FOOD SAFETY INSPECTION

Are temperatures of hot served food recorded in accordance with the FCP?

Are temperatures of cold served food recorded?

Are temperatures recorded when goods are received?

Are end point cooking temperatures recorded?

Does the Cooling Temperature Report Form identify that food is cooled from 60 degrees to 21 degrees within 2 hours then from 21 degrees to 5 degrees within a further 4 hours?

Are temperature probe calibration checks recorded on the Temperature Probe Calibration Log Form?

Are all deliveries checked and invoices signed?

Does the Reheating Temperature Report Form identify that the internal temperature of reheated food exceeds 75 degrees?

Is all food protected from contamination?

Are raw foods kept separate from cooked foods?

Are separate utensils used for cooked and raw foods?

Is food thawed safely?

Is food within use by dates?

If applicable is there evidence that the proven method for cooking a particular product is validated every week?

Is there evidence that all catering personnel having completed Atlas and client inductions as well as food safety training?

Are food preparation areas protected from pest and vermin entry (includes sealing of cracks & openings)?

Are refuse storage areas kept clean & tidy?

Is there an effective pest control program in place?

Is a Pest Sighting Log used to record pest activity?

Are all pest trapping devices in good order and repair?

Are Maintenance Request Forms used when required?

Are pest problems reported immediately?

Are all floors in clean and in good order?

Are all drains clear & clean?

Are all walls and ceilings clean?

Are the range hood filters clean?

Are windows and screens clean and in good order?

Is lighting adequate, clean and in good order?

Are work areas tidy as possible/free of obstructions?

Is all the waste/garbage removed regularly?

Are all benches & shelves clean and stacked correctly?

Are ovens/grills/fryers free of grease?

Is unused equipment kept clean?

Are sinks & taps clean and calcium free?

Is the meat slicer clean and in good order?

Does the client have records of water quality monitoring

Are shelving and racks free of dust, dirt, webs & pests?

Are bulk dry goods in storage bins?

Is food correctly segregated?

Is food within the Use by Date?

Is food stored off the floor?

Are covings, ceilings and walls clean?

Is there adequate shelving & is it clean?

Is stock rotation adequate? (ie. use of colour day dots)

Are the floors clean and food stored off the floor?

Is the food within the use by date?

Are door locks in good order to permit safe egress?

Is all food stored off the floor?

Are the rooms operating at the correct temperature?

Are temperature checks completed at least daily?

Are the walls & floor clean?

Is the tea & coffee area clean & free from spills?

Is all equipment clean and free of spills?

Is all lighting satisfactory?

Are the table tops & chairs clean?

Are all the windows & screens clean and in good order?

Is the cutlery clean and calcium free?

Is the area free of pests?

Are all bain maries clean?

Are all benches clean?

Is a cleaning roster on display & initialed when completed?

Are equipment and surfaces cleaned & sanitised effectively?

Are mops and brooms in clean condition & stored correctly?

Are detergents & sanitisers stored away from food?

Are cloths used correctly and in a sanitary manner?

Is the dishwasher leak free and rinse water above 75oC?

Are chemical SDS forms accessible to catering personnel?

Do staff possess knowledge of FoodSafe practices?

Do staff handle food according to FoodSafe standards?

Are single use towels, soap & bin provided at a hand basin?

Do staff wash their hands using the correct technique?

Are staff wearing the appropriate PPE?

If gloves are used, are they used correctly?

Are hats worn correctly?

Are all fire extinguishes serviced regularly?

Have all staff been trained in using extinguishers?

Do staff use appropriate manual handling skills?

Are JSA’s available and in use?

Are all hazards identified and closed out?