Holmesglen TAFE - Towns Villains Audit Final

• Document No.

• Audit Title

• Defence Base

  Yes

  No

  N/A

• Base

• Location
  Address

• Conducted on

  Date

• Personnel

• Prepared by

• DTG

  Date

Licencing

• Is your food council food business licence current<br><br>

  Yes

  No

  N/A

• Is the licence visible?

  Yes

  No

  N/A

• Has your business had non compliance issues in your last audit?

  Yes

  No

  N/A

• Has your business rectified previous non compliance issues from last audit?

  Yes

  No

  N/A

Food safety plan

• Does the kitchen have a food safety plan

  Yes

  No

  N/A

• Does the kitchen have a food safety supervisor

  Yes

  No

  N/A

• Have all staff been trained in the food safety plan

  Yes

  No

  N/A

• Is the food safety plan accessible to all staff

  Yes

  No

  N/A

Foodhandling controls

Receipt of goods

• Are refrigerated and frozen product temperatures monitored upon receipt

  Yes

  No

  N/A

• Are temperatures within critical limits

  Yes

  No

  N/A

• Upon receipt of the product would quickly in the appropriate storage areas

  Yes

  No

  N/A

Food storage

• Are food products stored correctly

  Yes

  No

  N/A

• Is the food protected from the likelihood of contamination/cross contamination

  Yes

  No

  N/A

• Is safe foodhandling practices adheared to when thawing of frozen products

  Yes

  No

  N/A

• Is cold food stored at correct temperatures

  Yes

  No

  N/A

Food preparation

• Is potentially hazardous food stored correctly

  Yes

  No

  N/A

• Are food preparation areas clean and free from contamination

  Yes

  No

  N/A

• Is equipment clean and sanitised

  Yes

  No

  N/A

Food display and packaging

• Is food served at the correct temperature

  Yes

  No

  N/A

• Is food display displayed free from outside contaminates and covered when applicable

  Yes

  No

  N/A

• A food display cabinets and fridges recorded daily for temperature controls

  Yes

  No

  N/A

Food transport

• This food packaged in a manner that protects it from contamination

  Yes

  No

  N/A

• Is food transported in an appropriately temperature controlled vehicle

  Yes

  No

  N/A

• Is food transportation vehicle clean and free vermin

  Yes

  No

  N/A

Food storage post cooking

• Are acceptable cooling processes used to reduce the food temperature safely within (two hour rule)

  Yes

  No

  N/A

• Is food segregated to prevent cross contamination

  Yes

  No

  N/A

• Is there acceptable and safe practices for that reheating of food

  Yes

  No

  N/A

• Is there acceptable and safe practices for the cooling of cooked foods

  Yes

  No

  N/A

Staff safe working practices

• Did staff wash their hands between tasks handling raw-meats ,seafood, garbage etc

  Yes

  No

  N/A

• Do staff wash their hands properly (hands are washed will gloves I change at critical points)

  Yes

  No

  N/A

• wash Your hands now this is displayed in WC areas

  Yes

  No

  N/A

• Adequate toilet facilities provided

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basin

  Yes

  No

  N/A

• Disposable paper towels provided and used to dry hands

  Yes

  No

  N/A

• Only approved jewellery worn

  Yes

  No

  N/A

Food handling

Food handling when serving or packaging food

• Food safety gloves worn if applicable to the task

  Yes

  No

  N/A

• Serving spoons/utensils you whenever possible

  Yes

  No

  N/A

• Food not left on benches or outside safe zone temperatures

  Yes

  No

  N/A

Staffing facilities

• Staff facilities

  Yes

  No

  N/A

• Suitable facilities to store personal belongings and all change cloths if applicable

  Yes

  No

  N/A

First aid

First aid and medicines

• Staff medications segregated from kitchen food preparation and cooking areas

  Yes

  No

  N/A

• Suitable first aid cabinets are stocked with appropriate food safety dressing

  Yes

  No

  N/A

• Near miss register up to date

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No open wounds, sores, etc noted.

  Yes

  No

  N/A

staff illnesses

Staff illnesses

• Catering staff fully aware of procedures to follow in the event of illness

  Yes

  No

  N/A

• Return to work sickness forms/questionnaires completed

  Yes

  No

  N/A

• Management fully aware of procedures to follow in the event of staff illness

  Yes

  No

  N/A

Premises general cleanliness

Premises general cleanliness

• Are the floors and walls in good repair

  Yes

  No

  N/A

• Are walls and floors clean

  Yes

  No

  N/A

• Are wall fittings secure

  Yes

  No

  N/A

• Is the kitchen area well ventilated

  Yes

  No

  N/A

• Is the kitchen area vermin proofed

  Yes

  No

  N/A

• Is there a maintenance schedule for the equipment

  Yes

  No

  N/A

Vermin control

• Is there a vermin register and is it maintained

  Yes

  No

  N/A

• Are animals prevented from getting into the establishment

  Yes

  No

  N/A

• Are there frequent pest control measures in place

  Yes

  No

  N/A

• Auditee

  Sign