Food Safety Self-Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Confidence in Management: Documentation Review

FS Forms

• 1. Weekly Checklist completed correctly (FS6)

  Yes

  No

  N/A

• 2. Monthly Checklist completed correctly (FS7)

  Yes

  No

  N/A

Temperature Records

• 3. Probe accuracy checks completed correctly (FS2)

  Yes

  No

  N/A

• 4. Delivery Records completed correctly (FS1, FS1A)

  Yes

  No

  N/A

• 5. Fridge & Freezer records completed correctly (FS2)

  Yes

  No

  N/A

• 6. Food temperature in chillers checked completely (FS2)

  Yes

  No

  N/A

• 7. Food temperature in service units checked daily (FS2)

  Yes

  No

  N/A

• 8. Bulk Preparation records completed correctly (FS3)

  Yes

  No

  N/A

• 9. Cook & Reheat records completed correctly (FS4)

  Yes

  No

  N/A

• 10. Hot Holding Temperature record completed correctly (FS5)

  Yes

  No

  N/A

Training

• 11. Essentials ( INDUCTION, DAY ONE)

  Yes

  No

  N/A

• 12. Food Handler's health questionnaire completed ( new, return)

  Yes

  No

  N/A

• 13. SOP Training completed ( within 1st week)

  Yes

  No

  N/A

• 14. E-Learning FOUNDATION ( within 12 weeks)

  Yes

  No

  N/A

Cleaning

• 15. Instruction & Cleaning frequency are documented

  Yes

  No

  N/A

• 16. Records of Completion available, signed by MOD

  Yes

  No

  N/A

• 17. Pest Control: action plan produced & followed

  Yes

  No

  N/A

Hygiene Practices & Procedures

Storage

• 18. Food covered<br> correctly dated<br> in date<br> E-coli segregation

  Yes

  No

  N/A

• - Freezer

  Safe

  At Risk

  N/A

• - Walk-in Fridge

  Safe

  At Risk

  N/A

• - Fridge

  Safe

  At Risk

  N/A

• - De-frost

  Safe

  At Risk

  N/A

• - Ambient

  Safe

  At Risk

  N/A

E-coli

• 19. Designated raw preparation area

  Safe

  At Risk

  N/A

• 20. No cross contamination

  Yes

  No

  N/A

• - Washing / Preparation ( sinks, boards, knives)

  Safe

  At Risk

  N/A

• - Handling (tongs, spatulas)

  Safe

  At Risk

  N/A

• - Hands

  Safe

  At Risk

  N/A

Temperature Control

• 21. Perishable food below 8C

  Safe

  At Risk

  N/A

• 22. Cooked food to a temperature 75C

  Safe

  At Risk

  N/A

• 23. Food cooked to below 8C within 90 minutes

  Safe

  At Risk

  N/A

• 24. Food held hot above 63C

  Safe

  At Risk

  N/A

• 25. Food re-heated to a core temperature of 75C

  Safe

  At Risk

  N/A

Personal Hygiene

• 26. Hot water, soap and hand drying facilities

  Yes

  No

  N/A

• 27. Clean appearance, no jewellery worn, good hand hygiene

  Yes

  No

  N/A

• 28. No Foreign Objects, consider of glass storage

  Yes

  No

  N/A

Pest, Cleaning, Structure

Clean

• 29. Equipment ( including hard to reach)

  Safe

  At Risk

  N/A

• 30. Structure (walls, floors, ceiling

  Safe

  At Risk

  N/A

• 31. Hand & food contact

  Safe

  At Risk

  N/A

• 32. Staff facilities clean & safe

  Yes

  No

  N/A

• 33. Sanitizer available, correct dilution

  Yes

  No

  N/A

• 34. Ice handling procedure

  Safe

  At Risk

  N/A

• 35. Fridge & freezer door seals intact

  Yes

  No

  N/A

• 36. Walls, floor tiles sound, not broken or chipped

  Safe

  At Risk

  N/A

• 37. Pests: No activity seen (sighting, dropping, etc.)

  Safe

  At Risk

  N/A