Food Safety Audit (Holmesglen TAFE) V1

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Receipt (Standard 3.2.2, Div 3, Para 5)

• Is food protected from contamination?

  Yes

  No

  N/A

• Is potentially hazardous food accepted from supplier at a temperature of below 5 or above 60 degrees Celsius?

  Yes

  No

  N/A

• Is frozen food when received from supplier still frozen?

  Yes

  No

  N/A

Food Storage (Standard 3.2.2, Div 3, Para 6)

• Does premises store food in such a way that protects it from contamination?

  Yes

  No

  N/A

• Is potentially hazardous foodstuffs stored under temperature control?

  Yes

  No

  N/A

• Is frozen food stored in a frozen environment (Below 0 degrees Celsius)

  Yes

  No

  N/A

Cleaning, Sanitising and Maintenance (Standard 3.2.2, Div 5, Para 7)

• Is garbage stored in garbage containers with lid?

  Yes

  No

  N/A

• Is premises and fixtures and fittings free of visible dirt, grease or other visible matter?

  Yes

  No

  N/A

• Are food contact surfaces and equipment in a clean and sanitary condition?

  Yes

  No

  N/A

Equipment (Standard 3.2.2, Div 5, Para 21)

• Is food processing equipment maintained in a good state of repair and in working order?

  Yes

  No

  N/A

• Is temperature monitoring equipment accessible and calibrated to +\- 1 degree Celsius?

  Yes

  No

  N/A

Food Processing (Standard 3.2.2, Div 3, Para 7)

• When food is cooked, is it cooled within 2 hours from 60 degrees to 21 degrees Celsius?

  Yes

  No

  N/A

• When food is cooked, is it cooled within 4 hours from 21 degrees to 5 degrees Celsius?

  Yes

  No

  N/A

• When potentially hazardous cooked food is reheated, is it reheated rapidly to at least 60 degrees Celsius and provide evidence.

  Yes

  No

  N/A

Food Display (Standard 3.2.2, Div 3, Para 8)

• Is displayed food supervised to avoid potential contamination by consumer?

  Yes

  No

  N/A

• Does premises provide separate serving utensils for each food to minimise food contamination?

  Yes

  No

  N/A

• Are food display areas provided with a protective barrier to minimise contamination by consumers?

  Yes

  No

  N/A

Food Handling Skills and Knowledge (Standard 3.2.2, Div 2, Para 3)

• Are food handlers trained in food safety and hygiene matters?

  Yes

  No

  N/A

Food Packaging (Standard 3.2.2, Div 3, Para 9)

• Is food packaging being used fit for its intended use? Is material likely to contaminate food?

  Yes

  No

  N/A

Transportation (Standard 3.2.2, Div 3, Para 10)

• Does transport of food protect food from contamination and maintain correct temperature control?

  Yes

  No

  N/A

Food Disposal (Standard 3.2.2, Div 3, Para 11)

• Is disposed food waste separated from unconsumed foodstuffs?

  Yes

  No

  N/A

Food Recall (Standard 3.2.2, Div 3, Para 12)

• Are systems in place to allow for recall of unsafe foodstuffs?

  Yes

  No

  N/A

Health and Hygiene Requirements (Standard 3.2.2, Div 4, Subdivision 1)

• Are all practical measures covered to ensure nothing on the handler's body (hair and jewellery) can contaminate food?

  Yes

  No

  N/A

• Are all wounds adequately covered with waterproof bandage/dressings?

  Yes

  No

  N/A

• Are there suitable hand washing facilities provided at a sufficient distance away from food handling areas?

  Yes

  No

  N/A

Requirements for Food Businesses (Standard 3.2.2, Subdivision 2)

• Is food business aware of the requirements not to employ persons suffering from food borne disease or symptoms of food borne disease?

  Yes

  No

  N/A

• Has food business provided adequate hand washing facilities that are easily accessible by food handlers?

  Yes

  No

  N/A

Animals and Pests (Standard 3.2.2, Div 6, Para 24)

• Are live animals (other than fish, seafood or shellfish) forbidden from entry to food premises?

  Yes

  No

  N/A

• Have all practicable measures been taken to minimise the harbouring of pests and vermin?

  Yes

  No

  N/A

• Does premises permit assistance dogs entry into food premises?

  Yes

  No

  N/A

Food Premises and Equipment (Standard 3.2.3, Div 2)

• Does premises have effective sewage and wastewater disposal?

  Yes

  No

  N/A

• Does premises have adequate garbage storage facilities that can be effectively cleaned and sanitised?

  Yes

  No

  N/A

• Does premises have suitable lighting for its intended purpose?

  Yes

  No

  N/A

• Is ventilation within premises sufficient to effectively remove fumes, smoke, steam or vapours?

  Yes

  No

  N/A

• Is design of food premises adequate for its intended use, including space, fixtures, fittings and equipment?

  Yes

  No

  N/A

• Does the premises have an adequate potable water supply?

  Yes

  No

  N/A

Floors, Walls and Ceilings (Standard 3.2.3, Div 3)

• Are floors, walls and ceilings designed for the premises intended purpose?

  Yes

  No

  N/A

• Can walls, floors and ceilings be effectively cleaned and made of non-porous material and unable to provide harbourage for pests and vermin?

  Yes

  No

  N/A

Fixtures, Fittings and Equipment (Standard 3.2.3, Div 4)

• Are fixtures, fittings and equipment suitable for their intended use?

  Yes

  No

  N/A

• Can fixtures, fittings and equipment be effectively cleaned and unable to harbour pests and vermin?

  Yes

  No

  N/A

• Does premises have suitable toilet and hand washing facilities?

  Yes

  No

  N/A

Miscellaneous (Standard 3.2.3, Div 5)

• Are there adequate storage facilities for perishable and non-perishable foodstuffs as well as chemicals and personal effects?

  Yes

  No

  N/A

• Are food transport vehicle designed for their intended purpose?

  Yes

  No

  N/A

• Signature of Food Services Manager/Supervisor

  Sign