ESS Santos - Monthly Food & Safety Inspection

Are all fire extinguishers serviced regularly?

Are current Return To Work (RTW) plans signed off and adhered to?

Are Maintenance Request Forms e.g. OFIs raised, tracked and completed when required?

Are SWSP’s available and in use?

Do all electrical items have a current test and tag status?

Have manual handling Risk Assessments been undertaken and controls put in place to ensure appropriate manual handling skills are used?

Have the contents of the First Aid Kit been checked?

Is lighting adequate, working and all lights covered with clean diffusers?

Is PPE available, used and maintained in good condition?

If gloves are used, are they used correctly?

Are SDS available (5 years from date of issue)

Have all staff received and completed relevant food safety training?

Are any preparation benches that are back to back (2 benches pushed together) of even height?

Are Allergen Declaration Cards being completed adequately for all meals / functions and unpackaged products or identified using Compass Standard Recipes?

Is the Allergen Information Notice neatly displayed and visible to customers at the servery?

Are all benches and shelves clean and sanitised?

Are all floor drains clear and clean?

Are all ceilings, covings floors, tiles and walls clean and in good order?

Are all waste bins clean and garbage removed regularly?

Is the Gaia clean, tidy & working?

Are all ledges, screens and windows clean and in good order?

Are brooms and mops in clean condition and stored correctly?

Are cloths and oven mitts used correctly and maintained in a sanitary manner?

Are fryers, grills, ovens and any other kitchen equipment free of grease?

Are sinks and taps clean and calcium free?

Are the range hood and filters clean?

Is the dishwasher clean, free of built up grime and leaks?

Is the temperature of the dishwasher rinse water contacting the items in accordance with Compass specifications and recorded at least daily?

Is unused equipment kept clean?

Is Cleaning Roster completed and initialled by a Supervisor?

Are all chemicals stored away from food?

Are separate utensils and / or gloves used for cooked and raw foods to prevent cross contamination?

Is food thawed safely in the refrigerator or cool room?

Is processing equipment (e.g. blenders, meat slicers and mixers) free from contamination and in good order?

Are cooking and reheating temperatures recorded?

Are temperatures of cold served food recorded? (≤ 5°C)

Are temperatures for cooling of hot cooked food recorded? i.e. from ≥ 60°C to ≤ 21°C in 2hrs and ≤ 5°C in next 4hrs.

Are temperatures of hot served food recorded? (≥ 60°C)

Are all cables of portable equipment rolled safely? (e.g. stick blenders, meat slicers)

Are all temperature probes and scales, clean, and within annual recalibration? (picture/s)

Are all staff wearing the correct uniform in accordance with the Employee Handbook?

Are hairnets available and / or hats worn correctly?

Do staff handle food according to FoodSafe standards e.g. correct handwashing technique, reporting illness, correct use of colour coded chopping boards etc.?

Is a bin, soap and single use towels provided at hand basins and signage available to advise staff of the correct hand washing technique?

Are all practical measures taken to eradicate and prevent the entry and harbourage of pests on the premises and food transport vehicles?

Are pest trapping / zapping devices in good order and repair?

Are waste storage areas kept clean and tidy?

Is a Pest Sighting Log used to record pest activity and problems reported immediately?

Is there an effective pest control program in place i.e. bait station map, service records, SDS and licensed operator?

Are approved suppliers used, all deliveries quality checked and invoices signed?

Are temperatures recorded when goods are received or delivered?

Have all corrective actions, OFIs and SSRs been actioned?

Is food labelled and within use-by / best-before dates?

Is the loading dock clean and tidy and free of hazards?

Are all Bain Maries and cold wells clean including stainless steel and glass?

Are all benches and counters clean and free from clutter?

Are beverage areas clean and well presented?

Are all communication signage / menus accurately typed, clean and well presented?

Are all walls, ceilings, floors, clean and in good order?

Are the chairs, legs and table tops clean?

Is all equipment clean and free of smears and spills?

Is all lighting adequate and light bulbs within the refrigerators and servery working?

Is the cutlery clean and free from water marks?

Is the coffee machine clean, tidy and in working order?

Are opened goods in covered storage bins or containers?

Are products with differing allergenic ingredients stored separately to prevent cross-contamination?

Are storage areas clean, tidy and products stored correctly to prevent manual handling incidents?

Is food within use / best-by date and batch codes available?

Is there adequate shelving, is food stored off the floor and floor storage bins easily moveable?

Has food for disposal and recall been separated and identified?

Stock Rotation: Are all items in storage areas rotated with shortest date items at the front?

Dry Storage- Shelving/racking in good repair - no rust, shelf sagging or damage

Are decanted products stored in clean, air tight containers, labelled with product name and decanted date

Are alarms / bells and door locks in good working order to permit a safe exit?

Are door seals, covings, ceilings, fan covers, handles and walls clean?

Are raw foods kept separate from cooked and ready to eat foods to prevent cross contamination?

Are temperature checks recorded twice daily?

Are the floors clean, non-slip and food stored off the floor?

Are they operating at the correct temperature? (verify with temp probe regularly) (≤ -18°C Frozen) (< 5°C Chilled)

Is food labelled, sealed and within the use-by / best-by date?

Are all items in defrost have a clearly marked date of defrost, product code and item?

Is stock rotation adequate? (i.e. use of colour day dots)

Is there adequate shelving and is it clean and rust free?

Are alarms / bells and door locks in good working order to permit a safe exit?

Are door seals, covings, ceilings, fan covers, handles and walls clean?

Are raw foods kept separate from cooked and ready to eat foods to prevent cross contamination?

Are temperature checks recorded twice daily?

Are the floors clean, non-slip and food stored off the floor?

Are they operating at the correct temperature? (verify with temp probe regularly) (≤ -18°C Frozen) (< 5°C Chilled)

Is food labelled, sealed and within the use-by / best-by date?

Is stock rotation adequate? (i.e. use of colour day dots)

Is there adequate shelving and is it clean and rust free?

Has the calibration information been recorded in the Monthly Temperature Probe Calibration section of the Goods Received folder?

Conduct check on Temperature monitoring log in Food Van, ensuring records are kept and have been filled out for month

Conduct random check from Temperature monitoring log in Food Van, ensuring applicable transfers are captured on the Food Leaving Kitchen paperwork and/or Incoming Goods Inspection Paperwork