FIRST PERSON AUDIT CHECK LIST

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

PHASE 1 - ADMINISTRATION

1 ADMINISTRATION

1.1 ORGANISATION / Divisional

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 1.1.4 Are duty statements for each rank provided?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

1.2 TRAINING

• Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 1.2.3 Are resources available to continuation training?

  Yes

  No

  N/A

• Yes

  No

  N/A

• 1.2.4 Is time allocated to continuation training?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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).

  Yes

  No

  N/A

1.3 NOTICEBOARDS

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

  Yes

  No

  N/A

• 1.3.2 Are delegates in accordance with Defence WHS Manual posted?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 1.3.4 Are the relevant collective training programs posted?

  Yes

  No

  N/A

• 1.3.5 Are relevant individual training programs posted?

  Yes

  No

  N/A

1.4 FOOD COMMODITY MANAGEMENT

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 1.4.6 Is the Food account being correctly maintained?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 1.4.8 Is all relevant ration paperwork retained for audit purposes?

  Yes

  No

  N/A

• 1.4.9 Is the daily plate count recorded?

  Yes

  No

  N/A

1.5 MENU AND NUTRITION

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 1.5.6 Is portion control used to minimise waste?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 2 - SAFETY

2 SAFETY

2.1 GENERAL

• 2.1.1 Are staff aware of emergency form up points?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.1.3 Are staff aware of all relevant appointed safety officers?

  Yes

  No

  N/A

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.

  Yes

  No

  N/A

• 2.2.4 Is staff first aid refresher training delivered annually?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

2.3 FIREFIGHTING

• 2.3.1 Are fire extinguishers serviced and in date?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.3.4 Was the instruction recorded on staff records?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

2.4 PERSONAL PROTECTIVE EQUIPMENT

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.4.4 Have personnel trained in the use of the PPE?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

2.5 SURFACES

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.5.3 Is the ceiling clean and free from mildew?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.5.5 Are the drains clean of foodstuffs and drain freely?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

2.6 LIGHTING AND VENTILATION

• 2.6.1 Is the emergency lighting system adequately maintained?

  Yes

  No

  N/A

• 2.6.2 Is there emergency lighting in the refrigerated areas?

  Yes

  No

  N/A

• 2.6.3 Is all emergency lighting visible at all times?

  Yes

  No

  N/A

• 2.6.4 Are all areas adequately lit?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.6.6 Do all light fittings have an appropriate cover?

  Yes

  No

  N/A

• 2.6.7 Are light covers accessible for cleaning?

  Yes

  No

  N/A

• 2.6.8 Are light switches in good repair?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.6.11 Does ventilation function effectively?

  Yes

  No

  N/A

• 2.6.12 Are ventilation controls easy to access?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

2.7 ELECTRICAL

• 2.7.1 Is there a safety cut-off switch?

  Yes

  No

  N/A

• 2.7.2 Is it clearly visible?

  Yes

  No

  N/A

• 2.7.3 Is it clearly marked?

  Yes

  No

  N/A

• 2.7.4 Are electrical switches/fittings in good repair?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

2.8 GAS

• 2.8.1 Is there a safety cut-off switch?

  Yes

  No

  N/A

• 2.8.2 Is it clearly marked?

  Yes

  No

  N/A

• 2.8.3 Is it readily accessible?

  Yes

  No

  N/A

• 2.8.4 Is bottled gas stored correctly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

2.9 HANDLING AND LIFTING

• 2.9.1 Are signs posted for proper lifting techniques?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.9.3 Have personnel been trained on proper lifting techniques?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.9.5 Are personnel trained and competent on lifting devices?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.9.8 Do mechanical lifting devices have appropriate safety guards?

  Yes

  No

  N/A

2.10 HAZARDOUS SUBSTANCES

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.10.8 Is there a spill kit available?

  Yes

  No

  N/A

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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 4 - STORE ROOMS

4 STORE ROOMS

4.1 COOL ROOMS/REFRIDGERATORS

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

4.2 FREEZERS

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

4.3 DRY STORE/BULK RATION STORAGE

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

4.4 READY USE STORAGE

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

4.5 EQUIPMENT STORE

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

  Yes

  No

  N/A

• 4.5.2 Is there scheduled training program for staff?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 4.5.4 Is there adequate lighting?

  Yes

  No

  N/A

• 4.5.5 Is there adequate ventilation?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 4.5.7 Are storage plans/maps clearly identifiable?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 4.5.10 Is there adequate drainage for cleaning?

  Yes

  No

  N/A

• 4.5.11 Are items stable and secured?

  Yes

  No

  N/A

• 4.5.12 Is the floor area free of obstruction?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 4.5.14 Is equipment belonging to other areas identified and segregated?

  Yes

  No

  N/A

PHASE 5 - GALLEY/KITCHEN

5 GALLEY/KITCHEN

5.1 EQUIPMENT

• 5.1.1 Are all operators trained to use the equipment?

  Yes

  No

  N/A

• 5.1.2 Are machines adequately guarded to prevent inadvertent operation?

  Yes

  No

  N/A

• 5.1.3 Are all safety devices affixed where appropriate?

  Yes

  No

  N/A

• 5.1.4 Are hazard areas clearly marked and identifiable?

  Yes

  No

  N/A

• 5.1.5 Are safety notices clearly visible?

  Yes

  No

  N/A

• 5.1.6 Are hand tools relevant to equipment available?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 5.1.8 Is all equipment clean and in operating order?

  Yes

  No

  N/A

• 5.1.9 Are operating instructions available for each item?

  Yes

  No

  N/A

• 5.1.10 Are utensils and their storage areas clean?

  Yes

  No

  N/A

5.2 MAINTENANCE

• 5.2.1 Is a maintenance program for equipment in place?

  Yes

  No

  N/A

• 5.2.2 Are records kept on maintenance of machinery?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 5.2.5 Are manufacturer user manuals available?

  Yes

  No

  N/A

5.3 CLEANING SCHEDULES

• 5.3.1 Are FSP cleaning schedules available and completed correctly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

5.4 SCULLERY/DISHWASHING AREA

• 5.4.1 Does the dishwasher temperature operate to operators instructions?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 5.4.3 Have all staff read and understand the operating instructions?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 5.4.7 Are waste bins clean and in good condition?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 5.4.9 Are waste bins easily accessible and not congesting traffic?

  Yes

  No

  N/A

PHASE 6 - DINING AREA

6 DINING AREA

6.1 DINING AREA

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

  Yes

  No

  N/A

• 6.1.2 Are the numbers of choices IAW the DCM?

  Yes

  No

  N/A

• 6.1.3 Does the type of choices provide a good balance?

  Yes

  No

  N/A

• 6.1.4 Are diner preferences taken into consideration?

  Yes

  No

  N/A

• 6.1.5 Is the Servery line expeditiously replenished during meal service?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 6.1.7 Are healthy choices available, highlighted / advertised?

  Yes

  No

  N/A

• 6.1.8 Is the food presented a logical sequence?

  Yes

  No

  N/A

6.2 DINING ROOM

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 6.2.5 Are exit signs clearly marked?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 6.2.7 Is the dining-room entrance free from congestion?

  Yes

  No

  N/A

• 6.2.8 Is there sufficient staff to meet the feeding strength?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 7 - GARBAGE/PEST CONTROL

7 GARBAGE/PEST CONTROL

7.1 GARBAGE

• 7.1.1 Are all garbage types separated at relevant collection points?

  Yes

  No

  N/A

• 7.1.2 Is blood contaminated plastic rinsed before storing for disposal?

  Yes

  No

  N/A

• 7.1.3 Are bin liners and lids fitted to all units?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 7.1.6 Are all bins vermin and leak proof?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

7.2 PEST CONTROL

• 7.2.1 Are there any signs of pests or vermin?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 7.2.3 Is the pest control register up to date?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 8 - RECEIVAL/DISPERSAL AREA

8 RECEIVAL/DISPERSAL AREA

8.1 RECEIVAL/DISPERSAL AREA

• 8.1.1 Is the area readily accessible to vehicles?

  Yes

  No

  N/A

• 8.1.2 Is the area/dock free from clutter?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 8.1.5 Are out going items signed for when collected?

  Yes

  No

  N/A

• 8.1.6 Are food item temperatures recorded upon collection?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 8.1.8 Are forklift procedures in place?

  Yes

  No

  N/A

PHASE 9 - EXTERNAL AREAS

9 EXTERNAL AREAS

9.1 DINER WAITING AREA

• 9.1.1 Are waiting areas covered?

  Yes

  No

  N/A

• 9.1.2 Are waiting areas large enough?

  Yes

  No

  N/A

• 9.1.3 Are waiting areas free from clutter?

  Yes

  No

  N/A

• 9.1.4 Are waiting areas designed for good traffic flow?

  Yes

  No

  N/A

• 9.1.5 Is a noticeboard provided for relevant information?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

9.2 STAFF SMOKING

• 9.2.1 Is there a designated smoking area?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

9.4 BASE AMENITIES

• 9.4.1 Are staff toilets sufficient for numbers working in facility?

  Yes

  No

  N/A

• 9.4.2 Are staff showers sufficient for numbers working in facility?

  Yes

  No

  N/A

• 9.4.3 Does each staff member have a personal locker space?

  Yes

  No

  N/A

• 9.4.4 Do the amenities have a cleaning schedule?

  Yes

  No

  N/A

• 9.4.5 Are toilet amenities available for diners?

  Yes

  No

  N/A

• 9.4.6 Is there a cleaning schedule for diner amenities?

  Yes

  No

  N/A

• 9.4.7 Are hand wash facilities maintained in amenities for diners?

  Yes

  No

  N/A

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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 10.1.3 Is appropriate fire fighting equipment available?

  Yes

  No

  N/A

• 10.1.4 Is equipment appropriately marked with unit identification?

  Yes

  No

  N/A

• 10.1.5 Are fuels stored segregated appropriately?

  Yes

  No

  N/A

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

  Yes

  No

  N/A