Eat Safe - Good Management Practices Scorecard

How to use this checklist

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This is an extracted checklist from the Eat Safe Food Safety Checklist

Good management practices

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Documented and Maintained Records (all records relevant to the business must be kept on site)

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)

B2 Accredited Food Safety Program (See page 25 of Food Safety Made Easy Guide - if YES, do not continue to check for other documentation)

B3 Cleaning Program and Schedule (See page 27 of Food Safety Made Easy Guide)

B4 Temperature Record – Food Display/Storage (See page 29 of Food Safety Made Easy Guide)

B5 Transportation Temperature Control (See page 31 of Food Safety Made Easy Guide)

B6 Products Received Temperature Record (See page 30 of Food Safety Made Easy Guide)

B7 Greater than 50% of food handlers trained in a recognised Training Course (See page 31 of Food Safety Made Easy Guide)

B8 Staff Training Records (internal and external training) (See page 32 of Food Safety Made Easy Guide)

B9 Maintenance Records (Structural and Equipment) (See page 33 of Food Safety Made Easy Guide)

B10 Pest Control Schedule (by a licensed contractor) (See page 35 of Food Safety Made Easy Guide)

B11 Waste Collection and Refuse Cleaning Record (See page 35 of Food Safety Made Easy Guide)

B12 Stock Rotation Schedule (See page 36 of Food Safety Made Easy Guide)

B13 NOTE: If a food business does not receive, store, display or process Potentially Hazardous Foods (PHF), add 10 bonus points 10

Eat Safe - Good Management Practices Scorecard Checklist

Checklist to help you measure compliance in food handling, based on the full Eat Safe Brisbane Food Safety Checklist.

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How to use this checklist

Screen Shot 2018-01-03 at 3.56.10 pm.png

This is an extracted checklist from the Eat Safe Food Safety Checklist

Good management practices

Screen Shot 2018-01-04 at 11.46.20 am.png

Documented and Maintained Records (all records relevant to the business must be kept on site)

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)

B2 Accredited Food Safety Program (See page 25 of Food Safety Made Easy Guide - if YES, do not continue to check for other documentation)

B3 Cleaning Program and Schedule (See page 27 of Food Safety Made Easy Guide)

B4 Temperature Record – Food Display/Storage (See page 29 of Food Safety Made Easy Guide)

B5 Transportation Temperature Control (See page 31 of Food Safety Made Easy Guide)

B6 Products Received Temperature Record (See page 30 of Food Safety Made Easy Guide)

B7 Greater than 50% of food handlers trained in a recognised Training Course (See page 31 of Food Safety Made Easy Guide)

B8 Staff Training Records (internal and external training) (See page 32 of Food Safety Made Easy Guide)

B9 Maintenance Records (Structural and Equipment) (See page 33 of Food Safety Made Easy Guide)

B10 Pest Control Schedule (by a licensed contractor) (See page 35 of Food Safety Made Easy Guide)

B11 Waste Collection and Refuse Cleaning Record (See page 35 of Food Safety Made Easy Guide)

B12 Stock Rotation Schedule (See page 36 of Food Safety Made Easy Guide)

B13 NOTE: If a food business does not receive, store, display or process Potentially Hazardous Foods (PHF), add 10 bonus points 10