Title Page
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Conducted on
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Prepared by
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Location
Food handling – Skills and Knowledge
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Did staff display adequate knowledge and skills in food safety and food hygiene matters? (3.2.2, Div 2, 3(1)
Food Receipt
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Is cold food being received at 5C or less? (3.2.2, Div 3, 5(3)
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Food Storage
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Is food being adequately stored to prevent the likelihood of contamination? 3.2.2 Div 3, 6, 1(a)
Food Processing
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Adequate cooking/processing (7(1)(b)(ii) of<br>3.2.2) (75 degrees)
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Cooling (7(3) of 3.2.2) complies with Food<br>Safety Standards. E.g. Foods cooled<br>quickly from 60C to 21C in 2 hours, then<br>from 21C to 5C in the next 4 hours (6 hours<br>total).
Food Recall
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Food for disposal not sold/recall process is<br>in place 3.2.2, Div 3, 12 (a-c)
Packaging
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Packaging material fit for for purpose. Not likely to cause contamination. 3.2.2 Div 3, (9(a)
Cleaning and Sanitising
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Adequate cleanliness of premises, fittings<br>equipment . 3.2.2 Div 5 19 (1&2)
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Adequate cleaning and sanitising of food<br>contact surfaces 3.2.2 Div 5 (1&2)
Waste Management
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Storage of refuse & recyclable matter adequate and secure 3.2.3 Div 2, 6 (a-c)
Pest Control
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Control of pests and pest management programs are in place 3.2.2 Div 6, 24, (1 (a-c)
Floors
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Floors designed and fit for purpose for business on a food premises 3.2.3 10 ( 1 & 2 (a-d)
Fixtures, Fittings & Equipment
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Adequate for commercial use 3.2.3 (Clause 12 (1a&b)
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Equipment installed for ease of access for cleaning and sanitising 3.2.3 Clause 12 (2)
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Equipment easily and effectively cleaned, non porous, free of materials that will contaminate food <br>3.2.3 Clause 12 (1, a-c)
Audit Summary and Signatures
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Audit Summary
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Auditor Signature
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Client Signature