IFS24

• Conducted on

  Date

• Prepared by

• Personnel On Duty / Observed

• Area/s audited:

Probe Thermometers

• Staff use probe thermometers in line with FSP procedures (eg cleaned & sanitised before use)?

  Yes

  No

  Not Observed

• Probe thermometer/s in good condition and able to be easily cleaned, no splits, cracks, sticky-tape, or loose parts?

  Yes

  No

Receipt of Goods

• Receipt area neat, tidy, no wooden pallets entering food processing areas?

  Yes

  No

  N/A

• Adequate pest prevention in place, pest entry restricted, flying insect controls in place?

  Yes

  No

  N/A

• All goods received today documented and temperatures within limits? (check invoices)

  Yes

  No

  N/A

Dry Storage

• Storage area is clean and tidy (including high and low areas & structures)?

  Yes

  No

  N/A

• All food packaged or in pest-proof containers?

  Yes

  No

  N/A

• Containers in good condition, no splits or cracks. Containers appropriate for food storage (e.g. no recycled chemical, jam, or ice-cream tubs etc.)?

  Yes

  No

  N/A

• All decanted food labelled with food type/name, date opened and the use-by, best before or production date (as per packaging) for traceability?

  Yes

  No

  N/A

• Good stock rotation practices in place?

  Yes

  No

  N/A

• Storage of personal effects/chemicals not stored with food

  Yes

  No

  N/A

• Allergen management is maintained (where required)

  Yes

  No

  N/A

• Dry Store in good repair? (eg no exposed chipboard, no peeling paint, no holes in walls, no mould or rust etc)

  Yes

  No

Cold Storage

• Are all cold storage units operating at or below 5 degrees Celsius?

  Yes

  No

• Name of cold storage unit outside temperature range? Temperature witnessed? *chef / kitchen rep was advised of temperature witnessed so as they can implement appropriate corrective action.

• All food (including ready to serve) protected from contamination?

  Yes

  No

  N/A

• Cooling food in line with FSP (shallow, metal trays or cut into smaller portions and protected from contamination)?

  Yes

  No

  Not Observed

• All food labelled and within use-by or best-before date

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Good stock rotation practices in place?

  Yes

  No

  N/A

• Containers in good condition, no splits or cracks. Containers appropriate for food storage?

  Yes

  No

  N/A

• Is the cool room / fridge adequately stocked and not overcrowded?

  Yes

  No

  N/A

• Raw and ready to eat foods separated in cold storage (raw (meat/poultry/eggs/unwashed vegetables) below ready-to-eat foods?

  Yes

  No

• Allergen management is maintained (where required)

  Yes

  No

  N/A

• All food stored on adequate shelving, no food on the floor (walk in cool room only)?

  Yes

  No

  N/A

• Cold storage unit/s cleaned and well maintained (shelving, fan, door, walls, floor, seals etc.)?

  Yes

  No

  N/A

• No mould, rust/calcification, peeling paint, adequate lighting, no build up of moisture, fan in good condition etc.)?

  Yes

  No

Thawing

• Thawing witnessed during audit?

  Yes

  No

• Food thawed appropriately (e.g. location & contamination prevention in cold storage)?

  Yes

  No

• Thawing food labelled correctly with pull date, date thawed and use-by date (as per Thawing SOP)?

  Yes

  No

Frozen Storage

• Are all Frozen Storage units operating at -15 degrees Celsius or colder?

  Yes

  No

• Name of Frozen storage unit outside temperature range? Temperature witnessed?

• All food hard frozen, no signs of thawing?

  Yes

  No

  N/A

• All food adequately covered and labelled and within used by date?

  Yes

  No

  N/A

• Good stock rotation practices in place?

  Yes

  No

  N/A

• Allergen management is maintained (where required)

  Yes

  No

  N/A

• Containers in good condition, no splits or cracks. Containers appropriate for food storage (e.g. no recycled chemical, jam, or ice-cream tubs etc.)?

  Yes

  No

  N/A

• Is the freezer adequately stocked and not overcrowded?

  Yes

  No

  N/A

• All food stored on adequate shelving, no food on the floor (walk in freezer only)?

  Yes

  No

  N/A

• Freezer inside, doors, fan and seals are clean?

  Yes

  No

  N/A

• No mould, rust/calcification, peeling paint, adequate lighting, no build up of ice, fan in good condition etc.)?

  Yes

  No

Preparation

• Suma Eden Used on all RTE fresh produce?

  Yes

  No

  N/A

• Suma Eden equipment in good condition, no mould in tubes, sink only used for food preparation?

  Yes

  No

  N/A

• Preparation benches clean and sanitised, wiping cloths or paper towel used correctly?

  Yes

  No

• Protection from contamination during preparation e.g. Preparation area free of physical contamination, raw and ready to eat foods kept separate, processing equipment is clean and sanitised etc.?

  Yes

  No

• Food handlers wash hands and change gloves at appropriate times?

  Yes

  No

Cooking and Texture Modification

• Food thoroughly cooked to at least 75°C (or as per FSP controls)?

  Yes

  No

  Not Observed

• Texture Modified Food cooked/reheated to 75°C?

  Yes

  No

  Not Observed

Hot Holding, Transport and/or Food Service

• Temperature (or time) control. Appropriate facilities used (e.g. Hot holding) and food served without delay)?

  Yes

  No

  N/A

• Equipment is in good working order (e.g. Clean, in good repair, no rust etc.)?

  Yes

  No

  N/A

• Food is protected from contamination until plating commences?

  Yes

  No

  N/A

Allergen Management

• Chefs practicing good allergen management during processing (e.g. ingredients checked, appropriate separation, allergies clearly communicated etc.)?

  Yes

  No

Food Handler Health and Hygiene

• Any conditions observed during audit are under control (e.g. Infected skin lesions, discharges, boils, cold sores, cuts etc.)?

  Yes

  No

  N/A

• Food handlers wearing appropriate hair covering (eg hairnets) as per FSP and uniform policy requirements?

  Yes

  No

  N/A

• Clean, protective gear worn (eg covered shoes), aprons worn (and removed if on break)?

  Yes

  No

  N/A

• Sleeper earrings only, plain banded wedding ring only, no bracelets or watches on wrists etc. Nails short, no nail polish or false nails?

  Yes

  No

  N/A

• Food handlers wash hands on entry to kitchen and between tasks, and change gloves appropriately?

  Yes

  No

  N/A

• Personal belonging (bags, keys, mobile phones) are not present in processing areas?

  Yes

  No

  N/A

Equipment & Utensils - Cleaning and Maintenance

• Eating & drinking utensils, cooking and serving utensils and foodservice plasticware (thermal tops and bottoms, cup and bowl lids, jugs etc) cleaned, sanitised and stored dry?

  Yes

  No

  Not Observed

• Eating & drinking utensils, cooking and serving utensils and foodservice plasticware (thermal tops and bottoms, cup and bowl lids, jugs etc) appear to be good condition - no evidence of damaged, deteriorated or broken items?

  Yes

  No

  Not Observed

• Chopping boards are adequately cleaned, sanitised, stored dry and have no evidence of mould; no excessive signs of deterioration (chips or cracks)?

  Yes

  No

  Not Observed

• Processors and/or blenders are clean, sanitised, and dry between use?

  Yes

  No

  In Use - not assessable

  N/A

• Processors and/or blenders are in good repair e.g. Blades intact, plastic intact, no splitting, no rust or mould etc?

  Yes

  No

  In Use - not assessable

  N/A

• Planetary mixer body, safety guard and bowl clean and in good condition with no chipping paint or rust?

  Yes

  No

  In Use - not assessable

  N/A

Premises, Fixtures / Fittings - Cleaning and Maintenance

• Adequate cleanliness of main kitchen, fittings, fixtures and equipment?

  Yes

  No

  N/A

• All hand basins are easily accessible, stocked with soap, single use towels, and warm running water, and bin for used towels?

  Yes

  No

  N/A

• All benches, and under bench lip/dripline, are cleaned, sanitised and in good repair.

  Yes

  No

• Shelving in good condition, no chipboard or exposed wood, no rusting or peeling paint?

  Yes

  No

• Walls in good condition, no holes, no missing or cracked tiles, no peeling paint?

  Yes

  No

• Doors, doorframes, corners and pinch-points in good condition, no peeling paint, broken tiles, damaged walls?

  Yes

  No

  N/A

• Ceiling intact, no holes, no peeling paint, no exposed cavities, no build-up of grease etc?

  Yes

  No

• Floors non-slip and edges/joints intact ( no splits/cracks)?

  Yes

  No

• Floors have no pooling of water, adequately drained, and drains are clean?

  Yes

  No

• Sinks are clean and free of mould (including seals)?

  Yes

  No

• Ovens and other cooking equipment in good working order, seals intact and racks/interior has no rust or broken parts?

  Yes

  No

  In Use - not assessable

  N/A

• Dishwashers & potwashers are clean and in good working order (check behind splash-guards, along conveyors and hard to reach places)

  Yes

  No

  In Use - not assessable

  N/A

• Dishwasher rinse temperature 82C or hotter?

  Yes

  No

  In Use - not assessable

  N/A

Ventilation and Lighting

• Extraction / exhaust vents / canopy working and no build up of dust or grease? (put on glove and check edges for grease/oil build-up)

  Yes

  No

  N/A

• Air Conditioner vents and or split system heads clean with no build up of dust / grime?

  Yes

  No

  N/A

• All lights operational, clean, in good repair and possess a cover for protection from globe breakage?

  Yes

  No

  N/A

Waste Management

• Storage of refuse & recyclable matter adequate and secure, no build up of cardboard within kitchen itself or loading dock or external bin area?

  Yes

  No

  N/A

• Bins are cleaned regularly and in good condition

  Yes

  No

  N/A

Safety Data Sheets

• SDS available and accessible to all kitchen staff?

  Yes

  No

  N/A

• This Internal Audit has identified that the following areas need immediate corrective action:

  Select Dry Storage Cold Storage Frozen Storage Thawing Preparation Cooking and Reheating Hot Holding Cooling Food Service Food handler and supervisor skills and knowledge Cleaning and Sanitising Pest Control Probe Thermometers (backup and condition) Thermometer Calibration (probe and fixed unit) Allergen Management Food handler health and hygiene Equipment and Utensils - Cleaning and Maintenance Premises, Fixtures / Fittings - Cleaning and Maintenance Ventilation and Lighting Waste Management

  • Dry Storage
  • Cold Storage
  • Frozen Storage
  • Thawing
  • Preparation
  • Cooking and Reheating
  • Hot Holding
  • Cooling
  • Food Service
  • Food handler and supervisor skills and knowledge
  • Cleaning and Sanitising
  • Pest Control
  • Probe Thermometers (backup and condition)
  • Thermometer Calibration (probe and fixed unit)
  • Allergen Management
  • Food handler health and hygiene
  • Equipment and Utensils - Cleaning and Maintenance
  • Premises, Fixtures / Fittings - Cleaning and Maintenance
  • Ventilation and Lighting
  • Waste Management

Additional Feedback

• undefined

Corrective Actions

• Will corrective actions need to be taken by the facility?

  Select No, there are no actions required No, all corrective actions were closed out during the audit Yes, non-conformances require further corrective action. Management and staff will need to address non-conformances.

  • No, there are no actions required
  • No, all corrective actions were closed out during the audit
  • Yes, non-conformances require further corrective action. Management and staff will need to address non-conformances.

• Refer to audit notes and photos for details of the specific non-conformances identified. Refer to the HACCP Plan for the corrective action that needs to be taken for each item. Ensure corrective actions are listed on FSR-26a Corrective Action Report (Register) and details documented on FSR-26b Corrective Action Report (Detailed)

Next scheduled audit will be undertaken within approx 12 months

• Time Audit Completed

  Date

SIGNATURES

• Signature of Internal Auditor

  Sign