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

  • Is food protected from contamination?

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

  • Is frozen food when received from supplier still frozen?

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

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

  • Is potentially hazardous foodstuffs stored under temperature control?

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

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

  • Is garbage stored in garbage containers with lid?

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

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

Equipment (Standard 3.2.2, Div 5, Para 21)

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

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

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?

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

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

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

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

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

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

  • Signature of Food Service Manager/Supervisor

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