Food Safety & Hygiene - duplicate

• Audit Title: First Party Audit Check List T1

• Client / Site

• Conducted on

  Date

• Prepared by:

• Location
  Address

• Personnel

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PHASE 1 - ADMINISTRATION

PHASE 1 - ADMINISTRATION- ORGANISATION/DIVISIONAL

• Do all catering personnel have a notebook and pen?

  Yes

  No

  N/A

• Are there SOPs for how catering personnel are managed?

  Yes

  No

  N/A

• Are catering personnel aware of career progression opportunities and counselled on a regular basis?

  Yes

  No

  N/A

• Are duty statements for each rank provided?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are duty rosters issued with sufficient time to allow staff to plan personal time?

  Yes

  No

  N/A

PHASE 1 - ADMINISTRATION - TRAINING

• Is kitchen induction training conducted for all military and civilian contractor staff upon initial employment?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are resources available for continuation training?

  Yes

  No

  N/A

• Is time allocated to continuation training?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are unit personnel Trade progression records up-to-date and time allocated to allow for personal development? Ie completion of trade requirements or course preparation.

  Yes

  No

  N/A

PHASE 1 - ADMINISTRATION - NOTICEBOARDS

• 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. Includes instructions for treatment of Electrical Shock.

  Yes

  No

  N/A

• Are delegates IAW Defence WHS Manual posted?

  Yes

  No

  N/A

• Are relevant collective training programs posted.

  Yes

  No

  N/A

• Is the Building Emergency Response Plan (BERP) posted.

  Yes

  No

  N/A

• Are relevant individual training programs posted.

  Yes

  No

  N/A

PHASE 1 - ADMINISTRATION - FOOD COMMODITY MANAGEMENT

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are the food commodity accounts records restricted to those who are responsible for their maintenance?

  Yes

  No

  N/A

• Are fraud controls and Risk Management techniques utilised? Electronic Supply Chain Manual (ESCM), volume 4, section 3, chapter 1.

  Yes

  No

  N/A

• Is the food account being correctly maintained?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is all relevant ration paperwork retained for audit purposes?

  Yes

  No

  N/A

• Is the daily plate count recorded or daily personnel stats recorded?

  Yes

  No

  N/A

PHASE 1 - ADMINISTRATION - MENU AND NUTRITION

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is portion control used to minimise waste?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 2 - SAFETY

PHASE 2 - SAFETY - GENERAL

• Are staff aware of emergency form up points?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are staff aware of all relevant appointed safety officers?

  Yes

  No

  N/A

• No open dried goods

  Yes

  No

  N/A

PHASE 2 - SAFETY - FIRST AID

• Is staff first aid refresher training delivered annually?

  Yes

  No

  N/A

• 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

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

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

PHASE 2 - SAFETY - FIREFIGHTING

• Are fire extinguishers serviced and in date

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Was an instruction recorded on staff records?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 2 - SAFETY - PERSONAL PROTECTIVE EQUIPMENT

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Have personnel trained in the use of the PPE?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 2 - SAFETY - SURFACES

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the ceiling clean and free from mildew?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are the drains clean of foodstuffs and drain freely?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 2 - SAFETY - LIGHTING AND VENTILATION

• Is the emergency lighting system adequately maintained?

  Yes

  No

  N/A

• Is there emergency lighting in the refrigerated areas?

  Yes

  No

  N/A

• Is all emergency lighting visible at all times?

  Yes

  No

  N/A

• Are all areas adequately lit?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Do all light fittings have an appropriate cover?

  Yes

  No

  N/A

• Are light covers accessible for cleaning?

  Yes

  No

  N/A

• Are light switches in good repair?

  Yes

  No

  N/A

• Are the ventilation hoods cleaned on a regular basis IAW manufactures instructions.

  Yes

  No

  N/A

• Is the ventilation utilised throughout the duration of kitchen operations?

  Yes

  No

  N/A

• Does ventilation function effectively?

  Yes

  No

  N/A

• Are ventilation controls easy to access?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE - 2 - SAFETY - ELECTRICAL

• Is there a safety cut off switch?

  Yes

  No

  N/A

• Is it clearly visible?

  Yes

  No

  N/A

• Is it clearly marked?

  Yes

  No

  N/A

• Are electrical switches/fittings in good repair?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 2 - SAFETY - GAS

• Is there a safety cut-off switch?

  Yes

  No

  N/A

• It it clearly marked?

  Yes

  No

  N/A

• Is it readily accessible?

  Yes

  No

  N/A

• Is gas stored correctly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 2 - SAFETY - HANDLING AND LIFTING

• Are signs posted for proper lifting techniques?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Have personnel been trained on proper lifting techniques?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are personnel trained and competent on lifting devices?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Do mechanical lifting devices have appropriate safety guards?

  Yes

  No

  N/A

PHASE 2 - SAFETY- HAZARDOUS SUBSTANCES

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

  Yes

  No

  N/A

• Are SDS logs located at the entrance to all chemical store rooms?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all chemicals safely stored IAW manufacturers instructions?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is there a spill kit available?

  Yes

  No

  N/A

PHASE 3 - HACCP & FOOD SAFETY

PHASE 3 - HACCP & FOOD SAFETY - FOOD SAFETY PLAN (FSP)

• Is there a Food Safety Plan (FSP) and is it endorsed by command?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Have FSP prerequisite programs been identified and documentation compiled correctly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Have all probe/infrared thermometers been calibrated IAW the maintenance and calibration schedule?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are correct thawing procedures known and being implemented? Ie: Are frozen food’s being removed from the freezer room and thawed in a cool room?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

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

  Yes

  No

  N/A

PHASE 4 - STORE ROOMS

PHASE - 4 - STORE ROOMS - COOL ROOMS / REFRIGERATORS

• Are seals clean and in good repair?

  Yes

  No

  N/A

• Are racks secure and clean?

  Yes

  No

  N/A

• Are the interior/exterior surfaces clean and free from food particles, mould and rust?

  Yes

  No

  N/A

• Are storage plans attached to doors?

  Yes

  No

  N/A

• Is there adequate ventilation?

  Yes

  No

  N/A

• Are all spillages cleaned immediately?

  Yes

  No

  N/A

• Are foodstuffs stored appropriately (unit not overloaded - placement)?

  Yes

  No

  N/A

• Are foodstuffs covered and stored appropriately?

  Yes

  No

  N/A

• Is the date/time information recorded on foodstuffs?

  Yes

  No

  N/A

• Are all products within best before dates?

  Yes

  No

  N/A

• Are holding temperatures correct?

  Yes

  No

  N/A

• Are temperatures recorded?

  Yes

  No

  N/A

• Is lightning appropriate?

  Yes

  No

  N/A

• In cool room is emergency exit signage in place and doors able to be operated from within?

  Yes

  No

  N/A

• Is a temperature log maintained?

  Yes

  No

  N/A

• Is access free from clutter?

  Yes

  No

  N/A

• Are cold rooms free from ice build up?

  Yes

  No

  N/A

• Are condenser fan intake/exits clear of dust and lint?

  Yes

  No

  N/A

• Are products stored to avoid cross contamination?

  Yes

  No

  N/A

PHASE 4 - STORE ROOMS - FREEZERS

• Are surfaces clean and cleaned/sanitised regularly?

  Yes

  No

  N/A

• Are products stored to avoid cross contamination?

  Yes

  No

  N/A

• Are door seals free from dirt and grime to allow correct closure?

  Yes

  No

  N/A

• In freezers; is the emergency exit signage in place and doors able to be operated from within?

  Yes

  No

  N/A

• Are food products covered and stored appropriately?

  Yes

  No

  N/A

• Is the date/time information recorded on stored foodstuffs?

  Yes

  No

  N/A

• Are all products within best before dates?

  Yes

  No

  N/A

• Are holding temperatures correct?

  Yes

  No

  N/A

• Are temperatures recorded?

  Yes

  No

  N/A

PHASE 4 - STORE ROOMS - DRY STORE/BULK RATION STORE

• Are surfaces clean?

  Yes

  No

  N/A

• Are products stored in such a way as to avoid cross contamination?

  Yes

  No

  N/A

• Are split or broken products cleaned up to reduce the possibility of vermin infestation?

  Yes

  No

  N/A

• Are racks and holding pins secure and clean?

  Yes

  No

  N/A

• Are the interior/exterior surfaces clean and free from food particles and rust?

  Yes

  No

  N/A

• Products are stored appropriately (not overloaded and placement)?

  Yes

  No

  N/A

• Are all products within best before dates and stock rotated?

  Yes

  No

  N/A

• Is the lighting appropriate?

  Yes

  No

  N/A

• Is emergency exit signage in place and doors able to be operated from within?

  Yes

  No

  N/A

• Is access free from clutter?

  Yes

  No

  N/A

PHASE - 4 - STORE ROOMS - READY USE STORAGE

• Is the storage adequate to meet requirements?

  Yes

  No

  N/A

• Is storage suitable for the purpose used?

  Yes

  No

  N/A

• Are shelves clean and free from dust?

  Yes

  No

  N/A

• Are stored items checked for shelf life?

  Yes

  No

  N/A

• Is access free from clutter?

  Yes

  No

  N/A

PHASE 4 - STORE ROOMS - EQUIPMENT STORE

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

  Yes

  No

  N/A

• Is there a scheduled training program for staff?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is there adequate lighting?

  Yes

  No

  N/A

• Is the adequate ventilation?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are storage plans/maps clearly identifiable?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is there adequate drainage for cleaning?

  Yes

  No

  N/A

• Are items stable and secure?

  Yes

  No

  N/A

• Is the floor area free from obstruction?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is equipment belonging to other areas identified and segregated?

  Yes

  No

  N/A

PHASE 5 - GALLEY/ KITCHEN - EQUIPMENT

• Are all operators trained to use the equipment?

  Yes

  No

  N/A

• Are machines adequately guarded to prevent inadvertent operation?

  Yes

  No

  N/A

• Are all safety devices affixed where appropriate?

  Yes

  No

  N/A

• Are hazard areas clearly marked and identifiable?

  Yes

  No

  N/A

• Are safety notices clearly visible?

  Yes

  No

  N/A

• Are hand tools relevant to equipment available?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is all equipment clean and in operating order?

  Yes

  No

  N/A

• Are operating instructions available for each item?

  Yes

  No

  N/A

• Are utensils and their storage areas cleaned.

  Yes

  No

  N/A

PHASE 5 - GALLEY/KITCHEN - MAINTENANCE

• Is a maintenance program for equipment in place?

  Yes

  No

  N/A

• Are records kept on maintenance of machinery?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are manufacturers user manuals available?

  Yes

  No

  N/A

• Yes

  No

  N/A

PHASE 5 - GALLEY/KITCHEN - CLEANING SCHEDULES

• Are FSP cleaning schedules available and completed correctly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 5 - GALLEY/KITCHEN - SCULLERY/DISHWASHING AREA

• Does the dishwasher temperature operate to operators instructions?

  Yes

  No

  N/A

• Do operating instruments exist for the dishwasher and clearly visible?

  Yes

  No

  N/A

• Have all staff read and understand the operation instructions?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are the correct cleaning chemicals being used within the dishwasher?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are waste bins clean and in good condition?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are waste bins easily accessible and not congesting traffic?

  Yes

  No

  N/A

PHASE 6 - DINING AREA - MEAL PRESENTATION

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

  Yes

  No

  N/A

• Are the numbers of choices IAW the DCM?

  Yes

  No

  N/A

• Does the type of choices provide a good balance?

  Yes

  No

  N/A

• Are diner preferences taken into consideration?

  Yes

  No

  N/A

• Is the servery line expeditiously replenished during meal service?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are healthy choices available, highlighted and advertised?

  Yes

  No

  N/A

• Is the food presented in a logical sequence?

  Yes

  No

  N/A

PHASE 6 - DINING AREA - DINING ROOM

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

  Yes

  No

  N/A

• Is the dining room equipment clean and operable IAW the FSP cleaning schedule?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are exit signs clearly marked?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the dining-room entrance free from congestion?

  Yes

  No

  N/A

• Is there sufficient staff to meet the feeding strength?

  Yes

  No

  N/A

• Are the fittings cleaned IAW the FSP cleaning schedule?

  Yes

  No

  N/A

PHASE 7 - GARBAGE/PEST CONTROL

PHASE 7 - GARBAGE/PEST CONTROL - GARBAGE

• Are all garbage types separated at relevant collection points?

  Yes

  No

  N/A

• Is blood contaminated plastic rinsed before storing for disposal?

  Yes

  No

  N/A

• Are bin liners and lids fitted to all units?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all bins routinely cleaned and sanitised IAW the FSP cleaning schedule?

  Yes

  No

  N/A

• Are all bins vermin and leak proof?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 7 - GARBAGE/PEST CONTROL - PEST CONTROL

• Are there any signs of pests or vermin?

  Yes

  No

  N/A

• Is a pest control program in place and operating IAW the FSP?

  Yes

  No

  N/A

• Is the pest control register up to date?

  Yes

  No

  N/A

• 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

• No home freezing is the area readily accessible to vehicles?

  Yes

  No

  N/A

• Is the area/dock free from clutter?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are out going items signed for when collected?

  Yes

  No

  N/A

• Are food item temperatures recorded upon collection?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are forklift procedures in place?

  Yes

  No

  N/A

PHASE 9 - EXTERNAL AREAS

PHASE 9 - EXTERNAL AREAS - DINER WATING AREA

• Are waiting areas covered?

  Yes

  No

  N/A

• Are waiting areas large enough?

  Yes

  No

  N/A

• Are waiting areas clear from clutter?

  Yes

  No

  N/A

• Are waiting areas designed for good flow of diners?

  Yes

  No

  N/A

• Is a noticeboard provided for relevant information?

  Yes

  No

  N/A

• Is the daily menu available to diners in the waiting area?

  Yes

  No

  N/A

PHASE 9 - EXTERNAL AREAS - STAFF SMOKING

• Is there a designated smoking area?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 9 - EXTERNAL AREAS - BASE SERVICE SUPPORT CENTRE (BSSC)

• Are staff aware of the Service Connect site for service/maintenance requests?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PHASE 9 - EXTERNAL AREAS - AMENITIES

• Are staff toilets sufficient for numbers working in facility?

  Yes

  No

  N/A

• Are staff shower’s sufficient for number’s working in facility?

  Yes

  No

  N/A

• Do all personnel working in the facility have a personal locker and space for personal items?

  Yes

  No

  N/A

• Do the amenities have a cleaning schedule?

  Yes

  No

  N/A

• Are toilet amenities available for diners?

  Yes

  No

  N/A

• Is there a cleaning schedule for diner amenities?

  Yes

  No

  N/A

• Are hand wash facilities maintained in amenities for diners?

  Yes

  No

  N/A

PHASE 10 - DEPLOYABLE CATERING EQUIPMENT

PHASE 10 - DEPLOYABLE CATERING EQUIPMENT- CHECK LISTS

• Is equipment that is not on the building Supply Customer Account (SCA) segregated for identification purposes?

  Yes

  No

  N/A

• Is the equipment clean and serviceable IAW the FSP cleaning schedule?

  Yes

  No

  N/A

• Is appropriate fire fighting equipment available?

  Yes

  No

  N/A

• Is equipment appropriately marked with unit identification?

  Yes

  No

  N/A

• Are fuels stored appropriately?

  Yes

  No

  N/A

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

  Yes

  No

  N/A