Information
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Document No.
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Audit Title
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Client / Site
Details
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Audit Start
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Audit Finish
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Conducted on
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Prepared by
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Food Safety & Equipment Hygiene Prep Audit
Facilities commence their audit with zero points.
Whenever an element of the audit is up to or exceeding the recommended business standards points are added.
The bonus points range for 2 to 8 points depending on the levels associated with the audit element (for example temperature control has a higher risk if not maintained, thus the maximum bonus penalty is 8 points for excellent temperature control).
Points will be added according to the level of compliance 2, 4 or 8 points. Some elements with a lower risk factor have a maximum of 2 or 4 bonus points.
THE HIGHER THE PERCENTAGE , THE BETTER THE AUDIT RESULT.
Monitoring and Verification (Interpretation & Application FSS 3.2.2 cl 1)
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1. Daily Checklist related to food safety is completed and up to date
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o A daily self inspection must be completed to ensure standards and requirements are being maintained, this should be completed by supervisor, or other responsible team member
o Inspection must be completed accurately by conducting a walk around of the operation
o Any required actions must be followed up to ensure they are completed in a timely manner, NOTE any notes you write down should be co-actioned also by appropriate team members of the facility (QA, Managers, Owners, etc). -
2. Coolroom, Freezer and Fridge monitoring for every unit is completed and up to date
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o Ideal temperature for coolrooms or fridges is 2-5c
o Ideal temperature for freezers is -16 to -19c
o Any variations of the ideal temperatures should be reported immediately and a corrective action made, variances in temperature may be due to defrost cycle or deliveries, in this case the refrigeration unit may need to be rechecked at the end of the facility audit (approx one hour after the initial temperature check).
o Explain that if temperature continues to rise after 30 minutes and unit is not repaired then any potentially high risk foods should be transferred to a fully functioning coolroom or fridge. -
3. Coolroom & Fridge cleanliness
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o Identify if there is any mould or food stains on the walls and ceiling
o Any spillages should be cleaned up immediately
o Check around front of fan and also coils to ensure they are free from mould and debris
o FDC condenser units should be cleaned a minimum of every 6 months
o Check other equipment such as shelving
o Keg rooms check glycol pythons, chillplates or other beer systems o Completed an ATP test and take a photo of the result
o Check door seal from cleanliness and functionality
Food Handling Controls (FSS 3.2.2 cl 5-12)
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4. Food is protected from the possibility of contamination | Microbial, Physical or Chemical
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o food contact surfaces must be cleaned and sanitized
- benches
- china, crockery & glassware
- cutting boards
- trays, gastronorm trays
- plastic & storage containers
- rings, moulds
- any other food contact surface
o ensure stock is stored away from risk of contamination from wood, metal, plastic, paperclips, pins or bugs -
5. Food and Beverages are rotated to ensure implementation of FIFO Principles
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o older stock should be placed to the front, or on top of new stock
o reciept labels must be clearly visible
o when restocking date ranges should be observed to ensure any new stock delivered is not older than existing
o staff delivering and placing stock in storage should check dates on products
o all stock must be dated -
6. All items are covered, dated and labelled
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o any prep placed in coolroom must have correct labelling and date coding
- day dots
- labels
- tape
- writing on plastic with suitable pen
o stock should have adequate covering
- cling film
- vacuum packaging
- bagging
- trolley cover bags (must be clean, undamaged with no old date coding)
o containers and bags etc must not have old date coding, if old date stickers are present they should be removed before use
o trolley covers must not have old labelling & coding -
7. Food items are stored correctly according to standards
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o chilled items must be stored 5c or less, frozen items -18
o stock must be covered, labelled & dated
o food must be stored avoiding risk of cross contamination
- raw meats & poultry & seafood on bottom shelves, in separate fridges where possible
- broken unpasteurised egg on the bottom shelf
- raw seafood must NOT be stored above Ready To Eat (RTE) food
o stock must be stored in suitable undamaged containers
o takeaway containers are single use storage only, and should not be washed and re-used
o convenience sauces, and condiments such as tomato sauce, sweet chilli, mustards must be refrigerated as required if the label indicates -
8. Refrigeration units are not overloaded
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o Cold potentially hazardous foods must be stored and maintained below 5°C
o Frozen items must be stored -18, and be hard to touch
o Refrigeration units need to have adequate space for cold air to circulate to allow effective refrigeration
o Fan and Condenser units must be clear at all times to allow airflow -
9. Food Items & Equipment stored off the floor<br>(Excludes items that will not contact food or food preparation surfaces)
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o food & beverage should not be stored on the floor at any time
o shelving must allow for 15cm clearance to allow cleaning, or be easily moved to facilitate cleaning
o wooden shelving should not be used (unless for wine only)
o shelving must be cleaned regularly, and whenever there is build up either on shelves, frames or underneath -
10. Chemicals use and storage meets standards
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o chemicals must not be stored near food, or food contact items
o all chemicals must be clearly marked with manufacturers' labels
o chemicals must be separated by physical barriers from food products
o chemicals should be stored properly ensuring there is no risk of cross-contamination
o chemicals must not be stored near/over utensils or food-production equipment
o pesticides must not be in food-production areas
(fly spray is permitted however it must not be stored near food/food preparation surfaces and must not be sprayed on food / contact areas)
o NOTE - recommendation to site of a COVID-SAFE product such as Hygiene Shield Coviclean
Food Processing (FSS 3.2.2 cl 7)
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11. Accurate temperature measuring device is readily accessible<br>(eg. digital probe, or infrared thermometer accurate to +\- 1 degree celsius)
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o all kitchens must have a working thermometer
o thermometer must be accessible to all staff who require it
o staff should know where to get thermometer from
o thermometer should be calibrated annually
Health and Hygiene (FSS 3.2.2 cl 13-18)
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12. Hand washing facilities have soap, towel and warm running water
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o hand sinks must have soap and towel at all times
o hand sinks should have warm running water
o dispensers must be clean and working at all times -
13. Hand washing sinks are clear, unconstructed and only used for purpose
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o hand sinks must never be obstructed
o must be clean and in good condition
o must not be used for any other purpose than hand washing
o there should not be any leaks, drips or damage
o only approved antibacterial soap should be used
Cleaning and Sanitising (FSS 3.2.2 cl 19-20)
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14. Other equipment and work surfaces are clean
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o all equipment must be thoroughly and regularly cleaned
o inside and around the equipment should have all grime, grease and food residue removed
o inspect the inside water tank of bain maries - water must be changed daily
o inside, around and underneath microwaves
o trolleys and other mobile equipment should be cleaned regularly
o dishwashers should be descaled and thoroughly cleaned every 3 months or as per manufacturers recommendations
o combi ovens & slicers should be cleaned daily
o shelving should be cleaned regularly, including dry stores and equipment shelves
o ice machines should be emptied, cleaned and de-scaled every 3 months or as per manufacturers recommendations with the water filter changed every 6 months or as per recommendations
o benches must be wiped down between tasks, and thoroughly cleaned at end of shift including under the rim
o stoves and fryers should be thoroughly cleaned in, around and underneath
o there should be no unpleasant odours in the kitchen -
15. Food production walls, ceilings and floors are clean
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o A detailed high clean (above 1.8m) and detailed floor clean should be performed every 6 months with generally cleaning of the walls and floors performed regularly, and whenever there is a build up of grease, dust or food splash
o floor drains must be cleaned daily
o cabinets, cupboards and shelving must be cleaned regularly
o equipment should be cleaned thoroughly, including outside/surrounds and underneath
o ceiling fans should be cleaned whenever visible dirt appears in and around them
o floormats should be cleaned daily, and floor underneath cleaned
o doors and handles should be cleaned daily -
16. Surface (bench) sanitizer is available and in use
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o COVID-SAFE hospital-grade disinfectants and/or sanitizers should be in use with bottles having the correct sanitizer label
o disinfectants and sanitizers must be used as per manufacture guidelines
o chemical must not be stored with food, or utensils, china and glassware or other food contact surfaces -
17. Kitchen back door and entrances are clean and well organised
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o entry & exits & doors must be clean and tidy
o access/exit points should not be obstructed
o No build up of dirt, grease or food particles
o There should be no eating, drinking or smoking in the area
Animals and Pests (FSS 3.2.2 cl 24)
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18. Practicable measures to prevent harbourage of or eradicate pests <br>(eg. Housekeeping, stock rotation and pest sighting form)
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o pest control devices such as fly traps should be in working order and in operation
o there must be no egress for pests, gaps in walls, floors and around equipment should be sealed
o there must be no harbourage for pests, including redundant equipment, excess cardboard or paper and rubbish
o food preparation/service areas must be cleaned to a standard so as not to encourage pests
o food residue must be removed regularly so as not to encourage pests
o garbage bins must be cleaned after emptying daily
Design and Construction (FSS 3.2.3)
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19. General design and construction of premises appropriate
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o adequate lighting is available in area
o surfaces are non pourous and can be effectively cleaned
o area has potable water and hand washing facilities
o floors are/are able to be effectively cleaned
o walls, ceilings and floors are able to be effectively cleaned
o design and set up of area is safe for workers or visitors
o electrical supply and equipment is safe
o storage areas are able to be effectively cleaned
o equipment in use or storage is able to be cleaned effectively
o design and construction does not allow egress or harbourage of pests
o wooden shelving is not permitted
o adequate safe storage is available for chemicals -
20. Food production walls, ceilings and floors are in good condition, deficiencies noted
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o missing or damaged tiles should be replaced
o damaged floor coverings should be replaced
o trap doors/manholes must be closed, any facility/contractor holes must be sealed
o lights must be working, including under canopy lights
o light coverings must not be missing, damaged and must be shatterproof
o mats and floor covering must have no damage and not be lifting
o ceiling vents, and covers should have no damage
o floor tiles should have good grouting and not allow food particle build up
o counters and benches should be in good condition no loose areas (including bench trolleys) -
21. Kitchen exhaust hood and ductwork system are cleaned and maintained
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o exhaust hoods must be cleaned professionally at least 6 monthly or sooner as required
o filters must be in good condition and in place
o there should be no excess smoke visible, and no offensive smell
o the grease hood collection lip should be clean, undamaged with no build up of grease
Additional Information
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Type of Unit
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Notes
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Type of Unit
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Notes
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Does the area have an ice machine?
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Type of unit
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Does the area have a dishwasher
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Temperature should be 76c or more.
Has someone been notified about temperature? -
Check if NO
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Ensure appropriate people are notified
Action items & Results
Actions required from this audit
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Actions requiring immediate attention (If Required)
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Action 1
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Action 1
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Action 2
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Action 1
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Action 2
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Action 3
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Action 1
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Action 2
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Action 3
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Action 4
Audit Results
Audit completed by:
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Auditor
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Facility Manager
