Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Name of premise
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Inspected by
Hygiene
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Are employees washing hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross contamination?
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Are employees wearing clean outer garments?
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Is employees hair properly confined?
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Are employees in good health with no open cuts or sores?
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Are all articles of clothing and personal effects stored away from products in a proper manner?
Sanitary Facilities
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Are toilets, both public and staff, clean, well maintained and in proper working order?
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Are self closing doors to toilets and dressing rooms working properly?
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Are toilet tissue dispensers full?
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Is a sanitary napkin disposal unit available?
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Are single service soap and towel dispensers operational and full?
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Is ventilation provided and in proper working order?
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Is there a separate hand washing basin in each area with required supplies?
Water and Sewage
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Are all sinks fully operational with hot and cold water at each faucet?
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Do all sinks drain properly?
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Are floor drains and sinks in good order?
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Is plumbing in good working order?
Floors Walls Ceilings Lighting and Ventilation
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Are floors clean and well maintained in good repair?
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Are walls, ceilings and windows clean and well maintained in good repair?
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Is there adequate lighting and ventilation provided throughout the facility?
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Do light fixtures have approved safety covers?
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Are exhaust ventilation filters clean and well maintained?
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Floors have adequate compliant matting for high risk wet areas?
Equipment and Utensils
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Are all food contact surfaces washed, rinsed and sanitised before use?
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Are non-food contact surfaces visibly clean and in good repair?
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Is equipment (i.e.) stoves, grills, refrigerators, tables, sinks etc. cleaned and well maintained?
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Has all inoperable equipment been repaired, replaced or removed from the facility?
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Are multi-service utensils washed prior to use?
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Are all multi- service utensils properly stored and maintained?
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Have all damaged or unapproved utensils been removed or repaired?
Cleaning
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Cleaning processes,schedules and records are visible?
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All cleaning products/sanitising chemicals are clearly labeled, with instructions, stored appropriately and separately to food stores?
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Are wiping clothes clean, sanitised, sorted and maintained properly?
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Dishwashers operate at a cycle of no less than 80 degrees in order to sanitise items?
Garbage and Waste
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Are trash containers lined with insect and vermin proof disposable plastic bags at all times?
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Are plastic bags tied before being placed in outside bins?
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Are outdoor premises and refuse areas clean, sanitised, illuminated by light and well maintained?
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Is the frequency of garbage removal adequate to maintain the premises in a sanitary condition?
Pest Control
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Is there adequate protection against the entrance of insects, vermin, rodents, dust and fumes?
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Are outside doors and screen doors self closing and are closures in acceptable working order?
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Are all areas free of debris, moisture and visible soil and are well lit?
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Is the scheduled pest control contract adequate to maintain acceptable pest control?
Items Critical to Food Safety
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All food is purchased from approved sources?
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Food is inspected when received and found to be free from contamination and spoilage?
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Frozen food is received and stored at -15 ° or colder?
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Refrigerated food is received and stored at 5° or colder?
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Hot food is kept at 60° or hotter?
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A probe thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food temperatures on a daily basis?
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All food is stored according to the Australian standards?
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All food is labeled, dated and stored in leak proof packaging or food grade containers?
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All food is protected from dirt, unnecessary handling, overhead leakage and other forms of contamination?
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Prepared and ready to eat foods are stored above and away from raw foods?
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A thermometer, accurate to 1°C, is provided either as an integral part of the refrigerator/freezer (outside dial) or is located inside each unit at its warmest spot (usually at the point of access)?
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Restrooms are not used for storage of food or equipment?
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All paper products are stored in a manner so as to protect them from contamination?
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Defrosted food items have not been re-frozen?
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Raw foods and ready-to-eat foods are kept separate throughout storage and handling?
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Separation of ready-to eat foods and raw foods is maintained during preparation and from surfaces and utensils?
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Food handlers are using proper utensils to minimise direct hand contact with raw, cooked and prepared foods?
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Hands are properly washed before and after handling food?
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All foods that have been served or returned have been discarded?
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All food is protected from potential contamination?
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All foods are dispensed and/or disposed in an approved manner?
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Dry storage areas are clean, clear and accessible with clear food labelling and dating of products?
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Food Handlers understand their responsibilities (can identify where to find information regarding Food Safety in their outlet)?
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Staff understand the food temperature danger zone of between 5 and 60 degrees celsius?
First Aid
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First aid kit/s are available and are regularly re-stocked?
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Comments
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Photos
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Action Status
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Sign off - auditor
