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
    total).

Food Recall

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

Packaging

  • 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

  • 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

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