Information
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Document No.
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Audit Title
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Client / Site
Details
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Audit Start
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Audit Finish
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Conducted on
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Prepared by
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HACCP and Food Safety Audit
Outlets commence their audit with zero penalty points.
Whenever an element of the audit is not up to business standards penalty points are added.
The penalty points range for 2 to 8 points depending on the level of risk associated with the audit element (for example temperature control has a higher risk if not maintained, thus the maximum penalty is 8 points)
and will be added according to the level of non compliance 2, 4 or 8 points. Some elements with a lower risk factor have a maximum of 2 or 4 penalty points.
THE LOWER THE PERCENTAGE , THE BETTER THE AUDIT RESULT.
Monitoring and Verification (Interpretation & Application FSS 3.2.2 cl 1)
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1. Daily Checklist related to food safety is completed and up to date
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o A daily self inspection must be completed To ensure standards and requirements are being maintained, this should be completed by supervisor, or other responsible team member
o Inspection must be completed accurately by conducting a walk around of the operation
o Any required actions must be followed up to ensure they are completed in a timely manner, NOTE any notes you write down need to be cactioned also by appropriate team.
o The daily operational check is the same as the Internal audit tool, completing and addresing issues on the daily check will assist in reaching or maintaining standards required to pass the audit process
o Do not tick & flick inspection, it is a legal document and is required should an major incident arise
o If nominated staff complete monitoring, alternative staff must complete it in there absence
o Completed monitoring must be returned to HACCP Manager and retained on file -
2. Refrigerator and Freezer monitoring for every unit is completed and up to date
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o First check should be completed when the first team member starts work and later in the evening near to close
o If nominated staff complete monitoring, alternative staff must complete it in their absence.
o Ideal temperature for milk - rooms or fridges is 38F
o Ideal temperature for freezers is -40F
o Any violation of the ideal temperatures must be reported immediately and a corrective action made; variances in temperature may be due to defrosting cycle or deliveries; in this case, the refrigeration unit must be rechecked one hour after the initial temperature violation check if the temperature is still non-safe the refrigeration contractors must be contacted, and a HACCAP lodged
o If the refrigeration problem is not attended to after 30 minutes, facilities should be contacted again
o If the temperature has continued to rise after 30 minutes and the unit is not repaired, any potentially high-risk foods must be transferred to a fully functioning unit
o If the unit cannot be repaired, contents must be transferred to another fully functioning unit
o Monitoring must not be pre, a post filled in under any circumstances. Falsifying HACCP documentation may lead to disciplinary action.
o Completed monitoring must be returned to HACCP Manager and retained on file -
3. Freezer / Milk Cooler - Cooling Log is completed and up to date
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o Dairy products are allocated a SCBatch number attached to manufacturer delivery date and details; this must be carried through the chilling monitoring and then the product labeling
o Cooling log must be completed whenever a product is to be cooled and stored
o Monitoring must not be pre, a post filled in under any circumstances. Falsifying HACCP documentation may lead to disciplinary action.
o Temperature must be checked twice during the cooling period, after 2 hours, then after 4 hours before storage
- 40F in the first 2 hours
- 38Fc in a further 4 hours
o Any violation in temperature must be recorded, and corrective action completed
o Monitoring must not be pre, a post filled in under any circumstances
o Monitoring must be completed through the process
o Completed monitoring must be returned to HACCP Manager and retained on file -
6. Outlet Specific Monitoring is completed and up to date
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o Monitoring must not be pre, post filled in under any circumstances. Falsifying HACCP documentation may lead to disciplinary action
o If nominated staff complete monitoring, alternative staff must complete it in there absence
o Completed monitoring must be returned to HACCP Manager and retained on file
o Monitoring must be completet through the process (ie. re-heat temp checked before/as taken from heat and noted down)
Food Handling Controls (FSS 3.2.2 cl 5-12)
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7. Food is protected from the possibility of contamination | Microbial, Physical or Chemical
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o food contact surfaces must be cleaned and sanitized
- benches, tables, totes
- plastic & storage containers
- rings, molds
- any other food contact surface
o food contact surfaces should be washed with a sanitation solution
o plastic ware must be handled & stacked in a way as to not damage it any damaged items must be discarded
o care must be taken with plastic colanders, and takeaway containers if they start to break, discard them
o if any storage containers become damaged, they must be discarded
o ensure stock is stored away from the risk of contamination from wood, metal, plastic, paperclips, pins or bugs -
9. All items are covered, dated and labelled
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o any prep placed in the coolroom must have correct labeling and date coding
- labels
- tape
- writing on plastic with a suitable pen
o stock should have adequate covering
- cling film
- vacuum packaging
- bagging
- trolley cover bags (must be clean, undamaged with no old date coding)
o containers and bags etc. must not have old date coding; if old date stickers are present, they should be removed before use
o trolley and tote covers must not have old labeling & coding
o when multiple items are condensed onto 1 trolley / tote, all items must have separate date coding -
10. Food items are stored correctly according to standards
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o chilled items must be stored at 38F or less, frozen items -40F
o stock must be covered, labeled & dated
o food must be stored to avoid the risk of cross-contamination
o items taken from the freezer for defrosting must have a defrost label put on
o stock must be stored in suitable undamaged containers -
11. COLD Potentially Hazardous Food (PHF) is held under temperature control
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o Cold, potentially hazardous foods must be stored and maintained below 38°F
o Frozen items must be stored at -40F and be hard to touch
o If Potentially hazardous ready-to-eat food is held out of temperature control, the 2/4 hour rule must be followed
o if high-risk foods are held out of temperature control and the 2/4 hour rule is being followed, a time sticker must be applied, or evidence of time control available -
12. Refrigeration units are not overloaded and clean
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o Cold, potentially hazardous foods must be stored and maintained below 38°F
o Frozen items must be stored -40F, and be hard to touch
o Refrigeration units need to have adequate space for cold air to circulate to allow effective refrigeration
o Fan and Condenser units must be clear at all times to allow airflow -
The floor is clean and free of debris and foreign objects
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The refrigeration interior is clean, no rust, lighting is working and plastic curtains a clean
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14. Potentially High Risk Foods (PHF) held out of temperature control have appropriate verification of time
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o if following the 2/4 hour rule when holding NACCAP out of temperature control, time stamps must be used. This can be;
- clock sticker with time
- tape with time on it
- blank sticker with time on it
o if cold monitoring is used, it must be completed correctly and up to date and show regular rotation and temperature checks -
17. Food Items & Equipment stored off the floor<br>(Excludes items that will not contact food or food preparation surfaces)
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o All items must not be stored on the floor at any time
o shelving must allow for 15cm clearance to allow cleaning or be easily moved to facilitate cleaning
o wooden shelving must not be used
o shelving must not be covered with cardboard, plastic, or any other coverings to avoid regular cleaning
o shelving must be cleaned regularly, and whenever there is build-up either on shelves, frames, or underneath -
18. Chemicals use and storage meets standards
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o chemicals must not be stored near food, or food contact items
o all chemicals must be clearly marked with manufacturers' labels
o chemicals in applicators/bottles must be clearly marked with manufacturers' labels
o chemicals must be separated by physical barriers from food products
o chemicals should be stored properly ensuring there is no risk of cross-contamination
o chemicals must not be stored near/over food products or food supplies
o chemicals must not be stored near/over utensils or food-production equipment
o pesticides must not be in food-production areas
(fly spray is permitted however it must not be stored near food/food preperation surfaces and must not be sprayed on food / contact areas)
o only licensed technicians may apply pesticides and baits
Food Processing (FSS 3.2.2 cl 7)
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22. Items stored and thawed correctly according to standard
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o all prep must be clearly labelled and dated
o prep should be stored in suitable, clean containers and not placed in re-use containers
o Frozen on stickers/coding must be applied when freezing already prepared food or food delivered fresh which is to be frozen
o items transferred from a freezer to fridge must be clearly labelled with the defrost date
o temperature control should be maintained as long as possible for potentially hazardous stock
o defrosting must take place in coolroom / fridge, or under cold running water -
24. Single use disposable items are protected from contamination and not re-used
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o disposable containers and cups must be stored off the floor and away from chemicals and other potential contamination
o single use gloves must remain in their packaging until they are required for use
Health and Hygiene (FSS 3.2.2 cl 13-18)
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25. No handling of Ready To Eat (RTE) foods with bare hands
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o ready to eat foods must never be handled with bare hands
- use single use disposable gloves
- use tongs, spoons orscoops
o disposable gloves are considered single use disposable, and should be washed when you would normally wash your hands
o gloves should not be removed from there box unless required to wear, and should be stored where they will not potentially be contaminated -
26. Food handlers wash hands regularly, before commencing/recommencing work or:<br>(using toilet, coughing or sneezing, handling raw meat/poultry, cleaning or handling chemicals)
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o hands must be washed on entry to the factory after breaks
o going to the toilet/bathroom, eating, or smoking
o blowing nose or coughing
o handling raw food or garbage
o touching other parts of their body or open, sores, cuts, or wounds
o touching the floor, cleaning or handling chemicals
o hands must be washed with warm water, and soap and dried with paper towels
- drying hands with t-towels is not permitted
- drying hands on aprons is not permitted -
27. Hand washing facilities have soap, towel and warm running water
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o hand sinks must have soap and towel at all times
o hand sinks should have warm running water
o dispenser must be clean and working at all times, defects logged -
28. Hand washing sinks are clear, unconstructed and only used for purpose
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o hand sinks must never be obstructed
o must be clean and in good condition
o must not be used for any other purpose than hand washing
o there should not be any leaks, drips or damage
o only approved antibacterial soap may be used -
29. Food handlers have clean clothing, waterproof covering on bandages and appropriate covering on cuts
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o any cuts or open wounds must be covered
o if uniforms become excessively soiled/dirty they should be changed
o food handlers should use blue high visibility bandaide/elastoplasts
o bandaid/elastoplasts must be waterproof
o bandages should have a waterproof covering on them -
30. Food handlers whom are sick do not handle food (eg. Gastro symptoms, or flu like symptoms)
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o if any food handler is suffering symptoms of gastroenteritis (gastro) they are not permitted to handle food
- vomitting
- nausea, stomach pains
- diahroea
- sweating/fever, headaches -
31. Food handlers do not eat or drink in food preparation areas
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o drinking tea, coffee & soft drinks is not permitted in kitchens, over food contact areas
- drinking water is permitted, from a sealed vessel, or single use cup
- cups must not be left lying around the kitchen
o eating in kitchens, over food contact areas is not permitted
- tasting food quality is permitted -
32. Staff hygiene practices meet standard
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o At the minimum, hands must be washed under the following conditions:
- After engaging in any activity that may contaminate the hands (e.g. smoking)
- after using the bathroom, toilet
- between preparing raw food and then working with ready-to-eat food
- after coughing, nose blowing, or sneezing
- cuts or wounds - before and after treatin
- after eating - before and after
- after handling garbage bags or bins
- after mopping or cleaning, or handling chemicals
- after assisting sick or injured persons - before and after touching
- after handling soiled equipment or utensils - after handling
- after touching hair, mouth, nose or scalp
- hands should be washed after breaks, and on entering kitchen
- staff are not permitted to eat/drink in kitchens (tasting food, and drinking from closed water bottles ok) -
33. All associates have been trained through the on-board HACCP Program
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o Staff undergo Food Safety/HACCP refresher training every 2 years
- or as required (if it is believed refresher training needs to be done before)
o All staff undergo the training on the LMS as they are due, or classroom sessions when they are being held
- Managers will be notified as and when required training is due
- Training must be done in a timely manner
o Staff must sit through the training themselves, if english assistance is required this should be provided
Cleaning and Sanitising (FSS 3.2.2 cl 19-20)
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34. Equipment and work surfaces are clean
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o all equipment must be thoroughly cleaned regularly
o inside and around the equipment, removing grime, grease, and food residue
o inside water totes must be changed daily; no standing water at the bottom of the totes
o trolleys, tallboys, and jack stacks should be cleaned regularly
o shelving must be cleaned regularly, including dry stores and equipment shelves
o storage containers are cleaned thoroughly and free from grease and food residue
o benches must be wiped down between tasks and thoroughly cleaned at the end of the shift, including under the rim -
35. Food production walls, ceilings and floors are clean
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o walls need to be cleaned regularly, and whenever there is a build up of grease, dust or food splash
o floors must be cleaned whenever there is build up or spillage, and must be cleaned thoroughly each day
o floor drains must be cleaned daily
o cabinets, cupboards and shelving must be cleaned regularly
o equipment should be cleaned thoroughly, including outside/surrounds and underneath
o ceiling fans should be cleaned whenever visible dirt appears in and around them
o floormats must be cleaned daily, and floor underneath cleaned
o doors and handles should be cleaned daily -
36. Surface (bench) sanitizer is available and in use
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o sanitizer must not be decanted without using approved dispensers
o sanitizer bottles must have the correct sanitizer label
o dilution must be 150 - 250PPM
o sanitizer must be used as per manufacture guidelines
o chemicals must not be decanted into food containers
o chemical must not be stored with food, utensils, or other food contact surfaces
o staff must use the surface sanitizer between jobs and after wiping down
o if sanitizer is not stored in the production staff must easily identify where it is stored -
37. Factory back door and entrances are clean and well organized
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o entry & exits & doors must be clean and tidy
o do not obstruct access/exit points
- BOH areas must be clean and in good order and condition
o No build up of dirt, grease or food particles
o There should be no eating, drinking or smoking in area
o Deliveries must be put away promptly, observing temperature control
o Deliveries must be placed so as not to risk safety of staff and allow access & transit through the area -
38. Chemical use and Storage is appropriate
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o only approved chemicals are permitted in kitchens/bars as per SDS folder
o chemicals must not be stored near food/food contact areas
o chemicals must be in their correct container with correct labelling
o decanting chemicals into food containers is not permitted
o chemicals must be used for their designed purpose and used correctly
o unidentified chemicals are not acceptable -
39. Refrigeration Units are clean and in good condition
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o fridge and freezer units must be cleaned and in order
o walls ceilings and floors need to be cleaned regularly
o any spillages must be cleaned up immediately
o FDC condenser units must be cleaned annually or when they have build up of dirt or blow dirt
o door/draws and seals must be kept clean
o Shelving must be kept clean
Animals and Pests (FSS 3.2.2 cl 24)
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40. Practicable measures to prevent harbourage of or eradicate pests <br>(eg. Housekeeping, stock rotation and pest sighting form)
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o pest control devices such as fly traps must be in working order and in operation
o pest siting form must be available and filled in with any sitings
o no unauthorised pest control devices/chemicals
o their must be no egress for pests, gaps in walls, floors and around equipment should be sealed
o there must be no harbourage for pests, including redundant equipment, excess cardboard or paper and rubbish
o food preperation/service areas must be cleaned to a standard so as not to encourage pests
o food residue must be removed regularly so as not to encourage pests
o garbage bins must be cleaned after emptying daily -
41. No signs of pest activity in area
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o there should be no sitings of pests including flies, fruit flies, cockroaches mice or rats, dead or alive
o there should be no evidence of pest droppings/castings
Design and Construction (FSS 3.2.3)
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42. General design and construction of premises appropriate
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o adequate lighting is available in area
o surfaces are non pourous and can be effectively cleaned
o area has potable water and hand washing facilities
o floors are/are able to be effectively cleaned
o walls, ceilings and floors are able to be effectively cleaned
o design and set up of area is safe for workers or visitors
o electrical supply and equipment is safe
o storage areas are able to be effectively cleaned
o equipment in use or storage is able to be cleaned effectively
o design and construction does not allow egress or harbourage of pests
o wooden shelving is not permitted
o design and construction ensures food cannot be contaminated by guests including appropriate sneeze guards where applicable
o adequate safe storage is available for chemicals
Maintenance (FSS 3.2.2 cl 21)
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43. Refrigerators and Freezers maintain required temperatures, deficiencies noted
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o Ideal temperature for Milk rooms or fridges is 28F
o Ideal temperature for freezers is -40F
o If the unit does not maintain the ideal temperatures, it must be reported immediately and a Maintenance request lodged
- Maintenance requests must be kept on file and followed up until the request is completed
- If the issue is due to re-stocking, the unit must be checked after restock to ensure the temperature returns to an acceptable level
o If the refrigeration problem is not attended to after 30 minutes, facilities should be contacted again
o If the temperature has continued to rise after 30 minutes and the unit is not repaired, any potentially high-risk foods must be transferred to a fully functioning unit
o If the unit cannot be repaired, contents must be transferred to another fully functioning unit -
44. Equipment and work surfaces are in good condition, deficiencies noted
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o equipment must be in a functional and safe condition
o cords must be in good condition with no electrical wiring exposed
o equipment should have no leaks or drips, including taps and hoses
o no rust is visible on the equipment
o trolleys, tallboys, and jack stacks castors/wheels must not be loose or cause leaning
o Maintenance requests should be lodged for defective equipment, and the lodgement number/request available, requests must be followed up -
45.Food production walls, ceilings and floors are in good condition, deficiencies noted
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o missing or damaged tiles should be replaced Maintenance lodged, with number/request available
o damaged floor coverings should be replaced Maintenance lodged, with number/request available
o trap doors/manholes must be closed, any facility/contractor holes must be sealed
o lights must be working, including under canopy lights
o light coverings must not be missing, damaged
o mats and floor covering must have no damage and not be lifting
o ceiling vents and covers should have no damage
o floor tiles should have good grouting and not allow food particle build-up
o counters and benches should be in good condition no loose areas (including bench trolleys) -
46. Factory exhaust and ductwork system are cleaned and maintained
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o exhaust must be cleaned professionally at least 6 monthly or sooner as required
o filters must be in good condition and in place
o clean excess grease & splash whenever visible
o there should be no excess smoke visible, and no offensive smell
o extractor units should be cleaned regularly, and whenever there is a drip, of grease in the ridge underneath, if fans have UV lights, they must be working with no alarms, audible or visible -
48. Production area light fixtures are clean, well maintained, and have proper shielding
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o light fittings must be clean and undamaged
o light covers should be undamaged
o switch covers must be in good order, with no damage
o any grease/dirt build-up must be removed
o ensure no moisture is pooling under covers
o damaged/missing covers must be reported in the Maintnance, number and request must be available
Operational Controls
Sanitizer Monitoring
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Food Safety Standard 3.2.2, cl 20 (2)(b)
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Does the area have sink sanitizer
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Dilution Ratio (PPM)
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Corrective Action
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Manager Sign Off
Actions required from this audit
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Actions requiring immediate attention (If Required)
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Action 1
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Action 1
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Action 2
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Action 1
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Action 2
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Action 3
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Action 1
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Action 2
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Action 3
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Action 4
Audit Results
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0 - 79 Fail
Outlet did not meet the minimum requirements to pass this audit.
An action plan must be set out and implemented to address issues attributing to failing this audit. This plan must be forwarded to HACCP Manager, Executive Chef and Executive Sous Chef for follow up. -
80 - 86 Pass
Outlet has met the minimum requirements to pass this audit. -
87 - 95 Clear Pass
Good standards of compliance are being maintained in this outlet -
96 - 100 High Pass
Excellent levels of compliance is being maintained in this outlet
Audit completed by:
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Auditor
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Outlet Manager
