Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

GENERAL INFORMATION

  • Manager/Owner Name

  • Name(s) of PIC/person(s) in charge (Foodsafe, NFSTP certification or equal)

  • Date and Time Self Audit was commenced.

  • Date and Time Self Audit was completed.

TRAINING AND CERTIFICATIONS

  • Total Number of Staff

  • Number of Staff Food Safety Trained

  • Foodsafe or NFSTP certifications appropriately displayed

  • In-House Training Programs

  • Other Certifications

PERSONNEL HYGIENE PRACTICES

  • Employee health poster available

  • Employees wear proper uniform including proper shoes

  • Hair restraint is worn

  • Fingernails are short, unpolished and clean

  • Jewelry is limited to watch, simple earrings and plain rings

  • Hands are washed or gloves are changed at critical points

  • Open sores, cuts, or splints and bandages on hands are completely covered while handling food

  • Hands are washed thoroughly using proper hand-washing procedures at critical points

  • Eating, Drinking or chewing gum are observed only in designated areas away from work areas

  • Staff beverages are covered with a lid and straw and stored away from food preparation area

  • Staff take appropriate action when coughing or sneezing

  • Disposal tissues are used and disposed of when coughing/blowing nose

HANDWASHING

  • Hand sinks accessible and stocked with soap and paper towels

  • Staff wash hands in hand-washing sinks only

  • Staff observed washing hands between tasks (handling raw meat, seafood, mops, garbage, etc.

  • Employees wash hands before starting work and returning from break

PROCUREMENT and RECEIVING FOOD

  • Food items are purchased from approved source. (Government Approved)

  • Temperature of incoming truck checked and logged

  • Potentially Hazardous Food (PHF) received at temperature < 4° c or below

  • Frozen food received at temperature < -18° c or below

  • Deliveries are accepted at non peak times

  • Product has proper labels and dates

  • Food is inspected before placed into storage (free from damage, contamination, adulteration and spoilage)

  • Check for potential of cross-contamination

  • Pallets are checked for cleanliness and potential for contamination

  • Food deliveries are kept 6" off the floor before being stored

  • Policy in place for rejection of goods

  • Documentation maintained for rejected materials

  • Minimum time on dock maintained

  • Log Books Current and Maintained

DRY FOOD STORAGE

  • Temperature is appropriate <br>between 50° F and 70° F

  • Evidence that temperatures are monitored and recorded

  • Record temperature

  • FIFO Maintained (first in first out)

  • Adequate air circulation

  • All food and paper supplies are 6" off the floor

  • Food is stored at least 18" below sprinkler head(s)

  • Is storage area well lit

  • Protective light shields cover all light sources

  • All food is labeled with name and delivery date

  • Bulk foods are labeled with common name if not in original container<br>

  • There is no bulging, dented or leaking canned goods in storage

  • No evidence of leaks and moisture

  • Food is protected from contamination

  • All surfaces and floor are clean

  • Chemicals are stored away from food and other food related supplies

  • Log Books are Current and Maintained

COLD FOOD STORAGE

  • WALK-IN FREEZER

  • Thermometer is conspicuous and accurate

  • Evidence that temperatures are monitored and recorded

  • Record temperature here. (must be < -18)

  • FIFO Maintained (first in first out)

  • Monitored for cross contamination

  • Food is checked for thawing and/or refreeze

  • Food is stored 6" off floor

  • All food is properly wrapped, labeled and dated

  • Unit is clean inside and out

  • Log Books are Current and Maintained

  • WALK-IN REFRIGERATOR

  • Thermometer is conspicuous and accurate

  • Evidence that temperatures are monitored and recorded

  • Record temperature here. (must be < 4c)

  • FIFO Maintained (first in first out)

  • Food is stored 6" off floor

  • All food is properly wrapped, labeled and dated

  • Food being thawed is on lowest shelf(s)

  • Unit is clean inside and out

  • REACH-IN FREEZER

  • Thermometer is conspicuous and accurate

  • Record temperature here. (must be <-18c)

  • Evidence that temperatures are monitored and recorded

  • FIFO Maintained (first in first out)

  • All food is properly wrapped, labeled and dated

  • Unit is clean inside and out

  • REACH-IN REFRIGERATOR

  • Thermometer is conspicuous and accurate

  • Evidence that temperatures are monitored and recorded

  • Record temperature here. (must be <4c)

  • FIFO Maintained (first in first out)

  • All food is properly wrapped, labeled and dated

  • Food being thawed is on lowest shelf(s)

  • Unit is clean inside and out

  • MILK REFIGERATOR

  • Thermometer is conspicuous and accurate<br>

  • Evidence that temperatures are monitored and recorded

  • Record temperature here. (must be < 4c)

  • FIFO Maintained (first in first out)

  • Unit is clean inside and out

  • Log Books are Current and Maintained

FOOD HANDLING and PREPARATION

  • Frozen food is thawed under refrigeration or in cold running water

  • Color coded cutting boards used

  • Food is not allowed to become cross contaminated

  • Thermometers are being utilized

  • Food is handled with utensils, clean gloved hands or clean hands

  • Utensils are handled to avoid touching parts that will be in direct contact with food

  • Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floors and ect...

  • Food prep coolers and condiment trays monitored

  • Log Books are Current and Maintained

COOKING and FOOD PREP

  • Color coded cutting boards?

  • Separate utensils and knives utilized

  • Temperature Probes Utilized

  • Cross Contamination minimized

  • Log Books Current and Maintained

UTENSILS and EQUIPMENT

  • Drawer(s) are clean

  • Rack(s) are clean

  • Equipment is covered when clean and not in use

  • Ice scoops are stored in appropriate container and not in ice machine

  • Dishes are free of stains and food debris

  • Pots and pans are free of carbon build up, stains and food debris

  • EQUIPMENT OPERATION

  • Inoperative equipment has been repaired, replaced or removed from the community

  • Only approved equipment are installed in an approved manner

CLEANING and SANITIZING

  • Is can opener clean

  • Wiping cloths are stored in sanitizing solution while in use Sanitizing solution <br>100 ppm Chlorine OR 25 ppm OR 200 ppm quat

  • Is toaster clean

  • Is slicer clean

  • Is mixer clean

  • Is coffee machine clean

  • Is juice machine clean

  • Is soda machine clean

  • Is microwave clean

  • Is convection oven clean

  • Is range/oven clean

  • Is char broiler clean

  • Is steamer clean, free of lime build up

  • Is range hood and filters clean

  • Note Date of last professional cleaning of range hood and vent

  • Is deep fryer clean and properly aligned under fire suppression nozzle

  • Ice Machine Maintained

  • Is steam table clean and free of lime build up

  • Are carts clean and wheels free of rust and debris

  • THREE COMPARTMENT SINK

  • Three compartment sink is used

  • Three compartment sink WASH hot, soapy water

  • Three compartment sink RINSE clean, warm water to remove detergents

  • Three compartment sink SANITIZE one minute in clean, warm (at least 75° F) water at:<br>50ppm chlorine OR 12.5 ppm iodine OR 200 ppm quat

  • Three compartment sink AIR DRY on drainboard/sink

  • DISHMACHINE CHEMICAL

  • Type:

  • DISHMACHINE HIGH TEMPERATURE

  • Temperature:

  • Log Books Current and Maintained

GARBAGE STORAGE and DISPOSAL

  • Kitchen garbage cans are clean and covered when not in use

  • Garbage cans are emptied as necessary

  • Boxes and containers are removed from site

  • Dumpster lid(s) are closed

  • Dumpster area is clean

  • Staff wash hands after handling trash

INTEGRATED PEST CONTROL

  • Contracted to Pest Control Company (name company)

  • Date of last inspection

  • Pest Control records available

  • Pest control devices not located in food preparation areas

  • No evidence of insect or pests is present

  • Screens are on open windows and doors are in good repair

  • Door sweeps restrict the passage of pests

PROVINCIAL INSPECTION

  • Health Authority

  • Date of last inspection

  • Result of previous inspections

SIGNATURES

  • Signature of PIC

  • Signature of Auditor

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.