Food handling – Skills and Knowledge

Did staff display adequate knowledge and skills in food safety and food hygiene matters? (3.2.2, Div 2, 3(1)

Food Receipt

Is cold food being received at 5C or less? (3.2.2, Div 3, 5(3)

Food Storage

Is food being adequately stored to prevent the likelihood of contamination? 3.2.2 Div 3, 6, 1(a)

Food Processing

Adequate cooking/processing (7(1)(b)(ii) of
3.2.2) (75 degrees)

Cooling (7(3) of 3.2.2) complies with Food
Safety Standards. E.g. Foods cooled
quickly from 60C to 21C in 2 hours, then
from 21C to 5C in the next 4 hours (6 hours

Food Recall

Food for disposal not sold/recall process is
in place 3.2.2, Div 3, 12 (a-c)


Packaging material fit for for purpose. Not likely to cause contamination. 3.2.2 Div 3, (9(a)

Cleaning and Sanitising

Adequate cleanliness of premises, fittings
equipment . 3.2.2 Div 5 19 (1&2)

Adequate cleaning and sanitising of food
contact surfaces 3.2.2 Div 5 (1&2)

Waste Management

Storage of refuse & recyclable matter adequate and secure 3.2.3 Div 2, 6 (a-c)

Pest Control

Control of pests and pest management programs are in place 3.2.2 Div 6, 24, (1 (a-c)


Floors designed and fit for purpose for business on a food premises 3.2.3 10 ( 1 & 2 (a-d)

Fixtures, Fittings & Equipment

Adequate for commercial use 3.2.3 (Clause 12 (1a&b)

Equipment installed for ease of access for cleaning and sanitising 3.2.3 Clause 12 (2)

Equipment easily and effectively cleaned, non porous, free of materials that will contaminate food
3.2.3 Clause 12 (1, a-c)

Audit Summary and Signatures

Audit Summary

Auditor Signature
Client Signature
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.