Food Safety Plan Audit

Are site personnel aware who the Food Safety Team are as defined in the Food Safety Program?<br>(ask a selection of personnel in the workplace if they are aware. The should be able to name the Food Safety Supervisor as a minimum)

Do members of the Food Safety Team know what their responsibilities include?<br>(Ask the designated members on site what their responsibilities are. Responsibilities include: Developing and maintaining the food safety plan, updating the HACCP manual as required, analysing and improving procedures and implementing effective controls to manage food safety risks)

Have food handling staff received the required training as per the Staff Training Program?<br>(Evidence of the below training must be available on site)<br>Chef Manager - HACCP based - Food Safety Supervisor, 9 Food Safety Essential Training<br>Catering Assistant - 9 Food Safety Essentials Training<br>Kitchen Hand - 9 Food Safety Essentials Training

Does the site have an up to date Training Matrix that includes Food Safety Training?<br>(An electronic copy of the Matrix must be observed by the auditor and training validity verified for a selection of personnel)

Do staff understand their responsibilities (outlined below) with regards to their own health whilst working in food handling areas? <br>(Ask a selection of food handling personnel)<br>Any food handler who is suffering from gastroenteritis, fever, septic sore throat, vomiting or has been in contact with someone known to have these symptoms or Hepatitis A must:<br>Report this to their supervisor<br>Not work with food if there is any chance they could contaminate it.<br>Any food handler suffering or suspected of suffering from or exhibiting symptoms of a food borne or viral disease will not be permitted to work where they might contaminate food.

Do staff understand their responsibilities (outlined below) with regards to their own hygiene whilst working in food handling areas?<br>(Ask a selection of food handling personnel)<br>- Correct hand washing techniques<br>- Avoid contaminating food or food contact surfaces<br>- Do not eat or chew gum in food prep areas<br>- Do not sneeze, cough or blow noses over exposed food<br>- Wear clean clothing<br>- Cover hair with hair net or hat<br>- Use disposable gloves<br>

Consultation of menu writing was undertaken with client, Site Manager and Operations Manager?<br>(Observe approval of menu design by client and Operations Manager)<br>

Allergen Declaration Forms are being completed for each service?<br>(observe completed forms)

Allergen Declaration cards are present at meal service times?<br>(observe service area at meal times)

Does the site have an approved supplier list?<br>(list must be available to manager either electronic or hard copy)

Is the Approve Supplier List current?<br>(Up to date with the current suppliers used)

Are staff aware of the food receival procedures?<br>(ask a selection of staff if they understand the procedures)<br>- Chilled and Frozen food must have the temperature checked on arrival prior to accepting it from the transport company.<br>- Frozen food must be completely solid and chilled food must be less than 5 degrees Celsius<br>- If temperatures are greater than this, the supervisor must be contacted and the food rejected for receival.

Are receival temperature logs being completed for every food delivery?<br>(observe completed logs)

Dry storage areas are kept clean?<br>(visually inspect all dry storage areas for cleanliness, walls, shelves and floor must be in a clean state)

Product in dry storage areas are kept sealed?<br>(visually inspect product packaging in dry store)

Stock rotation is being maintained following the first in first out principle?<br>(inspect dry storage areas to ensure this is being undertaken)

Cold storage areas re kept clean including walls, shelving and floors?<br>(visually inspect cold storage areas)

Weekly temperature logs are being completed for each cold storage area?<br>(Inspect temperature logs to ensure they are being completed)<br>

Raw food is being stored separate to cooked food?

No food is being stored directly on the floor?<br>(must be elevated off the floor)

Chemicals are stored separately from any food products?

All products are being stored in either their original packaging or food grade containers?

Day Dot process has been implemented and is being used?<br>(Speak with staff to ensure they understand the Day Dot Process, Inspect food storage areas to observe day dots)

Food is thawed in a temperature controlled environment (coolroom or microwave if being cooked immediately)?<br>(ask staff what the thawing process is, inspect thawing / defrost area)

All products are dated when removed from the freezer for thawing as per the Food Storage Life Guideline or the use by date of the product (whichever comes first)?<br>(inspect food that has been removed from the freezer for thawing)

All food is completely defrosted prior to cooking?<br>(speak with staff, inspect food that has been defrosted)

Food preparation areas are kept clean and sanitised?<br>(inspect food prep areas, ask staff what the cleaning and sanitisation process is)

Raw foods are not prepared in areas where cooked food is being kept?<br>(inspect food preparation areas)

Partially prepared foods are stored below 5⁰C (covered and labelled) until they are required?<br>(inspect food storage areas)

All raw fruit and vegetables with edible skins are washed and cleaned thoroughly prior to preparation?<br>(speak with staff, ask what the food cleaning processes are)

Easily identifiable utensils and equipment is used for preparation of raw foods and they are washed, sanitised and dried prior to use?

Food preparation equipment is not made from timber or unsealed wood?<br>

Temperatures for ALL High Risk Cooked Foods are checked prior to service?<br>(Inspect cooking temperature logs)

Meat is cooked in accordance with the Safe Food Cooking Guide? (staff must understand these requirements)<br>Speak with staff, aks what the temperatures are.<br>Beef, Lamb, veal, pork and fish: 63c Minimum<br>Chicken and Turkey: 74c Minimum<br>Minced meat, sausages and fresh ham: 71c Minimum<br>

Samples of potentially hazardous food items are taken and stored for a minimum of 7 days?<br>(Observe the stored food samples)

Food is chilled as per the Cater Care Chilling / Cooling Foods Procedure?<br>(look at the procedure and match it up with the processes being undertaken on site)

Staff understand the 2 hour / 4 hour rule for chilling food (outlined below)?<br>Ask staff what the rule is.<br>Core temperature from 60⁰C to 21⁰C within 2 hours.<br> Within further 4 hours from 21⁰C to 5⁰C

Food is reheated as per the Reheating Foods Procedure?<br>- Foods can be reheated in the microwave, oven/convotherm oven or by any other method as long as the internal temperature reaches the minimum requirement of 75ºC within one hour.<br>- The Food Safety Standards require you to reheat potentially hazardous food that you are going to hold hot e.g. in a bain-marie, rapidly and display or store it at 60ºC or hotter.

A cooking/cooling/reheating log is maintained at site?<br>Observe the log and ensure it is being used.

Hot food is held at a minimum of 60 degrees and cold food at a minimum of 5 degrees?<br>Observe the individual temperature logs in the kitchen and dining room<br>Food must not be out of temperature specifications for more than 4 hours. If 4 hour time frame breached, food to be discarded.

Food thermometers are calibrated regularly as per the Calibration of Thermometer SWI?<br>Check records of calibration.

Cold Food is served as per the 2/4 hour rule or < 5⁰C ?<br>Check the cold bain log for evidence.

Hot Food is served as per the 2/4 hour rule from Cooking/Reheating or kept above 60 degrees?<br>Check the hot bain temp log for evidence.

Food is disposed of immediately if:<br>It has passed its expiry date;<br>It has been recalled;<br>It has been damaged or temperature abused during storage;<br>It does not meet specifications, and it will be returned to the supplier.<br>

A meal delivery temperature log is maintained?<br>Observe paperwork.

Food being delivered is covered with cling wrap or an appropriate food cover?<br>Ask staff what the process is<br>inspect an example of food being delivered.

Upon arrival food is >60⁰C for hot or <5⁰C for cold or is consumed within a four hour period from time of cooking as per 2/4 hour rule?<br>Ask staff what the process is on site following delivery of food.<br>Check delivery temp log.

Dishwasher rinse cycle must achieve 82⁰C minimum?<br>Check temperature log of dishwasher.

All items are dry prior to being put away?<br>Check storage areas.

No tea towels are being used for drying purposes?<br>Inspect kitchen areas.

Food grade detergents are being used in the washing sanitation process?<br>Check chemical supplies and use in the kitchen.

A cleaning schedule and checklist is available and being maintained for the facility?<br>Check the schedule for evidence.<br>

Is the Food Safety Supervisor aware of the Hazard Analysis Table?<br>The should know how to access it<br>They should know how to read it.

A Maintenance Program has been implemented to ensure that the food service premises and equipment do not create food safety hazards through poor upkeep?<br>Ask the site manager about a maintenance program for kitchen facility and equipment<br>Observe the maintenance program

Is there a means to report maintenance issues to the client for repairs and is it being utilised?<br>

Faulty equipment is tagged out of service and has been reported to the client?

The facility has a pest control program in place managed by a licensed pest controller?<br>Observe evidence of the program and the controllers details.

The facility has a pest sighting record that is being utilised?<br>Observe the pest sighting record.

There is no evidence of pests inside the food service facility?<br>Inspect the food facility.

Monthly Data Station audits are being conducted and are identifying issues?<br>Review audits in Data Station.

Actions are developed for issues identified during auditing and actions are closed out within the given time frame?<br>

The food poisoning procedure is understood by all food handling personnel?<br>Ask staff about the process and ensure they understand.<br>They should be able to communicate the process if this occurs.

A process is in place for customer compliments and complaints?<br>Observe the process

Customers are provided with feedback for any complaints submitted?<br>Look at a complain in the system and see how it was handled.

The site personnel are aware of the corporate support available for Food Safety?