Food Safety Audit TRI TEAM

• Conducted on

  Date

• Prepared by

• Location
  Address

• Yes

  No

  N/A

Food Handling

Food Receipt

• Cold Food received at 5C or colder? [3.2.2 DIV 3 (5)(3)(a)]

  Yes

  No

  N/A

• Any damaged items are rejected? [3.2.2 DIV 3 (5)(1)]

  Yes

  No

  N/A

• Delivery Temperatures are recorded? [3.2.2 DIV 3 (5)(3)]

  Yes

  No

  N/A

Food Storage [3.2.2 DIV 3 (6)]

• Chilled/ frozen food stored without delay

  Yes

  No

  N/A

• Cold food items placed in cold storage at 5C or lower.

  Yes

  No

  N/A

• Frozen food items placed in cold storage at minus 18C or lower.

  Yes

  No

  N/A

• Non Perishable food items stored on suitable shelving off the floor

  Yes

  No

  N/A

• Food items transferred to storage container has the appropriate ingredients list attached to the new container for food allergen requirements.

  Yes

  No

  N/A

• All open food items are correctly wrapped.

  Yes

  No

  N/A

• In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  Yes

  No

  N/A

• Temperatures are recorded for all fridges and freezers

  Yes

  No

  N/A

Food Processing [3.2.2 DIV 3 (7)(1)]

• Chopping boards, knives, slicers, etc, sanitized / washed after use.

  Yes

  No

  N/A

• Raw food not prepared near cooked food & utensils/surfaces/cutting boards sanitized between each use.

  Yes

  No

  N/A

• Cold food items are refrigerated between preparation & service.

  Yes

  No

  N/A

• Cooked food items are cooled within two hours – from 60 C to 21 C; and within a further four hours – from 21 C to 5 C.<br>

  Yes

  No

  N/A

• Previously cooked and cooled foods to hold hot are rapidly reheated to a temperature of 60 C or above.

  Yes

  No

  N/A

• All previously reheated food items from display are never reheated and are always disposed of.

  Yes

  No

  N/A

Food Disposal & Recall [3.2.2 DIV 3 (11)(1)]

• Are items suspected of not being safe or suitable held and kept separate until further processed in a way that ensures its safety and suitability.

  Yes

  No

  N/A

Health & Hygiene [3.2.2 DIV 4 ]

• All food handlers are suitably trained in good hygiene practices?

  Yes

  No

  N/A

• Staff are wearing the appropriate PPE within all food service areas?

  Yes

  No

  N/A

• Are hand washing facilities specifically designated and accessible at all times?

  Yes

  No

  N/A

• Are the hand washing facilities supplied with warm water, soap and single use towels?

  Yes

  No

  N/A

Cleaning, Pest Control & Maintenance [3.2.2 DIV 5 ]

• Cleaning schedule on display and implemented?

  Yes

  No

  N/A

• Are cleaning schedules being recorded?

  Yes

  No

  N/A

• Are food contact surfaces of equipment cleaned and sanitized between being used for raw food processing and cooked food processing?

  Yes

  No

  N/A

• Are eating and drinking utensils being sanitized between use?

  Yes

  No

  N/A

• Is the premises maintained to a standard of cleanliness where there is no accumulation of garbage [recycled matter and garbage are stored in containers] food waste, dirt, grease and other visible matter.<br>

  Yes

  No

  N/A

• Are there suitable preventive measures in place for controlling pests & vermin, including measures to prevent pests entering the premises? [3.2.2, Div 6 (24)(c)]

  Yes

  No

  N/A

• Is there a process implemented for the reporting and actioning of maintenance tasks?

  Yes

  No

  N/A

Corporate Governance

• Are temperature measuring devices readily accessible; and can they accurately measure the temperature of potentially hazardous food to +/- 1ºC.<br>

  Yes

  No

  N/A

• Staff have adequate skill s and knowledge in food safety and hygiene matters [3.2.2, Div 2 (3)]

  Yes

  No

  N/A

Design and Construction [3.2.3 DIV 2]

• Is there adequate space for food handling activities to be conducted on the premises?

  Yes

  No

  N/A

• Is the ventilation either natural or mechanical capable of removing smoke, fumes, steam and vapors from the food premises?

  Yes

  No

  N/A

• Auditor Signature

  Sign

• Client Signature

  Sign

• Review to be conducted NLT 3 months from date of Audit