THE BIG 12

RECEIVAL AND STORAGE - FREEZER, COOLROOM, REFRIGERATION & DRY STORAGE

1. Is there an effective stock rotation process in place and are products within Use by Date (i.e. dated and labelled)? Please note the five (5) items checked and their expiry dates.

2. Are storage areas clean and organised? Are products stored correctly (i.e.) covered or sealed, cooked / Ready-to-Eat food above or segregated from raw food and are allergenic products stored separately to prevent contamination? Please provide evidence / picture of storage and proper separation of cooked / Ready-to-Eat food from raw food.

3. Are potentially high risk products stored at (≤ -18°C Frozen) (≤ 5°C Chilled) are temperatures taken daily? Please note latest recording date and corrective action/s. Six (6) months recording shall be maintained, filed on site and made available during audit.

PREPARATION, COOKING, COOLING, SERVICE

4. Are cooking and reheating temperatures recorded for high risk products? Please note latest recording date and corrective action/s. Six (6) months recording shall be maintained, filed on site and made available during audit.

5. Are temperatures of high risk hot service food recorded (≥ 60°C)? Are temperatures of high risk cold service food recorded? (≤ 5°C)? Please note latest recording date and corrective action/s. Six (6) months recording shall be maintained, filed on site and made available during audit.

6. Is defrosting conducted under controlled conditions (i.e.) In the Chiller and dated correctly? Please note the three (3) items checked and their expiry dates.

7. Has any potentially hazardous food been left standing at room temperature for not more than 30 min at the preparation stage? If yes, please note observations / comments from the chef.

KITCHEN - HYGIENE

8. Is a Cleaning Roster in place and tasks initialled when completed? Please check the Cleaning Roster and note the latest date of execution of cleaning. Six (6) months recording shall be maintained, filed on site and made available during audit.

9. Are all kitchen, preparation and service areas, walls, covings, tiles, windows, ledges, ceilings, floors and under equipment and drains clean, in good order and sanitised? Please note observations / comments from staff on how the cleaning was performed.

PERSONNEL HEALTH & HYGIENE

10. Do all food handlers understand personal hygiene requirements (i.e.) when to wash hands using the correct handwashing technique, reporting illness / infection and when to change gloves? Please test two (2) staff and note their comments.

11. Are all food handlers adhering to the grooming and uniform standards? Please note comments during observations.

PEST CONTROL

12. If there is any sign of pest or rodent activity, are sightings logged and reported? Please note latest pest control document / pest sighting date checked. Six (6) months recording shall be maintained, filed on site and made available during audit.

SIGNATURE
I confirm that the key controls are in place and are in use at the time of the inspection and that the records for six (6) months support this.
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.