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
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
