Law & Auditor Final

• Conducted on

  Date

• Prepared by

• Location
  Address

handling – skills and knowledge

• Are persons undertaking <br>or supervising food handling in a Safe and Hygienic manner ( 3.2.2 Division 2) <br>–

  Yes

  No

  N/A

Food handling controls

• Are staff taking all practicable measures to ensure all work is carried out in accordance with internal Food Safety Plan in regards to receipt, (3.2.2 Division 3)<br>

  Yes

  No

  N/A

• Are cold storage CCP being followed

  Yes

  No

  N/A

• Are all temperature logs being filled out correctly for all equipment and food products (hot and cold)

  Yes

  No

  N/A

• Are CCP for cooking food being followed IAW FSP

  Yes

  No

  N/A

• Storage , (3.2.2 Division 3 point 6) <br>

  Yes

  No

  N/A

• Processing , (3.2.2 Division 3 point 7)<br>

  Yes

  No

  N/A

• Display , (3.2.2 Division 3 point 8)<br>

  Yes

  No

  N/A

• Transportation , (3.2.2 Division 3 point 10)<br>

  Yes

  No

  N/A

• Disposal and recall , (3.2.2 Division 3 point 11 &12)<br>

  Yes

  No

  N/A

• Packaging , (3.2.2 Division 3 point 9)<br>

  Yes

  No

  N/A

Health and hygiene

• Are food handlers taking all reasonable measures not to compromise the safety and suitability of food. (3.2.2 Division 4)

  Yes

  No

  N/A

• Are there appropriate processes in place for staff to report illness (3.2.2 Division 4)

  Yes

  No

  N/A

• Are there appropriate hand washing basins, soap and sanitiser available to staff is there relevant and up to date signage displayed (3.2.2 Division 4, 3.2.3 Division 4)

  Yes

  No

  N/A

Cleaning, sanitising and maintenance

• Is food premises to free of garbage (except in garbage containers), recycled matter (except in containers), food waste, dirt, grease; or other visible matter. (3.2.2 Division 5)

  Yes

  No

  N/A

• Has equipment been cleaned and sanitised IAW with Food Safety Plan - eating and drinking utensils immediately before each use; and the food contact surfaces of equipment - whenever <br>food that will come into contact with the surface is likely to be contaminated. (3.2.2 Division 5)

  Yes

  No

  N/A

• Are Temperature probes calibrated properly and logged accordingly

  Yes

  No

  N/A

Design and construction of food premises

• Is food premises appropriate for the work for which the premises is used - Including water supply (3.2.3 Division 2)

  Yes

  No

  N/A

• Storage of garbage and recycling (3.2.3 Division 2 point 6)

  Yes

  No

  N/A

• Ventilation and lighting (3.2.3 Division 2 point 7 & 8)

  Yes

  No

  N/A

• Sewage and waste disposal (3.2.3 Division 2 point 5)

  Yes

  No

  N/A

Floors, walls and ceilings

• Are the floors and walls designed in a way to be effectively cleaned - free of dirt, grease and grime. (3.2.3 Division 3)

  Yes

  No

  N/A

• Are walls and floors designed to promote effective storage (3.2.3 Division 3)

  Yes

  No

  N/A

Fixtures, fittings and equipment

• is equipment and fittings installed in a way that promotes effective cleaning (3.2.3 Division 4)

  Yes

  No

  N/A

• Is equipment fit for purpose and free from damaged (3.2.3 Division 4)

  Yes

  No

  N/A

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