Title Page
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Site conducted
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Manager / Proprietor
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Date
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Inspection Frequency
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Follow up inspection required on:
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Select date
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Additional follow up or inspection
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Prepared by
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Premises Address
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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
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5(1) Protection from contamination
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Add media
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5(2) Identification/traceability of food
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Add media
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5(3/4) Receiving - Temperature control of PHF
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Add media
Storage - 3.2.2
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6(1)(a) Protection from contamination
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Add media
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6(1)(b) Appropriate environmental conditions
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Add media
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6(2) Temperature control of PHF inc frozen
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Add media
Processing - 3.2.2
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7(1)(a) Safe and suitable food
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7(1)(b)(i) Protection from contamination
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7(1)(b)(ii) Adequate cooking/processing
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7(2) PHF out of temp. control for min. time
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7(3) Cooling of PHF
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7(4) Reheating of PHF
Display - 3.2.2
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8(1)(2)(3)(4) Protection from contamination
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8(5) Temperature control of PHF incl. frozen
Food Safety Management - 3.2.2A
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12 - Record keeping of prescribed activities
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10 Food handling skills/knowledge & training
Health, hygiene and knowledge - 3.2.2
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14 Health of food handlers - responsibilities
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13&15 Hygiene of food handlers - responsibilities
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16&18 Food business - responsibilities
Packaging - 3.2.2
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9 Appropriate materials and process
Transportation and distribution - 3.2.2
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10(a) Protection from contamination
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10(b)(c) Temperature control of PHF
Food Recall / Food Disposal - 3.2.2
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11 Food for disposal not sold
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12 Food recall plan for - wholesale, manufacture, import
Premises and hygiene - 3.2.2 & 3.2.3
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3.2.2 (17) 3.2.3 (14) Hand washing facilities - provision & useability
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3.2.2 (19) Cleanliness of premises, fittings, equipment
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3.2.2 (20) Cleaning/sanitising of food contact surfaces
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3.2.2 (21) Suitability and maintenance of premises, fittings and equipment
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3.2.2 (22) Temperature measuring device
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3.2.2 (23) Use of 'single use' items
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3.2.2 (24) Control of animals and pests
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3.2.3 (4) Water supply adequate and potable
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3.2.3 (5) Disposal of sewage and wastewater
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3.2.3 (6) Storage of refuse and recyclable matter
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3.2.3 (7&8) Adequate ventilation and lighting
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3.2.3 (15) Storage of personal effects/chemicals
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3.2.3 (16) Adequate toilet facilities
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3.2.3 (3) Design & construction of the food premises
Completion
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General Comments
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Assessed by: (Officer's Name and Signature)
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Manager/Staff: (Staff Name and Signature)
