Information
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Document No.
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Audit Title
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Defence Base
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Base
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Location
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Conducted on
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Personnel
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Prepared by
Licencing
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DTG
Licensing
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Is the business licensed
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Is your food council food business licence current<br><br>
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Is the licence visible?
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Has your business had non compliance issues in your last audit?
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Has your business rectified previous non compliance issues from last audit?
Food Storage
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Does the refrigeration have temperature gages
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Are hot and cold food holding temperatures being recorded
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Are cold storage temperatures being recorded
Food safety supervisor
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Does your business have a designated food safety supervisor?
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Has the food safety supervisor received try in food safety
- Yes
- No
- N/A
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Have you notified the council who your food safety supervisor is/ are?
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Is the food safety supervisors reasonability available/ contactable?
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Does your business have an accredited food safety plan?
Kitchen processes
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Does your kitchen run an annual kitchen process induction
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Do you keep records of induction attendees?
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Are all your food handlers issued and trained in good hygiene guidance
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Good personal hygiene practices being followed (seen @ time of inspection)
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Auditor
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Auditee
Design and construction of food premises
Design and construction of premises Food Safety Code Standard 3.2.3 Division 2
General requirements
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Is the site appropriate for food preparation ?
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Provides adequate space for food preparation, cooking and service
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Permits the space to be cleaned and sanitised IAW the code
Is practicals to exclude the followings :
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Excessive dirt
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Dust
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Fumes
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Smoke and other contaminents
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Not permit the entry of pests
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Not provide harbourage for pests
Water supply
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Premises has an adequate supply of potable water
Sewage and waste water disposal
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Will effectively dispose of all matter
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Is constructed and located to prevent food contamination
Storage of garbage and recyclable matter
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Can adequately contain the volume
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Enclose to prevent vermin
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Be easily cleaned
Ventilation and lighting
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Has sufficient lighting
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Has sufficient ventilation
Floors, walls and ceilings
Floors Food Safety Act Standard 3.2.3 Division 3.
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Be able to be effectively cleaned
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Not absorb grease and food particles or water
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Prevent water pooling
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Not provide harbourage of pests
Walls and ceilings Food Safety Code Standard 3.2.3 Division 3
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Unable to absorb grease, food particles or water
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Able to be effectively cleaned
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Sealed to prevent entry of dirt, dust or pests
Fixtures, Fittings and Equipment Food Safety Code Standard 3.2.3 Division 4
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Adequate for the production of safe and suitable food
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Fit for intended use
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No likelihood of food contamination
Food practices
Food practices - handling food controls Food safety code standard 3.2.2 Division 3
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Check the name and address of business
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The prescribed name of product is clear
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A description of food
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Is within the correct temperatures
Food receipt Food safety code Standard 3.2.2 Division 3
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A list of suppliers and their certificate of currency
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Food checked and documented for temperatures at time of receiving
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Do you record food recalls and document the actions taken when relieved recalled foodstuffs
Food storage Food Safety Code 3.2.3 Division 5
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Stored to protect from likely contamination
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Conditions will not affect safety and suitable of food
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Stored under temperature control
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If frozen ensures it remains frozen
Cold room storage
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Food stored in appropriate containers when received
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Food is stored in segregated containers and fridges to prevent cross contamination
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Food stored in appropriate ways for safe thawing
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Food is stored at correct temperatures and monitored prior to preparation
Freezer storage
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Food stored in appropriate containers when received
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Food is stored in segregated containers and fridges to prevent cross contamination
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Food stored in appropriate ways for safe thawing
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Food is stored at correct temperatures and monitored prior to preparation
Dry room storage
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Food stored in appropriate containers when received
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Food is stored in segregated containers and fridges to prevent cross contamination
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Food is stored at correct temperatures and monitored prior to preparation
Food processing
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Is potentially hazardous food displayed in the correct temperatures display cabinets
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Food preparing areas clean and free from clutter
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Food preparation tools washed and sanitised post each use and stored in a safe and acceptable manner
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Suitable measures in place when preparing food to prevent cross contamination
Food display
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Supervision of food displayed
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Provide separate serving utensils
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Provide barriers to protect food
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Not able to be contaminated by customer
Food transportation A food business must
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Frozen foods remain frozen
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Protect all food from likelihood of contamination
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Transport under temperature control
Food storage post cooking
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Are acceptable cooling process used to reduce the food temperature safely ( within the 2hr rule)
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Is food segregated to prevent cross contamination
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Is there acceptable and safe practices for the reheating of food
Food packaging
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Ensure not likely to become contaminated during packaging process
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Only use packaging fit for use
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Use material not likely to cause contamination
Cooking of foodstuffs
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Suitable cooking equipment used
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Segregated equipment used when cooking different foodstuffs to prevent cross contamination
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Is cooked foodstuffs kept at the correct temperatures during the cooking process
Food disposal
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Destroyed or disposed of so it can't be used for human consumption
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If applicable returned to supplier
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Further processed to ensure safety and suitability
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Ascertained to be safe and suitable
Food recall
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Have a system in place to ensure recall of unsafe food
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Set out process in a written form and be accessible to all staff
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Comply with the system in place when recalling unsafe food
Temperature testing equipment
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Thermometer calibrated
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Date of calibration
Staff
Staff hygiene and practices - Food handler requirements
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Staff know to report when have an illness that might compromise the production of foodstuffs
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Don't engage in food handling when ill
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Wash hands whenever likely to contaminate food
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Take all preventive measures when I'll to prevent food contamination
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Staff uniforms clean and protective wear used ( such as aprons, hair nets, hats and food handlers gloves)
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Staff not eating or drinking in other than designated food rooms
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Staff not coughing / sneezing over food, etc
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Hand washing facilities provided inside entry point of kitchen and around kitchen facilities with sanitation gels provided
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Long hair tied back and secured
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Staff not fondling hair, picking nose, scratching, etc
Food Safety documentation
Food safety documentation
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Managers & all food handling staff fully trained in appropriate safety & hygiene requirements
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Details recorded on personal training files
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Photocopies of certificates, etc available & held on file
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Policy documentation available, signed & dated
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Documentation brought to the attention of staff
Staff practices
Staff safe working practices
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Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).
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Do staff wash their hands properly (hands are washed or gloves are changed at critical points)
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Wash you hands now" notices displayed in WC areas
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Adequate toilet facilities provided
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Bacterial soap provided at all wash hand basins
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Disposable paper towels provided & used to dry hands
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Only approved jewellery worn
Handling Food
Food handling when serving or packaging foods
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Food safety gloves worn if appropriate to the task
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Serving spoons / Utensils used wherever possible
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Food not left on benches or outside required temperatures
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Temperature taken at time of packaging and recorded
Business behavours and regs
Business behaviours and regulations
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Suitable change rooms to store personal belonging and or change if applicable
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Do staff have a designated lunch rooms
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Suitable external segregated smoking areas provided
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Is there adequate laundry facilities for washing of kitchen clothes
First aid
First aid and medicines
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Staff medications segregated from kitchen food preparation and cooking areas
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Suitable first aid cabinets and stocked with appropriate food safety dressings
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Near miss register up to date
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Open sores, cuts, or splints & bandages on hands are completely covered while handling food.
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No open wounds, sores, etc noted.
Staff Illness
Clean and sanitising of specific equipment
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Clean and sanitise all eating and drinking utensils
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Clean and sanitise food contact surfaces
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Doesn't comprise the safety of the food
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Does not permit the transmissions of infectious disease
Maintenance
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Ensure all figures, fittings and equipment are in good repair
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Not use and broken, chipped or cracked eating or drinking utensils
Premises General Cleanliness
Premises general cleanliness
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Are the floors and walls in good repair
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Are the floors and walls clean
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Are wall fittings secure
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Is the kitchen area well ventilated
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Is the kitchen area vermin proofed
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Is the preparations and cooking equipment in good repair and clean
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Is there a maintenance schedule for equipment
Vermin Control
Vermin control
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Is there a vermin register and is it maintained
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Are animals prevented from getting into the establishment
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Are there frequent pest control measures in place
Animals and pets
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Not permit live animals in food areas unless it's seas good or other fish or shell fish
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Must permit an assistance animal in areas used by customers
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Permit a dog that's not an assistance animal to be present in outdoor dining areas
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Take all measures to eradicate and prevent harbourage of pests in food transportation vehicles
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Take all measures to prevent pests entering the food premises
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Take all measures to eradicate and prevent harbourage of pests
Additional Observations
Other observations
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Observation 1.
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Observation 2.
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Observation 3.
Records
Records
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Visual check of Business licence
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Date of currency
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Visual check of previous audit
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Date of last audit
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Visual check of suppliers and currency
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Visual check of food safety plan
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Last review date of food safety plan
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Visual check of fridge temperature records
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Visual check of food temperature checks
Final sign off
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Auditor
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Auditee