Information

  • Audit Title

  • Document No.

  • Conducted on

  • Prepared by

  • Location
  • Client

GENERAL INFORMATION

  • Reference No.

  • Date and Time

  • Authorised officer conducting assessment

  • Business Name

  • Name of proprietor or staff in attendance

  • Premises Address

ASSESSMENT TYPE

  • Reason for the assessment

RECEIVING

  • 1. Protection from contamination (5(1) of 3.2.2)<br>

  • Identification/traceability of food (5(2) of 3.2.2)

  • Temperature control of PHF (5(3) and (4) of 3.2.2

STORAGE

  • Protection from contamination (6(1)(a) of 3.2.2)

  • Appropriate environmental conditions (6(1)(b) of 3.2.2

  • Temperature control of PHF inc frozen (6(2) of 3.2.2)

PROCESSING

  • Safe and suitable food (7(1)(a) of 3.2.2)

  • Protection from contamination (7(1)(b)(i) of 3.2.2)

  • Adequate cooking/processing (7(1)(b)(ii) of 3.2.2)

  • PHF out of temp. control for min. time (7(2) of 3.2.2)

  • Cooling of PHF (7(3) of 3.2.2)

  • Reheating of PHF (7(4) of 3.2.2)

DISPLAY

  • Protection from contamination (8(1), (2), (3) & (4) of 3.2.2)

  • Temperature control of PHF incl. frozen (8(5) of 3.2.2)

PACKAGING

  • Appropriate materials and process (9 of 3.2.2)

TRANSPORTATION AND DISTRIBUTION

  • Protection from contamination (10(a) of 3.2.2)

  • Temperature control PHF (10(b) & (c) of 3.2.2)

RECALLS/FOOD DISPOSAL

  • Food for disposal not sold/recall process (11, 12 of 3.2.2)

HEALTH, HYGIENE & KNOWLEDGE

  • Health of food handlers - responsibilities (14 of 3.2.2)

  • Hygiene of food handlers - responsibilities (13, 15 of 3.2.2)

  • Food business - responsibilities (16, 18 of 3.2.2)

  • Adequate hand washing facilities (17 of 3.2.2)

  • Food handling - skills & knowledge (3 of 3.2.2)

PREMISES AND HYGIENE

  • Cleanliness of premises, fittings, equipment (19 of 3.2.2)

  • Cleaning/sanitising of food contact surfaces (20 of. 3.2.2)

  • Suitability and maintenance of premises, fittings and equipment (21 of 3.2.2 and 3, 10, 11 & 12 of 3.2.2)

  • Temperature measuring device (22 of 3.2.2)

  • Use of "single use" items (23 of 3.2.2)

  • Control of animals and pests (24 of 3.2.2)

  • Water supply adequate and potable (4 of 3.2.3)

  • Disposal of sewage and waste water (5 of 3.2.3)

  • Storage of refuse & recyclable matter (6 of 3.2.3)

  • Adequate ventilation and lighting (7 & 8 of 3.2.3)

  • Storage of personal effects/chemicals (15 of 3.2.3)

  • Adequate toilet facilities (16 of 3.2.3)

COMMENTS/ACTIONS TO BE TAKEN

  • Additional comments and actions:

FURTHER ACTIONS

  • Further Action?

REINSPECTION DATE

  • Select date

SIGNATURES

  • Proprietor/staff:
    The above information is true and correct

  • Signature of Proprietor/Staff

  • Signature of Officer

GENERAL INFORMATION

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.