Title Page
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Business Name
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Location
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Food safety supervisor
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Conducted on
How to use this checklist
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This is an extracted checklist from the Eat Safe Food Safety Checklist
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Find the full Food Safety checklist from Eat Safe Brisbane here
https://public-library.safetyculture.io/products/eat-safe-food-safety-checklist-star-rating-self-assessment -
The three non-compliance selections within Section A represent the various levels of risk.
Food Handling Controls
Food handling controls
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A9 Skills and knowledge – Do you and your employees have appropriate skills and knowledge in food safety and hygiene matters? (See page 7 of Food Safety Made Easy Guide)
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A10 Receival – Is food protected from contamination at receival and are potentially hazardous foods accepted at the correct temperature? (See page 8 of Food Safety Made Easy Guide)
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A11 Food storage – Is all food stored appropriately so that it is protected from contamination? (See page 9 of Food Safety Made Easy Guide) <br>- cold room / fridge<br>- freezer<br>- dry store
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A12 Food storage – Is potentially hazardous food stored under temperature control? (See page 9 of Food Safety Made Easy Guide) <br>- cold food = 5ºC and below <br>- hot food = 60ºC and above <br>- frozen food = remain frozen
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A13 Food processing – Are suitable measures in place to prevent contamination? (See page 9 of Food Safety Made Easy Guide) e.g. cross contamination
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A14 Food processing – Is potentially hazardous food that is ready to eat and held outside of temperature control monitored correctly? (See page 10 of Food Safety Made Easy Guide) e.g. 2 hour/4 hour rule
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A15 Thawing – Are acceptable methods used to thaw food? (See page 10 of Food Safety Made Easy Guide)
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A16 Cooling – Are acceptable methods used to cool food? (See page 11 of Food Safety Made Easy Guide)
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A17 Reheating – Are appropriate reheating procedures followed? (See page 11 of Food Safety Made Easy Guide)
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A18 Food display – Is food on display protected from contamination? (See page 11 of Food Safety Made Easy Guide)
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A19 Food display – Is potentially hazardous food displayed under correct temperature control? (See page 12 of Food Safety Made Easy Guide) Food safety checklist | 5
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A20 Food packaging – Is food packaged in a manner that protects it from contamination? (See page 12 of Food Safety Made Easy Guide)
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A21 Food transportation – Is food transported in a manner that protects it from contamination and keeps it at the appropriate temperature? (See page 12 of Food Safety Made Easy Guide)
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A22 Food for disposal – Do you use acceptable arrangements for throwing out food? (See page 13 of Food Safety Made Easy Guide)
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A23 Food recall – If you are a wholesale supplier, manufacturer or importer of food, does your food business comply with the food recall requirements? (See page 13 of Food Safety Made Easy Guide)
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A24 Alternative methods – Are your documented alternative compliance methods acceptable i.e. receipt, storage, cooling, reheating, display, transport? (See page 14 of Food Safety Made Easy Guide)
