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
Good management practices
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For more information, refer to the Eat Safe Brisbane - Food Safety Made Easy Guide
https://www.brisbane.qld.gov.au/sites/default/files/Eat_Safe_Brisbane_Food_Safey_Made_Easy_Guide.pdf -
Documented and Maintained Records (all records relevant to the business must be kept on site)
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B1 Accredited HACCP Plan or ISO 22000:2005 (See page 24 of Food Safety Made Easy Guide - if YES, do not continue to check for other documentation)
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B2 Accredited Food Safety Program (See page 25 of Food Safety Made Easy Guide - if YES, do not continue to check for other documentation)
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B3 Cleaning Program and Schedule (See page 27 of Food Safety Made Easy Guide)
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B4 Temperature Record – Food Display/Storage (See page 29 of Food Safety Made Easy Guide)
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B5 Transportation Temperature Control (See page 31 of Food Safety Made Easy Guide)
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B6 Products Received Temperature Record (See page 30 of Food Safety Made Easy Guide)
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B7 Greater than 50% of food handlers trained in a recognised Training Course (See page 31 of Food Safety Made Easy Guide)
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B8 Staff Training Records (internal and external training) (See page 32 of Food Safety Made Easy Guide)
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B9 Maintenance Records (Structural and Equipment) (See page 33 of Food Safety Made Easy Guide)
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B10 Pest Control Schedule (by a licensed contractor) (See page 35 of Food Safety Made Easy Guide)
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B11 Waste Collection and Refuse Cleaning Record (See page 35 of Food Safety Made Easy Guide)
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B12 Stock Rotation Schedule (See page 36 of Food Safety Made Easy Guide)
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B13 NOTE: If a food business does not receive, store, display or process Potentially Hazardous Foods (PHF), add 10 bonus points 10
