Deli Operation-Listeria

• Conducted on

  Date

• Proprietor

• Application Number

• ABN Number

• Trading Name

• Location
  Address

• Officers

• Food Safety Supervisors Name

• Food Safety Supervisors Certificate Number

• Interviewee

• Interviewees Position

A. Demonstration of Food Safety Knowledge

• 1. Is there a Food Safety Supervisor in place

  Yes

  No

  N/A

• 2a. The relevant person can demonstrate that correct use of the thermometer to measure temperature of PHU food being stored or displayed

  Yes

  No

  N/A

• 2b. What temperature must cold potentially hazardous food be kept at

  Yes

  No

  N/A

• 2c. Does the interviewee know cold PHF required temperature?

  Yes

  No

  N/A

• 3a. Does the food business sanitise food contact surfaces of equipment?

  Yes

  No

  N/A

• 3b. If yes, what method is used?

  Yes

  No

  N/A

• 4. There are adequate written instructions for staff to follow when diluting and applying sanitiser? These may be found on level, MSDS, other information sheet or in house instructions

  Yes

  No

  N/A

• 5. The relevant person can demonstrate correct dilution of chemical sanitiser (and confirmation of the dilution?

  Yes

  No

  N/A

• 6. The business can demonstrate correct application and use of sanitiser?

  Yes

  No

  N/A

• 7. Can the interviewee explain cross contamination?

  Yes

  No

  N/A

• 8. Can the interviewee explain the difference between cleaning and sanitising?

  Yes

  No

  N/A

• The business process food using the following equipment

• Meat Slicer

• Cling Wrap Dispenser

• Vacuum Sealer

• Knife and Cutting Board

• 10. The relevant person can demonstrate effective sanitising of the specific equipment above

  Yes

  No

  N/A

B. Processing and Activities

• 11. Is meat or cheese sliced or cut onsite?

  Yes

  No

  N/A

• 12. Is meat or cheese opened from packaging and sliced in advance?

  Yes

  No

  N/A

• 13. How long is sliced meat or cut cheese kept between slicing (removing from packaging) and time of sale?

• 14. How is traceability of opening/slicing of meat or cheese on display maintained?

• 15. How is 'First In/ First Out' (FIFO) of meat and cheese managed?

• 16. Have a staff member demonstrate hand washing. Was this done correctly?

  Yes

  No

  N/A

C. Review of Cleaning and Sanitising Conditions

• 17. Is the premises visibly clean:

• Display Cases- sliding Windows, front window, rear benches, internal area

  Yes

  No

  N/A

• Floors, drains, walls, splashbacks

  Yes

  No

  N/A

• Exhaust canopies, air-conditioning vents, ceiling

  Yes

  No

  N/A

• Sinks, drying and storage racks

  Yes

  No

  N/A

• Preparation benches

  Yes

  No

  N/A

• Waste bins (and are liners in place)

  Yes

  No

  N/A

• Is there adequate cleaning equipment, is cleaning equipment clean, does it pose no contamination risk

  Yes

  No

  N/A

• Are chemicals used in accordance with manufacturers instructions: correct product labelled in spray bottles, diluted prior to use, no holes cut in containers, no unlabelled spray bottles

  Yes

  No

  N/A

• Are hand washing facilities accessible and used solely for hand washing? Are they clean and supplied with soap, warm water and drying facilities?

  Yes

  No

  N/A

• Is the delicatessen preparation equipment clean? Slicer, knives, trays and bowls, cutting boards, cling wrap machines, scales, vacuum pack machines, other utensils?

  Yes

  No

  N/A

• Are temperature probes working, clean, undamaged and easily located?

  Yes

  No

  N/A

• Is the coolroom clean with no heavy buildup, including walls, floors, ceiling, fan unit, doors, racking?

  Yes

  No

  N/A

• Are light covers in place and undamaged? Are insect units clean, in working order and not above food preparation areas?

  Yes

  No

  N/A

• Yes

  No

  N/A

D. Food Safety Culture

• 1. How highly do you think food safety is ranked in the business? ( compared to profit, brand recognition, export opportunities)

• 1a. Briefly describe who leads food safety in the business? (eg what positions/levels)

• 1b. How do these leaders show that food safety is important? (eg meetings, regular rounds with staff, formal inspections etc)

• 2a. Do all employees understand what is expected of them in food safety performance? Please explain

• 2b. Are they held responsible for food safety? Please explain.

• 3a. What kind of food safety training is available fir staff? (eg induction training, on the job learning, mentoring, courses)

• 3b. How do you know if this is enough for people to do what they know?

• 4. What food safety information is recorded and how is it recorded?

• 5. What is done with this information?

• 6. How are food safety problems and complaints addressed? Please give an example of how things were changed after a problem came up?

Food Safety Questionaire - Questions for Staff

• 1. How highly do you think food safety is ranked in the business? ( compared to profit, brand recognition, export opportunities)

• 2. Briefly describe who encourages food safety in the business and how (eg managers/supervisors/co-workers, through meetings/presentations/informal chats/formal inspections etc)

• 3. Do your co-workers understand what is expected of them to make sure safe food is produced? Please explain.

• 4. Do you know who is responsible for food safety in your workplace? (eg managers/supervisors/everyone etc) Please explain.

• 5. Do you think you can get all of the food safety training you need to do your job well? Why/why not?

• 6a. What food safety information is recorded in the workplace and how is it recorded?

• 6b. What is done with this information?

• 7. Has anything changed after a food safety complaint or problem has come up? Is so, please give an example.

E. Food Business Score

• Operational performance

• Skills and knowledge

  Minor

  Major

  Critical

• Cleanliness of premises and equipment

  Minor

  Major

  Critical

• Sanitisation of equipment

  Minor

  Major

  Critical

• Temperature control

  Minor

  Major

  Critical

• Construction and pest management

  Minor

  Major

  Critical

• Score

• Process Control

• Cleaning/Sanitising

  Yes

  No

  N/A

• Meat and cheese supplier identifiable/traceable

  Yes

  No

  N/A

• Meat and cheese stored under temperature control

  Yes

  No

  N/A

• Delivery temperatures, condition of delivery and used by dates checked

  Yes

  No

  N/A

• Cut meats and cheeses displayed under temperature control

  Yes

  No

  N/A

• FIFO system in place

  Yes

  No

  N/A

• Receiving of product

  Yes

  No

  N/A

• Control of time product is held after opening/portioning

  Yes

  No

  N/A

• Microbiological Results

• Boot Swabs: floor near cabinet, coolroom

• Slicers

• Bench around slicer

• Display cabinet door (including rails and handles)

• Cling wrap dispenser

• Utensils (tongs, spoons)

• Cutting boards

• Scales

• Coolroom (composite shelves, door, cooling unit)

• Wash up sink

• Food sliced in house (up to three samples)

Operational Performance

• The combined score will be used to determine a category

  > or = 15 Satisfactory

  16-46 Marginal

  > or = 47 Unsatisfsctory

F. Factsheets

• Identify the fact sheets that have been supplied to the proprietor of the food business (and irrelevant note if a translated version was supplied in which language):

• Food Safety Supervisor

• Cleaning and Sanitising

• Sanitising of Equipment

• Temperature Control

• Health and Hygiene of Food Handlers

• Handwashing

• Pest Control

• Other