CG - HSE Checklist

• Site / Unit:

• Conducted on

  Date
• Location
  Address

• Inspected by:

• Is food labelled and within use by/best before dates?

  In Place

  Needs Improvement

  N/A

• Are temperatures recorded when goods are received or delivered?

  In Place

  Needs Improvement

  N/A

• Have all corrective actions been actioned?

  In Place

  Needs Improvement

  N/A

• Is the loading dock clean & tidy and free of hazards?

  In Place

  Needs Improvement

  N/A

• Are storage areas clean, tidy and products stored correctly to prevent manual handling incidents?

  In Place

  Needs Improvement

  N/A

• Are opened goods in covered storage bins or containers?

  In Place

  Needs Improvement

  N/A

• Are products with differing allergenic ingredients stored separately and in sealed containers to prevent cross-contamination?

  In Place

  Needs Improvement

  N/A

• Is food within use/best by date & batch codes available?

  In Place

  Needs Improvement

  N/A

• Are the floors clean, non-slip and food stored off the floor?

  In Place

  Needs Improvement

  N/A

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

  In Place

  Needs Improvement

  N/A

• Is food labelled, sealed & within the use by/best by date?

  In Place

  Needs Improvement

  N/A

• Are raw foods kept separate from cooked and ready to eat foods to prevent cross contamination?

  In Place

  Needs Improvement

  N/A

• Are door locks and alarms/bells in good working order to permit a safe exit?

  In Place

  Needs Improvement

  N/A

• Are they operating at the correct temperature? (Verify with temp probe regularly)

  In Place

  Needs Improvement

  N/A

• Are temperature checks recorded at least once daily?

  In Place

  Needs Improvement

  N/A

• Are cooking and reheating temperatures recorded?

  In Place

  Needs Improvement

  N/A

• Are temperatures of hot served food recorded?

  In Place

  Needs Improvement

  N/A

• Are temperatures of cold served food recorded?

  In Place

  Needs Improvement

  N/A

• Are temperatures for cooling of hot cooked food recorded?

  In Place

  Needs Improvement

  N/A

• Are all temperature probes, gauges and scales, clean, accuracy checked monthly and with-in annual calibration?

  In Place

  Needs Improvement

  N/A

• Are separate utensils and/or gloves used for cooked and raw foods to prevent cross contamination?

  In Place

  Needs Improvement

  N/A

• Is food thawed safely in the refrigerator or cool room?

  In Place

  Needs Improvement

  N/A

• Is processing equipment (e.g. meat slicers, mixers and blenders) free from contamination and in good order?

  In Place

  Needs Improvement

  N/A

• Are all chemicals stored away from food?

  In Place

  Needs Improvement

  N/A

• Customers with known allergies, intolerance have been recorded and records are up to date or system in place for capturing allergen requests.

  In Place

  Needs Improvement

  N/A

• Are Allergen Declaration Cards completed correctly for all meals/functions and un-packaged products or identified using Compass Standard Recipes?

  In Place

  Needs Improvement

  N/A

• Is the Allergen Information Notice clearly displayed and visible to customers at the server or at the point of sale?

  In Place

  Needs Improvement

  N/A

• Any declared allergies on site? If so confirm that the requirement for the meals prepared has been followed per Allergen Management Procedure and site allergen plan as available on the intranet.

  In Place

  Needs Improvement

  N/A

• Does the product / food labels where in use clearly identify the key allergens / non-allergenic status? (Sesame roll, gluten free sandwich etc.)

  In Place

  Needs Improvement

  N/A

• Service counters are set up to reduce cross-contamination and labelling clearly identified ingredients.

  In Place

  Needs Improvement

  N/A

• Are staff aware of the procedure for dealing with customer queries?

  In Place

  Needs Improvement

  N/A

• Are beverage areas clean and well presented?

  In Place

  Needs Improvement

  N/A

• Are the table tops, edges &underside, legs & chairs clean?

  In Place

  Needs Improvement

  N/A

• Is the cutlery clean and free from water marks?

  In Place

  Needs Improvement

  N/A

• Are all bain-maries and cold wells clean including stainless steel and glass?

  In Place

  Needs Improvement

  N/A

• Are all benches and counters clean and free from clutter?

  In Place

  Needs Improvement

  N/A

• Are all light covering clean and free from breakages and cracks?

  In Place

  Needs Improvement

  N/A

• Is a site specific cleaning roster in place, completed and initialed by a supervisor daily?

  In Place

  Needs Improvement

  N/A

• Are all floor drains clear & clean?

  In Place

  Needs Improvement

  N/A

• Are light fittings, windows and other glass/Perspex coverings clean and free from cracks or damage?

  In Place

  Needs Improvement

  N/A

• Are all waste bins clean and garbage removed regularly?

  In Place

  Needs Improvement

  N/A

• Are all benches clean and sanitized before meal preparation?

  In Place

  Needs Improvement

  N/A

• Are all shelves clean and sanitized?

  In Place

  Needs Improvement

  N/A

• Are ovens / grills / fryers and any other kitchen equipment free of grease?

  In Place

  Needs Improvement

  N/A

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

  In Place

  Needs Improvement

  N/A

• Are disposable towels and oven mitts used correctly and maintained in a sanitary manner?

  In Place

  Needs Improvement

  N/A

• Is the dishwasher clean and not leaking?

  In Place

  Needs Improvement

  N/A

• Is the temperature of the dishwasher rinse water 83°C or hotter, contacting the items as required and recorded at least daily?

  In Place

  Needs Improvement

  N/A

• Has food for disposal / recall been separated & identified?

  In Place

  Needs Improvement

  N/A

• Have any new staff commenced since last audit-have they completed their induction including food safety

  In Place

  Needs Improvement

  N/A

• Do staff handle food according to Compass standards e.g. correct handwashing technique, reporting illness, correct use and storage of colour coded chopping boards etc?

  In Place

  Needs Improvement

  N/A

• Is all staff illness being recorded on the staff sickness record form?

  In Place

  Needs Improvement

  N/A

• Are single use towels, soap and a bin provided at hand basins? Is signage available to advise staff of the correct hand washing technique?

  In Place

  Needs Improvement

  N/A

• When gloves are used, are they used correctly?

  In Place

  Needs Improvement

  N/A

• Are hairnets available and/or hats worn correctly?

  In Place

  Needs Improvement

  N/A

• Are all staff wearing the correct uniform in accordance with Compass standards.

  In Place

  Needs Improvement

  N/A

• No pest activity observed.

  In Place

  Needs Improvement

  N/A

• Are all practical measures taken to eradicate and prevent the entry and harbourage of pests on the premises and food transport vehicles?

  In Place

  Needs Improvement

  N/A

• Are waste storage areas kept clean & tidy?

  In Place

  Needs Improvement

  N/A

• Is a Pest Sighting Log used to record pest activity and problems reported immediately?

  In Place

  Needs Improvement

  N/A

• Have any new staff commenced at the Site? (All Training, Induction, Payroll requirements completed)

  In Place

  Needs Improvement

  N/A

• Have all staff completed Manual Handling training, Chemical safety training and all other training in accordance with their position description

  In Place

  Needs Improvement

  N/A

• Has a Site Operational Risk Assessment been completed and all identified hazards assessed with control measures implemented using the Hierarchy of Controls Principle

  In Place

  Needs Improvement

  N/A

• Are chemicals correctly segregated with current chemical register and correct SD sheets available

  In Place

  Needs Improvement

  N/A

• “Out of Service Tags” (Red SAMs) – Staff trained on their use and available to all staff at all times

  In Place

  Needs Improvement

  N/A

• Have manual handling risk assessments been undertaken and controls put in place to ensure appropriate manual handling skills are used?

  In Place

  Needs Improvement

  N/A

• Is there a Trained First Aider available on the premises?

  In Place

  Needs Improvement

  N/A

• Have the contents of the First Aid Kit been checked?

  In Place

  Needs Improvement

  N/A

• Are maintenance issues raised and actioned as per site specific process?

  In Place

  Needs Improvement

  N/A

• Has the required great! Safety Handbook module been completed for the month?

  In Place

  Needs Improvement

  N/A

• Has the manager closed out any correction actions and has the corrective active register been updated?

  In Place

  Needs Improvement

  N/A

• Are monthly toolbox meetings held, agenda, minutes and attendance registers completed and displayed as required?

  In Place

  Needs Improvement

  N/A

• Do all staff know how to report hazards, all incidents reported within 24 hours and have corrective actions for any incidents been adequately closed out.

  In Place

  Needs Improvement

  N/A

• Is the PPE matrix displayed, PPE available, used and maintained in good condition?

  In Place

  Needs Improvement

  N/A

• Guards in place on machinery with rotating parts? (i.e. Slicer Robocop, Floor Dryer)

  In Place

  Needs Improvement

  N/A

• Warning signs and visual aids (i.e. Caution Hot Surface) attached on equipment where applicable, and are visible to all users

  In Place

  Needs Improvement

  N/A

• Are the general and food waste trackers being completed

  In Place

  Needs Improvement

  N/A

• Track one high risk product being served on the day

• Product being traced: e.g. Cooked Chicken

• Date product served:

  Date

• Service Temperature Check (CCP4)

• Please capture temperature

• Please capture required range

• Meets standard?

  Yes

  No

  N/A

• Reheat Temperature Check (CCP3)

• Please capture temperature

• Please capture required range

• Meets standard?

  Yes

  No

  N/A

• Cooling Temperature Check (CCP5)

• Please capture temperature

• Please capture required range

• Meets standard?

  Yes

  No

  N/A

• End Point Temperature Check (CCP3)

• Please capture temperature

• Please capture required range

• Meets standard?

  Yes

  No

  N/A

• Defrosting temperature / location (CCP 2)

• Please capture temperature

• Please capture required range

• Meets standard?

  Yes

  No

  N/A

• Chiller Temperature Check (CCP2)

• Please capture temperature

• Please capture required range

• Meets standard?

  Yes

  No

  N/A

• Storage - Location

• Please capture temperature

• Please capture required range

• Meets standard?

  Yes

  No

  N/A

• Incoming goods Temperature / Quality (CCP1)

• Please capture temperature

• Please capture required range

• Meets standards?

  Yes

  No

  N/A

Signature

• I confirm that the key controls are in place and are in use at the time of the inspection and that the record for the month supports this.

  Sign