Holmesglen Food Safety and Hygiene STA

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Standard 3.2.2 Division 3 Food handling controls

• Temperature check on delivery hard frozen / chilled 5 or below

  Yes

  No

  N/A

• Correct storage temperature frozen -18 fridge 5c

  Yes

  No

  N/A

• Correct preparation technique been implemented <br>

  Yes

  No

  N/A

• Food been held at the correct holding temperature on Display 65c hot 5c cold display

  Yes

  No

  N/A

• Food being transported must be delivered In a designed food vehicle

  Yes

  No

  N/A

• Is food waste being discarded as per the HACCP plan

  Yes

  No

  N/A

• Is there a food recall register in place

  Yes

  No

  N/A

• Auditor

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Food safety 3.2.2 Health and hygiene

• Clean protective over-clothing worn

  Yes

  No

  N/A

• Over-clothing not worn outside work

  Yes

  No

  N/A

• Personal clothing stored appropriately

  Yes

  No

  N/A

• Suitable head covering provided & worn for all working within the food preparation area & food rooms

  Yes

  No

  N/A

• Long hair properly tied back, including waiting staff

  Yes

  No

  N/A

Food safety 3.2.2 Subdivision 2

• Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

  Yes

  No

  N/A

• Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

  Yes

  No

  N/A

• Wash you hands now" notices displayed in WC areas

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands

  Yes

  No

  N/A

Food safety 3.2.2 Division 5 Cleaning, sanitising and maintenance

• Is work area clean and tidy

  Yes

  No

  N/A

• Are garbage bins emptied regularly

  Yes

  No

  N/A

• Are floors and walls regularly sanitised / cleaned to Prevent the build up of grease

  Yes

  No

  N/A

• Has all electrical equipment been integrity tested yearly and in a Serviceable state

  Yes

  No

  N/A

• All eating and drinking utensils cleaned and sanitised

  Yes

  No

  N/A

Food safety 3.2.2 Division 6 Miscellaneous

• Temperature measuring devices calibrated 6 monthly

  Yes

  No

  N/A

• All single use items are disposed of in the correct manner

  Yes

  No

  N/A

• Frequent pest inspection are conducted and a vermin register be in place

  Yes

  No

  N/A

• Is there a food safety plan in place

  Yes

  No

  N/A

• Is there adequate ventilation in the work place

  Yes

  No

  N/A

• Is there appropriate source of lighting in the work place

  Yes

  No

  N/A

• Are toilets maintained regularly and appropriate hand sanitiser, paper towel and soap place

  Yes

  No

  N/A

• Are sanitary bins serviced every 7 days

  Yes

  No

  N/A

• Additional Observations

  Yes

  No

  N/A

• Supplementary Recommendations

  Yes

  No

  N/A

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