANCE

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

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

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

MANUAL HANDLING

  • Are all staff following correct lifting techniques?

  • Are trolleys being used to transport goods?

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

  • Is job rotation being undertaken?

  • Is job rotation being undertaken?

  • Have all staff completed manual handling training?

INCIDENT REPORTING & INVESTIGATION

  • Are all employees familiar with Company Incident Reporting procedures?

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

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

STORMWATER/RUN OFF

  • Are silt control fences in place?

  • Are stormwater inlets protected?

  • Are any discharges contained?

VEGETATION

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

  • Is all material stored outside of the drip line?

WASTE MANAGEMENT

  • Is there a Waste Management Plan in place?

  • Are waste contractor records available if required?

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

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

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

PUBLIC PROTECTION

  • Is overhead protection provided if required?

  • Is the work area secured from the public?

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