Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Food Safety Program Standards 3.2.1

  • Have they examine all food handling steps

  • Do they have a written food safety document <br>

  • 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


  • 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

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


  • 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

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

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.