Food Safety Audit (Holmesglen TAFE) FINAL

• 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

• Signature of Food Service Manager/Supervisor

  Sign