Holmesglen TAFE - Towns Villains Audit

• 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

Design and construction of premises Food Safety Code Standard 3.2.3 Division 2

General requirements

• Is the site appropriate for food preparation ?

  Yes

  No

  N/A

• Provides adequate space for food preparation, cooking and service

  Yes

  No

  N/A

• Permits the space to be cleaned and sanitised IAW the code

  Yes

  No

  N/A

Is practicals to exclude the followings :

• Excessive dirt

  Yes

  No

  N/A

• Dust

  Yes

  No

  N/A

• Fumes

  Yes

  No

  N/A

• Smoke and other contaminents

  Yes

  No

  N/A

• Not permit the entry of pests

  Yes

  No

  N/A

• Not provide harbourage for pests

  Yes

  No

  N/A

Water supply

• Premises has an adequate supply of potable water

  Yes

  No

  N/A

Sewage and waste water disposal

• Will effectively dispose of all matter

• Is constructed and located to prevent food contamination

Storage of garbage and recyclable matter

• Can adequately contain the volume

• Enclose to prevent vermin

• Be easily cleaned

Ventilation and lighting

• Has sufficient lighting

• Has sufficient ventilation

Floors Food Safety Act Standard 3.2.3 Division 3.

• Be able to be effectively cleaned

• Not absorb grease and food particles or water

• Prevent water pooling

• Not provide harbourage of pests

Walls and ceilings Food Safety Code Standard 3.2.3 Division 3

• Unable to absorb grease, food particles or water

• Able to be effectively cleaned

• Sealed to prevent entry of dirt, dust or pests

Fixtures, Fittings and Equipment Food Safety Code Standard 3.2.3 Division 4

• Adequate for the production of safe and suitable food

• Fit for intended use

• No likelihood of food contamination

Food practices - handling food controls Food safety code standard 3.2.2 Division 3

• Check the name and address of business

• The prescribed name of product is clear

• A description of food

• Is within the correct temperatures

Food receipt Food safety code Standard 3.2.2 Division 3

• A list of suppliers and their certificate of currency

  Yes

  No

  N/A

• Food checked and documented for temperatures at time of receiving

  Yes

  No

  N/A

• Do you record food recalls and document the actions taken when relieved recalled foodstuffs

  Yes

  No

  N/A

Food storage Food Safety Code 3.2.3 Division 5

• Stored to protect from likely contamination

• Conditions will not affect safety and suitable of food

• Stored under temperature control

• If frozen ensures it remains frozen

Cold room storage

• Food stored in appropriate containers when received

  Yes

  No

  N/A

• Food is stored in segregated containers and fridges to prevent cross contamination

  Yes

  No

  N/A

• Food stored in appropriate ways for safe thawing

  Yes

  No

  N/A

• Food is stored at correct temperatures and monitored prior to preparation

  Yes

  No

  N/A

Freezer storage

• Food stored in appropriate containers when received

  Yes

  No

  N/A

• Food is stored in segregated containers and fridges to prevent cross contamination

  Yes

  No

  N/A

• Food stored in appropriate ways for safe thawing

  Yes

  No

  N/A

• Food is stored at correct temperatures and monitored prior to preparation

  Yes

  No

  N/A

Dry room storage

• Food stored in appropriate containers when received

  Yes

  No

  N/A

• Food is stored in segregated containers and fridges to prevent cross contamination

  Yes

  No

  N/A

• Food is stored at correct temperatures and monitored prior to preparation

  Yes

  No

  N/A

Food processing

• Is potentially hazardous food displayed in the correct temperatures display cabinets

  Yes

  No

  N/A

• Food preparing areas clean and free from clutter

  Yes

  No

  N/A

• Food preparation tools washed and sanitised post each use and stored in a safe and acceptable manner

  Yes

  No

  N/A

• Suitable measures in place when preparing food to prevent cross contamination

  Yes

  No

  N/A

Food display

• Supervision of food displayed

• Provide separate serving utensils

• Provide barriers to protect food

• Not able to be contaminated by customer

Food transportation A food business must

• Frozen foods remain frozen

• Protect all food from likelihood of contamination

• Transport under temperature control

Food storage post cooking

• Are acceptable cooling process used to reduce the food temperature safely ( within the 2hr rule)

  Yes

  No

  N/A

• Is food segregated to prevent cross contamination

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Food packaging

• Ensure not likely to become contaminated during packaging process

• Only use packaging fit for use

• Use material not likely to cause contamination

Cooking of foodstuffs

• Suitable cooking equipment used

  Yes

  No

  N/A

• Segregated equipment used when cooking different foodstuffs to prevent cross contamination

  Yes

  No

  N/A

• Is cooked foodstuffs kept at the correct temperatures during the cooking process

  Yes

  No

  N/A

Food disposal

• Destroyed or disposed of so it can't be used for human consumption

• If applicable returned to supplier

• Further processed to ensure safety and suitability

• Ascertained to be safe and suitable

Food recall

• Have a system in place to ensure recall of unsafe food

• Set out process in a written form and be accessible to all staff

• Comply with the system in place when recalling unsafe food

Temperature testing equipment

• Thermometer calibrated

  Yes

  No

  N/A

• Date of calibration

  Date

Staff hygiene and practices - Food handler requirements

• Staff know to report when have an illness that might compromise the production of foodstuffs

• Don't engage in food handling when ill

• Wash hands whenever likely to contaminate food

• Take all preventive measures when I'll to prevent food contamination

• Staff uniforms clean and protective wear used ( such as aprons, hair nets, hats and food handlers gloves)

  Yes

  No

  N/A

• Staff not eating or drinking in other than designated food rooms

  Yes

  No

  N/A

• Staff not coughing / sneezing over food, etc

  Yes

  No

  N/A

• Hand washing facilities provided inside entry point of kitchen and around kitchen facilities with sanitation gels provided

  Yes

  No

  N/A

• Long hair tied back and secured

  Yes

  No

  N/A

• Staff not fondling hair, picking nose, scratching, etc

  Yes

  No

  N/A

Food safety documentation

• Managers & all food handling staff fully trained in appropriate safety & hygiene requirements

  Yes

  No

  N/A

• Details recorded on personal training files

  Yes

  No

  N/A

• Photocopies of certificates, etc available & held on file

  Yes

  No

  N/A

• Policy documentation available, signed & dated

  Yes

  No

  N/A

• Documentation brought to the attention of staff

  Yes

  No

  N/A

Staff safe working practices

• 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

• Adequate toilet facilities provided

  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

• Only approved jewellery worn

  Yes

  No

  N/A

Food handling when serving or packaging foods

• Food safety gloves worn if appropriate to the task

  Yes

  No

  N/A

• Serving spoons / Utensils used wherever possible

  Yes

  No

  N/A

• Food not left on benches or outside required temperatures

  Yes

  No

  N/A

• Temperature taken at time of packaging and recorded

  Yes

  No

  N/A

Business behaviours and regulations

• Suitable change rooms to store personal belonging and or change if applicable

  Yes

  No

  N/A

• Do staff have a designated lunch rooms

  Yes

  No

  N/A

• Suitable external segregated smoking areas provided

  Yes

  No

  N/A

• Is there adequate laundry facilities for washing of kitchen clothes

  Yes

  No

  N/A

First aid and medicines

• Staff medications segregated from kitchen food preparation and cooking areas

  Yes

  No

  N/A

• Suitable first aid cabinets and stocked with appropriate food safety dressings

  Yes

  No

  N/A

• Near miss register up to date

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No open wounds, sores, etc noted.

  Yes

  No

  N/A

Clean and sanitising of specific equipment

• Clean and sanitise all eating and drinking utensils

• Clean and sanitise food contact surfaces

• Doesn't comprise the safety of the food

• Does not permit the transmissions of infectious disease

Maintenance

• Ensure all figures, fittings and equipment are in good repair

• Not use and broken, chipped or cracked eating or drinking utensils

Premises general cleanliness

• Are the floors and walls in good repair

  Yes

  No

  N/A

• Are the floors and walls 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 the preparations and cooking equipment in good repair and clean

  Yes

  No

  N/A

• Is there a maintenance schedule for 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

Animals and pets

• Not permit live animals in food areas unless it's seas good or other fish or shell fish

• Must permit an assistance animal in areas used by customers

• Permit a dog that's not an assistance animal to be present in outdoor dining areas

• Take all measures to eradicate and prevent harbourage of pests in food transportation vehicles

• Take all measures to prevent pests entering the food premises

• Take all measures to eradicate and prevent harbourage of pests

Other observations

• Observation 1.

• Observation 2.

• Observation 3.

Records

• Visual check of Business licence

  Yes

  No

  N/A

• Date of currency

  Date

• Visual check of previous audit

  Yes

  No

  N/A

• Date of last audit

  Date

• Visual check of suppliers and currency

  Yes

  No

  N/A

• Visual check of food safety plan

  Yes

  No

  N/A

• Last review date of food safety plan

  Date

• Visual check of fridge temperature records

  Yes

  No

  N/A

• Visual check of food temperature checks

  Yes

  No

  N/A

• Auditor

  Sign

• Auditee

  Sign