Monthly Food Safety Inspection Form

Are Allergen Declaration Cards being completed adequately for all meals / functions and unpackaged products or identified using Atlas Standard Recipes?

Is the Allergen Information Notice neatly displayed and visible to customers at the servery?

Are all benches and shelves clean and sanitised?

Are all floor drains clear and clean?

Are all walls, ceilings, floors, covings, and tiles clean and in good order?

Are all waste bins clean and garbage removed regularly?

Are all windows, ledges, and screens clean and in good order?

Are cloths and oven mitts used correctly and maintained in a sanitary manner?

Are mops and brooms in clean condition and stored correctly?

Are ovens / grills / fryers and any other kitchen equipment free of grease?

Are sinks and taps clean and calcium free?

Are the range hood and filters clean?

Is cleaning roster completed and initialled by a Supervisor?

Is the dishwasher clean, free of built-up grime and leaks?

Is the temperature of the dishwasher rinse water contacting the items in accordance with the Atlas specifications and recorded at least daily?

Is unused equipment kept clean?

Are all Bain Marie’s and cold wells clean including stainless steel and glass?

Are all benches and counters clean and free from clutter?

Are beverage areas clean and well presented?

Are all communication signage / menus, clean, accurately typed and well presented?

Are all walls, ceilings, floors, clean and in good order?

Are the tabletops, legs, and chairs clean?

Is all equipment clean and free of spills / smears?

Are all lighting adequate and light bulbs within the servery and refrigerators working?

Is the cutlery clean and free from water marks?

Is the cutlery tray clean?

Are all fire extinguishers serviced regularly?

Are current Return to Work plans signed off and adhered to?

Are Maintenance Request Forms e.g. raised, tracked and completed when required?

Are WMS’s available and in use?

Do all electrical items have a current test and tag status?

Has the manager closed out any incidents and has the register been updated?

Have corrective actions for any incidents been adequately closed out.

Have manual handling risk assessments been undertaken and controls put in place to ensure appropriate manual handling skills are used?

Has monthly Team Training been completed, and the Training Matrix updated?

Have the contents of the First Aid Kit been checked?

Have the required safety interactions been completed? i.e. Safety / JSOs.

Is lighting adequate, working and all lights covered with clean diffusers?

Is information on the Safety Notice Board current?

Is PPE available, used and maintained in good condition?

Are all chemicals stored away from food?

Are all temperature probes and scales, clean, and within annual recalibration?

Are cooking and reheating temperatures recorded?

Are separate utensils and / or gloves used for cooked and raw foods to prevent cross contamination?

Are temperatures of cold served food recorded? (≤ 5°C)

Are temperatures for cooling of hot cooked food recorded? i.e. from ≥ 60°C to ≤ 21°C in 2hrs and ≤ 5°C in next 4hrs.

Are temperatures of hot served food recorded? (≥ 60°C)

Is food thawed safely in the refrigerator or cool room?

Is processing equipment (e.g. meat slicers, mixers and blenders) free from contamination and in good order?

Are Temperature Probe Calibrations current and tested regularly

Are all staff wearing the correct uniform in accordance with the Employee Handbook?

Are hairnets available and / or hats worn correctly?

Are single use towels, soap, and a bin provided at hand basins and signage available to advise staff of the correct hand washing technique?

Do staff handle food according to Food Safe standards e.g. correct handwashing technique, reporting illness, correct use of colour coded chopping boards etc.?

Have all staff received and completed relevant food safety training?

If gloves are used, are they used correctly?

Is all staff illness being recorded on the health record form?

Are all practical measures taken to eradicate and prevent the entry and harbourage of pests on the premises and food transport vehicles?

Are pest trapping / zapping devices in good order and repair?

Are waste storage areas kept clean and tidy?

Is a Pest Sighting Log used to record pest activity and problems reported immediately?

Is there an effective pest control program in place i.e. bait station map, service records, SDS and licensed operator?

Are approved suppliers used, all deliveries quality checked, and invoices signed?

Are temperatures recorded when goods are received or delivered?

Have all corrective actions been actioned?

Is food labelled and within use-by / best-before dates?

Is the loading dock clean and tidy and free of hazards?

Are opened goods in covered storage bins or containers?

Are the floors in good standing?

Are products with differing allergenic ingredients stored separately to prevent cross-contamination?

Are storage areas clean, tidy and products stored correctly to prevent manual handling incidents?

Is food within use / best-by date available?

Is there adequate shelving, is food stored off the floor and floor storage bins easily moveable?

Are door locks and alarms / bells in good working order to permit a safe exit?

Are door seals, handles, covings, ceilings, fan covers and walls clean?

Are raw foods kept separate from cooked and ready to eat foods to prevent cross contamination?

Are temperature checks recorded at least once daily?

Are the floors clean, non-slip and food stored off the floor?

Are they operating at the correct temperature? (Verify with temp probe regularly) (≤ -18°C Frozen) (< 5°C Chilled)

Is food labelled, sealed and within the use-by / best-by date?

Is stock rotation adequate? (i.e. use of colour day dots)

Is there adequate shelving and is it clean and rust free?