Title Page
-
Business Name
-
Location
-
Food safety supervisor
-
Conducted on
How to use this checklist
-
-
This is an extracted checklist from the Eat Safe Food Safety Checklist
-
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.
Health and Hygiene Requirements
-
A25 Contact with food – Does your business minimise the risk of contamination of food and foodcontact surfaces? (See page 15 of Food Safety Made Easy Guide)
-
A26 Health of food handlers – Do you ensure staff members do not engage in food handling if they are suffering from a food-borne illness or are sick? (See page 15 of Food Safety Made Easy Guide)
-
A27 Hygiene – Do food handler sexercise good hygiene practices (e.g. cleanliness of clothing, not eating over surfaces, washing hands correctly and at appropriate times, jewellery)? (See page 16 of Food Safety Made Easy Guide)
-
A28 Hand washing facilities – Does your business have adequate handwashing facilities? (See page 17 ofFood Safety Made Easy Guide)<br>- soap<br>- warm running water<br>- single-use towel<br>- easily accessible basin
Cleaning, sanitising, and maintenance
-
A29 Duty of food business – Do you inform food handlers oft heir obligations and take measures to ensure they do not contaminate food? (See page 17 of Food SafetyMade Easy Guide)
-
A30 Cleanliness – Are the floors, walls and ceilings maintained in a clean condition? (See page 18 of FoodSafety Made Easy Guide)
-
A31 Cleanliness – Are the fixtures, fittings and equipment maintained in a clean condition? (See page 19 of Food Safety Made Easy Guide)<br>- mechanical exhaust ventilation<br>- fridges, coolrooms, freezers<br>- benches, shelves, cooking equipment
-
A32 Cleanliness – Are the premises in general maintained in a clean condition? (See page 18 of Food Safety Made Easy Guide)
-
A33 Sanitation – Has your business provided clean and sanitary equipment including? (See page 19 of Food Safety Made Easy Guide)<br>- eating and drinking utensils<br>- food contact surfaces
-
A34 Sanitation – Are food contact surfaces of utensils and equipment sanitised correctly? (See page 19 of Food Safety Made Easy Guide)
-
A35 Maintenance – Does your business ensure no damaged (cracked/broken) utensils, crockery, cutting boards are used? (See page 19 of Food Safety Made Easy Guide)
-
A36 Maintenance – If you are responsible for maintaining the grease trap, is it serviced effectively? (See page 19 of FoodSafety Made Easy Guide)
-
A37 Maintenance – Are your premises, fixtures, fittings and equipment maintained in a good state of repair and working order? (See page 19of Food Safety Made Easy Guide)<br>- floors, walls & ceilings<br>- fixtures, fittings & equip<br>- mechanical exhaust ventilation
