Title Page

  • Site conducted

  • Manager / Proprietor

  • Date

  • Inspection Frequency

  • Follow up inspection required on:

  • Select date

  • Additional follow up or inspection

  • Prepared by

  • Premises Address
  • INSTRUCTIONS

    1. Please answer "Compliant", "Non-Compliant" or "N/A" on the questions below.
    2. Add Photos and Notes by clicking on the Paperclip icon
    3. To add a Corrective Action click on the Paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date
    4. Complete audit by providing digital signature
    5. Share your report by exporting as PDF, Word, Excel or Web Link

Receiving - 3.2.2

  • 5(1) Protection from contamination

  • Add media

  • 5(2) Identification/traceability of food

  • Add media

  • 5(3/4) Receiving - Temperature control of PHF

  • Add media

Storage - 3.2.2

  • 6(1)(a) Protection from contamination

  • Add media

  • 6(1)(b) Appropriate environmental conditions

  • Add media

  • 6(2) Temperature control of PHF inc frozen

  • Add media

Processing - 3.2.2

  • 7(1)(a) Safe and suitable food

  • 7(1)(b)(i) Protection from contamination

  • 7(1)(b)(ii) Adequate cooking/processing

  • 7(2) PHF out of temp. control for min. time

  • 7(3) Cooling of PHF

  • 7(4) Reheating of PHF

Display - 3.2.2

  • 8(1)(2)(3)(4) Protection from contamination

  • 8(5) Temperature control of PHF incl. frozen

Food Safety Management - 3.2.2A

  • 12 - Record keeping of prescribed activities

  • 10 Food handling skills/knowledge & training

Health, hygiene and knowledge - 3.2.2

  • 14 Health of food handlers - responsibilities

  • 13&15 Hygiene of food handlers - responsibilities

  • 16&18 Food business - responsibilities

Packaging - 3.2.2

  • 9 Appropriate materials and process

Transportation and distribution - 3.2.2

  • 10(a) Protection from contamination

  • 10(b)(c) Temperature control of PHF

Food Recall / Food Disposal - 3.2.2

  • 11 Food for disposal not sold

  • 12 Food recall plan for - wholesale, manufacture, import

Premises and hygiene - 3.2.2 & 3.2.3

  • 3.2.2 (17) 3.2.3 (14) Hand washing facilities - provision & useability

  • 3.2.2 (19) Cleanliness of premises, fittings, equipment

  • 3.2.2 (20) Cleaning/sanitising of food contact surfaces

  • 3.2.2 (21) Suitability and maintenance of premises, fittings and equipment

  • 3.2.2 (22) Temperature measuring device

  • 3.2.2 (23) Use of 'single use' items

  • 3.2.2 (24) Control of animals and pests

  • 3.2.3 (4) Water supply adequate and potable

  • 3.2.3 (5) Disposal of sewage and wastewater

  • 3.2.3 (6) Storage of refuse and recyclable matter

  • 3.2.3 (7&8) Adequate ventilation and lighting

  • 3.2.3 (15) Storage of personal effects/chemicals

  • 3.2.3 (16) Adequate toilet facilities

  • 3.2.3 (3) Design & construction of the food premises

Completion

  • General Comments

  • Assessed by: (Officer's Name and Signature)

  • Manager/Staff: (Staff Name and Signature)

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.