HSCS Food Safety Audit - duplicate

• Trading Name

• Proprietor Details

• Contact Person

• Food Safety Supervisor

• Business Food Registration No.

• Date

  Date
• Postal Address
  Address

• Telephone No.

• Personnel

Introductory Meeting

• Have the details of the inspection been explained to management

  Yes

  No

  N/A

• Does the Food Safety Program (FSP) truly reflect the food processes that occur at the premises

  Yes

  No

  N/A

Food Purchasing and Receival

• Is there evidence that food products are purchased from a registered food supplier or premises

  Yes

  No

  N/A

• Is the area where food products are received<br>appropriately designed and maintained<br>

  Yes

  No

  N/A

• Is the equipment used to check incoming food<br>products appropriate (temperature gauges or probes) <br>

  Yes

  No

  N/A

• Are appropriate records checks kept of received food

  Yes

  No

  N/A

• Are employees competent with purchasing and receival procedures and personal hygiene practices

  Yes

  No

  N/A

Food Storage

• Are employees competent with food storage procedures for dry store and or shelf stable foods

  Yes

  No

  N/A

• Are foods stored correctly in cool room(s) refrigerator(s)

  Yes

  No

  N/A

• Are the cool room(s) refrigerator(s) appropriately designed and maintained

  Yes

  No

  N/A

• Are employees competent cool room(s) refrigerator(s) food storage procedures and temperature checks

  Yes

  No

  N/A

• Are critical temperature limits being achieved - food stored between 0 - 5o C

  Yes

  No

  N/A

• Are appropriate records checks kept of stored food temperature critical limits

  Yes

  No

  N/A

• Are the thermometer(s) probe(s) gauges(s) used to check food temperatures accurate

  Yes

  No

  N/A

• Are foods stored correctly in the freezer(s)

  Yes

  No

  N/A

• Are the freezer(s) appropriately designed and maintained

  Yes

  No

  N/A

• Are employees competent with freezer(s) food storage procedures and temperature checks

  Yes

  No

  N/A

• Are dry store and or shelf stable foods stored and or displayed correctly

  Yes

  No

  N/A

• Are areas where dry store and or shelf stable foods are<br>stored and or displayed correctly designed and maintained<br>

  Yes

  No

  N/A

• Is there any evidence of pests or pest infestation

  Yes

  No

  N/A

Preparation Handling Procedures

• Have employees where required been trained in food handling and have the relevant qualifications

  Yes

  No

  N/A

• Are employees competent with food preparation and handling procedures and personal hygiene practices

  Yes

  No

  N/A

• Is the kitchen food preparation area appropriately designed to prevent cross contamination

  Yes

  No

  N/A

• Is there adequate hand washing facilities, soap and paper towels in each food preparation area

  Yes

  No

  N/A

• Is there any evidence of cross contamination of food(s)

  Yes

  No

  N/A

• Are frozen foods thawed correctly

  Yes

  No

  N/A

• Is pre heated food (PHF) left at room temperature for longer than necessary

  Yes

  No

  N/A

• Are high risk foods cooked to critical limit core temperature of 75o C

  Yes

  No

  N/A

• Are cooked foods cooled within the critical limits less than 5o C within 4 hours

  Yes

  No

  N/A

• Is food reheated to critical temperature limit of 70o C

  Yes

  No

  N/A

• Is the food service and display area(s) and<br>equipment appropriately designed and maintained<br>

  Yes

  No

  N/A

• Is cold pre prepared food displayed within the critical limits of between 0 - 5o C

  Yes

  No

  N/A

• Is hot pre heated food (PHF) sold within 2 hours of cooking or displayed within the critical limits of above<br>60o C<br>

  Yes

  No

  N/A

• Is there adequate cleaning facilities to wash all food and kitchen equipment

  Yes

  No

  N/A

• Is the cleaning of food contact surfaces within critical limits - Sanitation or water temp of 75o C

  Yes

  No

  N/A

• Are there an adequate detailed cleaning procedures and schedules

  Yes

  No

  N/A

• Are appropriate records kept of cleaning procedures schedules and checks

  Yes

  No

  N/A

Food Delivery Distribution

• Are delivery employees competent with food distribution procedure and personal hygiene practices

  Yes

  No

  N/A

• Are the Food Transport Vehicles appropriately<br>designed and maintained<br>

  Yes

  No

  N/A

• Is cold food transported within the critical limits of between 0 - 5 C

  Yes

  No

  N/A

• Is hot pre heated food (PHF) delivered within 2 hours of cooking or transported within the critical limits of above 60 C

  Yes

  No

  N/A

• Are appropriate records checks kept of food delivery temperatures

  Yes

  No

  N/A

Waste Disposal Program

• Are Waste Bins washed, sanitised, kept clean and bin liners changed on a regular basis

  Yes

  No

  N/A

• Are Waste Bins appropriately designed and located within food areas

  Yes

  No

  N/A

• Are external waste disposal containers collected and disposed of at regular intervals and is the area kept clean and tidy

  Yes

  No

  N/A

• Are plastic crates, trays, bins, containers and cardboard stored, collected and disposed of safely

  Yes

  No

  N/A

Pest Control

• Are external accesses to food preparation and areas where food is exposed provided with insect screens

  Yes

  No

  N/A

• Is there any evidence of pests or pest infestation in food areas or on the premises

  Yes

  No

  N/A

• Are there a regular inspections for evidence of pests and or pest infestation undertaken at the premises

  Yes

  No

  N/A

• What frequency does the pest control company attend the premises

  Yes

  No

  N/A

• Are appropriate records kept of pest control company inspections

  Yes

  No

  N/A

• Does the cleaning schedule keep the premises clean <br>as to not attract pests<br>

  Yes

  No

  N/A

Calibration Program

• Has the temperature testing equipment been calibrated in accordance with the food safety program (FSP)

  Yes

  No

  N/A

• Are appropriate records kept of the temperature testing

  Yes

  No

  N/A

Recall Procedure

• Are employees competent with food recall procedures internally, externally and food suppliers

  Yes

  No

  N/A

• Are employees competent with the customer complaint<br>procedures and recording customer complaints<br>

  Yes

  No

  N/A

• Is there a customer complaints record sheet

  Yes

  No

  N/A

• Is there a record of customer complaints

  Yes

  No

  N/A

• Is there an area provided for isolation of foods

  Yes

  No

  N/A

• Does the person in charge know who to contact in the <br> event that contaminated food is identified<br>

  Yes

  No

  N/A

• Name of person in charge (inspection witness)

• Commencement time

  Date

• Completion time

  Date

• Number of minor defects

• Number of major defects

• Number of serious defects

• Premises Rating

• Date inspection report sent to proprietor

  Date

• Date premises is to be reinspected to check compliance with defects

  Date

• Comments