Name(s) of PIC/person(s) in charge
Food Licenses appropriately displayed
Employee health poster available
Has all equipment been checked?
Is all equipment operating correctly?
If not, have staff logged service requests for repair?
Has the entire food premises been checked for structural problems?
Are there any structural problems?
Temperature measuring devices been checked for calibration?
Are all temperature measuring devices calibrated correctly?
Do all staff know how to take accurate temperature readings?
Record No. 9 Equip Maintenance of Thermometers
Are all activities and support programs followed?
Are all areas clean and free from food particles and other waste?
Premises has been treated by pest control at the correct intervals.
Record No. 8 - Cleaning and Santising
Record No. 10 - Pest Control
Staff completed I'm Alert
Do staff understand their food safety responsibilities?
Council been notified if Food Safety Supervisor has changed?
Record No. 12 Staff Instruction and Training
Have any customer food complaints been received?
Are customer complaints addressed?
Any recurring problems identified as a result of customer complaints?
Record No. 5 - Customer Complaints
Staff following monitoring controls outlined in purchase and receipt?
Hazardous food moved to correct storage within 30 mins of receipt?
Record No. 1. Approved Food Suppliers List
Record No. 3 Incoming Goods
Record No. 4 Food Recall
Staff following monitoring controls outlined in dry, cold and frozen storage?
Is dry goods area clean and goods correctly stored?
Is cold storage area clean and goods stored correctly?
Is frozen storage area clean and goods stored correctly?
Record No. 6 Temperature Control Log
Staff following monitoring controls outlined in thawing, preparation, cooking and cooling food?
Internal temperature checked of any high risk food being cooked?
Are all thawing products labelled and stored correctly in the refrigerator?
Record No. 7 - The 4hr/2hr guide
Staff following monitoring controls outlined in Packing, Plating, Reheating, Hot Hold and transporting?
Record No. 13 The outgoing Food Log
Have there been any changes in staff, processes or activities?
If so, have the necessary amendments to the food safety program, records and task allocations been made?
As any new or replacement utensils/ appliances/equipment needed?
Have there been any changes to the cleaning?
Have there been any problems with waste disposal?
Have any of the staff been ill, particularly with a food borne illness?
Were there any food recalls or complaints?
Record No. 11 Staff Illness/accidents