Food safety audit 2016

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Yes

  No

  N/A

• Inspection type

  Compliance audit

  Non-conformance audit

  Compliant investigation

• Trading name

• Food premises Reference number

• Company name

• ABN number

• Proprietor name

• Person interviewed

• Phone number

• Email

• Premises address

• Mailing address

• List of main activities

• Detail any Red flag issues

Food safety program

• Is the food safety plan (FSP) documented and available for audit? (Based on HACCP principles?)

  Yes

  No

• Does the FSP reflect all the procedures and practices of the business?

  Yes

  No

  Partial

• Has the business systematically identified all hazards for all production steps?

  Yes

  No

• Have the hazards been correctly identified?<br>specify:

  Yes

  No

• Has the business implemented control measures for all hazards identified?

  Yes

  No

• Have critical control points been correctly identified? Limits established?

  Yes

  No

• Are methods for monitoring and checking critical points adequate? <br>Specify:

  Yes

  No

• Are monitoring records available? <br><br>Records examined? If yes Specify what records were assessed.

  Yes

  No

• Are corrective actions established when monitoring indicates that HACCP is not under control?

  Yes

  No

• Are procedures established to verify the HACCP system is working efficiently? <br><br>Specify:

  Yes

  No

• Is the HACCP based system reviewed regularly? <br><br>Specify frequency of review:

  Yes

  No

• Date of last review?

  Date

Process control

• Is the business complying with temperature control requirements?

  Yes

  No

• Are all food ingredients fit for Intended use? <br><br>Country of origin - third world countries

  Yes

  No

• Are high risk processes taking place onsite?

  Yes

  No

• Cook chill process

  Yes

  No

• Vaccum packing

  Yes

  No

• Raw egg products?

  Yes

  No

• What type of egg product is Used?

  Select Raw egg Raw egg whites Raw egg yolk Pasturised egg yolk Acidified Other

  • Raw egg
  • Raw egg whites
  • Raw egg yolk
  • Pasturised egg yolk
  • Acidified
  • Other

• What types of foods are produced?

  Select Mayonnaise Aioli Hollandaise Egg butter Tiramisu Mousse Fried ice cream Bearnaise Other

  • Mayonnaise
  • Aioli
  • Hollandaise
  • Egg butter
  • Tiramisu
  • Mousse
  • Fried ice cream
  • Bearnaise
  • Other

• What controls are in place to ensure food safety?

• Sous vide cooking

  Yes

  No

• Smoking/curing meats

  Yes

  No

• Lightly cooked burgers?

  Yes

  No

• Is the business ensuring that foods are protected from contamination? <br><br>Storage/cross contamination control/handling

  Yes

  No

• Is the packaging of food in a material fit for its intended use and not likely to cause food contamination?

  Yes

  No

• Has the business correctly completed monitoring records?

  Yes

  No

  Partial

• Does the food premises have all monitoring records completed since last audit available?

  Yes

  No

  Partial

• Has the business taken sufficient corrective action against issues identified in CCP/CP monitoring?

  Yes

  No

  N/A

Pre-requisite programs

Pest control

• Is there a pest control programme?

  Yes

  No

• Who is the pest control program provided by?

  Pest control contractor

  In-house service

• Does the pest control program cover?

• Crawling insects?

  Yes

  No

• Flying insects?

  Yes

  No

• Rodents?

  Yes

  No

• Other e.g. Birds, feral cats etc.?

  Yes

  No

• Emergency call out service?

  Yes

  No

• Is frequency of visit/inspections satisfactory?<br><br>Specify:

  Yes

  No

• Plan of baiting points and insectocutor locations available and acct?

  Yes

  No

• Is a record of each visit/inspection maintained?

  Yes

  No

• Are Records examined?

  Yes

  No

• Are recommendations acted upon? <br><br>E.g. Insectocutor bulbs changed at least once annually, pest proofing etc.

  Yes

  No

  Partial

• Do records indicate any recent unresolved pest problems?

  Yes

  No

  Partial

Cleaning

• Is there a cleaning programme/schedule?

  Yes

  No

• Is it documented?

  Yes

  No

• Are checks on compliance with the cleaning schedule carried out?<br>By whom:

  Yes

  No

• Are these checks recorded?<br>Records examined?

  Yes

  No

• Are additional checks carried out prior to the commencement of food preparation? <br>By whom:

  Yes

  No

• Is there a designated room for the storage of detergents, disinfectants and similar substances?

  Yes

  No

• Is there a list of chemicals used? If yes, is the list signed and dated by responsible person at establishment?<br>(Good practice)<br>NB: list should be dated and signed by inspecting officer.

  Yes

  No

• Commercial documents for all Chemicals on the list examined e.g. Specification sheets, instructions for use, hazard data sheets etc.?

  Yes

  No

• Copy of list held by management?

  Yes

  No

• Copy of list held in chemical store?

  Yes

  No

  N/A

• Are only chemicals on the approved list held in the store at the time of inspection?

  Yes

  No

• Are you satisfied that the use of cleaning chemicals etc. does not have an adverse effect on equipment, raw material, product etc.

  Yes

  No

• Are cleaning chemicals rinsed off equipment etc. with potable water (except the non-rinse type - sanitiser etc.)?

  Yes

  No

  N/A

• Is the commercial food grade sanitiser being used in accordance with the manufacturers instructions?

  Yes

  No

• Brand: Contact time: Shelf life:

• What sanitising method is in place? Two stage cleanings? Cloths/paper towels used? Demonstrate atoi.

Personal protective equipment

• Is protective clothing provided? <br>Specify: <br>Disposable gloves, hair nets, aprons, overalls etc.

  Yes

  No

• Is protected clothing changed at reasonable intervals?

  Yes

  No

  Partial

• Are laundry arrangements satisfactory?

  Yes

  No

First aid

• Is there a first aid kit provided and fully stocked?<br>(Blue waterproof plasters recommended)<br>NB. It is recommended that you don't keep freeze gels/sprays, tablets and medicine in the first box.

  Yes

  No

• Are all sterile items within their expiry dates?

  Yes

  No

• Is there an appointed person/first aider for the site?

  Yes

  No

Training

• Does the person undertaking supervision of food handling operations have skills and knowledge in food safety and food hygiene matters?

  Yes

  No

  Partial

• Is there a written staff training policy?<br>Is training carried out in house - are trainers suitably qualified? Has the EHO attended any training events?

  Yes

  No

  Partial

• Are all new food handling employees given basic induction training before commencing work? <br>What does this cover?

  Yes

  No

  Partial

• Is refresher food hygiene training give at suitable intervals?

  Yes

  No

Personal hygiene

• Do the food handlers practice general personal hygiene?

  Yes

  No

  N/A

• Is hand-washing undertaken regularly? <br>Is the appropriate NSW food authority hand-washing method adopted? U

  Yes

  No

• Is hot water (approx 40 degrees Celsius) soap and paper towels provided to all hand wash bains?

  Yes

  No

• Is there adequate health supervision of food handlers? <br>Is there a sickness food handlers policy? - e.g. Do not return to work until you are 48hours symptom free etc.

  Yes

  No

  N/A

• Is there a list of all food handlers?<br>List examined?

  Yes

  No

Equipment, structure and Maintenance

• Is there a working digital probe thermometer onsite?

  Yes

  No

• Is the digital probe thermometer routinely calibrated? <br>E.g. Calibrated every six months.

  Yes

  No

• Method of calibration

  Select Boiling water Iced water Return to factory calibration

  • Boiling water
  • Iced water
  • Return to factory calibration

• Is the fit-out and construction of the food premises adequate and appropriate for activities conducted onsite? <br>Compliance with the AS4674

  Yes

  No

  N/A

• Are floors designed and constructed adequately?

  Yes

  No

  Partial

• Are walls and ceilings designed and constructed adequately?

  Yes

  No

  Partial

• Are fixtures fittings, equipment and utensils designed, constructed, located and installed adequately? <br>E.g. Hands free hand-wash basins,

  Yes

  No

  N/A

• Is there sufficient natural or mechanical ventilation?

  Yes

  No

• Is there sufficient natural or artificial light?

  Yes

  No

• Is there an effective sewage and waste disposal system?

  Yes

  No

• Are there adequate toilets available on site for food handlers?

  Yes

  No

• Is there an adequate supply of potable water? <br>I.e. Mains water, private water supply

  Yes

  No

• Is there a maintenance schedule? <br>Is it documented?

  Yes

  No

• Are checks on compliance with the maintenance schedule carried out?<br>If yes, by whom:

  Yes

  No

• Inspecting Officer

  Select Barry Mullin, Environmental Health Officer Bronagh Curran, Senior Environmental Health Officer

  • Barry Mullin, Environmental Health Officer
  • Bronagh Curran, Senior Environmental Health Officer

• Inspecting officer signature

  Sign

• Level 2 Townhall House City of Sydney Council 456 Kent Street Sydney NSW 2000