Juvenile Justice Food Safety Audit

• Document No.

• Juvenile Justice Centre

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

GENERAL INFORMATION

• Date and Time assessment began.

  Date

• Standards Audited Against.

• Name of Assistant Manager Generalist

• Name of Vocational Instructor Cook

• Name of other staff in attendance.

PROCUREMENT and RECEIVING FOOD

• All suppliers have provided the Centre with up to date NSW Food Authority Licence, Food Safety and/or HACCP certification information?

  Yes

  No

  N/A

• When questioned, are staff aware of the food safety issues accepting receipt of incoming products?

  Yes

  No

  N/A

• When questioned, are staff aware of the main food safety factors when inspecting a food delivery vehicle?

  Yes

  No

  N/A

• Are food delivery vehicles inspected (monitored regularly) before receiving goods?

  Yes

  No

  N/A

• Food is inspected before placed into storage (free from damage, contamination, adulteration and spoilage)?

  Yes

  No

  N/A

• Food deliveries are kept 15 cm off the floor before being stored?

  Yes

  No

  N/A

• Are refrigerated and frozen product temperatures monitored upon receipt?

  Yes

  No

  N/A

• Upon receipt are the products stored quickly in their appropriate storage areas?

  Yes

  No

  N/A

LABELING and TRACEABILITY

• All perishable items in storage are clearly labeled with name, date of purchases and use by date?

  Yes

  No

  N/A

• All pre-prepared foods and work in progress in storage are clearly labeled?

  Yes

  No

  N/A

• All food stored for reheated is labeled with date cooked and 5 day use by date?

  Yes

  No

  N/A

PERSONNEL HYGIENE PRACTICES

• Employees wear appropriate uniform (minimum standard short sleeve polo shirt, covered in shoes, trousers)?

  Yes

  No

  N/A

• Staff are appropriately groomed in accordance with Personal Hygiene Prerequisite Program?<br>Hair restraint is worn.<br>Fingernails are short unpolished and clean.<br>Jewellery is limited to watch, simple earrings and wedding band.

  Yes

  No

  N/A

• Hands are washed or gloves are changed and critical points?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Hands are washed thoroughly in accordance with Washing Hands Prerequisite Program?

  Yes

  No

  N/A

• Are staff aware of food safety practices and their responsibilities?

  Yes

  No

  N/A

• All staff understand their responsibilities with regards reporting of illness?

  Yes

  No

  N/A

• Are staff aware they must report to a supervisor when they may be suffering from a food borne illness or condition?

  Yes

  No

  N/A

• Eating, drinking or chewing gum are not observed in work area?

  Yes

  No

  N/A

• Staff beverages are covered with a lid and straw and stored away from food preparation area?

  Yes

  No

  N/A

• Hand sinks accessible and stocked with soap and paper towels?

  Yes

  No

  N/A

• Staff wash hands in hand-washing sinks only?

  Yes

  No

  N/A

• Staff observed washing hands between tasks (handling raw meat, seafood, mops, garbage etc.)?

  Yes

  No

  N/A

• Employees wash hands before starting work and returning from a break?

  Yes

  No

  N/A

STORAGE

• Dry storeroom temperature. (Between 10 degrees C and 21 degrees C)

• Refrigerator/s temperature. (Must be below 5 degrees C)

• Freezer/s temperature. (Must be below -15 degrees C)

• Food is stored at least 45 cm below sprinkler head(s)?

  Yes

  No

  N/A

• Is storage area well lit?

  Yes

  No

  N/A

• Protective light shields cover all light sources?

  Yes

  No

  N/A

• Are all storage areas neat and tidy with food products stored off the ground and not in contact with wall surfaces?

  Yes

  No

  N/A

• Are all food in storage containers covered and labeled with name of product and date of receipt?

  Yes

  No

  N/A

• Is all packaging in good condition?

  Yes

  No

  N/A

• Is there sufficient storage space?

  Yes

  No

  N/A

• Are foods stored in a rotation use by date system?

  Yes

  No

  N/A

• Are foods stored to prevent cross contamination from raw to cooked products in storage areas?

  Yes

  No

  N/A

• Are foods stored to prevent cross contamination from raw to ready to eat foods in storage areas?

  Yes

  No

  N/A

• Is the structure of the storage area in good condition ie. no cracks in walls, impervious floors, no condensation in refrigeration?

  Yes

  No

  N/A

• Are storage areas free of evidence of pests?

  Yes

  No

  N/A

• Are refrigeration appliances calibrated on a regular basis (once every 6 months)?

  Yes

  No

  N/A

• Chemicals are stored away from food and other food related supplies?

  Yes

  No

  N/A

CLEANING

• Is a pre-operation cleaning procedure in place?

  Yes

  No

  N/A

• Cleaning equipment is clean?

  Yes

  No

  N/A

• Does the Dishwasher operate at above 80 degrees C?

  Yes

  No

  N/A

• Is there adequate equipment and facilities to undertake cleaning effectively?

  Yes

  No

  N/A

• Is the cleaning equipment clean, in good repair and stored appropriately after use?

  Yes

  No

  N/A

• Are sanitisers for work surfaces readily available for use during food preparation?

  Yes

  No

  N/A

• Are cleaning chemicals made up correctly?

  Yes

  No

  N/A

• Are MSDS readily available and up to date?

  Yes

  No

  N/A

• Are all cleaning chemicals stored separately from food areas?

  Yes

  No

  N/A

• Are cleaning chemicals in clearly labeled containers?

  Yes

  No

  N/A

• Dishes are free of water, stains and food debris?

  Yes

  No

  N/A

• Pots and pans are free of carbon build up, dings, stains and food debris?

  Yes

  No

  N/A

MAINTENANCE

• Is all equipment in a good state of repair?

  Yes

  No

  N/A

• Inoperative equipment has been repaired, replaced or removed from the kitchen?

  Yes

  No

  N/A

• Is there sufficient and well maintained lighting, ventilation, and drainage?

  Yes

  No

  N/A

• All reported equipment defects are being dealt with effectively?

  Yes

  No

  N/A

• Fittings such as benches are free from cracks and crevices in good condition?

  Yes

  No

  N/A

• All major pieces of equipment such as fridges, freezers, ovens, hot holding equipment are fitted with temperature monitoring gauges?

  Yes

  No

  N/A

• Is the premises in good repair, clean drains, no paint peeling, no holes or gaps where pests might enter?

  Yes

  No

  N/A

• Are there building and equipment maintenance program's and are they being followed?

  Yes

  No

  N/A

• Are all light fittings covered or fitted with non-shatter globes?

  Yes

  No

  N/A

• All probe thermometers have been calibrated every week and recorded in the Kitchen Log Book?

  Yes

  No

  N/A

PEST CONTROL

• There is no evidence of pest or rodent activity?

  Yes

  No

  N/A

• Pest inspections and treatments are documented and up to date?

  Yes

  No

  N/A

• There is a map of all bait stations?

  Yes

  No

  N/A

• Pests sightings are reported by staff?

  Yes

  No

  N/A

• Screens are on open windows and doors are in good repair?

  Yes

  No

  N/A

WASTE

• Garbage cans are emptied as necessary?

  Yes

  No

  N/A

• Kitchen garbage cans are clean and covered when not in use?

  Yes

  No

  N/A

• Boxes and containers are removed from site?

  Yes

  No

  N/A

• Dumpster lid(s) are closed?

  Yes

  No

  N/A

• Dumpster area is clean?

  Yes

  No

  N/A

• Garbage bags used in the kitchen are a different colour than the rest of the centre?

  Yes

  No

  N/A

FOOD PREPARATION

• Are vegetables/salad items washed in accordance with Washing Fruit and Vegetables perquisite program before use?

  Yes

  No

  N/A

• Are staff following procedures to prevent contamination including cross-contamination in accordance with Cross-contamination prerequisite program?

  Yes

  No

  N/A

• Is the 2 hour - 4 hour rule not exceeded for the sum of all steps performed at room temperature including preparation, distribution and service?

  Yes

  No

  N/A

• Is the risk of foreign objects controlled to prevent cross contamination?

  Yes

  No

  N/A

• Are staff wearing protective clothing?

  Yes

  No

  N/A

• When questioned are staff aware of the risks when handling food?

  Yes

  No

  N/A

• Are staff following safe food handling practices?

  Yes

  No

  N/A

• When questioned are staff knowledgeable in personal hygiene practices?

  Yes

  No

  N/A

• Can staff identify the critical control points during the preparation process?

  Yes

  No

  N/A

COOKING

• Are potentially hazardous foods requiring cooking/processing are cooked/processed in accordance with Cooking Potentially Hazardous Food prerequisite program?

  Yes

  No

  N/A

• Are all foods handled with utensils or where direct hand contact is required, are fresh gloves worn?

  Yes

  No

  N/A

• Are cooking times and temperatures are satisfactory and monitored by staff?

  Yes

  No

  N/A

• Are all necessary steps taken to prevent the likelihood of food being contaminated with microorganism during the cooking process?

  Yes

  No

  N/A

• Are staff following good hygiene practices?

  Yes

  No

  N/A

• Is the equipment and utensils clean prior to use for cooking?

  Yes

  No

  N/A

• Is the working environment in a clean and sanitised condition at the start and maintained as practicable as possible during the cooking process?

  Yes

  No

  N/A

• Is the flow of food such that there is no likelihood of cross contamination from raw unprocessed food to ready to eat food?

  Yes

  No

  N/A

COOLING

• Cooked foods are cooled to 21 degrees C or below within two hours and 5 degrees C or below within a further four hours?

  Yes

  No

  N/A

• Is food covered where practicable while cooling down?

  Yes

  No

  N/A

• If cooling in the cool room or fridge are foods covered?

  Yes

  No

  N/A

• Is there adequate control to prevent the likelihood of cooked ready to eat food becoming cross contamination with raw unprocessed food?

  Yes

  No

  N/A

• Have monitoring forms been completed?

  Yes

  No

  N/A

• Have appropriate corrective actions been taken and recorded where problems have occurred?

  Yes

  No

  N/A

• Are cooling down times and temperatures satisfactory and monitored by staff?

  Yes

  No

  N/A

• Are all necessary steps taken to prevent the likelihood of food being contaminated during the cooling process?

  Yes

  No

  N/A

• Are food containers dated and labeled with the product name prior to cold storage?

  Yes

  No

  N/A

REHEATING

• Is potentially hazardous food reheated safely in accordance with Reheating Potentially Hazardous Foods prerequisite program?

  Yes

  No

  N/A

• Are all necessary steps taken to prevent the likelihood of food being contaminated during the reheating process?

  Yes

  No

  N/A

• Have appropriate corrective actions been taken and recorded where problems have occurred?

  Yes

  No

  N/A

• Is the food reheated in appropriate food containers?

  Yes

  No

  N/A

• Are reheating temperatures satisfactory and monitored by staff?

  Yes

  No

  N/A

• Is the risk of cross contamination during reheating controlled?

  Yes

  No

  N/A

HOT HOLDING

• Is potentially hazardous food held safely in accordance with Hot Holding prerequisite program?

  Yes

  No

  N/A

• Are all necessary steps taken to prevent the likelihood of food being contaminated during the hot holding process?

  Yes

  No

  N/A

• Have appropriate corrective actions been taken and recorded where problems have occurred?

  Yes

  No

  N/A

• Are temperatures satisfactory and monitored by staff?

  Yes

  No

  N/A

• Are holding units cleaned prior to use?

  Yes

  No

  N/A

• Is the risk of cross contamination during hot holding controlled?

  Yes

  No

  N/A

• Is the 2 hour - 4 hour rule not exceeded for the sum of all steps during the holding process?

  Yes

  No

  N/A

• Are hot holding facilities adequate?

  Yes

  No

  N/A

• When questioned are staff aware or the risks of contamination?

  Yes

  No

  N/A

THAWING

• Is thawing conducted in accordance with Thawing prerequisite program?

  Yes

  No

  N/A

• Frozen food is thawed under refrigeration or in cold running water?

  Yes

  No

  N/A

• Are raw products thawed separately from cooked products to prevent cross contamination?

  Yes

  No

  N/A

• Are products being thawed covered, and or wrapped and labeled?

  Yes

  No

  N/A

• Items that are thawing in cool rooms labeled with stickers that specified, date removed from freezer?

  Yes

  No

  N/A

• All thawed products labeled?

  Yes

  No

  N/A

• All products covered during thawing?

  Yes

  No

  N/A

• Have appropriate corrective actions been taken and recorded where problems have occurred?

  Yes

  No

  N/A

TRAINING

• All kitchen staff have undergone HACCP Training?

  Yes

  No

  N/A

• All new staff have been taken through an induction covering, safety and security, reporting of illness, correct hand washing, correct use of gloves and personal hygiene standards?

  Yes

  No

  N/A

• All staff have the appropriate skills and knowledge in food hygiene?

  Yes

  No

  N/A

• Staff training records are up to date?

  Yes

  No

  N/A

TRANSPORT

• All foods are stored in suitable containers to maintain temperature control during transport?

  Yes

  No

  N/A

• Are the temperature of transportation trolleys checked and recorded before departure from the kitchen?

  Yes

  No

  N/A

• All food items are covered to avoid contamination?

  Yes

  No

  N/A

• Are unprocessed, raw and ready to eat foods delivered so that cross contamination does not occur?

  Yes

  No

  N/A

• Are Youth Officers aware of food safety practices?

  Yes

  No

  N/A

• Are transportation trolleys plugged into power and turned on when delivered to the units?

  Yes

  No

  N/A

MONITORING RECORDS

• Is the temperature control records completed and up to date?

  Yes

  No

  N/A

• Is the daily cleaning schedule completed and up to date?

  Yes

  No

  N/A

• Is the weekly cleaning schedule completed and up to date?

  Yes

  No

  N/A

• Is the cooking temperature log completed and up to date?

  Yes

  No

  N/A

• Is the hot holding log completed and up to date?

  Yes

  No

  N/A

• Is the calibration log completed and up to date?

  Yes

  No

  N/A

• Is the food delivery temperature log completed and up to date?

  Yes

  No

  N/A

• Is the food delivery problems log completed and up to date?

  Yes

  No

  N/A

• Is the dangerous items register completed and up to date?

  Yes

  No

  N/A

WORKPLACE MANAGEMENT

• Evacuation Plans are available to all staff and appropriately displayed?

  Yes

  No

  N/A

• Are staff involved in Evacuation exercises such as fire drills?

  Yes

  No

  N/A

• Standard recipes are available and used?

  Yes

  No

  N/A

• Young persons with allergies are catered for?

  Yes

  No

  N/A

• First aid kits suitably stocked and accessible?

  Yes

  No

  N/A

• Food safety is a standing item under WHS for management team meetings?

  Yes

  No

  N/A

• The WHS Committee has conducted a kitchen inspection within the previous 12 months?

  Yes

  No

  N/A

SUMMARY

• Critical - Corrective Action Report (requires resolution immediately)

• Major - Corrective Action Report (requires resolution within 14 days)

• Minor - Corrective Action Report (requires resolution within 31 days)

• Recommendations

SIGNATURES

• Signature of Assistant Manager Generalist

  Sign

• Signature of Auditor

  Sign