Food Safety Program Standards 3.2.1
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Have they examine all food handling steps
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Do they have a written food safety document
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Do they comply with their food safety program
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Do you have a safety program auditing schedule
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Do you have written reports of audits conducted within the last 4 years
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Have they identified potential hazards in all food handling operations
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Have they identified each hazard and a means of control
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Do they monitor these controls
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Do they have corrective actions when hazards is found not to be under control
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Do they review their program regularly
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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
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Do the personnel have the knowledge in food safety and hygiene
Division 3 Food handling controls
Food receipt
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Do they take practicable measures to ensure products is at the correct temperature
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Do they keep a record of suppliers of products
Food storage
Frozen products
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Is the frozen product still frozen
Dry storeage
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Are all shelfs in good repair
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Are food item in date
Cold storeage
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Is the product stored at the correct temperature
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Are products stored to protect from likelihood of contamination
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Are frozen product still frozen
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Are food items labeled correctly
Food processing
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Have they taken all practical measures to process only safe food
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Do they have process for cutting differs types of products
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Do they have a process step to reduce pathogens to safe levels
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Do they use a process to rapidly heat food previously cooked and cooled to above 60 C
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Do they employ the 2hrs / 4hrs system when cooling potentially hazardous food
Food display
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Is the food display supervised ensuring that the food can't contaminated
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Do they have seperate utensils for each food type
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Do they have protective barriers on food display to stop contamination of food
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Is the food display at the correct temperature
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Is food intended to be displayed frozen still frozen
Food transport
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Is food protected from contamination when transported
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Is the food kept at the correct temperature throughout transporting
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Food intended to remain frozen remains frozen throughout the transport process
Food disposal
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Is there a preset area for food to be disposed of
Health of food handlers
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If you're suffering from illness do you report it to your supervisor
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Do you engage in food handling if there is reasonable likelihood that you may be sick
Hygiene of food handlers
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Do they have a sink set aside just for hand washing
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Do they cover dressing with a waterproof covering
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Do they eat over unprotected food or surfaces
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Do they wash their hands after doing other tasks outside the prep area
Cleanliness
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Is there a built up of garbage and recycled waste in the store or kitchen
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Is there a build up of grease on equipment
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Are food preparation areas cleaned and in sanitary condition
Maintenance
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Is all food prep equipment working correctly
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Are all items that come in contact with food in good repair
Temperature measuring devices
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Are all probes accurate to -/+ 1C
Single use items
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Is all packaging on sealed wrapped single item in tack
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Are they stored away from contamination
Animal and pest
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Do you have a pest control program
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Is the program regularly monitored
Standard 3.2.3 Food premises and equipment
Water supply
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Is there adequate water to clean the premises
Garbage storage
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Do you have a garbage area for bulk garbage
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Is there adequate bins in the kitchen
Ventilation
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Is there adequate ventilation in the kitchen
Lightning
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Is there enough light in the kitchen
Floors
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Is the floor surface able to be cleaned easily
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Is the floor around equipment easily cleaned
Walls and ceiling
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Are the food and ceiling in good state
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Are the walls easily cleaned
Fixtures and fittings
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Are they able to be cleaned around easily
