Charlie Team Audit

Are ownership, address, phone, etc. consistent with registration?

Are food items stored correctly in designated areas?

Staff have a competent understanding of safe food temperatures.

Currency food licensing and registration sighted.

Suppliers are accredited/licenced food suppliers.

Food receipt logs are appropriate and contain evidence of temperature, contamination. labelling information.

Receipt logs show cold food being receipted at below 5C and frozen food hard frozen.

Staff demonstrate method of receipt of food.

Hot potentially hazardous food held at 60°C or higher

Cold potentially hazardous food held at 5°C or lower

Frozen food stored at correct freezing temperature

Surface areas in contact with food are unlikely to cause cross-contamination.

Separate utensils and equipment used for raw and prepared food (safe and suitable food)

Raw and prepared foods handled separately (safe and suitable food)

Frozen potentially hazardous food thawed quickly in microwave, under refrigeration or immediately cooked

Pathogen control step for potentially hazardous food

Holding time for potentially hazardous food at high risk temperatures kept to a minimum

Cooked potentially hazardous food cooled within 4-hour/2-hour rule
PHF to be cooled within 2 hours from 60°C to 21°C and within a further 4 hours from 21°C to 5°C.

Previously cooked and cooled potentially hazardous food (intended to be held hot) rapidly re-heated to 60°C or above

Provided a thermometer that is readily accessible that can accurately measure the temperature of food to +/- 1°C

Staff describe food safety processes for food that is displayed.

Is food displayed effectively supervised with separate utensils and protective barriers?

Is displayed food stored under correct temperature control and packaged/displayed to avoid contamination?

Is food transported under temperature control?

Is the food protected from contamination?

Is food for disposal labelled, stored and handled to ensure that it is kept away from possible human consumption?

Wholesale only.

Are all practicable measures taken by food handler to keep food safe.

Are staff aware of the five main symptoms of food borne illness?

Are staff aware that they have to report immediately to their supervisor if they are suffering any symptoms of food borne illnesses?

Staff advised of correct measures to be taken to prevent food handlers from contaminating food if they are to continue working with a condition that could contaminate food.

Does the food safety program of this business cover all requirements for food handlers hygiene in accordance with the Food Standards Code 3.2.2 Div. 4 Health and hygiene requirement
subdivision 1 Requirements for food handlers (15) Hygiene of food handlers?

Are staff aware of the food handlers hygiene requirements at their workplace?

Are staff aware of the five signs and symptoms of food borne illness?

Do staff know what their legal requirements are if they have contracted a food borne illness? (Report immediately to the supervisor and get doctors approval to return to work)

Is there is appropriate hand washing facilities?

Do the staff take all practical measures to adhere to hygiene obligations for the kitchen?

Are all probes calibrated and appropriately used?

Are all single use items safe from contamination?

Does the business have appropriate pest management records and compliance?

Are any alternative methods of compliance appropriate? (Sous Vide)

Is design and construction of the kitchen appropriate?

Is water potable?

Sewerage and waste disposal appropriate?

Garbage storage and disposal appropriate?

Is ventilation appropriate?

Is lighting appropriate?

Are all fixtures, fittings and equipment including utensils able to be easily cleaned and sanitised?

Food washing and sanitising water appropriate?

Result

Re-inspection required?