First audit template

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food safety plan

• Are all staff conversant with your policy and procedure and acknowledge by signature

  Yes

  No

  N/A

• Are all supervisors trained in food handling and food safety and hygiene matters

  Yes

  No

  N/A

Food receipt

• Are the suppliers a registered business

  Yes

  No

  N/A

• Is the food delivered during business hours for staff to receive

  Yes

  No

  N/A

• Is there an up to date food receipt temperature log<br><br><br>

  Yes

  No

  N/A

• Is the temperature of the delivered items below 5c or above 60c?

  Yes

  No

  N/A

• Is the product delivered in appropriate packaging

  Yes

  No

  N/A

• Yes

  No

  N/A

• Is the products dated and labelled appropriately<br>

  Yes

  No

  N/A

• Is the food transported in the appropriate vehicle

  Yes

  No

  N/A

Food storage

• Is stock rotated using FIFO principle

  Yes

  No

  N/A

Cold storage

• Record temperature:

  Yes

  No

  N/A

• Are seals, doors, shelving in good repair and are clean

  Yes

  No

  N/A

• Are there up to date temperature logs for refrigerated and frozen storage

  Yes

  No

  N/A

• Are the refrigeration temps below 5c

  Yes

  No

  N/A

• Are all products stored off the ground

  Yes

  No

  N/A

• Are stored goods labelled and dated<br><br>

  Yes

  No

  N/A

• Is the food stored in food grade containers and covered

  Yes

  No

  N/A

• Are raw foods stored separately from ready to eat foods

  Yes

  No

  N/A

• Are the storage areas clean and free from contaminants

  Yes

  No

  N/A

• Are all products in date

  Yes

  No

  N/A

Dry storage

• Is the dry storage well ventilated, well lit and free of clutter

  Yes

  No

  N/A

• Are foodstuffs stored off the ground

  Yes

  No

  N/A

• Are storage areas clean in good repair and proofed against pests

  Yes

  No

  N/A

• Are all products in date

  Yes

  No

  N/A

• Are all food stuffs stored in food grade containers and covered

  Yes

  No

  N/A

Frozen storage

• Record temperature:

  Yes

  No

  N/A

• All food hard frozen, no signs of thawing

  Yes

  No

  N/A

• All food covered and labelled and within used by date

  Yes

  No

  N/A

• All food stored on shelving and off the ground

  Yes

  No

  N/A

• There are no signs of ice build up

  Yes

  No

  N/A

Food processing

• Are separate utensils/equipment used for cooked and raw products

  Yes

  No

  N/A

• Are there procedures in place to clean sanitise and dry utensils/equipment for food preparation

  Yes

  No

  N/A

• Are chemicals stored separately from food processing areas

  Yes

  No

  N/A

• Are there set thawing procedures in place

  Yes

  No

  N/A

Preparation

• Are high risk foods out of temperature control for minimum preparation time as per (3.2.2)

  Yes

  No

  N/A

• Food handlers wash hands and change gloves at appropriate times

  Yes

  No

  N/A

Cooking and reheating

• Adequate cooking procedures (75c) (3.2.2)

  Yes

  No

  N/A

• Adequate reheating policy (75c) (3.2.2)

  Yes

  No

  N/A

• Are cooking reheating temperatures documented

  Yes

  No

  N/A

Cooling

• Cooling temperature log for high risk foods

  Yes

  No

  N/A

• Cooling complies with food safety standards 60c to 21c in 2 hours, then 21c to 5c in the next 4 hours (3.2.2)

  Yes

  No

  N/A

High risk equipment

• Stick blender cleaned, sanitised and dry between use<br><br><br>

  Yes

  No

  N/A

• Robo coupe cleaned, sanitised and dry between use

  Yes

  No

  N/A

• Dough mixer cleaned, sanitised and dry between use

  Yes

  No

  N/A

Food disposal

• Are procedures in place for disposal of unacceptable food stuffs

  Yes

  No

  N/A

Food handlers health and hygeine

• Are food surfaces clear of personal belongings

  Yes

  No

  N/A

• Are work areas kept clean and free from food waste

  Yes

  No

  N/A

• Are food surfaces cleaned and sanitised between use of raw and cooked foodstuffs

  Yes

  No

  N/A

• Is food handlers clothing kept clean and in good repair

  Yes

  No

  N/A

• Are there procedures in place to notify management of illness

  Yes

  No

  N/A

Temperature measuring devices

• Are temperature measuring devises used (3.2.2)

  Yes

  No

  N/A

• Are they readily available

  Yes

  No

  N/A

• Are temperature measuring devises cleaned and sanitised before and after each use

  Yes

  No

  N/A

Pests or vermin

• Are kitchens free from evidence of pests and vermin

  Yes

  No

  N/A

• Do you have a reporting procedure for pests

  Yes

  No

  N/A

• Do you have regular pests or vermin control measures in place

  Yes

  No

  N/A

Food premises and equipment

Design and construction of food premises

• Does the kitchen have a separate area for food preparation and final product service

  Yes

  No

  N/A

• Is there a separate area for washing food and soiled dishes

  Yes

  No

  N/A

• Access to staff entrance amenities and personal hygiene station are located to the entrance of the food preparation area

  Yes

  No

  N/A

• Are the cool rooms within a acceptable distance to food preparation areas

  Yes

  No

  N/A

• Are the materials used to construct the premises appropriate

  Yes

  No

  N/A

• Are the toilets/bathroom separate to the food premises

  Yes

  No

  N/A

Water

• Is warm running water supplied

  Yes

  No

  N/A

• Is the water potable

  Yes

  No

  N/A

Sewage

• Does the premises have a sewage and waste water disposal system

  Yes

  No

  N/A

Garbage

• Is the garbage storage appropriate for the amount of people catered for

  Yes

  No

  N/A

• Is the garbage area free from clutter

  Yes

  No

  N/A

• Is the garbage easily accessible

  Yes

  No

  N/A

Ventilation

• Does premises have adequate ventilation to remove fumes, smoke, steam and vapours

  Yes

  No

  N/A

• Are they clean and free from grease

  Yes

  No

  N/A

Lighting

• Is there a lighting system that provides sufficient natural or artificial ligting

  Yes

  No

  N/A

• Are light fittings clean and free from grease

  Yes

  No

  N/A

Floors

• Are floors in good repair and able to be effectively cleaned and unable to absorb grease and food particles

  Yes

  No

  N/A

• Are floors free from water pooling

  Yes

  No

  N/A

• Is there a regular cleaning schedule for floors, walls and ceilings

  Yes

  No

  N/A

Walls and ceilings

• Are sealed to prevent entry of dust, dirt and pests

  Yes

  No

  N/A

• Are easily cleaned

  Yes

  No

  N/A

• Are non absorbent surfaces

  Yes

  No

  N/A

Audit summary

Summary of positive findings

Summary of improvements

Corrective actions

• Signature of proprietor/staff

  Sign

• Signature consultant/Auditor

  Sign

Auditor contact details

• Xxxxxxxx Food safety auditor. T xxxxxxxxxxxxxx

• Add location
  Address