Information
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Site:
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Conducted on:
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Prepared by:
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Manager on site:
SPPM
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Does the SPPM contain the most up to date version of Ch17? <br>LOOK AT: the contents page of Ch17 and also look at the most recently updated sections within the chapter.
Blue Book
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Food safety monitoring form completed every day?
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Daily cleanliness checklist is always completed?
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Thermometer calibration?
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Corrective actions form is used when required?
Work Instructions
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Are all monitoring tasks completed correctly? <br>Observe or question staff
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Are work instructions for thawing, heating and holding food followed?<br>Observe staff at work heating, thawing or storing food. Are products marked with their hold times for thawing, chilled and heated?
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Is the calibration work instruction followed? <br>Observe or question site manager.
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Are products that have been recalled or are to be returned stored correctly?<br>LOOK AT: how these products are stored. Could they easily be mistaken for products to go on display?
Staff Conduct Rules
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Have the staff conduct rules been implemented? <br>Observed or question staff and site manager.
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Is the safety policy inspection completed by the site manger every 12 months? <br>Check records of completed safety policy.
Policies and Procedures
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If raw materials/services that affect food safety are not ordered from approved suppliers the appropriate person authorises their purchase? <br>Ask site manager what the procedure is. Can you go and get supply of product from 'bob' pies?'
Cleaning
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Does the site have MSDS for the cleaning chemicals they use?<br>These are not in the SPPM as all retailers use different suppliers.
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Are all cleaning chemicals handled safely? <br>They need to be labelled, stored away from food and dilution instructions followed.
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The site cleaning schedule is adhered to? <br>Check for schedule and records that cleaning is completed.
Wastage Form
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Is wastage recorded?
Pest Control
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Does the approved pest control provider visit the site min. quarterly?
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Does the site have all the required pest control records? <br>LOOK FOR: floor plan with locations of rodent stations, copies of reports, a register for site staff to record pest sightings.
Maintenance Log
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Are equipment maintenance issues logged? <br>Check equip maintenance log.
Incident Reporting
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Are incident reports generated for any food safety issue (including customer complaints)? <br>Check incident reports
General
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Are thermometers stored correctly? <br>LOOK FOR: Thermometers kept in Perspex box.
Training Records
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Personnel are trained (and records are completed) to perform the activities they are responsible for that affect food safety as listed on the training register? <br>LOOK FOR: Form 5 food safety training register or check module 9 has been completed by all staff.
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The competency of personnel at their work stations is assessed (and records are completed) within 1 month of commencing work and reassessed every two years? <br>LOOK FOR: Form 6 food safety observations checklist or check that Module 9 has been completed by all staff.
General Site Issues
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Are there any internal/external issues that could potentially affect food safety at the site? <br>Walk the site (exterior and interior) and look for any other issues that could impact food safety. <br>
Retailer Processes
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The records generated by the food safety management system are archived by the retailer for 7 years? <br>Ask retailer.
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Retailers notified their sites with information about a recall in a timely manner? <br>TMs can gauge this from the feedback they receive from their retailers about the completion of corrective actions.
All Record Keeping
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Are all records legible? <br>Can everything that is written be easily understood?
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There are no obsolete forms in use? <br>Check SPPM, blue book, training records etc.
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Has the TM completed at least 1 internal audit per annum? <br>Copies should be available on site.
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Signature of auditor recognising completion:
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Signature of manager recognising completion:
