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?
No structural problems within the outlet.
Have all temperature measuring devices been checked for calibration?
Are all temperature measuring devices calibrated correctly?
Do all staff know how to take accurate temperature readings?
Has Record No. 9 Equip Maintenance of Thermometers been completed?
Are all activities and support programs followed that identify where pests may breed or enter?
Are all areas clean and free from food particles and other waste that may attract pests?
Has the premises been treated by a pest control operator at the correct intervals as in your support program?
Has Record No. 8 - Cleaning and Sanitising been completed?
Has Record No. 10 - Pest Control been completed?
Have staff been instructed/trained so that they have the appropriate skills and knowledge in food hygiene and handling for the tasks they do?
Do staff understand their food safety responsibilities?
Council been notified if Food Safety Supervisor has changed?
Has Record No. 12 Staff Instruction and Training been completed?
No customer complaints received in the last month.
Are customer complaints addressed?
No recurring problems identified as a result of customer complaints?
Has Record No. 5 - Customer Complaints been completed?
Are staff following monitoring controls outlined in purchase and receipt?
Are hazardous foods moved to correct storage within 30 mins of receipt?
Has Record No. 1. Approved Food Suppliers List been completed?
Has Record No. 3 Incoming Goods been completed?
Has Record No. 4 Food Recall been completed?
Are 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?
Has Record No. 6 Temperature Control Log been completed?
Are staff following the monitoring controls outlined in thawing, preparation, cooking and cooling food?
Have the internal temperatures been checked of any high risk food being cooked?
Are all thawing products labelled and stored correctly in the refrigerator?
Has Record No. 7 - The 4hr/2hr guide been completed?
Are staff following monitoring controls outlined in Packing, Plating, Reheating, Hot Hold and transporting?
Has Record No. 13 The outgoing Food Log been completed?
Have there been no changes in staff, processes or activities?
If there have been changes have the necessary amendments to the food safety program, records and task allocations been made?
No new or replacement utensils/ appliances/equipment needed?
No changes to the cleaning schedule made in the last month?
No staff illnesses as a result of a food borne illness?
No problems reported with waste disposal?
No food recalls or complaints received.
Has Record No. 11 Staff Illness/accidents been completed?