FOOD SERVICE INTERNAL ASSESSMENT

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FOOD SAFETY PROGRAM

• Does the food safety program list all food activities? I.e bus trips, BBQ,s, other food related activies.

  Yes

  No

  N/A

• Does the flow chart show all process steps for each food activity?

  Yes

  No

  N/A

• Are the correct record sheets in the food safety program being used and completed correctly?

  Yes

  No

  N/A

• Are staff following the control steps in the food safety program?

  Yes

  No

  N/A

• Are all records being verified by the facility manager and is adequate corrective action taken for incomplete records or non compliances?

  Yes

  No

  N/A

FOOD HANDLERS SKILLS AND KNOWLEDGE

• Have all food handlers received food safe training within the last 2 years? (this includes SCC staff, agency staff and volunteers).

  Yes

  No

  N/A

• Are staff practicing good food handling technics?

  Yes

  No

  N/A

• Are probe thermometers being sanitized before and after use?

  Yes

  No

  N/A

• Are staff aware how to clean the bins?

  Yes

  No

  N/A

• Are staff aware of the labeling procedure and checking Use By dates?

  Yes

  No

  N/A

• Are food handlers aware not to return to work if infected with a food Bourne illness?

  Yes

  No

  N/A

SYSTEMS

• Are the nutrition and hydration care plans available for all residents at the facility and do the house kitchen and main kitchen reflect each other?

  Yes

  No

  N/A

• Do the nutrition hydration care plans adequately show what texture food to provide and what foods residents are allergic to and clarify the difference between allergy, intolerance and dislike?

  Yes

  No

  N/A

• Do the resident meal choice lists reflect the information on the nutrition and hydration care plans?

  Yes

  No

  N/A

• Review the main kitchen, house kitchen nutrition and hydration care plans and resident meal choice lists to ensure they are the same.

• Are staff aware and do they follow the procedures for updating the nutrition hydration care plans, resident meal choice lists, and allergen control. (Note: flow charts for updating are available on eKey.)

  Yes

  No

  N/A

• Are staff aware not to use any unapproved forms, cheat sheets or display resident dietary information on white boards without approval from the facility manager?

  Yes

  No

  N/A

PURCHASING

• Is food only purchased from those listed on Record:1 Approved suppliers? (This includes takeaway and cafe's.)

  Yes

  No

  N/A

• Are all approved suppliers HACCP certificates or food safety equivilant information up to date and filed in the food safety program in Record 1: Approved suppliers?

  Yes

  No

  N/A

RECEIVING

• Is food being received in compliance with Receiving control 8.2?

  Yes

  No

  N/A

• Record 2: Delivery Record must show evidence that the packaging is in good condition, use by dates are acceptable, cold goods below 5'c, frozen goods are hard frozen and truck is in good clean condition.

• Are all food deliveries monitored and recorded on Record 2: Delivery record?

  Yes

  No

  N/A

• Is adequate corrective action taken when required?

  Yes

  No

  N/A

• Are staff aware of the quarantine procedure for damaged products or product recalls?

  Yes

  No

  N/A

STORAGE

• Is food being stored in compliance with storage control 8.3? (All fridge and freezer temperatures monitored and recorded, food not stored on the floor, decanted items labelled, opened items sealed closed adequately to prevent contamination).

  Yes

  No

  N/A

• Are appliance records complete and is corrective action taken when required?

  Yes

  No

  N/A

• Are all foods both cooked and prepared clearly labelled with a product name and Use by date?

  Yes

  No

  N/A

PREPARATION and THAWING

• Are procedures to minimize the time sandwich fillings and sandwiches are out of refrigeration being followed and is evidence provided on Record 6: Preparation and thawing?

  Yes

  No

  N/A

• Are sandwich fillings, texture modified foods and salads consumed within 48 hours of preparation?

  Yes

  No

  N/A

• Is Record 6: Preparation and thawing being used to record the defrosting time for food not defrosted under refrigeration?

  Yes

  No

  N/A

• Is food being prepared in a way to prevent cross contamination?

  Yes

  No

  N/A

• Are foods labelled with a defrosted on date and used within 48 hours once fully defrosted?

  Yes

  No

  N/A

COOKING and REHEATING

• Is cooking and reheating conducted in compliance with control 8.6? (Potentially hazardous food cooked above 75'c, and reheated above 60'c.)

  Yes

  No

  N/A

TEXTURE MODIFICATION POST COOK PROCESSING and PORTIONING

• Is food being processed in compliance to control 8.6 and work instruction for texture modification?

  Yes

  No

  N/A

• Is processing equipment sanitized before and after each use?

  Yes

  No

  N/A

• Is the portioning time being monitored on Record 6: preparation?

  Yes

  No

  N/A

COOLING

• Is cooling of food in compliance with control 8.8: Cooling? (Placed into refrigeration at a temperature no lower than 60'c and cooled from 60'c to 5'c within 6 hours.) (all foods cooled are to be recorded.)

  Yes

  No

  N/A

• Have procedures been created for cooling all dishes cooked in advance and are all staff aware?

  Yes

  No

  N/A

HOT HOLDING SERVICE AND DELIVERY

• Food is held hot above 60'c?

  Yes

  No

  N/A

• Meals that contain allergens are labelled as stated in the work instruction for allergen control?

  Yes

  No

  N/A

• Food is consumed within 2 hours?

  Yes

  No

  N/A

• Are staff referring to the nutrition and hydration care plans and resident meal choice list prior to serving food.

  Yes

  No

  N/A

CLEANING and SANITATION

• Are all the bins clean in the food preparation areas?

  Yes

  No

  N/A

• Are all food preparation and storage areas in the main kitchen and house kitchens clean and is a (no rinse) sanitizer being used?

  Yes

  No

  N/A

• Are mops, buckets, brooms clean, and stored inside and in a way to eliminate cross contamination?

  Yes

  No

  N/A

• Are the light fittings and fly traps clean?

  Yes

  No

  N/A

• Is the outside bin area clean?

  Yes

  No

  N/A

MAINTENANCE

• Has a licensed pest controller visited within 3 months and provided an inspection report, map of bait stations and an up to date permit?

  Yes

  No

  N/A

• Are all fridges and freezers in good working order?

  Yes

  No

  N/A

• Are the canopy hood and filters clean?

  Yes

  No

  N/A

• Are all food preparation areas maintained to prevent pest activity? ( no holes in walls, floor or ceiling, flies are controlled).

  Yes

  No

  N/A

• Have all thermometers been calibrated once per month using both hot and cold method, results recorded on Record 7A: Calibration and are they within 1'c?

  Yes

  No

  N/A

• Are all fridge and freezer thermometers in working order and calibrated within 1'c?

  Yes

  No

  N/A

COMMENTS

SIGNATURES

• Name of auditor

  Sign

• Name of facility manager

  Sign