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