Title Page
Location of audit - Holmesglen Tafe- kitchen 1.33 and kitchen 1.44
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Audit name
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Conducted on 25 Feb 16 between 0830-0930 in kitchen 1.33
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WO2 A Stubbs, WO2 Barnett and SGT S Rudd
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Select date
Physical location
Design and construction of food premises
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Toilet facilities are separate from food preparation areas
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Storage of garbage adequately contain the volume of garbage and recyclable matter, enclosed from pests.
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Hand washing facilities meet standards and are accessible to staff.
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Lighting provides sufficient natural or artificial light?
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Has sufficient nature or mechanical ventilation to effectively remove fumes/smoke/steam from the premises?
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Food preparation areas are using water from a potable source.
Floors walls and ceilings
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Light fixtures have approved safety covers
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Adequate lighting and ventilation provided throughout the facility
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Exhaust ventilation filters are clean and well maintained
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Floor surfaces are constructed in a way that it enables effective cleaning and are appropriate for the activities conducted on the premises
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Walls surfaces are constructed in a way that it enables effective cleaning and are appropriate for the activities conducted on the premises
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Ceilings surfaces is impervious and are constructed in a way that it enables effective cleaning and are appropriate for the activities conducted on the premises.<br>
Fixtures fittings and equipment
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Non-Food contact surfaces visibly clean and in good repair
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Fixtures, fittings and equipment are adequate for the production of safe and suitable food; and fit for their intended use
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Fixtures and fittings are designed, constructed to meet the requirements and standards to prevent food contamination and enable effective cleanliness?
Cleaning, Sanitising and Maintenance
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Chopping boards, knives, slicers and benches cleaned IAW the food safety program?
Water and Sewage
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Plumbing in good repair
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All sinks drain properly. Floors drains and sink in good order
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All sinks are fully operable with hot and cold water at each facuet
Garbage and Waste
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Outside premises and refuse areas are clean, sanitised, illuminated by light and well maintained?
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Bin liners are tied before being placed in outside trash bin? Bin lids are kept closed?
Sanitary Facilities
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Toilet facilities, both public and staff are clean, well maintained and in proper working order.
Miscellaneous
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Is there clear fire plan / exit signs etc
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SDS register
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Staff smoking area identified
Paperwork
Licence current and displayed on premises
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Copy of previous audits
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License of business is displayed
Previous non compliance
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Has the business fixed all previous non compliance
Food safety program
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Does the business have an accredited food safety program
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When was food safety plan last updated
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Have they self audited?
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Are suppliers accredited and copies of certificates on site?
Temperature measuring devices
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Thermometers cleaned and sanitised
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Equipment is calibrated IAW food safety program?
Food recall
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Does the business comply with food recall requirements?
Pest Control
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Log books used correctly for pest control
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Adequate protection against the entrance of insects, vermin, rodents, dust and fumes.
Supporting elements
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Pest control registers current and logged
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A visual inspection of the premises identifies no evidence of pests, rodents or animals?
Food Specific
Food packaging and transportation
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Is food transported to protect from contamination and kept at the correct temperature?
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Is food packaged to protect from contamination?
Food receival area
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Refrigerated food arriving at correct temperature
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Frozen food arriving at correct temperature
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Is food protected from contamination at receival and is potentially hazardous food accepted at the correct temperature?
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Temperature logs maintained
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Temperature logs displayed
Food storage areas
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Seals on cool rooms and freezers free from mould and cracks
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Food not stored near chemicals
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No out of date food products
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Food not stored in any area in open containers and dated?
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Dry store areas free from moisture with good ventilation?
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Temperature of refrigerator and food stuffs below 5 degrees?
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Freezer temperature is at -18 degrees<br>
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Temperature logs maintained
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Temperature logs displayed
Thawing, Cooling, Reheating and Food display
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Records are kept IAW the food safety program for reheating food?
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Records are kept IAW the food safety program for cooling food?
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Is food on display protected from contamination?
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Is potentially hazardous food displayed under the correct temperature?
Food handlers
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Employees wash their hands with soap and warm water before starting work, immediately after using washroom, anytime needed to prevent food contamination?
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Observation of food handlers - presentable (clean uniforms), suitable personal hygiene, hairnet/headdress, food handlers gloves
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No evidence of open wounds or illness
Additional
Additional Information
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Comments
Signatures
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Auditor
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Auditee
