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

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