Audit

PHASE 1 - ADMINISTRATION
1 ADMINISTRATION
1.1 ORGANISATION / Divisional

1.1.1 Do all unit catering staff have a platoon notebook or Divisional documentation?

1.1.2 Are there standard operating procedures (SOP) for hoe unit/ship members are managed?

1.1.3 Are staff aware of career progression opportunities and counselled on a regular basis?

1.1.4 Are duty statements for each rank provided?

1.1.5 Do position statements reflect duties and responsibilities being undertaken by staff?

1.1.6 Are staff qualified to carry out duties and responsibilities of assigned position?

1.1.7 Are staff aware that all WHS events are to be recorded and reported in Sentine1l?

1.1.8 Are Duty Roster issued with sufficient time to allow staff to plan personal time?

1.2 TRAINING

1.2.1 Is kitchen / galley induction training conducted for all military, Australian Public Service and civilian contract staff upon initial employment?

1.2.2 Is mandatory military training conducted at the commencement of each year?

1.2.3 Are resources available to continuation training?

1.2.4 Is time allocated to continuation training?

1.2.5 Are unit member's Trade progression records up-to-date and time allocated to allow for personal development? i.e. completion of trade requirements or course preparation?

1.2.6 Determine if a Training Plan and Training Log (listing training conducted) are held incorporating all activities undertaken by Food Services staff (core specific and ancillary).

1.3 NOTICEBOARDS

1.3.1 Determine if Safety signs/posters are:
1. Placed in a prominent position.
2. Easily understood.
3. Close to the hazard.
4. In good repair.
5. Include instructions for treatment of Electrical Shock.

1.3.2 Are delegates in accordance with Defence WHS Manual posted?

1.3.3 Is the Building Emergency Response Plan (BERP) posted?

1.3.4 Are the relevant collective training programs posted?

1.3.5 Are relevant individual training programs posted?

1.4 FOOD COMMODITY MANAGEMENT

1.4.1 Does the catering manager have a financial delegation and manage the account IAW their service instructions?

1.4.2 Does the catering manager have full visibility of the financial state of the food services account?

1.4.3 Are all foodstuffs purchased from the standing offers, approved suppliers or within the Defence Procurement Policy?

1.4.4 Are the Food Commodity account and records restricted to those who are responsible to their maintenance?

1.4.5 Are Fraud Controls and Risk management techniques utilised? Electronic Supply Chain Manual (ESCM), Volume 4, section 3, chapter 1

1.4.6 Is the Food account being correctly maintained?

1.4.7 Is there evidence that reports of contractor performances (good and bad) are forwarded to the local Contract Authority and relevant Command Authority?

1.4.8 Is all relevant ration paperwork retained for audit purposes?

1.4.9 Is the daily plate count recorded?

1.5 MENU AND NUTRITION

1.5.1 Are menus written IAW DEFLOGMAN Volume 4, part 2 and SUPMAN 4?

1.5.2 If cyclic menus are used are they signed by an appropriate delegate?

1.5.3 Is the weekly menu displayed in all messes prominently on the noticeboard or at the entrance to the servery line?

1.5.4 Do catering arrangements exist for any personnel with specialist dietary requirements?

1.5.5 Are nutritional requirements met IAW DEFLOGMAN Volume 4, part 2 and SUPMAN 4?

1.5.6 Is portion control used to minimise waste?

1.5.7 Has on-job-training and continuation training been recognised within the menu?

PHASE 2 - SAFETY
2 SAFETY
2.1 GENERAL

2.1.1 Are staff aware of emergency form up points?

2.1.2 Are staff aware of emergency procedures upon outbreak or emergency?

2.1.3 Are staff aware of all relevant appointed safety officers?

2.2 FIRST AID

2.2.1 Determine if the First Aid kit is readily accessible, fully stocked and regularly checked/replenished if items are expended/out of date.

2.2.4 Is staff first aid refresher training delivered annually?

2.2.5 Is there an identified first aid person for the kitchen or shift?

2.3 FIREFIGHTING

2.3.1 Are fire extinguishers serviced and in date?

2.3.2 Are all personnel aware of the location of fire fighting appliances?

2.3.3 Have personnel been instructed in fire-fighting equipment and techniques?

2.3.4 Was the instruction recorded on staff records?

2.3.5 Are fire extinguisher/blankets adjacent to appropriate equipment (switchboards etc)?

2.3.6 Are written instructions displayed or available for all safety equipment?

2.3.7 Are personnel aware and educated in the operation of emergency/isolation ventilation shutdown procedures?

2.3.8 Is the remote activating system for installed fire-fighting system clearly labelled?

2.4 PERSONAL PROTECTIVE EQUIPMENT

2.4.1 Are food service personnel provided with adequate and suitable Personal Protective Equipment (PPE)?

2.4.2 Do personnel use PPE as per designated areas, tasks and chemical information?

2.4.3 Is PPE in good repair? (i.e. oven gloves, rubber gloves, breathing masks, safety goggles, eye protection and coveralls).

2.4.4 Have personnel trained in the use of the PPE?

2.4.5 Are there appropriate levels of PPE held and readily available?

2.5 SURFACES

2.5.1 Are the walls clean and free from cracks or chips?

2.5.2 Are the floors clean and free from cracks or chips?

2.5.3 Is the ceiling clean and free from mildew?

2.5.4 Are the benches clean, free from foodstuffs and cleaned regularly?

2.5.5 Are the drains clean of foodstuffs and drain freely?

2.5.6 Is the underneath of benches clean and clear of clutter?

2.6 LIGHTING AND VENTILATION

2.6.1 Is the emergency lighting system adequately maintained?

2.6.2 Is there emergency lighting in the refrigerated areas?

2.6.3 Is all emergency lighting visible at all times?

2.6.4 Are all areas adequately lit?

2.6.5 Are all the light fittings in good repair and clean?

2.6.6 Do all light fittings have an appropriate cover?

2.6.7 Are light covers accessible for cleaning?

2.6.8 Are light switches in good repair?

2.6.9 Are the ventilation hoods cleaned on a regular basis in accordance with the manufacturers' instructions?

2.6.10 Is the ventilation utilised throughout the duration of kitchen operation?

2.6.11 Does ventilation function effectively?

2.6.12 Are ventilation controls easy to access?

2.6.13 When was the last time the exhaust trunking was cleaned internally by contractors?

2.7 ELECTRICAL

2.7.1 Is there a safety cut-off switch?

2.7.2 Is it clearly visible?

2.7.3 Is it clearly marked?

2.7.4 Are electrical switches/fittings in good repair?

2.7.5 Are all personnel aware of the location of all isolation switches (gas, power, and ventilation)?

2.8 GAS

2.8.1 Is there a safety cut-off switch?

2.8.2 Is it clearly marked?

2.8.3 Is it readily accessible?

2.8.4 Is bottled gas stored correctly?

2.8.5 Do staff know how to contain and react to a gas leak/fire?

2.8.6 Are all personnel aware of the location of all isolation switches (gas, power, and ventilation)?

2.9 HANDLING AND LIFTING

2.9.1 Are signs posted for proper lifting techniques?

2.9.2 Is heavy equipment or containers of liquids at correct height for lifting?

2.9.3 Have personnel been trained on proper lifting techniques?

2.9.4 Are mechanical lifting devices provided to assist with lifting or carrying heavy loads?

2.9.5 Are personnel trained and competent on lifting devices?

2.9.6 Does the lifting equipment have clearly marked maximum load limits?

2.9.7 Do all personnel display appropriate skill when operating lifting equipment?

2.9.8 Do mechanical lifting devices have appropriate safety guards?

2.10 HAZARDOUS SUBSTANCES

2.10.1 Are Safety Data Sheets (SDS) available for all hazardous substances used?

2.10.2 Are SDS Logs located at the entrance to all chemical storerooms?

2.10.3 Are all personnel fully acquainted with SDS and trained to undertake necessary action in an emergency?

2.10.4 Are chemicals safely stowed (segregated from food stores)?

2.10.5 Are all chemicals safely stored in accordance with manufacturer’s instructions?

2.10.6 Is a procedure in place for disposal of hazardous substances?

2.10.7 Are hazardous substances suitable for use in or on food surfaces?

2.10.8 Is there a spill kit available?

PHASE 3 – HACCP & FOOD SAFETY
3 HACCP &FOOD SAFETY
3.1 Food Safety Plan (FSP)

3.1.1 Is there a FSP and is it endorsed by Command?

3.1.2 Has a team been formed to develop and implement the FSP?

3.1.3 Do all personnel have an understanding of the FSP and the HACCP and the need for safety

3.1.4 Is appropriate food handling techniques monitored and carried out in food service areas?

3.1.5 Do food service personnel conduct and comply with all appropriate food and personnel hygiene requirements?

3.1.6 Is all documentation covering the FSP up-to-date, completed correctly and available for review on file?

3.1.7 Have FSP prerequisite programs been identified and documentation completed correctly?

3.1.8 Have newly joined personnel (including cafeteria / mess personnel [Defence and civilians]) been inducted in food handling and food hygiene principles?

3.1.9 Are self-service activities being monitored during meal service?

3.1.10 Are the bulk cool room and freezer room temperature logs being completed and kept up-to-date?

3.1.11 Are clean as you go routines encouraged and fostered by catering supervisors?

3.1.12 Is there a schedule for daily, weekly and monthly cleaning routines displayed and observed by all personnel?

3.1.13 Are all food storerooms / cool rooms appropriately clean to meet food safety standards?

3.1.14 Have all temperature (digital) read-outs/gauges/dials etc on hot and cold holding equipment been calibrated as per maintenance and calibration schedules?

3.1.15 Have all probe/infrared thermometers been calibrated in accordance with the maintenance and calibration schedule?

3.1.16 Is all food service equipment readily identified for maintenance with the appropriate department?

3.1.17 Have preventative maintenance schedules been carried out on all food service equipment, as per maintenance schedules?

3.1.18 Are waste management procedures identified and in place for the correct disposal of waste and left over foods?

3.1.19 Are satellite food service facilities (flight line diners, in-flight cooking facilities, wardroom galley etc), cafeterias, sculleries and other dining facilities being maintained to a hygienic standard to meet food safety standards?

3.1.20 Is all food service utensils, cook’s knives, crockery, cutlery, glass/plastic ware, chopping boards clean and sanitised?

3.1.21 Are first-in-first-out principles being observed when receipting, storing and using stock?

3.1.22 Are correct storage procedures being carried out, foods covered, labelled and stored?

3.1.23 Are raw and cooked foods covered and stored correctly to prevent cross-contamination?

3.1.24 Are correct thawing processes known and being implemented? I.e. Are frozen foods being removed from the freezer room and thawed in a cool room.

3.1.25 Following notification of a food product recall are procedures in place to quarantine the product for return to the supplier?

3.1.26 Does all food transport vehicles and containers meet the FSP requirements?

3.1.27 Have Environmental Health/Medical unit or other regulatory and industry guidelines been utilised/consulted in the development and maintenance of the FSP?

3.1.28 Have newly recognised foodstuffs suppliers been reviewed and placed on approved supplier’s list (recorded)?

PHASE 4 - STORE ROOMS
4 STORE ROOMS
4.1 COOL ROOMS/REFRIDGERATORS

4.2 FREEZERS

4.3 DRY STORE/BULK RATION STORAGE

4.4 READY USE STORAGE

4.5 EQUIPMENT STORE

4.5.1 Are personnel involved in the storerooms and warehousing process adequate trained?

4.5.2 Is there scheduled training program for staff?

4.5.3 Are lockers, racking, cabinets and shelving in good condition?

4.5.4 Is there adequate lighting?

4.5.5 Is there adequate ventilation?

4.5.6 Are racks and shelving free from rubbish, dust and debris?

4.5.7 Are storage plans/maps clearly identifiable?

4.5.8 Are there precautions in place to ensure storage areas are secure?

4.5.9 Has safety been observed for preservation, storage of heavy items?

4.5.10 Is there adequate drainage for cleaning?

4.5.11 Are items stable and secured?

4.5.12 Is the floor area free of obstruction?

4.5.13 Is all equipment in the store accounted for on the Supply Customer Account (SCA)?

4.5.14 Is equipment belonging to other areas identified and segregated?

PHASE 5 - GALLEY/KITCHEN
5 GALLEY/KITCHEN
5.1 EQUIPMENT

5.1.1 Are all operators trained to use the equipment?

5.1.2 Are machines adequately guarded to prevent inadvertent operation?

5.1.3 Are all safety devices affixed where appropriate?

5.1.4 Are hazard areas clearly marked and identifiable?

5.1.5 Are safety notices clearly visible?

5.1.6 Are hand tools relevant to equipment available?

5.1.7 Is the amount and type of equipment suitable for the task?

5.1.8 Is all equipment clean and in operating order?

5.1.9 Are operating instructions available for each item?

5.1.10 Are utensils and their storage areas clean?

5.2 MAINTENANCE

5.2.1 Is a maintenance program for equipment in place?

5.2.2 Are records kept on maintenance of machinery?

5.2.3 When required, is the equipment repaired/replaced in a timely manner?

5.2.4 Is all equipment that requires calibration, calibrated and records kept?

5.2.5 Are manufacturer user manuals available?

5.3 CLEANING SCHEDULES

5.3.1 Are FSP cleaning schedules available and completed correctly?

5.3.2 Are the correct chemicals available for all surfaces and equipment?

5.4 SCULLERY/DISHWASHING AREA

5.4.1 Does the dishwasher temperature operate to operators instructions?

5.4.2 Do operating instructions exist for the dishwasher and clearly visible?

5.4.3 Have all staff read and understand the operating instructions?

5.4.4 Is the supply of dinnerware sufficient to cope with all expected meal periods?

5.4.5 Are the correct cleaning chemical being used within the dishwasher?

5.4.6 Are the plate and cutlery dispensers cleaned regularly (inside and out)?

5.4.7 Are waste bins clean and in good condition?

5.4.8 Are waste bins labelled to identify what is to be placed in each bin?

5.4.9 Are waste bins easily accessible and not congesting traffic?

PHASE 6 - DINING AREA
6 DINING AREA
6.1 DINING AREA

6.1.1 Does the menu board reflect food displayed at the point?

6.1.2 Are the numbers of choices IAW the DCM?

6.1.3 Does the type of choices provide a good balance?

6.1.4 Are diner preferences taken into consideration?

6.1.5 Is the Servery line expeditiously replenished during meal service?

6.1.6 Are the correct serving utensils being utilised on the servery / salad line and there is a sufficient amount?

6.1.7 Are healthy choices available, highlighted / advertised?

6.1.8 Is the food presented a logical sequence?

6.2 DINING ROOM

6.2.1 Is there an adequate supply of napkins and cutlery provided for each meal?

6.2.2 Is the dining room equipment clean and operable in accordance with FSP cleaning schedule?

6.2.3 Is there a selection of condiments suitable to support the menu available?

6.2.4 Are all dining tables cleaned and sanitised, on completion of each meal?

6.2.5 Are exit signs clearly marked?

6.2.6 Does the dining room layout allow a logical flow of diner movement?

6.2.7 Is the dining-room entrance free from congestion?

6.2.8 Is there sufficient staff to meet the feeding strength?

6.2.9 Are the fittings cleaned in accordance with FSP cleaning schedule?

PHASE 7 - GARBAGE/PEST CONTROL
7 GARBAGE/PEST CONTROL
7.1 GARBAGE

7.1.1 Are all garbage types separated at relevant collection points?

7.1.2 Is blood contaminated plastic rinsed before storing for disposal?

7.1.3 Are bin liners and lids fitted to all units?

7.1.4 Is waste disposed in appropriate receptacles external to the kitchen/galley?

7.1.5 Are all bins routinely cleaned and sanitised in accordance with FSP cleaning schedule?

7.1.6 Are all bins vermin and leak proof?

7.1.7 Are processes in place for when rubbish collection does not occur?

7.2 PEST CONTROL

7.2.1 Are there any signs of pests or vermin?

7.2.2 Is a pest control program in place and operating in accordance with FSP?

7.2.3 Is the pest control register up to date?

7.2.4 If an automatic pest control (spray) is in place, is there a cleaning program identified for the commencement of the day?

PHASE 8 - RECEIVAL/DISPERSAL AREA
8 RECEIVAL/DISPERSAL AREA
8.1 RECEIVAL/DISPERSAL AREA

8.1.1 Is the area readily accessible to vehicles?

8.1.2 Is the area/dock free from clutter?

8.1.3 Are stores removed and stored from the receiving area in an acceptable time?

8.1.4 Is the area manned at all times or a method available for drivers to notify of their arrival?

8.1.5 Are out going items signed for when collected?

8.1.6 Are food item temperatures recorded upon collection?

8.1.7 Is instruction provided on the safe consumption times of food items provided?

8.1.8 Are forklift procedures in place?

PHASE 9 - EXTERNAL AREAS
9 EXTERNAL AREAS
9.1 DINER WAITING AREA

9.1.1 Are waiting areas covered?

9.1.2 Are waiting areas large enough?

9.1.3 Are waiting areas free from clutter?

9.1.4 Are waiting areas designed for good traffic flow?

9.1.5 Is a noticeboard provided for relevant information?

9.1.6 Is the daily menu available to diner in the waiting room?

9.2 STAFF SMOKING

9.2.1 Is there a designated smoking area?

9.2.2 Is the designated smoking area at a distance that meets Defence Instructions?

9.2.3 Is the smoking area free from dirt, butts and flammable items?

9.2.4 Is there observed evidence of staff exercising personal hygiene on entering the kitchen after smoking?

9.3 BASE SERVICE SUPPORT CENTRE (BSSC)

9.3.1 Are staff aware of the request maintenance/service (web form) AE 547 via the BSSC?

9.3.2 Are staff aware in case of emergency, call BSSC directly on 1300 658 975?

9.4 BASE AMENITIES

9.4.1 Are staff toilets sufficient for numbers working in facility?

9.4.2 Are staff showers sufficient for numbers working in facility?

9.4.3 Does each staff member have a personal locker space?

9.4.4 Do the amenities have a cleaning schedule?

9.4.5 Are toilet amenities available for diners?

9.4.6 Is there a cleaning schedule for diner amenities?

9.4.7 Are hand wash facilities maintained in amenities for diners?

PHASE 10 - DEPLOYABLECATERING EQUIPMENT
10 DEPLOYABLE CATERING EQUIPMENT
10.1 CHECK LIST

10.1.1 Is equipment that is not on the building Supply Customer Account segregated for identification purposes?

10.1.2 Is the equipment clean and serviceable in accordance with FSP cleaning schedule?

10.1.3 Is appropriate fire fighting equipment available?

10.1.4 Is equipment appropriately marked with unit identification?

10.1.5 Are fuels stored segregated appropriately?

10.1.6 If storage area is external to kitchen, are appropriate security measures in place?

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.