Audit

Food Safety Program Standards 3.2.1

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

Food safety practices and general requirement Standard 3.2.2
Division 2 General requirements

Do the personnel have the knowledge in food safety and hygiene

Division 3 Food handling controls
Food receipt

Do they take practicable measures to ensure products is at the correct temperature

Do they keep a record of suppliers of products

Food storage
Frozen products

Is the frozen product still frozen

Dry storeage

Are all shelfs in good repair

Are food item in date

Cold storeage

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

Food processing

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

Food display

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

Food transport

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

Food disposal

Is there a preset area for food to be disposed of

Health of food handlers

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

Hygiene of food handlers

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

Cleanliness

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

Maintenance

Is all food prep equipment working correctly

Are all items that come in contact with food in good repair

Temperature measuring devices

Are all probes accurate to -/+ 1C

Single use items

Is all packaging on sealed wrapped single item in tack

Are they stored away from contamination

Animal and pest

Do you have a pest control program

Is the program regularly monitored

Standard 3.2.3 Food premises and equipment
Water supply

Is there adequate water to clean the premises

Garbage storage

Do you have a garbage area for bulk garbage

Is there adequate bins in the kitchen

Ventilation

Is there adequate ventilation in the kitchen

Lightning

Is there enough light in the kitchen

Floors

Is the floor surface able to be cleaned easily

Is the floor around equipment easily cleaned

Walls and ceiling

Are the food and ceiling in good state

Are the walls easily cleaned

Fixtures and fittings

Are they able to be cleaned around easily

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.