Audit
Have they examine all food handling steps
Do they have a written food safety document
Do they comply with their food safety program
Do you have a safety program auditing schedule
Do you have written reports of audits conducted within the last 4 years
Have they identified potential hazards in all food handling operations
Have they identified each hazard and a means of control
Do they monitor these controls
Do they have corrective actions when hazards is found not to be under control
Do they review their program regularly
Do they provide for records to be made and kept demonstrating actions taken in relation to their program
Do the personnel have the knowledge in food safety and hygiene
Do they take practicable measures to ensure products is at the correct temperature
Do they keep a record of suppliers of products
Is the frozen product still frozen
Are all shelfs in good repair
Are food item in date
Is the product stored at the correct temperature
Are products stored to protect from likelihood of contamination
Are frozen product still frozen
Are food items labeled correctly
Have they taken all practical measures to process only safe food
Do they have process for cutting differs types of products
Do they have a process step to reduce pathogens to safe levels
Do they use a process to rapidly heat food previously cooked and cooled to above 60 C
Do they employ the 2hrs / 4hrs system when cooling potentially hazardous food
Is the food display supervised ensuring that the food can't contaminated
Do they have seperate utensils for each food type
Do they have protective barriers on food display to stop contamination of food
Is the food display at the correct temperature
Is food intended to be displayed frozen still frozen
Is food protected from contamination when transported
Is the food kept at the correct temperature throughout transporting
Food intended to remain frozen remains frozen throughout the transport process
Is there a preset area for food to be disposed of
If you're suffering from illness do you report it to your supervisor
Do you engage in food handling if there is reasonable likelihood that you may be sick
Do they have a sink set aside just for hand washing
Do they cover dressing with a waterproof covering
Do they eat over unprotected food or surfaces
Do they wash their hands after doing other tasks outside the prep area
Is there a built up of garbage and recycled waste in the store or kitchen
Is there a build up of grease on equipment
Are food preparation areas cleaned and in sanitary condition
Is all food prep equipment working correctly
Are all items that come in contact with food in good repair
Are all probes accurate to -/+ 1C
Is all packaging on sealed wrapped single item in tack
Are they stored away from contamination
Do you have a pest control program
Is the program regularly monitored
Is there adequate water to clean the premises
Do you have a garbage area for bulk garbage
Is there adequate bins in the kitchen
Is there adequate ventilation in the kitchen
Is there enough light in the kitchen
Is the floor surface able to be cleaned easily
Is the floor around equipment easily cleaned
Are the food and ceiling in good state
Are the walls easily cleaned
Are they able to be cleaned around easily
