Title Page
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Conducted on
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Prepared by
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Location
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Conducted on
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Prepared by
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Location
Food Safety Hygiene Assessment
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1. Commence random assessment of front of house (cold bains and fridges) before collecting records and moving to back of house
FRONT OF HOUSE (DAILY SERVICE CHECK)
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Temperature Display - Check the temperature of at least one display fridge, freezer or bain marie and record below
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* Fridge temperature must be 5°C or below and freezer -18°C or below
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Labelling - All food on display is labelled correctly and within its used by date (on side of container)
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Label must include prepared on date, use by date, product name and prepared by
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Allergens - Allergen records on display accurately correspond with the food products available (i.e. products match information displayed)
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Allergens - Products containing gluten are stored separately from gluten free products
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Condiments - Condiments requiring refrigeration after opening are stored below 5'C (except during service period)
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Tetra Packs - Open tetra packs (i.e. long life milk) have been labelled with a use by date based on the manufacturers guideline (i.e. 'consume within 5 days')
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Housekeeping - Dining room is well presented. All cutlery, surfaces, floors and crockery are clean
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Maintenance - Any maintenance issues (i.e. flooring in disrepair) have been identified and captured as a work order
BACK OF HOUSE - FOOD HANDLING/ PREPARATION (DAILY CHECK)
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2. Commence assessment of food handling and preparation areas such as hot kitchen, sandwich preparation and bakery
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Hand Washing - All hand washing sinks are equipped with soap and drying facilities
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Hair - Hair nets are worn by all workers, contractors and visitors within food production areas
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Preparation - All utensils (i.e. coloured chopping boards, strainers, tongs etc) are clean and stored appropriately
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PPE - Gloves and cut gloves are worn for appropriate activities
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Housekeeping - Equipment (ovens, fryers, bain marie, extractors, trolleys etc) are clean, tidy and free from debris, grease and any defects
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Housekeeping - Stick Blender/s and slicing machines are clean and sanitised and stored in such a manner to prevent contamination
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Housekeeping - Benches are clean, tidy and organised
BACK OF HOUSE - FOOD STORAGE (DAILY CHECK)
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3. Observe food storage practices
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Labelling - All food is labelled correctly and within its used by date. Label must include prepared on date, use by date, product name and prepared by
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Labels are not at risk of being misplaced e.g. are on tray not placed directly onto clingfilm
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Safe Storage - Raw product is correctly stored below cooked product to prevent contamination
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Safe Storage - Plastic tubs are being used exclusively for appropriate tasks (i.e. defrosting or mixing)
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Safe Storage - Foodstuff is stored in sealed containers (i.e. with lids or clingwrap) to ensure there is no risks of accidental contamination
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Allergens - Mandatory allergens (i.e. tree nuts, eggs, lupin, wheat, milk, soy, peanuts, crustacea, fish, sesame, sulphites) are stored appropriately in separate, labelled containers to ensure it is not contaminated by other products
CRITICAL TEMPERATURE CHECKS (DAILY CHECK)
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Front of House (cold holding) - Using a temperature probe, test up to three cold foods on offer within the cold bains and compare results against the cold bain temperature records. Record results below
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*Core temperature must be below 5°C
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Front of House (hot holding) - Using a temperature probe, test up to three hot foods on offer within the hot bains and compare results against the hot holding temperature records
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*Core temperature must be at least 60°C or above
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Front of House (cooking and cooling) - Cooking and cooling records have been sighted and, where applicable, are consistent with your temperature probe checks
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*Food must be cooked to a core temperature of 60°C or above and cooled to 21°C in two hours or less, then cooled further from 21°C to 5°C in a further four hours or less
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Back of House (cooling) - Using a temperature probe, test up to three cold foods that have been cooled. Compare your temperature results against the cooking and cooling records for accuracy. Records results below
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*Foods must be cooled to 21°C in two hours or less, then cooled further from 21°C to 5°C in a further four hours or less
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*Storage temperature must be 5°C or less
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Back of House (cold storage) - Using a temperature probe, test a minimum of three fridges or freezers (i.e. water bottles) and compare against digital displays. Record temperature below
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Pot Washing / Dish Washing - Where available, observe the temperature of the final sanitising rinse. Select NA if pot / dish washer not in use
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*Rinse temperature must be 82°C or above
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