Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
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Untitled Page
1 to 2 Critical Elements (Records and Actuals)
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1.1 Receival temperature record and packaging integrity
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1.2 Cold Storage temperature (CCP). (Target Chilled =<5.0°C, Frozen= <15C, Thawing=<5C)
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1.3 Product cooking temperature (CCP).
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1.4 Hot holding temperatures (CCP) (Target Hot >60°C)
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1.5 Product Cooling records (CCP)
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1.6 Total Process Time 2hr/ 4hr Rule (CCP).
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1.7 Reheat & Display temperature (CCP)
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1.8 CCP and Supports programs monitoring records verified. (Check all records reviewed and signed off. Corrective actions implemented when CCP's outside critical limits)
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2.1 Actual storage temperatures. (Take temperature of product Cool room Freezer (frozen hard) Display cabinet Other appliances or ice machines if present)
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2.2 Product cooking temperature
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2.3 Hot holding temperatures
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2.4 Product Cooling Temps
3. Storage ( DRY, CHILLED, FROZEN)
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3.1 Use By Dates in good order, FIFO followed, Products correctly labelled
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3.2 Actual use by dates for product in cool rooms, kitchen area, front area no product out of code
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3.3 All goods stored off the floor in all refrigerated or freezer areas
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3.4 Storage: All packaging material is stored in a way to prevent contamination
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3.5 No external packaging in the food preparation area i.e. bulk drinks
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3.6 Cool room / freezer condensers clean no ice buildup, shelving clean and no rust, No condensation present on walls on ceiling
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3.7 Dry Storage: Shelving / racking in good repair – no rust & no wooden shelving in use
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3.9 Decanted products to be stored in clean, air tight containers and labelled with product name and date decanted. Packaged products to be labelled to include ingredients, storage, handling and traceability is maintained (Ensure that all decanted items have been correctly labelled)
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3.8 No raw foods are stored above cooked/ready to eat products
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3.10 Food products covered and protected from cross contamination
4. Cleaning and sanitation
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4.1 storage area, Uncluttered, clean and tidy
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4.2 Floors are clean and tidy, no product stored on floor, rubbish removed, no packaging material present
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4.3 Oven area clean, no excess grease buildup on surfaces, underneath the units, walls and exhaust units
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4.4 Fryer area clean, no excess grease buildup on surfaces, underneath the units, walls and exhaust units
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4.5 Preparation area/food contact surface (microwave, benches, warmers, condiment area) clean and tidy, no buildup of crumbs, old product, dirt, grease
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4.6 Floors, walls, ceiling clean and tidy. No excess buildup of grease, dirt, mould,
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4.7 PPE hygiene, clean, stored appropriately and in good condition which will prevent contamination of product. (Aprons, heat proof gloves)
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4.8 Are staff utilising & aware of the correct steps to clean & sanitise equipment (rinse, wash, sanitise)
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4.9 Equipment is clean, no build-up of product dirty, grease, mould. Dishwasher operating correctly and meeting critical temps of> 55 ºC for Wash and > 82 ºC for sanitizing
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4.10 Chemicals Cleaned, stored appropriately, separate from food
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4.11 Storage away from food, chemicals are labelled. Chemical spray bottles labelled
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4.12 Only approved chemicals used. No chemicals from local supermarket are allowed to be used
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4.13 MSDS available (<5 years from issue date)
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4.14 All cleaning procedures in place and records are maintained and verified by manager. Including dishwasher temperature checks if there is a dishwasher in kitchen
5. Equipment & maintenance
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5.1 Clean and tidy with notable issues that will attract or encourage the harbourage of vermin (long grass, waste,stagnant water)10
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5.2 Staff facilities & restrooms in good state of repair, no leaking pipes, damaged tables5
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5.3 Equipment maintenance is done as required. No temporary repairs i.e. tape, string, cardboard etc. Appropriate hygienic design for any repairs
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5.4 Equipment in working order and acceptable condition (no rust, loose or broken components, flaking paint etc.)
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5.5 No wooden utensils or exposed wooden structures present in the food preparation area, storage areas
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5.6 Food contact surfaces & containers are cleanable, free from cracks and rust
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5.7 Lighting: Covered, protected and clean. Shatterproof globes when lights not covered. Light fittings secured to the ceiling/wall
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5.8 Flooring is in good condition with no cracks, damage or water pooling
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5.9 Ceiling and walls are in good condition, impervious where appropriate and without cracks, holes or damage Must be suitably constructed to meet AS4674 requirments
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5.10 Refrigeration: Evaporators / condensers Clean and maintained. Goose Necks in place, door seals in good order, No rust Annual Service records Maintained
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5.11 Ventilation and A/C: in Kitchen and dinning area is suitable and well maintained to prevent condensation, dry floors after cleaning, maintain safe working temperatures & humidity for staff taking into account all heat sources such as cooking equipment, dishwashers and refrigeration. Ensure that negative air pressure does not bring contaminants from external environments
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5.12 Extraction Fans: Clean and maintained. No grease buildup or potential first hazards. Records of contractor completing work
6 to 15. Support programmes
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6.1 Blue band aids available and disposable plastic gloves worn over band aids
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6.2 Hair appropriately covered
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6.3 Correct, clean uniform and in good repair (Hat, shirt, pants, enclosed shoes)
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6.4 Gloves used when appropriate
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6.5 Personal items stored separately from food products. Staff food/beverages not to be stored with service food items
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6.6 No personal or unnecessary loose items stored in food preparation, service area or in kitchen staff pockets (mobile phones, keys, multiple pens, paper clips etc)
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6.7 No personal glass items, except eye wear or medication which are permitted within the food preparation/storage areas
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6.8 No eating or drinking in food preparation area and storage areas
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6.9 No evidence of smoking within the kitchen
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6.10 Staff illness register completed in the daily book when staff are sick with food borne disease. Management are aware of the requirements
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6.11 No evidence of staff sick during the audit
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6.12 Hand basin adequately stocked with antibacterial hand wash soap, hot water, paper towel and signage indicating staff to wash hands. Operation should be foot or leg operated
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7.0 Visitors book in use and completed. Visitor entry policy available
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7.1 Cutting boards in good repair and cleaned properly
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7.2 Foods handled appropriately i.e. staff wearing gloves for handling exposed foods, tongs used when placing product sauce bottles clean with no build up of excess sauce
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7.3 Fresh produce not sanitised by supplier is washed on site before use i.e. tomatoes
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7.4 Equipment must be used only for its intended & identified purpose. Small wares / utensils are not to be stored in containers holding food
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7.5 Staff aware of dropped product & packaging procedure
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7.6 No signs of cross contamination of products or doors, switches etc
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8.1 Allergen information readily available
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8.2 Allergens labelled and stored correctly
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8.3 Staff have knowledge regarding allergens and control measures
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9.1 Staff and Management training in Food Safety as per policy. Including training on Food Safety Culture
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9.2 Check training record for staff working in Kitchen at the time of audit. Check operation staff performing they have been training in
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9.3 Food Safety Supervisor assigned in accordance with Food Safety Policy. Record name and date of issue
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10.1 Pest Control is in place
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10.2 Pest control records are up to date and available (pesticide name, batch details, qty and concentration)
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10.3 Site map in place with bait stations located on map and verified. Verify map against physical locations of bait stations
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10.4 Check pest control effectiveness, Premises pest proof, bait stations secured, labelled (station & wall). Is there any evidence of pest infestation?
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10.5 Are there seals fitted on all external doors, confirm effective pest proofing
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10.6 Insecticutors are to be placed in such a way to avoid contamination of food or packaging. Are they clean, in good repair, catch tray emptied?
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10.7 Pest sighting records available when required
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10.8 MSDS for all pest control chemicals in pest control file (<5 years from issue date)
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11.1 Approved supplier list available at site
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11.2 Only approved products available for sale as per the menu
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11.3 Supplier food safety issued reported when applicable (receival temps etc)
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12.1 Are current documents in use in kitchen? Check version in use against online system
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12.2 Are records completed in ink pen no pencils or whiteout used
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12.3 Staff are familiar with HACCP documentation and requirements
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13.1 Hot and cold thermometer calibration conducted every month
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13.2 Back up thermometers available?
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13.3 Are all thermometers in working order?
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14.1 Garbage storage area – clean, properly constructed, drained
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14.2 Cardboard waste not allowed to accumulate in storage areas
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14.3 Used oil stored appropriately area clean and tidy
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14.4 External garbage containers – type, adequate numbers, emptied frequently, covered, clean, in good condition
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15.1 Managers are aware of the location of Product Recall forms?
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15.2 Are staff aware of the recall/withdrawal procedure? (segregation, identification, volume reporting)
