Information
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Location
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Name of catering outlet
Details
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Conducted on
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Prepared by
Monitoring and Verification
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1. Daily Checklist related to food safety is completed and up to date
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o A daily self inspection must be completed To ensure standards and requirements are being maintained, this should be completed by supervisor, or other responsible team member
o Inspection must be completed accurately by conducting a walk around of the operation
o Any required actions must be followed up to ensure they are completed in a timely manner, NOTE any notes you write down need to be cactioned also by appropriate team.
o The daily operational check is the same as the Internal audit tool, completing and addresing issues on the daily check will assist in reaching or maintaining standards required to pass the audit process
o Do not tick & flick inspection, it is a legal document and is required should an major incident arise
o If nominated staff complete monitoring, alternative staff must complete it in there absence
o Completed monitoring must be returned to HACCP Manager and retained on file -
2. Refrigerator and hot hold monitoring for every unit is completed and up to date
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o First check should be completed when the first team member starts work and later in the evening near to close
o If nominated staff complete monitoring, alternative staff must complete it in there absence .
o Ideal temperature for coolrooms or fridges is 5c
o Ideal temperature for freezers is -18c
o Any violation of the ideal temperatures must be reported immediately and a corrective action made, variances in temperature may be due to defrost cycle or deliveries, in this case the refrigeration unit must be rechecked one hour after the initial temperature violation check if temperature is still non safe the refrigeration contractors must be contacted, and an AMPRO lodged
o If refrigeration problem is not attended after 30 minutes facilities should be contacted again
o If temperature has continued to rise after 30 minutes and unit is not repaired any potentially high risk foods must be transferred to a fully functioning unit
o If unit cannot be repaired contents must be transferred to another fully functioning unit
o Monitoring must not be pre, post filled in under any circumstances. Falsifying HACCP documentation may lead to disciplinary action
o Completed monitoring must be returned to HACCP Manager and retained on file
Food Handling Controls
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3. Food is protected from the possibility of contamination | Microbial, Physical or Chemical
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o food contact surfaces must be cleaned and sanitized
- benches
- china, crockery & glassware
- cutting boards
- trays, gastronorm trays
- plastic & storage containers
- rings, moulds
- any other food contact surface
o food contact surfaces should be washed with hot soapy water, through dishwashers 72c all food particles & grease should be removed
o china, crockery, glassware & flatware must be handled & stacked in a way as to not damage it any damaged items must be discarded
o care must be taken with plastic collanders, and takeaway containers if they start to break discard them
o takeaway containers are single use disposable items. care must be excercised if they are frozen as they become brittle. if they start to break discard them
o if any storage containers become damaged they must be discarded
o ensure stock is stored away from risk of contamination from wood, metal, plastic, paperclips, pins or bugs -
4. Are hot held products being mixed to ensure temperature is maintained throughout container
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o older stock should be placed to the front, or on top of new stock
o reciept labels must be clearly visible
o when restocking date ranges should be observed to ensure any new stock delivered is not older than existing
o staff delivering and placing stock in srorage should check dates on products
o all stock must be dated
o where applicable frozen on and defrost dates must be used -
5. Food items are checked on arrival and a log is kept
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o chilled items must be stored 5c or less, frozen items -18
o stock must be covered, labelled & dated
o food must be stored avoiding risk of cross contamination
- raw meats & poultry & seafood on bottom shelves, in separate fridges where possible
- broken unpasturised egg on the bottom shelf
- raw seafood musty not be stored above RTE food
o prepared items such as meat & seafood from suppliers that are delivered for use fresh but frozen for some reason, must have ""frozen on"" labels filled in with original use by date, and date frozen
o items taken from the freezer for defrosting must have a defrost label put on
o stock must be stored in suitable undamaged containers
o takeaway containers are single use storage only, and may not be washed and re-used
o convenience sauces, and condiments such as tomato sauce, sweet chilli, mustards must be refrigerated as required if the label indicates -
6. Refrigeration units are not overloaded
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o Cold potentially hazardous foods must be stored and maintained below 5°C
o Frozen items must be stored -18, and be hard to touch
o Refrigeration units need to have adequate space for cold air to circulate to allow effective refrigeration
o Fan and Condenser units must be clear at all times to allow airflow -
7. Food Items & Equipment stored off the floor<br>(Excludes items that will not contact food or food preparation surfaces)
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o food & beverage must not be stored on the floor at any time
o shelving must allow for 15cm clearance to allow cleaning, or be easily moved to facilitate cleaning
o wooden shelving must not be used
o shelving must not be covered with cardboard, plastic or any other coverings to avoid regular cleaning
o shelving must be cleaned regularly, and whenever there is build up either on shelves, frames or underneath -
8. Chemicals use and storage meets standards
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o chemicals must not be stored near food, or food contact items
o all chemicals must be clearly marked with manufacturers' labels
o chemicals in applicators/bottles must be clearly marked with manufacturers' labels
o chemicals must be separated by physical barriers from food products
o chemicals should be stored properly ensuring there is no risk of cross-contamination
o chemicals must not be stored near/over food products or food supplies
o chemicals must not be stored near/over utensils or food-production equipment
o pesticides must not be in food-production areas
(fly spray is permitted however it must not be stored near food/food preperation surfaces and must not be sprayed on food / contact areas)
o only licensed technicians may apply pesticides and baits
Food Processing
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9. Accurate temperature measuring device is readily accessible<br>(eg. digital probe, or infrared thermometer accurate to +\- 1 degree celsius)
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10. Are probes cleaned with sanitising wipes with contact period of 30 seconds minimum. Are they then rinsing probe in warm water and dried with blue roll. Equally, cleaning probe in water above 82deg is acceptable.
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o all kitchens must have a working thermometer and check temperaturen of PHRF regularly
o thermometer must be accesible to all staff who require it
o staff should know where to get thermometer from
o thermometer should be calibrated annually -
11. Single use disposable items are protected from contamination and not re-used
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o disposable containers including food trays and cups must be stored off the floor and away from chemicals and other potential contamination
o disposable, single use straws, must be stored off the floor and away from chemicals and other potential contamination
o napkins must be stored correctly, off the floor and away from possible contamination. they must remain in dispensors if guests help themselves
o takeaway containers are single use items and must not be washed for re-use later
o single use gloves must remain in their packaging until they are required for use
Health and Hygiene
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12. No handling of Ready To Eat (RTE) foods with bare hands
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o ready to eat foods must never be handled with bare hands
- use single use disposable gloves
- use tongs, spoons orscoops
o disposable gloves are considered single use disposable, and should be washed when you would normally wash your hands
o gloves should not be removed from there box unless required to wear, and should be stored where they will not potentially be contaminated -
13. Food handlers wash hands regularly, before commencing/recommencing work or:<br>(using toilet, coughing or sneezing, handling raw meat/poultry, cleaning or handling chemicals)
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o hands must be washed on entry to kitchen after breaks
o going to the toilet / bathroom, eating or smoking
o blowing nose or coughing
o handling raw food or garbage
o touching other parts of their body or open, sores, cuts or wounds
o touching the floor, cleaning or handling chemicals
o hands must be washed with warm water, soap and dried with paper towels
- drying hands with t-towels is not permitted
- drying hands on aprons is not permitted -
14. Hand washing facilities have soap, towel and warm running water
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o hand sinks must have soap and towel at all times
o hand sinks should have warm running water
o dispensor must be clean and working at all times, defects logged AMPRO -
15. Hand washing sinks are clear, unconstructed and only used for purpose
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o hand sinks must never be obstructed
o must be clean and in good condition
o must not be used for any other purpose than hand washing
o there should not be any leaks, drips or damage
o only approved antibacterial soap may be used -
16. Food handlers have clean clothing, waterproof covering on bandages and appropriate covering on cuts
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o any cuts or open wounds must be covered
o if uniforms become excessively soiled/dirty they should be changed
o food handlers should use blue high visibility bandaide/elastoplasts
o bandaid/elastoplasts must be waterproof
o bandages should have a waterproof covering on them -
17. Food handlers whom are sick do not handle food (eg. Gastro symptoms, or flu like symptoms)
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o if any food handler is suffering symptoms of gastroenteritis (gastro) they are not permitted to handle food
- vomitting
- nausea, stomach pains
- diahroea
- sweating/fever, headaches -
18. Food handlers do not eat or drink in food preparation areas
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o drinking tea, coffee & soft drinks is not permitted in kitchens, over food contact areas
- drinking water is permitted, from a sealed vessel, or single use cup
- cups must not be left lying around the kitchen
o eating in kitchens, over food contact areas is not permitted
- tasting food quality is permitted -
19. Staff hygiene practices meet standard
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o At the minimum, hands must be washed under the following conditions:
- After engaging in any activity that may contaminate the hands (e.g. smoking)
- after using the bathroom, toilet
- between preparing raw food and then working with ready-to-eat food
- after coughing, nose blowing, or sneezing
- cuts or wounds - before and after treatin
- after eating - before and after
- after handling garbage bags or bins
- after mopping or cleaning, or handling chemicals
- after assisting sick or injured persons - before and after touching
- after handling soiled equipment or utensils - after handling
- after touching hair, mouth, nose or scalp
- hands should be washed after breaks, and on entering kitchen
- staff are not permitted to eat/drink in kitchens (tasting food, and drinking from closed water bottles ok) -
20. Do all staff have health cards (small driving license style card that proves they are fit to work with food)
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o Staff undergo Food Safety/HACCP refresher training every 2 years
- or as required (if it is believed refresher training needs to be done before)
o All staff undergo the training on the LMS as they are due, or classroom sessions when they are being held
- Managers will be notified as and when required training is due
- Training must be done in a timely manner
o Staff must sit through the training themselves, if english assistance is required this should be provided
Cleaning and Sanitising
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21. Equipment and work surfaces are clean
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o all equipment must be thoroughly cleaned regularly
o inside and around the equipment, removing grime, grease and food residue
o inside water tank of bain maries, water must be changed daily
o inside, around and underneath microwaves
o trolleys, tallboys, jack stacks should be cleaned regularly
o inside hot boxes
o combi ovens & slicers should be cleaned daily
o shelving must be cleaned regularly, including dry stores and equipment shelves
o storage containers, gastronorm trays are cleaned thoroughly and free from grease and food residue
o benches must be wiped down between tasks, and thoroughly cleaned at end of shift including under the rim
o stoves, fryers, mixers and slicers are thoroughly cleaned in, around and underneath
o cutting boards thoroughly cleaned, no odour -
22. Food production walls, ceilings and floors are clean
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o walls need to be cleaned regularly, and whenever there is a build up of grease, dust or food splash
o floors must be cleaned whenever there is build up or spillage, and must be cleaned thoroughly each day
o floor drains must be cleaned daily
o cabinets, cupboards and shelving must be cleaned regularly
o equipment should be cleaned thoroughly, including outside/surrounds and underneath
o ceiling fans should be cleaned whenever visible dirt appears in and around them
o floormats must be cleaned daily, and floor underneath cleaned
o doors and handles should be cleaned daily -
23. Surface (bench) sanitizer is available and in use
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o sanitizer must not be decanted without using approved dispensors
o sanitizer bottles must have the correct sanitizer label
o dilution must be 150 - 250PPM
o sanitizer must be used as per manufacture guidelines
o chemicals must not be decanted into food containers
o chemical must not be stored with food, or utensils, china and glassware or other food contact surfaces
o staff must use the surface sanitizer between jobs and after wiping down
o if sanitizer is not stored in the kitchen staff must easilly identify where it is stored -
24. Kitchen back door and entrances are clean and well organised
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o entry & exits & doors must be clean and tidy
o do not obstruct access/exit points
- BOH areas must be clean and in good order and condition
o No build up of dirt, grease or food particles
o There should be no eating, drinking or smoking in area
o Deliveries must be put away promptly, observing temperature control
o Deliveries must be placed so as not to risk safety of staff and allow access & transit through the area -
25. Chemical use and Storage is appropriate
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o only approved chemicals are permitted in kitchens/bars as per SDS folder
o chemicals must not be stored near food/food contact areas
o chemicals must be in their correct container with correct labelling
o decanting chemicals into food containers is not permitted
o chemicals must be used for their designed purpose and used correctly
o unidentified chemicals are not acceptable -
26. Refrigeration Units are clean and in good condition
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o fridge and freezer units must be cleaned and in order
o walls ceilings and floors need to be cleaned regularly
o any spillages must be cleaned up immediately
o FDC condenser units must be cleaned annually or when they have build up of dirt or blow dirt
o door/draws and seals must be kept clean
o Shelving must be kept clean
Animals and Pests
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27. Practicable measures to prevent harbourage of or eradicate pests <br>(eg. Housekeeping, stock rotation and pest sighting form)
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o pest control devices such as fly traps must be in working order and in operation
o pest siting form must be available and filled in with any sitings
o no unauthorised pest control devices/chemicals
o their must be no egress for pests, gaps in walls, floors and around equipment should be sealed
o there must be no harbourage for pests, including redundant equipment, excess cardboard or paper and rubbish
o food preperation/service areas must be cleaned to a standard so as not to encourage pests
o food residue must be removed regularly so as not to encourage pests
o garbage bins must be cleaned after emptying daily -
28. No signs of pest activity in area
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o there should be no sitings of pests including flies, fruit flies, cockroaches mice or rats, dead or alive
o there should be no evidence of pest droppings/castings
Design and Construction
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29. General design and construction of premises appropriate
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o adequate lighting is available in area
o surfaces are non pourous and can be effectively cleaned
o area has potable water and hand washing facilities
o floors are/are able to be effectively cleaned
o walls, ceilings and floors are able to be effectively cleaned
o design and set up of area is safe for workers or visitors
o electrical supply and equipment is safe
o storage areas are able to be effectively cleaned
o equipment in use or storage is able to be cleaned effectively
o design and construction does not allow egress or harbourage of pests
o wooden shelving is not permitted
o design and construction ensures food cannot be contaminated by guests including appropriate sneeze guards where applicable
o adequate safe storage is available for chemicals
Maintenance
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30. Equipment and work surfaces are in good condition, deficiencies noted
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o equipment must be in a functional and safe condition
o cords must be in good condition with no electrical wiring exposed
o equipment should have no leaks or drips, including taps and hoses
o no rust visible on equipment
o trolleys, tallboys and jack stacks castors/wheels must not be loose, or causing leaning
o AMPRO requests should be lodged for defective equipment, and the lodgement number/request available, requests must be followed up -
31. Food production walls, ceilings and floors are in good condition, deficiencies noted
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o missing or damaged tiles should be replaced AMPRO lodged, with number/request available
o damaged floor coverings should be replaced AMPRO lodged, with number/request available
o trap doors/manholes must be closed, any facility/contractor holes must be sealed
o lights must be working, including under canopy lights
o light coverings must not be missing, damaged
o mats and floor covering must have no damage and not be lifting
o ceiling vents, and covers should have no damage
o floor tiles should have good grouting and not allow food particle build up
o counters and benches should be in good condition no loose areas (including bench trolleys) -
32. No chipped, broken or cracked eating or drinking utensils observed
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o damaged flatware or glassware must be disposed of and should not be used
o chipped, cracked or damaged cups must be discarded
o glassware must be stored safely in a way damage is minimized
- if glassware is dropped and broken uncovered food within 3 metres should be discarded
o serving containers must not be used if they become chipped or cracked
o wooden serving boards must be replaced if they crack or become otherwise damaged -
33. Food and Beverage area light fixtures are clean, well maintained and have proper shielding
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o light fittings must be clean and undamaged
o light covers should be undamaged
o switch covers must be in good order, no damage
o any grease/dirt build up must be removed
o ensure no moisture is pooling under covers
o damaged/missing covers must be reported in the AMPRO system, number and request must be available -
34. Overall, does the inspection meet the appropriate standards?
