Nillumbik food inspection template

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Receipt

• Wherever possible food should only be delivered when someone is at the business to assess and accept the items

  Yes

  No

  N/A

• Food deliveries must be checked randomly for signs of contamination

  minor health risk

• Packaging of food must be sound and undamaged

  minor health risk

• All foods must be protected from animals, dust etc

  minor health risk

• Food must be protected from cross contamination ie. raw and ready to eat foods stored separately

  minor health risk

• Food must be stored in contained suitable for food contact

  minor health risk

• Only accept food from an approved supplier

  major health risk

Are foods labelled and identified?

• The following must be produced on request:<br>Name and business address in Australia air the vendor, manufacturer or packer (in the case of imported food, the name of e business address in Australia or importer)

  major health risk

• The Following must be produced on request:<br>Prescribed name of the food (if no prescribed name, an appropriate designation of the food)

  major health risk

Is food delivered under temperature control?

• Foods that are intended to be received frozen, must be frozen when accepted ie. food not thawing

  Yes

  No

  N/A

• Potentially hazardous food must only be accepted at a temperature of 5 degrees or below or 60 degrees or above, or at another temperature if the delivery has been for a controlled period of time that has not affected the safety of the food (must be documented)

  critical health risk

Food storage

Is food protected from the likelihood of contamination?

• Food must be stored to protect from cross contamination ie. raw foods stored separately or kept away from ready to eat foods

  Yes

  No

  N/A

• Food must be covered to protect if from contamination

  Yes

  No

  N/A

• Food must be stored in food grade containers

  Yes

  No

  N/A

• Food must be stored off the floor

  Yes

  No

  N/A

• Unlabelled food must be date marked to assist with stock rotation

  Yes

  No

  N/A

Is food stored under proper conditions?

• Food must be stored in such a way that the environmental conditions ie. heat, humidity, light, will not adversely affect the safety and suitability ofthe food.

  Yes

  No

  N/A

Is food stored under temperature control?

• Potentially hazardous foods must be stored at or below 5 degrees or at or above 60 degrees or at another temperature for a controlled period of time that will not affect the safety of e food (must be documented)

  Yes

  No

  N/A

• Potentially hazardous foods that are intended to be stored frozen must remain frozen during storage

  Yes

  No

  N/A

Food processing

As all practicable measures taken to process only safe and suitable food?

• Food must be checked prior and during processing for signs of contamination and deterioration

  Yes

  No

  N/A

• Sock must be rotated adequately so foods with expired use-by dates are not used

  Yes

  No

  N/A

Are all necessary steps taken to prevent the likelihood of food being contaminated?

• Preparation equipment and food must be effectively protected from contamination during preparation ie. people, dust, animals

  Yes

  No

  N/A

• Food handlers must be taking all reasonable measures to minimise handling food or food contact surfaces ie. minimising bare hand contact through use of tongs, gloves etc

  Yes

  No

  N/A

• Separate cutting boards, utensils and work surfaces us, must be washed and sanitised between USA, to prevent transfer of bacteria from raw to cooked food during preparation

  Yes

  No

  N/A

• Chemicals must be kept separate from food processing areas.

  Yes

  No

  N/A

Pathogen control step

• A process step must be used that is reasonably known to achieve microbiological safety of the food (cooking, pickling, fermenting)

  Yes

  No

  N/A

No pathogen control step

• When processing a potentially hazardous food that is not undergoing a pathogen control step, ensure that the time the food remains at temperatures that permit the growth of infectious or toxigenic microorganisms in the food is minimised

  Yes

  No

  N/A

Time/temperature control

• The business must demonstrate that it can achieve the cooling temperature/time requirements for cooked foods ie. from 60 degrees to 21 degrees within 2 hours, and from 21 degrees to 5 degrees within a further 4 hours

  Yes

  No

  N/A

• Large volumes of food must be divided into smaller portions to aid cooling.

  Yes

  No

  N/A

Reheating process

• Potentially hazardous foods that are being reheated to be held on hot display must be refrigerated rapidly to a temperature of 60 degrees or above.

  Yes

  No

  N/A

• Potentially hazardous food must only be reheated once.

  Yes

  No

  N/A

Food display

Are displayed foods protected?

• When displaying food all practicable measures are taken to protect the food from the likelihood of contamination:<br>Packaging of foods on display must be intact<br>Effectively supervised

  Yes

  No

  N/A

• Separate utensils for each food are provided or other dispensing method that reduces likelihood of contamination

  Yes

  No

  N/A

• Display unit is provided with protective barriers

  Yes

  No

  N/A

• Ready to eat food on display that is not intended for self service must be enclosed, contained or wrapped (ie. cakes, biscuits on counter)

  minor health risk