Council Template

Is the current food licence on display?

Are we compliant with any extra imposed requirements?

Are there any outstanding items from previous audit?

Is food in refrigerator stored below 5 degrees?

Is cold food in freezer stored below 18 degrees?

Is hot food being held above 60 degrees?

Is food being stored off the ground in cold rooms and freezers and in suitable containers where needed?

Are raw meat, raw chicken and seafood stored below other food items?

During prep are food items exposed to temperatures between 5 and 60 degrees for more than 2 hours?

During thawing does food exceed 5 degrees?

Do we source food from reputable suppliers?

During prep and service do you regularly clean down equipment, utensils and work benches?

Are food storage containers suitable for purpose? eg lids close tight, are suitable for freezer or heating?

Are practical measures in place to ensure food received is free from contamination? Such as ordering from reputable suppliers, clear delivery instructions and inspecting food on delivieres?

Does cooling for cooked food happen within these time frames. 60-21 degrees in 2 hours. 21-5 degrees in 4 hours?

When thawing food is it done by the following methods? By refrigeration, running water, at room temp (but be careful not to leave outside temp controls) or by cooking.

When reheating previously cooked food is it done rapidly?

If transporting food are measures in place to prevent contamination? Such as controlling temperatures and using sealed containers.

Is a temperature measuring device easily accessible and can accurately measure temperatures?

Are there seperate utensils for food in display cabinets?

Is there a barrier to the food? So that it is enclosed or contained?

Is food supervised so that if food gets contaminated it can be removed immediately?

Is there a working temperature control on display?

Do food handlers maintain hygiene standards? Clean clothes, hair tied back, clean fingers nails, bandaids/dressings in good condition, no touching food where not required etc.

Does the premises have hand washing facilities with warm water, soap and hand drying towels?

Are hand washing facilities available in the kitchen?

Are hand washing facilities available in the bar?

Is there signage to identify the hand washing facilities as hand washing only?

Are correct hand washing practices adhered to? Using warm water, soap and towels? Thoroughly cleaning and drying hands?

Ensure there is no dirt, grease or visible matter around. Ensure all garbage is in bins.

Are all equipment, utensils and work benches sanitised either through heat or chemical?

Are all fixtures and fittings able to be easily cleaned and sanitised? i.e no materials that may contaminate food, nothing that is absorbent, no cracks and no materials that may contaminate food such as cracked wood.

Are all walls, floors and ceilings able to be cleaned easily and effectively?

Are pests prevented access to the food premesis?

Are measures taken to prevent and eradicate pests such as a pest control company in place?

Are fixtures, fittings and equipment clean, well maintained, not broken or worn out?

Are all crockery and glassware crack and chip free?

Is the food safety supervisor current?

Is there a food safety supervisor that is reasonably available to attend the business?

Is there a food safety supervisor that is contactable by the venue team at all times?

Did you put the following: To inform food safety supervisor of illness and of any likely contaminated food and not to return to work until the risk to food is gone.

Did you put the following: To inform food handlers of their health and hygiene obligations. To take reasonable measures to ensure persons on the premesis don't contaminate food.

Did you put the following: To be washed if potentially contaminated. After coughing, sneezing, eating or smoking. After touching hair, face or body opening. To wash them before and after touching food.

Do food handlers have skills and knowledge in food safety and hygiene matters in their work activity?